Inspection Report

Business Name
Hilton Scottsdale
Business Address
6333 N SCOTTSDALE RD SCOTTSDALE AZ 85250
Permit Number
FD-78661
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/20/2026
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed chemical dispenser attached to the mop sink faucet equip with an an atmospheric vacuum breaker (AVB). Observed water turned on. Do not use a faucet equipped with an AVB to supply water to chemical dispensers in a potable water distribution system. An AVB located on a mop/service sink faucet is considered a non-testable backflow prevention device. The AVB is not designed for use in high health hazard applications (e.g. soaps, sprays, degreasers, chemicals, and similar contaminants), and shall not be used where subjected to continuous pressure on the backflow prevention device. Person-in-charge removed the hose from the faucet. Discussed installing a dedicated water line with a back-flow device for the chemical dispenser. Corrective Action: Corrected at time of inspection.

Comments/Details


Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
According to the PIC and last routine inspection on 7/30/2025 the establishment had undergone a significant remodel where a majority of the interior structures were removed. Pool bar has been converted to a service kitchen for a continental breakfast. No three compartment sink observed. Instructed PIC to submit a remodel application with MCESD.

Predefined Comment: Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

Equipment/facility inspection, no food preparation onsite at time of inspection.

Core-4-205.10, (C) Food Equipment, Certification and Classification... Observed residential style dish machine onsite. Observed glass carafe and glasses in the residential style dish machine. Glass carafe's used to store orange juice. Food equipment such as dish machines used in E&D establishments require accredited by an ANSI-accredited program, such as NSF, UL EPH, or ETL, to ensure sanitation. Instructed PIC to sanitize all food contact surface in main kitchen NSF dish machines.

Corrective Action: Correct prior to next routine inspection.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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