Fairmont Scottsdale Princess
Last inspected: Mar 16, 2026
100
Score
Going back to 2024, Fairmont Scottsdale Princess has eight inspections in the public record. The latest inspection on file is from Mar 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around one violation each.
Looking across the full record, “in-use utensils, between-use storage” is the recurring theme, flagged two times.
Fairmont Scottsdale Princess' latest score of 100 sits above the Scottsdale average of 95. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine
No violations found.
100
Dec 1, 2025
Routine
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: Observed hole in the ceiling above the dish machine and small hole in the wall near the ice machines where the plumbing is exposed. After discussion with the person in charge in was determined the establishment is repairing some plumbing
6-501.11
95
Jul 28, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: In the walk in cooler observed two containers of cooked corn mix date marked 7/17 and 7/18. In the walk in cooler observed a container of cooked shrimp date marked 7/7 in the walk in refrigerator. According to the person in charge the shrimp was frozen, but they were unsure of how long the shrimp was stored in the walk in cooler
3-501.18
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed a chef's knife stored in the gap between a prep cooler and open top ice well
3-304.12
82
Apr 18, 2025
Reinspection
No violations found.
100
Apr 17, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the low-temp dish machine in use at the bar with a final rinse chlorine concentration of 0 PPM. The low-temp dish machine was run a second time after priming the sanitizer and tested at 0 PPM. The person in charge changed out the sanitizer jug and re-ran the dish machine a third time, and final rinse chlorine concentration measured at 50 PPM. Ensure chlorine sanitizer is maintained at proper concentration of 50-100 PPM. Discussed testing the sanitizer prior to using the dish machine with chlorine sanitizer test strips
4-501.114(A-E)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed coconut ceviche, hammachi nikkei on the dinner menu served raw/undercooked without an asterisk/disclosure on the dinner menu. On the happy hour menu observed no consumer advisory reminder statement. On the happy hour menu observed no asterisk/disclosure on the oysters, salmon maki, and tuna maki that are served raw/undercooked
3-603.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice scoop stored in the ice well at the bar with the handle touching the ice
3-304.12
74
Dec 5, 2024
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 the low-temp dish machine in use at the bar with a final rinse chlorine concentration of 0 PPM. The low-temp dish machine was run a second time after priming the sanitizer and tested at 0 PPM. Ensure chlorine sanitizer is maintained at proper concentration of 50-100 PPM. Discussed testing the sanitizer prior to using the dish machine with chlorine sanitizer test strips. PIC relocated all previously washed food-contact surfaces to the three compartment sink to be washed, rinsed, and sanitized at the time of inspection. Establishment will utilize the three compartment sink to sanitize food contact surfaces until the dish machine is repaired
4-501.114(A-E)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment utilizes 4-hour time as a control for sushi rice stored at room temperature. Observed sushi rice in the kitchen with no discard time label. According to person in charge the sushi rice was removed from temperature control at 11:00 AM. Observed sushi rice at the sushi station with a discard time from 11:00AM- 5 PM (6 hours). Discard time was changed to 11AM- 3PM by PIC at time of inspection. Reviewed establishment’s written 4-hour time as control procedures. Discussed requirements for 6-hour time as a control procedures, including creating written procedures ahead of implementation
3-501.19(A1,B2,C2-3)
78
Oct 14, 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: Observed chef place raw chicken on the grill with gloved hands. Without washing their hands, the chef removed their gloves handled a steak with tongs. The chef then put on gloves to handle a burger bun and burger toppings
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a plate of seared tuna stored directly above a container of sliced tomatoes and container of raw beef stored directly above cooked rice in the reach in cooler at the end of the cook line. Observed a container of raw oyster stored directly above a container of cooked potatoes in the reach in cooler near the rear entrance
3-302.11(A1-2)
Shellstock, Maintaining Identification
(corrected on site)
Inspector notes: No shellstock tags onsite had the last sold date recorded on the tag at time of inspection. The date when the last shellstock from container is sold or served shall be recorded on the tag or label. The container of oysters in the reach in cooler did not have a tag/label attached to the container. According to the person in charge the tag had already been put away. A shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Reviewed shellstock tag record requirements with the person in charge
3-203.12
67
Jul 8, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Fairmont Scottsdale Princess last inspected?
The most recent health inspection at Fairmont Scottsdale Princess on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Fairmont Scottsdale Princess?
Across the inspection record, “in-use utensils, between-use storage” has been cited two times, more than any other issue at Fairmont Scottsdale Princess.
How does Fairmont Scottsdale Princess compare to other restaurants in Scottsdale?
Fairmont Scottsdale Princess most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Fairmont Scottsdale Princess' inspection record improved over time?
Results have been roughly steady. Inspections at Fairmont Scottsdale Princess have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fairmont Scottsdale Princess 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 Fairmont Scottsdale Princess inspected?
Based on the inspection history on file, Fairmont Scottsdale Princess is inspected around five times per year on average.
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