Grayhawk Golf Club

8620 E Thompson Peak Pkwy, Scottsdale, AZ 85255

American

License: Food Establishment - Eating & Drinking

Last inspected: Feb 24, 2026

100

Score

Low Risk

Inspectors have visited Grayhawk Golf Club six times, with records going back to 2024. On Feb 24, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.

There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.

When inspectors have written things up, “preventing contamination from hands” has been the most frequent reason, cited two times.

The city-wide average for Scottsdale sits at 95, putting Grayhawk Golf Club on the better side of that line. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 24, 2026

Routine

No violations found.

100

Dec 1, 2025

Routine

2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.

View 4 violations

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

Inspector notes: At bar, server using bare hands for ready to eat garnishes for customer drinks. Manager instructed employees on use of tongs when handling ready to eat garnishes for 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)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: On grill in metal pan, cooked chicken with internal temperatures of 105*F-112*F. Per employee, chicken was fully cooked about 15 minutes and placed on grill without heat turned on. Instructed employee to reheat chicken to 165*F and maintain at proper temperature. Recommended using additional pan with water to aid in maintaining proper 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 soap available at handwashing sink (corrected on site)

Inspector notes: No handwashing soap on cook line handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at time of inspection

6-301.11

Food thawed using improper method (corrected on site)

Inspector notes: In walk in cooler on speed rack, thawing tuna in sealed reduced oxygen packaging. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

3-501.13

Aug 27, 2025

Routine

No violations found.

100

May 8, 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: In prep area, employee removing shells from ready to eat hard boiled eggs with bare hands. Instructed employee to discard eggs, wash hands, and don gloves to continue with task. 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)

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: In walk in cooler, on speed rack, uncovered containers of raw shrimp stored over covered and uncovered containers of ready to eat foods. Containers of raw shrimp were moved below ready to eat foods to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

3-302.11(A1-2)

Dec 4, 2024

Routine

No violations found.

100

Aug 26, 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 prep area, cooked chicken and vegetable soup with internal temperatures of 48*F-51*F. Per manager, soup was prepared the previous night. Chicken and vegetable soup 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

Handwashing sink blocked, inaccessible, or used improperly (corrected on site)

Inspector notes: At cook line handwashing sink, bucket of in use utensils stored in basin of sink. Bucket of utensils was removed from handwashing sink. A handwashing sink is to be used for handwashing only

5-205.11

Show all 6 inspections Show less

Frequently Asked Questions

When was Grayhawk Golf Club last inspected?

The most recent health inspection at Grayhawk Golf Club on file is from Feb 24, 2026. The public record contains six inspections in total.

What is the most common violation at Grayhawk Golf Club?

Across the inspection record, “preventing contamination from hands” has been cited two times, more than any other issue at Grayhawk Golf Club.

How does Grayhawk Golf Club compare to other restaurants in Scottsdale?

Grayhawk Golf Club most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.

Has Grayhawk Golf Club's inspection record improved over time?

Results have been roughly steady. Inspections at Grayhawk Golf Club have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Grayhawk Golf Club 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 Grayhawk Golf Club inspected?

Based on the inspection history on file, Grayhawk Golf Club is inspected around four times per year on average.

Nearby Restaurants

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Score: 100 — Low Risk

Pinnacle Peak Country Club

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Score: 95 — Low Risk

Jade Palace

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Score: 86 — Low Risk

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