Inspection Report

Business Name
Bootleggers

Business Address
7217 E 1ST ST SCOTTSDALE AZ 85251

Permit Number
FD-35106

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/12/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed two bartenders working behind the bar while touching their hair and not washing their hands. Discussed with the person in charge that any person should wash their hands immediately after touching any part of their person. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed hand wash sink in bar area that was being used as a dump sink. The bartender removed dump basket at time of inspection. Discussed with the person in charge that the hand wash sink should only be used for hand washing. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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. Addl Notes: Observed excessive organic matter buildup on the inside of the beverage dispenser at the bar. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Violation #: 40

Description: Personal Cleanliness

Comments:

2-402.11 - Core: Effectiveness-Hair Restraints Addl Notes: Observed bartender working behind the bar with no hair restraint. Discussed with the person in charge that any person working in food/beverage area should have some sort of hair restraint on at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: **** 2nd Consecutive Violation **** Observed leak at the 3 compartment sink and the hand wash sink on the cook line. Discussed with the person in charge that all equipment should be maintained in good working condition. Corrective Action: Correct prior to next routine inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

5-203.12 - Core: Toilets and Urinals Addl Notes: Observe toilet in women's room that appear to be off. There is no water in toilet, the toilet has dried dirt and debris visible in toilet. Discussed with the person in charge that all equipment should be maintained in good working condition. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed menu.
Discussed door stop.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.