Crazy Greek Kitchen
B9301 E Shea Blvd, Scottsdale 85258
Food Establishment - Eating & Drinking · Permit FD2502600
Score based on 4 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
Score over time
Inspection history4 on record
2026
Jun 17, 2026Routine1 priority2 coreB
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC/person in charge, or any employee, on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 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
Inspector's notes
On cook line, in cold holding drawers, TCS foods (raw chicken, raw beef, cooked chicken, cooked beef) with internal temperatures of 57*F-60*F. Per employees, TCS foods were removed from cold holding >4 hours. Raw chicken, raw beef, cooked chicken and cooked beef were discarded. See embargo form. Ambient temperature of cold holding drawers was 65*F, with unit outside thermometer and 61*F, taken with inspector probe thermometer. Discontinue use of cold holding drawers until repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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.
Inspector's notes
***Third Consecutive Violation*** At prep sink, faucet leaking. Repair faucet. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Feb 11, 2026Re-Inspection2 coreA°
No County legal action will result from this inspection.Upon re-inspection, Priority foundation violation #48 due for correction has been corrected and verified via text message.
Inspector's notes
The person in charge (PIC) is not a certified food protection manager. Current certification is for training and not for actual test and manager certification. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. 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
Inspector's notes
***Second Consecutive Violation*** At prep sink, faucet leaking. Repair faucet. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Feb 9, 2026Re-Inspection1 foundation2 coreB°
No County legal action will result from this inspection.
Inspector's notes
The person in charge (PIC) is not a certified food protection manager. Current certification is for training and not for actual test and manager certification. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. 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
Inspector's notes
***Second Consecutive Violation*** Establishment uses quat sanitizer for warewashing. No quat test strips to monitor sanitizer solution. Test strips are required for any sanitizers used with food contact surfaces. Provide quat sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
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Repeat Violation 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
Inspector's notes
***Second Consecutive Violation*** At prep sink, faucet leaking. Repair faucet. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Jan 27, 2026Routine2 priority1 foundation2 coreC
No County legal action will result from this inspection.Per Plan Review inspection: Discussed ensuring all cooking happens under the hood. Also discussed keeping doorway between front kitchen and back prep area, due to location of hand sink.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
The person in charge (PIC) is not a certified food protection manager. Current certification is for training and not for actual test and manager certification. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. 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
Inspector's notes
At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. Sanitizer basin was emptied and re-made to the proper concentration of quat sanitizer of 150-400ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of heavy warewashing. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
Inspector's notes
On cook line on spit, gyro with internal temperatures of 85*F-110*F. Per employee, spit is turned off in between lunch and dinner service. Employee turned on spit and gyro was heated back up to 165*F. Discussed maintaining heat turned on low to maintain proper temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Establishment uses quat sanitizer for warewashing. No quat test strips to monitor sanitizer solution. Test strips are required for any sanitizers used with food contact surfaces. Provide quat sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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.
Inspector's notes
***Second Consecutive Violation*** At prep sink, faucet leaking. Repair faucet. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 81Chompie's DeliB°9301 E Shea Blvd · 0 m away
- 99Starbucks CoffeeA9301 E Shea Blvd · 0 m away
- 96Chipotle Mexican GrillA9301 E Shea Blvd · 0 m away
- 83Sprouts Farmers MarketC°9301 E Shea Blvd · 0 m away
- 95Press CoffeeA°9301 E Shea Blvd · 0 m away
- 97Oumi SushiA9301 E Shea Blvd · 0 m away
- 98Nekter Juice Bar MercadoA°9301 E Shea Blvd · 0 m away
- 76SushikoC9301 E Shea Blvd · 0 m away
Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →