PlateScore

Masons Famous Lobster Rolls

A°

15257 N Scottsdale Rd, Scottsdale 85254

Food Establishment · Permit FD2405823

Score based on 2 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 20, 2026.

86
Good

Scottsdale restaurant avg: 93

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Score over time

1000602025Jun 23, 2025 — Routine — score 73 (1 priority, 2 foundation, 2 core)Jul 3, 2025 — Re-Inspection — score 99 (0 priority, 0 foundation, 1 core)99
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history2 on record

2025

Jul 3, 2025Re-Inspection1 coreA°

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 minimum internal temperature prep refrigerator near kitchen entrance at 26.1°F with inspector’s min/max thermometer.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

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. Establishment's CFPM is not onsite today. Corrective Action: Correct prior to next routine inspection.

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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Jun 23, 2025Routine1 priority2 foundation2 coreB°

Predefined Comment: No County legal action will result from this inspection.Discussed written procedures for responding to vomiting or diarrheal events. Provided guidance document. Discussed RPZ backflow for soda system test, test annually.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

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. Establishment's CFPM is not onsite today. Corrective Action: Correct prior to next routine inspection.

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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

#16 — Food-Contact Surfaces: Cleaned and SanitizedCore4-602.11

Inspector's notes

Observed brown and black residue on the deflector plate and upper interior of the ice machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Please clean ice machine as frequently as necessary to prevent the build up of residue. Clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

In the prep refrigerator near the kitchen entrance observed cooked hotdogs/ 58 °F, mac & cheese/ 51 °F, potato salad/ 53 °F, cooked lobster/ 51- 53°F, cooked shrimp/ 51°F, grilled cheese sandwiches/ 60 °F, sliced tomatoes/ 61 °F, and cut leafy greens/60 °F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined all TCS foods were moved from the walk-in cooler to the prep cooler between 10:45-11 AM.

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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. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

#28 — Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly StoredPriority foundation7-202.11

Inspector's notes

Observed a can aerosol pesticide, RAID, in the office.

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7-202.11 - Priority Foundation: Restriction-Presence and Use Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises 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 multiple TCS foods, see violation #22, stored in malfunctioning prep refrigerator near kitchen entrance. Observed minimum temperature of 58.1°F with inspector's min/max thermometer.

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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. 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. Corrective Action: Correct prior to re-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 →