Inspection Report

Business Name
Adero Scottsdale

Business Address
13225 N EAGLE RIDGE DR FOUNTAIN HILLS AZ 85268

Permit Number
FD2406298

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/10/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

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: At in use warewashing machine, employee handled dirty dishware with gloved hands, then donned new gloves to handle clean dishware without a proper handwash. Instructed employee to rewash dishware, and wash hands before continuing with task. At bar, employee donned gloves to handle ready to eat garnishes without a proper handwash. Instructed employees on using tongs or picks when handling ready to eat garnishes for drinks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Establishment provides fish undercooked, per consumer advisory on menu. Establishment does not have a parasite destruction letter. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: In walk in cooler, on speed rack, sheet pan of packaged raw chicken stored over packages of raw beef and packaged ground beef stored above packages of raw whole steaks. Employee re-arranged raw proteins with raw whole steaks above raw ground beef above raw chicken. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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.

Addl Notes: ***Second Consecutive Violation*** In downstairs smoothie bar, in under counter reach in refrigerator, TCS foods (assorted dairy, egg, bacon, sausage burritos and sandwiches, blended spinach mix) with internal temperatures of 51*F. Per employee, TCS foods were in refrigerator >4 hours. TCS foods (assorted dairy, egg, bacon, sausage burritos and sandwiches, blended spinach mix) were discarded. See embargo form. Ambient temperature of under counter reach in refrigerator was 51*F, taken with inspector min/max probe thermometer. Discontinue storing of TCS foods in refrigerator 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.

Comments/Details

No County legal action will result from this inspection.
Reviewed with managers: reduced oxygen packaging ad variances, storing of in use utensils, double panning in cold holding units, prep time and placement time of cold holding items, noncontinuous cooking procedures.

Per Plan Review inspection: 1. Install a hand sink in sever hallway (beverage counter). Hand sink must be NSF, have hot and cold water and drain to the sewer. 2. Repair flooring throughout kitchen area. Flooring is in a state of disrepair that the whole floor needs to be replaced. 3. Replace cabinetry that is in disrepair in server hallway (beverage counter). Recommend installing stainless steel shelving/cabinets instead of laminate millwork. PIC states that the kitchen will be undergoing remodel within a year; this item must be addressed as part of remodel. The hand sink will be addressed as part of replacing cabinetry in server hallway. If
remodel does not take place, these items must still be addressed within 1 year.

Also recommend obtaining separate permit for downstairs smoothie bar when remodel takes place.
Reviewed upcoming remodel of main kitchen, smoothie bar, and addition of outside pool bar.

Ensure all employees working with food obtain food worker certification from ANSI certified online site.

"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.