Wow Wow Lemonade Scottsdale

A°

6501 E Greenway Pkwy, Scottsdale 85254

Food Establishment · Permit FD-91065

Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 20, 2026.

Excellent

Scottsdale restaurant avg: 93

Compare with another

Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history6 on record

2025

Jul 1, 2025Re-InspectioncleanA°

Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Priority Foundation Violation #33, 4-301.11, corrected. Observed walk in cooler's minimum temperature of 39.9°F.

Jun 30, 2025Routine1 priority1 foundationB°

Predefined Comment: No County legal action will result from this inspection.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

In the walk in cooler observed blended watermelon/ 43°F, hardboiled eggs/ 44-45°F, spring mix/44°F, microgreens/47°F, feta cheese/45°F and sliced tomatoes/45°F.

Show full county text

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The tomatoes and watermelon were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All other TCS foods were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Inspector's notes

Observed walk in cooler used to hold TCS foods (see violation #22) malfunctioning at time of inspection. Observed minimum temperature of 45.5°F with inspector's min/max thermometer. Thermometer near the walk in cooler fans displayed 46-47°F at time of inspection.

Show full county text

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Repair walk in cooler prior to re-inspection. Corrective Action: Correct within 24 hours.

Jan 31, 2025Routine1 coreA

Predefined Comment: No County legal action will result from this inspection.Discussed maintaining clean equipment covered or inverted during storage.

#49 — Non-Food-Contact Surfaces CleanCore4-601.11

Inspector's notes

Observed accumulation of food debris on the bottom shelf of the reach in freezer.

Show full county text

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Jan 14, 2025Advisorynot scoredclean

2024

Jun 5, 2024Routine1 priority2 coreB°

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. On July 1st, 2023, the Environmental Services Department began emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: - Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form to the website below.https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: Not Participating,Food Manager Licenses: 1,Signer: Jaime S

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cooked hard-boiled eggs/ 48°F, microgreens/52°F, and hummus/52°F in the prep cooler used to store toast/ flatbread ingredients. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the person in charge it was determined the eggs were in the prep cooler for less than an hour. The eggs were moved to the walk-in cooler to rapidly cool. The microgreens and hummus had been in the prep cooler since 7:30AM and were discarded at time of inspection. Minimum temperature of the prep cooler measured at 48.3°F with min/max thermometer. Establishment will use the other prep cooler that is functioning below 41°F to store TCS foods until the toast/ flatbread prep cooler is serviced. Discontinue use of flatbread prep cooler until it maintains 41°F to store. Correct By: Corrected At Time Of Inspection

#36 — Thermometers Provided and AccurateCore4-204.112

Core-4-204.112, C: Temperature Measuring Devices-Functionality No thermometer was present in the toast/flatbread prep cooler. A permanent temperature measuring device is required in any unit storing time/temperature control for safety foods. Please obtain and maintain thermometer that is easily accessible in all cold holding units containing TCS foods. Correct By: Correct Prior To Next Routine Inspection

#55 — Physical Facilities Installed, Maintained, and CleanCore6-501.12

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed built up food debris in and around the rear freezer and floor. Please clean the establishment more frequently. Please clean prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Jan 8, 2024Routine1 foundationall corrected on siteB°

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. No County legal action will result from this inspection.Routine inspection report emailed to Amy.Award: Not Participating,Food Manager Licenses: 0,Signer: Elena D

#23 — Proper Date Marking and DispositionPriority foundation3-501.17

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed a container of chopped lettuce with no date mark label in the walk-in cooler. Observed a container of hummus in the lower portion of the prep cooler with no date mark label. TCS foods shall be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. After discussion with staff, it was determined that the lettuce was chopped on 1/5/2024 and the hummus was thawed/prepared on 1/6/2024. The containers were date marked at time of inspection. Correct By: Corrected At Time Of Inspection

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →