Camelback Golf Club
Last inspected: Feb 26, 2026
61
Score
Camelback Golf Club appears in inspection records 10 times, starting in 2024. On Feb 26, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged three times.
The city-wide average sits at 96, which Camelback Golf Club's 61 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 26, 2026
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed in cooler unit across from bar service shelled eggs stored above ready to eat shrimp. All raw animal proteins must 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
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed in the warmer located across from the dishwasher vegetable egg rolls at 122F. Egg rolls had been in warmer for an hour prior to taking temperature. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed 3M stainless steel polish spray above dishes on the clean side of the dish machine. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
No certified food protection manager
Inspector notes: Observed facility during hours of operation, operating without a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
61
Oct 2, 2025
Routine
No violations found.
100
Jul 11, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food manager onsite at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Jul 1, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Observed pasta noodles for mac and cheese in the hot box at 110"F at the time of the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The noodles were placed to be reheated to 165°F at time of inspection
3-501.16(A)(1)
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed package of ground beef stored above a package of shrimp in the tall reach-in cooler near the cookline at the time of the inspection. All raw animal proteins must 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
3-302.11(A1-2)
No soap available at handwashing sink
Inspector notes: Observed no soap at the bar handwashing sink at the time of the inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection
6-301.11
Sanitizer test kit not available
Inspector notes: Observed no chlorine sanitizer test strips for the bar dishwasher. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection (Friday, July 11th)
4-302.14
No certified food protection manager
Inspector notes: Observed no certified food manager onsite at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
58
Mar 21, 2025
Reinspection
No violations found.
100
Mar 18, 2025
Reinspection
1 critical violation.
View 1 violation
Manual Warewashing Equipment, Hot Water Sanitization Temperatures
Inspector notes: THIS IS THE 2ND REPEAT VIOLATION. Observed the dishwashing machine reaching 149*F on inspector's min/max thermometer. after running several fresh cycles. Until unit is repaired, establishment will wash their dishes in the dishwashing machine and use the deep prep sink to sanitize the dishes with quat sanitizer. Discussed testing of chemical sanitizers and testing of high temperature machine
4-501.111
86
Mar 13, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Manual Warewashing Equipment, Hot Water Sanitization Temperatures
Inspector notes: At time of inspection, observed the high temperature sanitization dishwashing machine in use at 141*F - 143*F after 2 fresh cycles. Establishment could not get the dishwashing machine working at time of inspection. Establishment does NOT have a dishwashing 3 compartment sink or a dishwashing 2 compartment sink in the Tavern 37 kitchen. Until unit is repaired, establishment will use the dishwashing machine to wash and rinse the dishes and use quat sanitizer to sanitize the dishes in the deep side of the prep sink. This is a temporary solution. Please have the dishwashing machine repaired and at the right temperature prior to re-inspection on Tuesday, 3/18
4-501.111
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed the prep cooler used for salads holding at 49*F on inspectors min/max thermometer after 10 min of no use. TCS foods were removed from cooler. All equipment used to cold hold TCS foods must remain at 41*F or below to ensure the foods remain in proper temperature. Until unit is holding at proper temperatures establishment will use other equipment
4-301.11
78
Nov 6, 2024
Routine
No violations found.
100
Oct 2, 2024
Reinspection
1 minor violation.
View 1 violation
Food Preparation
Inspector notes: Observed ice being scooped on the beverage cart for the golfers throughout the course. Unless cart is equipped with a handwashing station, all ice for consumption must be placed in individual bags (prepped from the permitted kitchen with a handwashing station) for consumers. Eliminate current practice of scooping ice from the cart
3-305.14
95
Sep 17, 2024
Routine
1 critical violation. 1 minor violation.
View 2 violations
Manual Warewashing Equipment, Hot Water Sanitization Temperatures
Inspector notes: Observed high-temperature dishwasher after several cycles running the sanitizing cycle at 150'F. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Establishment will utilize manual warewashing for sanitizing until machine can be repaired. REPEAT VIOLATION
4-501.111
Food Preparation
Inspector notes: Observed ice being scooped on the beverage cart for the golfers throughout the course. Unless cart is equipped with a handwashing station, all ice for consumption must be placed in individual bags (prepped from the permitted kitchen with a handwashing station) for consumers. Eliminate current practice of scooping ice from the cart
3-305.14
82
Frequently Asked Questions
When was Camelback Golf Club last inspected?
The most recent health inspection at Camelback Golf Club on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Camelback Golf Club?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Camelback Golf Club.
How does Camelback Golf Club compare to other restaurants in Paradise Valley?
Camelback Golf Club most recently scored 61 out of 100, which is lower than the Paradise Valley average of 96.
Has Camelback Golf Club's inspection record improved over time?
Results have been roughly steady. Inspections at Camelback Golf Club have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Camelback Golf Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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