The Italiano
B°9301 E Shea Blvd, Scottsdale 85258
Food Establishment - Eating & Drinking · Permit FD2400012
Italian — Neapolitan-inspired, by Chef Joey MaggioreWebsite
Score based on 4 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history5 on record
2026
Apr 2, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Reviewed with manager: separation of fresh shellstock bags when received, storing on in use wiping cloths.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Inspection conducted with RS#874.
Inspector's notes
In walk in cooler, covered containers >6 inches deep, of cooked marinara sauce/ 43*F-46*F and uncovered metal containers 4 inches deep of cooked short rib sauce/ 43*F-46*F out of internal temperatures. Per date stickers, marinara and short rib sauce were prepared the previous day. Marinara sauce and short rib sauce were discarded. See embargo form. Discussed proper cooling temperatures and methods with managers. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.
2025
Dec 2, 2025RoutinecleanA°
No County legal action will result from this inspection.No violations noted at time of inspection.
Sep 24, 2025RoutinecleanA°
No County legal action will result from this inspection.No violations noted at time of inspection.
Apr 1, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed wet stacking, shellstock tag dating/retention, consumer advisory requirements for certain cocktails.
Inspector's notes
Observed food items (cooked chicken, raw chicken breast, raw chicken thighs, raw beef, raw pork chops, raw shrimp, cooked eggplant and grilled peppers) in the bottom drawer of the east reach in cooler on the cook line between 45-55'F at the time of the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
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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.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →