Cook & Craft
Last inspected: Oct 28, 2025
95
Score
Cook & Craft appears in inspection records seven times, starting in 2024. The most recent report on file is from Oct 28, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around one violation each.
When inspectors have written things up, “cooling, heating, and holding capacities-equipment” has been the most frequent reason, cited two times.
Among Scottsdale restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 28, 2025
Routine
1 minor violation.
View 1 violation
Plumbing system not maintained in good repair
Inspector notes: Observed a leak underneath the 3-compartment sink in the back of house and under an ice well at the bar. All plumbing must be maintained in good repair at all times
5-205.15(B)
95
Aug 19, 2025
Reinspection
No violations found.
100
Aug 8, 2025
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed an ambient air temperature of 45*F with a min/max thermometer in the right-most cold holding unit at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection will be on Tuesday, August 19th
4-301.11
90
Jul 30, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Inspector notes: Observed 0 ppm chlorine sanitizer in the bar dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the glassware are properly sanitized. The machine was primed twice and did not test. In person reinspection will be on Friday, August 8th. PIC will utilize the back of house dish machine in the meantime
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed an ambient air temperature of 47*F with a min/max thermometer in the right-most cold holding unit at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection will be on Friday, August 8th
4-301.11
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
74
Apr 3, 2025
Routine
No violations found.
100
Nov 14, 2024
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed in the walk-in cooler a covered, 4-inch-deep container of cheese sauce on a bottom rack. The cheese sauce measured 101°F as measured with a calibrated probe thermometer. Per PIC, cheese sauce was placed in the walk-in cooler to cool 5-6 hours prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Had PIC discard cheese sauce. Discussed with PIC using proper cooling methods, such as using shallow pans, leaving cooling items uncovered, placing cooling items on the top rack and frequent stirring
3-501.14
Food thawed using improper method
(corrected on site)
Inspector notes: Observed in the reach-in cooler packages of perch being thawed in its original packaging, which states to remove fish from packaging before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed an accumulation of organic matter in the top interior of the ice machine. Discussed with PIC cleaning the ice machine at a frequency to preclude the accumulation of organic matter
4-602.11(E)
78
Aug 30, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed hand wash sink next the cook line with no hand soap available. Chef stated that the dispenser was not working. Chef provided soap at time of inspection. Discussed with Chef that all hand wash sinks should have hand soap available at all times
6-301.11
Improper cooling methods used
Inspector notes: Observed portions of cooked rice in the walk-in cooler that measured 80*F with inspector probe thermometer. Observed hotel pan of cooked mashed potatoes, pan was covered with plastic wrap, product measured 81*F. Chef stated that the products were made 1 hour prior. Chef uncovered potatoes and spread out rice to continue the cooling process at time of inspection
3-501.15(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold
4-602.11(E)
78
Frequently Asked Questions
When was Cook & Craft last inspected?
The most recent health inspection at Cook & Craft on file is from Oct 28, 2025. The public record contains seven inspections in total.
What is the most common violation at Cook & Craft?
Across the inspection record, “cooling, heating, and holding capacities-equipment” has been cited two times, more than any other issue at Cook & Craft.
How does Cook & Craft compare to other restaurants in Scottsdale?
Cook & Craft most recently scored 95 out of 100, which is about the same as the Scottsdale average of 95.
Has Cook & Craft's inspection record improved over time?
Results have been roughly steady. Inspections at Cook & Craft have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cook & Craft 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