Draftkings
Last inspected: Mar 31, 2026
100
Score
Draftkings has been inspected seven times since 2024. The latest inspection on file is from Mar 31, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
When inspectors have written things up, “good repair and proper adjustment-equipment” has been the most frequent reason, cited two times.
Among Scottsdale restaurants, the typical score is 95; Draftkings is comfortably above that bar. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine
No violations found.
100
Dec 11, 2025
Reinspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Observed both dishwashers at the bar with "broken, do not use" signs at the time of inspection. Per PIC, dishwashers at the bar do not dispense sanitizer and do not work properly. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
95
Dec 2, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored above raw fish in the reach in fridge by the cookline at the time of 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)
Temperature Measuring Devices, Manual and Mechanical Warewashing
Inspector notes: Observed no irreversible measuring device at the time of the inspection for the high temperature dishwashing machine
4-302.13
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: Observed the pipe below the handwashing sink not fully connected and leaking water at the time of inspection. All plumbing must be maintained in good repair at all times. Manager tightened the pipe below the handwashing sink and fixed the leak at the time of inspection
5-205.15(B)
Equipment not in good repair or proper adjustment
Inspector notes: Observed both dishwashers at the bar with "broken, do not use" signs at the time of inspection. Per PIC, dishwashers at the bar do not dispense sanitizer and do not work properly. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed dark organic matter on the soda guns in the bar area and in the ice machine by the ice shoot at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter
4-602.11(E)
67
Aug 19, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook line, fried chicken/ 110*F and fried chicken wings/ 125*F out of internal temperatures. Per manager, chicken was prepared
3-501.16(A)(1)
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)
82
May 1, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: At bar, employee handled ready to eat cut fruit with bare hands. Cut fruit and drinks were discarded. Use provided picks or tongs when adding fruit to drinks. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items
3-301.11(B)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Discontinue use of warewashing machine until repaired and use main warewashing machine for all warewashing purposes. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity
4-501.114(A-E)
74
Dec 18, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hands not washed when required
(corrected on site)
Inspector notes: In prep area, employee handled trash can then handled spice containers with same gloved hands without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. 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
2-301.14
86
Jul 16, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, cooked queso/ 55*F-60*F and cooked bolognese sauce/ 52*F-58*F out of internal temperatures. Per date sticker, queso and bolognese were prepared the previous day. Cooked queso sauce and cooked bolognese sauce were discarded. See embargo form. 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
3-501.14
Time used as public health control not properly documented
(corrected on site)
Inspector notes: On cook line, cooked chicken thighs use time as a public health control. At time of inspection, chicken thighs were not marked with start and/or discard time. A written procedure was also written at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection
3-501.19(A1,B2,C2-3)
78
Frequently Asked Questions
When was Draftkings last inspected?
The most recent health inspection at Draftkings on file is from Mar 31, 2026. The public record contains seven inspections in total.
What is the most common violation at Draftkings?
Across the inspection record, “good repair and proper adjustment-equipment” has been cited two times, more than any other issue at Draftkings.
How does Draftkings compare to other restaurants in Scottsdale?
Draftkings most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Draftkings' inspection record improved over time?
Results have been roughly steady. Inspections at Draftkings have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Draftkings means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Draftkings inspected?
Based on the inspection history on file, Draftkings is inspected around four times per year on average.
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