Loco Patron Restaurant
Last inspected: Mar 31, 2026
100
Score
Across the available record, Loco Patron Restaurant has 10 inspections on file, the first dated 2024. Inspectors last stopped by on Mar 31, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “time/temperature control for safety food, hot holding” is the issue that surfaces most often, recorded three times.
Compared to the broader Scottsdale restaurant scene, where the average is 95, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Reinspection
No violations found.
100
Mar 23, 2026
Routine
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed prep cooler containing TCS foods including cooked pork belly, shredded cheese, guacamole containing diced tomatoes, and pasteurized eggs with ambient air temperature of 47 °F as measured with min/max holding thermometer
4-301.11
90
Dec 11, 2025
Reinspection
3 minor violations.
View 3 violations
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: At bar, sliding doors of coolers repaired with duct tape and on cook line, rolling cart with duct tape on handle. Remove all duct tape and repair equipment with smooth easily cleanable surfaces. 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
Handwashing sign not posted
Inspector notes: No handwashing signage in womens restroom that employees use. Provide handwashing signage by next routine inspection
6-301.14
Physical facilities not cleaned at required frequency
Inspector notes: Throughout establishment, behind cold holding equipment at bar, in front area with large kegs, in walk in cooler under shelving, throughout kitchen behind equipment and along cove base throughout establishment, accumulation of food and grease residues. Physical facility are to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Clean physical facility prior to next routine inspection
6-501.12
86
Dec 9, 2025
Routine
2 major violations. 3 minor violations. 1 corrected on site.
View 5 violations
Live animals present in food establishment
(corrected on site)
Inspector notes: ***Second Consecutive Violation*** At start of inspection, several birds observed in establishment. Fly fans over bar turned on, but front door and side door open, without fly fans. Discussed removal of birds from establishment. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist
6-501.115
Sanitizer test kit not available
Inspector notes: For bar and main warewashing machines, no test strips available for monitoring sanitizer solution.Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips within 10 days re-inspection
4-302.14
Handwashing sign not posted
Inspector notes: No handwashing signage in womens restroom that employees use. Provide handwashing signage by next routine inspection
6-301.14
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: At bar, sliding doors of coolers repaired with duct tape and on cook line, rolling cart with duct tape on handle. Remove all duct tape and repair equipment with smooth easily cleanable surfaces. 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
Physical facilities not cleaned at required frequency
Inspector notes: Throughout establishment, behind cold holding equipment at bar, in front area with large kegs, in walk in cooler under shelving, throughout kitchen behind equipment and along cove base throughout establishment, accumulation of food and grease residues. Physical facility are to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Clean physical facility prior to next routine inspection
6-501.12
70
Aug 21, 2025
Food AMC Trainings
No violations found.
100
Aug 4, 2025
Routine
2 critical violations. 2 major violations. 4 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Second Consecutive Violation. At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After machine was primed and machine was re-run, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after sanitizer bottle changes
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Third Consecutive Violation. On cook top cheese sauce/ 105*F-110*F and in hot holding table, cooked carne asada/ 105*F-125*F out of internal temperatures. Per employee, cheese sauce was prepared about 2 hours and carne asada was prepared about 10 minutes and placed on hot holding line and ready for service. Cheese sauce was discarded and carne asada was reheated to 165*F. 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: In walk in cooler, cooked refried beans, cooked pork, and cooked beef with frozen date marks >7 days. Per employee, beans, pork, and beef were placed in walk in freezer on preparation day and then removed from freezer 2 days ago. Instructed employee to add thaw dates on beans, pork and beef and ensure preparation dates and thaw dates equal 7 days. 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
Live animals present in food establishment
(corrected on site)
Inspector notes: At start of inspection, several birds observed in establishment. All bar windows and side doors were closed due to hot weather. Doors were opened to allow birds to fly out of establishment. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.115
61
Jul 31, 2025
Food Advisory Inspection
No violations found.
100
Apr 16, 2025
Routine
3 critical violations. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Second Consecutive Violation. At in use warewashing machine, two different employees handled dirty dishware then handled clean dishware, without a proper handwash in between each task. Instructed employees to wash hands after handling dirty dishware and before handling clean dishware. 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 bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After machine was primed and machine was run two more times, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after sanitizer bottle changes
4-501.114(A-E)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, cheese sauce/ 109*F-130*F and cooked rice/ 105*F-125*F holding in hot holding unit. Per employee, cheese sauce and rice were placed on hot holding line within normal time parameters. Water was added to additional pans under cheese sauce and rice to allow heat to maintain foods hot in holding pans. After 30 minutes, cheese sauce and rice had reheated back to 140*F. Instructed employee to reheat both cheese sauce and rice back up to 165*F. 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)
64
Dec 12, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook line, cheese sauce with an internal temperature of 112*F. Per employee, cheese sauce was placed on hot holding line within normal time parameters. Additional pan under cheese sauce was removed to allow heat to maintain sauce hot in holding pan. On back stove top, rice with an internal temperature of 98*F. Per employee, rice was reheated within one hour and ready for service. Stove top was turned on and rice was reheated to 165*F. 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)
Hands not washed when required
(corrected on site)
Inspector notes: At in use warewashing machine, employee handled dirty dishware, then changed gloves and handled clean dishware, without a proper handwash. Instructed employee to remove gloves and wash hands after handling dirty dishware and before handling clean dishware. 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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At bar, single handwashing sink being used as dump sink. Employee cleaned out sink to be used solely for handwashing. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
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)
64
Jul 29, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Loco Patron Restaurant last inspected?
The most recent health inspection at Loco Patron Restaurant on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Loco Patron Restaurant?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Loco Patron Restaurant.
How does Loco Patron Restaurant compare to other restaurants in Scottsdale?
Loco Patron Restaurant most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Loco Patron Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Loco Patron Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Loco Patron Restaurant 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 Loco Patron Restaurant inspected?
Based on the inspection history on file, Loco Patron Restaurant is inspected around six times per year on average.
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