Eggstasy Dc Ranch
Last inspected: Apr 16, 2026
74
Score
Eggstasy Dc Ranch appears in inspection records seven times, starting in 2024. The most recent visit was on Apr 16, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Time/temperature control for safety food, hot holding” comes up most often, recorded three times in the inspection record.
That's lower than the typical Scottsdale restaurant, which scores around 95. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 16, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pooled eggs stored over raw fruits. The person in charge rearranged at time of inspection. Discussed with the person in charge that ready to eat foods should be stored above raw proteins
3-302.11(A1-2)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand wash sink next to 3 compartment sink with no paper towels available. The person in charge had staff refill at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times
6-301.12
Physical facilities not in good repair
Inspector notes: Observed hand wash sink in bar area that is not secured to the wall. Discussed with the person in charge that the sink should be secure and seal to the wall
6-501.11
74
Nov 25, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed in-use chlorine mechanical dishwasher measure at less than 50ppm chlorine at the time of inspection per inspectors and establishments chlorine test strips after multiple cycles. Food-contact surfaces must be properly sanitized after washing and rinsing, chlorine concentration should be between 50-100ppm. PIC relocated all food-contact surfaces washed today to warewashing area to be sanitized at the time of inspection
4-501.114(A-E)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handwashing sink by the mechanical dishwasher blocked by glasses and a container in the sink at the time of inspection. Also observed the handwashing sink at the end of the cookline blocked by towels. Handwashing sinks shall be accessible at all times and only used for handwashing. PIC relocated all items blocking handwash sinks at time of inspection
5-205.11
78
Aug 26, 2025
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, pancake batter with dairy, stored in covered containers >4inches deep, with internal temperature of 48*F-50*F. Per manager, pancake batter was prepared the previous day. Two containers of pancake batter were discarded. See embargo form. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, hollandaise sauce/ 108*F and mashed potatoes/ 90*F prepared 4inches deep. Hollandaise sauce and mashed potatoes were transferred to shallow uncovered containers and placed back in walk in cooler to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
78
May 1, 2025
Food Advisory Inspection
No violations found.
100
Apr 24, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee cracked eggs several times then opened prep table doors and walk in cooler doors without removing gloves and washing hands. Manager instructed employee on proper handwashing. 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Third Consecutive Violation. On cook line, on sheet pan under broiler with heat off, hash browns with internal temperatures of 100*F-109*F. Per employee, hash browns were prepared within normal time parameters. Hash browns were moved to flat top to reheat to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times
3-501.16(A)(1)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment uses time as a public health control for several TCS foods items (dairy, butter, sausages, eggs). Establishment does not have written procedures for time control. Time as a public health control procedures were written at time of inspection. Maintain written procedures available for viewing at all times
3-501.19(A1,B2,C2-3)
67
Dec 10, 2024
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: Second Consecutive Violation. On cook line, on cook top, chicken with an internal temperature of 122*F. Per employee, chicken was prepared within normal time parameters. Employee re-heated chicken to 165*F and added a lid to aid in maintaining temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times
3-501.16(A)(1)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At prep area handwashing sink, no hand drying towels available. Instructed manager to provide hand drying towels at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times
6-301.12
78
Aug 12, 2024
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, employee cracking raw shell eggs, then donned new gloves without a proper handwash, and continued using cooking utensils. Instructed employees on proper handwashing after contamination from raw proteins. Employee washed hands and donned new gloves to continue with task. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook line, cooked steak/ 110*F and cooked chicken/ 98*F-125*F prepared and hot holding on top shelf above cook top and on top of containers in hot holding station. Per employee, TCS foods were prepared
3-501.16(A)(1)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Third Consecutive Violation. In prep area, slicer with accumulation of food debris on blade. Per manager, slicer was used today and stored as clean. Instructed manager to re-warewash slicer. Discussed more frequent monitoring of food equipment after warewashing to ensure food equipment stored as clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch
4-601.11(A)
67
Frequently Asked Questions
When was Eggstasy Dc Ranch last inspected?
The most recent health inspection at Eggstasy Dc Ranch on file is from Apr 16, 2026. The public record contains seven inspections in total.
What is the most common violation at Eggstasy Dc Ranch?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Eggstasy Dc Ranch.
How does Eggstasy Dc Ranch compare to other restaurants in Scottsdale?
Eggstasy Dc Ranch most recently scored 74 out of 100, which is lower than the Scottsdale average of 95.
Has Eggstasy Dc Ranch's inspection record improved over time?
Results have been roughly steady. Inspections at Eggstasy Dc Ranch have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Eggstasy Dc Ranch means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Eggstasy Dc Ranch inspected?
Based on the inspection history on file, Eggstasy Dc Ranch is inspected around four times per year on average.
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