Little Snitch
Last inspected: Nov 21, 2025
67
Score
Little Snitch appears in inspection records five times, starting in 2024. On Nov 21, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to three violations per visit.
“Packaged and unpackaged food-separation, packaging, and segregation” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Scottsdale average 95, so Little Snitch trails the local norm. On the whole, the file is mixed but not concerning.
5
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 21, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed sliced turkey with 11/13 date mark label in reach in fridge and in the cold table at the time of inspection. 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 was instructed to discard RTE/TCS sliced turkey past 7 days date marking
3-501.18
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shell eggs stored directly above shredded cheese and RTE potato salad in the reach in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC was instructed to properly store all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Live animals present in food establishment
(corrected on site)
Inspector notes: Observed dog inside establishment with owner ordering food inside, two different owners with dogs outside on patio where employees provide food service. Live animals prohibited on premises of food establishment, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park. Provided Maricopa County handout on dog friendly patio requirements at the time of inspection
6-501.115
67
Jun 23, 2025
Reinspection
No violations found.
100
Jun 17, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, employee touched trash can with gloved hands then continued handling food containers and equipment 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: On hanging menu board, food items offered undercooked missing both the disclosure and reminder and on paper menus, the asterisk is missing on the food items offered undercooked. Provide updated menus with corrected consumer advisory within 10 days. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and are to contain an approved disclosure method and reminder statement
3-603.11
78
Dec 11, 2024
Routine
2 critical violations. 3 minor violations. 4 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee touched trash can with gloved hands then continued handling food containers and equipment two separate times 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
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. Manager added quat sanitizer to basin to provide correct concentration of 150-400ppm. Repair company was also called to adjust chemical dispenser. 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)
Improper cooling methods used
(corrected on site)
Inspector notes: In reach in refrigerator, chicken salad/ 60*F prepared and cooling in covered container. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Instructed employee to separate chicken salad to uncovered containers to continue the coolin process
3-501.15(B)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Throughout kitchen, dry wiping cloths stored on in use cutting boards in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
Equipment not in good repair or proper adjustment
Inspector notes: On cook line, two door reach in refrigerator doors with broken door seals. Replace door seals. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. All equipment is to be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
64
Jun 27, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: At in use 3-compartment sink, dishware soaking in sanitizer solution with a quat sanitizer concentration of
4-703.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In two door reach in refrigerator, on sheet pan, package of guacamole and bag of bread stored on flat of raw shell eggs and on another shelf, packaged raw fish stored over raw avocados. Employee moved ready to eat foods to another shelf to prevent future cross contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
74
Frequently Asked Questions
When was Little Snitch last inspected?
The most recent health inspection at Little Snitch on file is from Nov 21, 2025. The public record contains five inspections in total.
What is the most common violation at Little Snitch?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Little Snitch.
How does Little Snitch compare to other restaurants in Scottsdale?
Little Snitch most recently scored 67 out of 100, which is lower than the Scottsdale average of 95.
Has Little Snitch's inspection record improved over time?
No. Recent inspections at Little Snitch have averaged around three violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Little Snitch means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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