Habaneros Mexican Grill
Last inspected: Mar 13, 2026
86
Score
The health department has logged nine inspections at Habaneros Mexican Grill, the earliest from 2024. The most recent report on file is from Mar 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
“Cooling, heating, and holding capacities-equipment” comes up most often, recorded four times in the inspection record.
That's lower than the typical Scottsdale restaurant, which scores around 95. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed ranchero sauce and tomatillo sauce in walk-in cooler bearing date marks indicating that the were prepared on March 5th. Ready-to-eat, time/temperature control for safety (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). All RTE/TCS foods past 7 days of preparation were discarded by person in charge at the time of inspection
3-501.18
86
Dec 3, 2025
Food Advisory Inspection
No violations found.
100
Nov 19, 2025
Reinspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: ***Fourth Consecutive Violation*** On cook line, prep table cooler with an ambient temperature of 54*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Cook line prep table was condemned at time of inspection. Remove unit from establishment. TCS foods (tomato salsas, cut leafy greens, sour cream)/58*F-65*F, were placed in prep table cooler within normal time parameters. TCS foods were placed in ice bath to rapidly cool back down to proper temperatures
4-301.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: On storage shelves, cardboard used as shelf liners. Replace cardboard with a smooth and easily cleanable product. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: In walk in cooler, shelving with accumulation of food debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
82
Nov 4, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee cracked raw shell eggs with gloved hands then continued working with cooking utensils and handling ready to eat foods with same gloved hands. 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
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use 3-compartment sink, no quat sanitizer solution available and at in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Warewashing machine was placed out of order for maintenance and chlorine sanitizer was provided for use in 3-compartment sink at concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solutions, especially at start of day and after periods of inactivity or when exchanging out bottles of sanitizer
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: ***Third Consecutive Violation*** On cook line, prep table cooler with an ambient temperature of 65*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: On storage shelves, cardboard used as shelf liners. Replace cardboard with a smooth and easily cleanable product. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: In walk in cooler, shelving with accumulation of food debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
61
Jul 17, 2025
Reinspection
No violations found.
100
Jul 14, 2025
Routine
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Second Consecutive Violation. On cook line, prep table cooler with an ambient temperature of 51*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
90
Mar 11, 2025
Reinspection
No violations found.
100
Feb 20, 2025
Routine
1 critical violation. 3 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: On clean equipment storage shelf, spray bottle with degreaser stored with spray nozzle facing clean equipment. Chemical spray bottle was moved to chemical storage shelf to prevent future contamination. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: At time of inspection, paper menus are provided to customers that does not included a consumer advisory for undercooked items. Paper menus were removed from service and customers will order from menu board. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement
3-603.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: On cook line, prep table cooler with an ambient temperature of 49.7*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Repair prep table cooler before re-inspection. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: In walk in cooler, TCS foods (cooked sauces, cooked meats) without proper date marks. Per manager, TCS foods were prepared 3 and 4 days ago. Instructed manager to date mark cooked sauces and cooked meats. 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)
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: Third Consecutive Violation. On cook line at prep table cooler, door seals in disrepair. Repair seals to allow for tighter fitting doors. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications
4-501.11
Handwashing sign not posted
Inspector notes: Second Consecutive Violation. In restrooms, no handwashing signage. Provide handwashing signage for employees. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES
6-301.14
58
Sep 24, 2024
Routine
3 critical violations. 3 minor violations. 3 corrected on site.
View 6 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee handled raw chicken and raw beef with gloved hands, then continued working with cooking equipment without a proper handwash. Instructed employee to warewash cooking utensils then 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 must be washed at any time contamination occurs and when changing tasks
2-301.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, cooked tomatillo sauce/ 68*F and cooked pinto beans/ 78*F-88*F prepared the previous day. Tomatillo sauce and pinto beans were stored in covered containers >6 inches deep. Cooked tomatillo sauce and cooked pinto beans were discarded. See embargo form. Discussed proper cooling methods and cooling temperatures with manager. 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook top, carnitas with an internal temperature of 68*F. Per manager, carnitas were removed from cold holding, reheated and ready for service within an hour. Pan of carnitas was moved to stove top to reheat back to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
Equipment not in good repair or proper adjustment
Inspector notes: Second Consecutive Violation. On cook line at prep table cooler, door seals in disrepair. Repair seals to allow for tighter fitting doors. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications
4-501.11
No certified food protection manager
Inspector notes: Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
Handwashing sign not posted
Inspector notes: In restrooms, no handwashing signage. Provide handwashing signage for employees. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOODEMPLOYEES and shall be clearly visible to FOOD EMPLOYEES
6-301.14
55
Frequently Asked Questions
When was Habaneros Mexican Grill last inspected?
The most recent health inspection at Habaneros Mexican Grill on file is from Mar 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Habaneros Mexican Grill?
Across the inspection record, “cooling, heating, and holding capacities-equipment” has been cited four times, more than any other issue at Habaneros Mexican Grill.
How does Habaneros Mexican Grill compare to other restaurants in Scottsdale?
Habaneros Mexican Grill most recently scored 86 out of 100, which is lower than the Scottsdale average of 95.
Has Habaneros Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Habaneros Mexican Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Habaneros Mexican Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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