Grayhawk Golf Club
Last inspected: Feb 24, 2026
100
Score
Across the available record, Grayhawk Golf Club has eight inspections on file, the first dated 2024. The most recent report on file is from Feb 24, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly three violations earlier on.
Looking across the full record, “time as a public health control” is the recurring theme, flagged two times.
Compared to the broader Scottsdale restaurant scene, where the average is 95, this is a stronger showing. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine
No violations found.
100
Jan 7, 2026
Food Advisory Inspection
No violations found.
100
Dec 30, 2025
Food Advisory Inspection
No violations found.
100
Dec 9, 2025
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed plastic cup full of hard boiled eggs with the date mark of 12/2 (8 days prior to inspection) in the side storage reach-in fridge. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC discarded the eggs
3-501.18
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed front bar soda guns had matter caked around the inside of the nozzles. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection
4-602.11(E)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed sanitizer buckets had 50-100ppm concentration of quat solution measured by test strip. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Further inspection showed the sanitizer dispenser was inconsistently dispensing sanitizer at different concentrations
3-304.14
78
Sep 4, 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. At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash. Instructed employee to re-wash dishware, wash hands, and 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
86
May 13, 2025
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, uncovered container >10 inches deep, with bechamel sauce with internal temperatures of 48*F-52*F. Per date sticker, sauce was prepared the previous day. Bechamel sauce was discarded. See embargo form. Discussed cooling methods and cooling temperatures with employees. 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 back cook line/ prep area, employee handled raw meat with gloved hands, then changed gloves to continue working with cooking utensils and another employee handled raw fish with gloved hands then handled clean food containers with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: At bar, with windows open, consumable ice bin without lid. Provide sliding lid to maintain closed in between uses. Instructed employee to provide large sheet pan to cover ice bin until lid can be purchased
3-307.11
Outer openings not protected against pests
Inspector notes: Doors into kitchen partially open, with bar windows open. Repair both doors to stay closed when moving between dining room and kitchen. Provide seals on doors to prevent openings around door
6-202.15
67
Dec 11, 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: At in use bar warewashing machine, no detectable chlorine sanitizer at glassware surfaces. After empty bottles of sanitizer and soap were exchanged for full bottles and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity
4-501.114(A-E)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, garlic in oil using time as a public health control without time documentation. Employee was instructed to provide start/ discard time on garlic in oil container. Employee discarded mixture due to quality. Discussed the importance of providing start/discard time on any garlic in oil mixture using time as a public health control
3-501.19(A1,B2,C2-3)
78
Aug 21, 2024
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: Second Consecutive Violation. On cook line, two different containers of garlic in oil using time as a public health control. At time of inspection, no time documentation on containers and unable to locate written time control procedures. Manager discarded two containers of garlic in oil for quality. Time as a public health control procedure was written at time of inspection. Discussed the importance of following written time as a public health control procedures at all times. 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)
90
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 eight inspections in total.
What is the most common violation at Grayhawk Golf Club?
Across the inspection record, “time as a public health control” 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?
Yes. Recent inspections at Grayhawk Golf Club have averaged around zero violations per visit, down from roughly three earlier in the 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 five times per year on average.
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