Capriotti's Sandwich Shop
Last inspected: Oct 2, 2025
100
Score
Capriotti's Sandwich Shop has been inspected seven times since 2024. The most recent report on file is from Oct 2, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near one violation per visit.
The pattern that stands out is “certified food protection manager”, which has been cited four times.
Capriotti's Sandwich Shop's latest score of 100 sits above the Scottsdale average of 95. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 2, 2025
Reinspection
No violations found.
100
Sep 23, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee handled raw meat with gloved hands, changed gloves to continue handling cooking utensils and ready to eat foods without a proper handwash in between glove change. Instructed employee on proper glove change and handwashing when working with raw vs ready to eat foods. Recommended using tongs when handling raw meat. 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
2-301.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Second Consecutive Violation. On cook line, cold bay prep table cooler with an ambient temperature of 45*F and sandwich prep table cooler with an ambient temperature of 46*F. Both cold holding cooler temperatures taken with inspector probe thermometers. Recommended all cold holding equipment be checked by repair company for proper cold holding temperatures. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will be conducted by 10/2
4-301.11
78
Apr 24, 2025
Reinspection
No violations found.
100
Apr 22, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: On cook line, cold bay prep table cooler with an ambient temperature of 48.2*F, walk in cooler with an ambient temperature of 42*F-43*F. Both cold holding cooler temperatures taken with inspector min/max irreversible thermometer and establishment ambient air thermometers. Recommended all cold holding equipment be checked by repair company for proper cold holding temperatures. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. A re-inspection will be conducted on 4/24
4-301.11
Sanitizer test kit not available
Inspector notes: No quat test strips available for monitoring sanitizer solution. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
No certified food protection manager
Inspector notes: Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
78
Sep 11, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
95
Sep 3, 2024
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Handwashing sink water not at required temperature
Inspector notes: Second Consecutive Violation. At warewashing handwashing sink, no cold water available. Provide working cold water at handwashing sink. Email or text video of repair order or video of working faucets within 10 days. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet
5-202.12(A)
No certified food protection manager
Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
86
Aug 22, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Handwashing sink water not at required temperature
Inspector notes: At warewashing handwashing sink, no cold water available. Provide working cold water at handwashing sink. Email or text video of repair order or video of working faucets within 10 days. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet
5-202.12(A)
No certified food protection manager
Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, cut turkey/ 50*F-55*F prepared and cooling in shallow covered containers. Per employee, turkey was cut within normal time parameters. Cut turkey was partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD
3-501.15(B)
82
Frequently Asked Questions
When was Capriotti's Sandwich Shop last inspected?
The most recent health inspection at Capriotti's Sandwich Shop on file is from Oct 2, 2025. The public record contains seven inspections in total.
What is the most common violation at Capriotti's Sandwich Shop?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Capriotti's Sandwich Shop.
How does Capriotti's Sandwich Shop compare to other restaurants in Scottsdale?
Capriotti's Sandwich Shop most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Capriotti's Sandwich Shop's inspection record improved over time?
Results have been roughly steady. Inspections at Capriotti's Sandwich Shop have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Capriotti's Sandwich Shop 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