Holiday Inn
Last inspected: Apr 9, 2026
90
Score
Across the available record, Holiday Inn has five inspections on file, the first dated 2024. The newest entry in the record is dated Apr 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around two violations each.
Looking across the full record, “ready-to-eat time/temperature control for safety food, disposition” is the recurring theme, flagged three times.
That's lower than the typical Scottsdale restaurant, which scores around 95. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels located at the hand-washing sink in the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Discussed signage
6-301.12
90
Sep 16, 2025
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: Second 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. Manager said that they are signed up for class and testing. (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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: On cook line, sides of deep fryers, sides of cook tops, along cove base behind cook line equipment, can opener, outside of mixer and blender with accumulation of food debris and residues. 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
90
Jun 11, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, in bottom cold holding drawers, TCS foods, sliced deli meats, cooked rice with date mark of 5/29, 7 days past discard date, and cooked pasta without a date mark. Per manager, unknown preparation date for pasta. Manager discarded sliced deli meats, cooked rice, cooked pasta. See embargo form. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At bar handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times
6-301.12
No certified food protection manager
Inspector notes: 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)
74
Feb 19, 2025
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: On cook line, in bottom portion of prep table cooler, two uncovered flats of raw shell eggs stored above waffle batter and ready to eat vegetables. Employee moved flats of raw shell eggs to bottom shelf to prevent future cross contamination. Discussed the importance of storage of raw and ready to eat foods to prevent cross contamination
3-302.11(A1-2)
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 dishware surfaces. Per manager, sanitizer is being delivered today. All warewashing will be moved to main kitchen warewashing machine. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity
4-501.114(A-E)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: In walk in cooler, on speed rack, TCS foods (mashed potatoes, cooked gravy) and on cook line, in bottom cold holding drawers TCS foods (sliced deli meats, cooked rice) all without date marks. Per manager, unknown preparation date. Manager discarded mashed potatoes, cooked gravy, sliced deli meats, and cooked rice. See embargo form. 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)
3-501.18
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: On cook line, in cold holding drawers, fronts of prep table cooler, tops and sides of cook tops, grills, area surrounding waffle maker, microwave with accumulation of food debris and residues. 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
Sep 12, 2024
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 cold holding prep table cooler on cook line, deli ham with a preparation date of 9/4, 2 days past discard date. In walk in cooler, alfredo sauce, marinara sauce, mashed potatoes without date mark. Per manager, sauces and potatoes unknown preparation dates. Deli meat, sauces, and potatoes were discarded. See embargo form. 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)
3-501.18
Food thawed using improper method
(corrected on site)
Inspector notes: In cold holding drawer on cook line, raw salmon thawing in packaging. Per manufacture packaging instructions, salmon is to be removed from packaging when removed from freezer. Instructed manager to remove salmon from packaging. All foods being thawed from frozen must be thawed in an approved manner
3-501.13
82
Frequently Asked Questions
When was Holiday Inn last inspected?
The most recent health inspection at Holiday Inn on file is from Apr 9, 2026. The public record contains five inspections in total.
What is the most common violation at Holiday Inn?
Across the inspection record, “ready-to-eat time/temperature control for safety food, disposition” has been cited three times, more than any other issue at Holiday Inn.
How does Holiday Inn compare to other restaurants in Scottsdale?
Holiday Inn most recently scored 90 out of 100, which is lower than the Scottsdale average of 95.
Has Holiday Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Holiday Inn have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Holiday Inn 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 Holiday Inn inspected?
Based on the inspection history on file, Holiday Inn is inspected around three times per year on average.
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