Evo
Last inspected: Nov 18, 2025
86
Score
Evo, located at 4175 N Goldwater Blvd in Scottsdale, AZ, underwent a low-risk inspection on November 18, 2025. This inspection resulted in one major and one minor violation, specifically concerning equipment food-contact surfaces and non-TCS food cooling methods. Across 13 scored inspections, Evo has historically maintained a low-risk status.
13
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 18, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Sep 15, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Jun 2, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
78
Dec 26, 2024
Reinspection
1 major violation.
90
Dec 19, 2024
Reinspection
1 major violation.
90
Dec 12, 2024
Reinspection
1 major violation.
90
Dec 2, 2024
Reinspection
1 major violation.
90
Nov 21, 2024
Reinspection
1 major violation.
90
Nov 14, 2024
Reinspection
1 major violation.
90
Nov 5, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Aug 1, 2024
Reinspection
No violations found.
100
Jul 24, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
78
Jul 2, 2024
Food Advisory Inspection
No violations found.
100
Violations — Nov 18, 2025 Inspection
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: ****2nd Consecutive Violation**** 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)
Improper cooling methods used
(corrected on site)
Inspector notes: ****3rd Consecutive Violation**** Observed 22qt containers of Piccata, Pomodoro, and Alfredo sauces in the walk in cooler cooling. With inspector probe thermometer the products measured 135*F, 137*F, 153*F respectively. The chef pulled product and set up in ice baths and ice wands to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient
3-501.15(A)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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