Fleming's Prime Steakhouse & Wine Bar

20753 N Pima Rd, Scottsdale, AZ 85255

Steakhouse

License: Food Establishment - Eating & Drinking

Last inspected: Mar 27, 2026

100

Score

Low Risk

Going back to 2024, Fleming's Prime Steakhouse & Wine Bar has six inspections in the public record. The most recent report on file is from Mar 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

Recent visits have produced comparable findings, with counts hovering near two violations per visit.

The pattern that stands out is “time as a public health control”, which has been cited four times.

Fleming's Prime Steakhouse & Wine Bar's latest score of 100 sits above the Scottsdale average of 95. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 27, 2026

Routine

No violations found.

100

Oct 27, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Bare hand contact with ready-to-eat food (corrected on site)

Inspector notes: On expo line, employee handled ready to eat lemon wedges with bare hands. Employee discarded lemon wedges and tongs were provided for handling ready to eat garnishes. 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)

Time used as public health control not properly documented (corrected on site)

Inspector notes: ***Second Consecutive Violation*** On cook line, bernaise sauce and sliced tomatoes without time documentation. Per manager, bernaise sauce and sliced tomatoes use time as a public health control and was prepared about 2 hours. Manager provided start/discard time for bernaise sauce and sliced tomatoes. At time of inspection, time as a public health control procedures were re-written to reflect food items using time control. Maintain procedure available for inspections. Discussed the importance of following written time as a control procedures at all times

3-501.19(A1,B2,C2-3)

Aug 11, 2025

Routine

1 major violation. 1 corrected on site.

View 1 violation

Time used as public health control not properly documented (corrected on site)

Inspector notes: On cook line, bernaise sauce without time documentation. Per manager, bernaise sauce uses time as a public health control and was prepared about 30 minutes. Manager provided start/discard time for bernaise sauce. Discussed the importance of following written time as a control procedures at all times

3-501.19(A1,B2,C2-3)

Apr 15, 2025

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Hands not washed when required (corrected on site)

Inspector notes: Second Consecutive Violation. On cook line, employee handled raw steak with gloved hands, changed gloves then handled ready to eat bun, without a proper handwash in between glove changes. Manager instructed employee on proper handwashing when working with raw proteins and ready to eat foods. 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

Nov 20, 2024

Routine

2 critical violations. 1 major violation. 3 corrected on site.

View 3 violations

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: In walk in cooler, mushroom mixture with internal temperature of 70*F. Per manager, mushroom mixture was prepared and finished cooking >5 hours. Cooked mushroom mixture was 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

Hands not washed when required (corrected on site)

Inspector notes: On cook line, employee touched hat on head then donned gloves to continue working with cooking equipment and food product 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

Time used as public health control not properly documented (corrected on site)

Inspector notes: Third Consecutive Violation. On expo line, cut tomatoes and cut lettuce for hamburgers and on cook line, bernaise sauce without time documentation, using time as a public health control. Start/ discard times were added to the hamburger lettuce and tomatoes and bernaise sauce.Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

3-501.19(A1,B2,C2-3)

Aug 7, 2024

Routine

2 major violations. 2 corrected on site.

View 2 violations

Time used as public health control not properly documented (corrected on site)

Inspector notes: Second Consecutive Violation. On expo line, cut tomatoes and cut lettuce for hamburgers without time documentation, using time as a public health control. Start/ discard time were added to the hamburger lettuce and tomatoes. Establishment unable to locate written time as a public health control procedures for TCS (time/ temperature control for food safety) foods at time of inspection. Time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

3-501.19(A1,B2,C2-3)

No hand drying provision at handwashing sink (corrected on site)

Inspector notes: No hand drying towels at bar handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times

6-301.12

Show all 6 inspections Show less

Frequently Asked Questions

When was Fleming's Prime Steakhouse & Wine Bar last inspected?

The most recent health inspection at Fleming's Prime Steakhouse & Wine Bar on file is from Mar 27, 2026. The public record contains six inspections in total.

What is the most common violation at Fleming's Prime Steakhouse & Wine Bar?

Across the inspection record, “time as a public health control” has been cited four times, more than any other issue at Fleming's Prime Steakhouse & Wine Bar.

How does Fleming's Prime Steakhouse & Wine Bar compare to other restaurants in Scottsdale?

Fleming's Prime Steakhouse & Wine Bar most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.

Has Fleming's Prime Steakhouse & Wine Bar's inspection record improved over time?

Results have been roughly steady. Inspections at Fleming's Prime Steakhouse & Wine Bar have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Fleming's Prime Steakhouse & Wine Bar 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 Fleming's Prime Steakhouse & Wine Bar inspected?

Based on the inspection history on file, Fleming's Prime Steakhouse & Wine Bar is inspected around four times per year on average.

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