Boo and Henry's Memphis BBQ

16500 N Scottsdale Rd, Scottsdale, AZ 85254

American

License: Food Establishment - Eating & Drinking

Last inspected: Sep 15, 2025

Score

Low Risk Grade: A

Public records show five inspections at Boo and Henry's Memphis BBQ stretching back to 2024. Boo and Henry's Memphis BBQ was last inspected on Sep 15, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.

When inspectors have written things up, “time/temperature control for safety food, hot holding” has been the most frequent reason, cited two times.

Boo and Henry's Memphis BBQ scores about where you'd expect for a Scottsdale restaurant. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 15, 2025

Routine

1 minor violation. 1 corrected on site.

View 1 violation

Equipment or utensils not air-dried before storage (corrected on site)

Inspector notes: Observed food employee drying dishes that were just sanitized in the mechanical dish machine with a clean towel. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Person in charge instructed the food employee to discontinue towel drying at time of inspection

4-901.11

May 28, 2025

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness (corrected on site)

Inspector notes: Observed the low temperature chlorine dish machine in the kitchen in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. The person in charge made a service call at time of inspection. Observed the dish machine technician onsite complete repairs prior to the end of the inspection. The dish machine was repaired and observed final rinse chlorine concentration of 50 PPM

4-501.114(A-E)

Mar 5, 2025

Food Advisory Inspection

No violations found.

100

Feb 20, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed cooked brisket/ 132°F, burnt ends/132°F, and cooked chicken/125°F hot holding in the hot holding cabinet oven near the walk-in cooler

3-501.16(A)(1)

Reduced oxygen packaging criteria not met (corrected on site)

Inspector notes: At time of inspection observed multiple packages of cooked hot links (sausages) that had been Reduced Oxygen Packaged on-site, dated 2/8/2025 in the freezer. More than 48 hours have passed since product was sealed. HACCP plans and variances are NOT required if sealing a product in a bag using ROP methods and held for less than 48 hours (after 48 hours product must be removed from package or unsealed. The hot links were discarded at time of inspection

3-502.12(B1-3,B5-6,D1,D2a,D2f-h,D3,E2-4)

Oct 11, 2024

Routine

2 critical violations. 1 major violation. 3 corrected on site.

View 3 violations

Improper handwashing procedure (corrected on site)

Inspector notes: Observed food worker washing their hands at the handwashing sink while still wearing their disposable gloves

2-301.12

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed cooked brisket/ 105-115 °F, cooked ribs/ 120 °F, and cooked chicken/99 °F hot holding in the hot holding cabinet near the walk-in cooler

3-501.16(A)(1)

Reduced oxygen packaging criteria not met (corrected on site)

Inspector notes: At time of inspection observed multiple packages of cooked brisket that had been Reduced Oxygen Packaged on-site, dated 8/9/2024. More than 48 hours have passed since product was sealed. HACCP plans and variances are NOT required if sealing a product in a bag using ROP methods and held for less than 48 hours (after 48 hours product must be removed from package or unsealed. The brisket was discarded at time of inspection

3-502.12(B1-3,B5-6,D1,D2a,D2f-h,D3,E2-4)

Frequently Asked Questions

When was Boo and Henry's Memphis BBQ last inspected?

The most recent health inspection at Boo and Henry's Memphis BBQ on file is from Sep 15, 2025. The public record contains five inspections in total.

What is the most common violation at Boo and Henry's Memphis BBQ?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Boo and Henry's Memphis BBQ.

How does Boo and Henry's Memphis BBQ compare to other restaurants in Scottsdale?

Boo and Henry's Memphis BBQ most recently scored 95 out of 100, which is about the same as the Scottsdale average of 95.

Has Boo and Henry's Memphis BBQ's inspection record improved over time?

Results have been roughly steady. Inspections at Boo and Henry's Memphis BBQ have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Boo and Henry's Memphis BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

Nearby Restaurants

North Restaurant

15024 N Scottsdale Rd

Score: 86 — Low Risk

House of Yang

13802 N Scottsdale Rd

Score: 100 — Low Risk

The Cheesecake Factory

15230 N Scottsdale Rd

Score: 90 — Low Risk

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