Lure Fishhouse
Last inspected: Mar 4, 2026
100
Score
Across the available record, Lure Fishhouse has eight inspections on file, the first dated 2024. The latest inspection on file is from Mar 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around two violations to closer to zero violations per visit.
Looking across the full record, “shellstock, maintaining identification” is the recurring theme, flagged two times.
Lure Fishhouse's latest score of 100 sits above the Paradise Valley average of 96. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine
No violations found.
100
Oct 2, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hands not washed when required
(corrected on site)
Inspector notes: Observed kitchen staff member handling raw shrimp with gloved hands for fryer, immediately plate and contact fried fish for a customer order. Also observed oyster bar staff enter area from dining room, glove for service, handling shucked oysters for grilling. Both employees were asked to remove gloves and wash hands before continuing food service
2-301.14
86
Jul 16, 2025
Food AMC Trainings
No violations found.
100
Jun 17, 2025
Reinspection
1 major violation.
View 1 violation
Shellstock, Maintaining Identification
Inspector notes: Observed shellstock tags not stored in chronological order. Tags are separated by month but not in sequential order within that month. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Please maintain shellstock tags in their proper order prior to the next routine inspection. Advised person in charge about using accordion files for each month and making each slot in the file for each day to aid in maintaining in chronological order
3-203.12
90
Jun 16, 2025
Routine
1 critical violation. 3 major violations.
View 4 violations
Food not cooled to safe temperature within required time
Inspector notes: Observed veracruz sauce on a cart in the walk-in that had been cooling since 12:30 (current time at inspection at 3:19pm; per person in chargestated 12:30 was the time the food product was internally at 135'F) at 64-70'F at the time of the inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. REPEATVIOLATION
3-501.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed lunch and dinner menu with caesar dressing made with raw egg without an asterisk and an asterisk/statement on the kids menu with their burger. The kids menu should never have a consumer advisory statement/asterisk. Please provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
Shellstock, Maintaining Identification
Inspector notes: Observed shellstock tags not stored in chronological order. Tags are separated by month but not in sequential order within that month. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Please maintain shellstock tags in their proper order prior to the next routine inspection. Advised person in charge about using accordion files for each month and making each slot in the file for each day to aid in maintaining in chronological order
3-203.12
Improper cooling methods used
Inspector notes: Observed sheet trays of various food items (risotto, corn and onions) cooling on the speed rack under other items that were already cold. Advised person in charge to ensure cooling items are at the top of the rack and routed as cooling occurs. Employee moved items accordingly at the time of the inspection
3-501.15(A)
64
Apr 16, 2025
Routine
2 critical violations.
View 2 violations
Food not cooled to safe temperature within required time
Inspector notes: Observed ravioli sauce cooling in a large pot (small quantity of food) in an ice bath at 95-100'F. Per the cooling log and confirmation from the chef item starting cooling at 12:40pm at 125'F. Current time was 3:10pm (2 and a half hours since cooling started). Also observed red chowder sauce at 70'F that had started cooling at 11:40am at 105'F (3 and a half hours ago). Spoke with person in charge and chef about proper cooling time/temperature parameters. Advised usage of more ice, ice wands and/or using the walk-in freezer as an additional cooling environment. Advised on more frequent temperature taking to ensure time/temperatures are being met and, if not, having the ability to reheat and restart the cooling process if needed. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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
Inspector notes: Observed ciprioni sauce at 125-130'F in the steam table on the cookline at the time of the inspection. The sauce was just reheated within the last hour via a pot on the grill per chef. Advised chef on proper reheating practices and hot holding requirements. The sauce was reheated properly to hot hold on the steam table at the time of the inspection. 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)
74
Nov 26, 2024
Routine
No violations found.
100
Sep 4, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the low temp dish machine in the kitchen measuring at 0 PPM after being ran multiple times. Acceptable chlorine concentration shall measure between 50-100 PPM. It was determined an all-purpose cleaner was attached to the dish machine rather than the chlorine/sanitizer. The dish machine was drained, and a new supply of chlorine was attached. The dish machine was tested again at 50 PPM. Discussed utilizing chlorine test strips to verify sanitizer concentration
4-501.114(A-E)
86
Frequently Asked Questions
When was Lure Fishhouse last inspected?
The most recent health inspection at Lure Fishhouse on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Lure Fishhouse?
Across the inspection record, “shellstock, maintaining identification” has been cited two times, more than any other issue at Lure Fishhouse.
How does Lure Fishhouse compare to other restaurants in Paradise Valley?
Lure Fishhouse most recently scored 100 out of 100, which is higher than the Paradise Valley average of 96.
Has Lure Fishhouse's inspection record improved over time?
Yes. Recent inspections at Lure Fishhouse have averaged around zero violations per visit, down from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Lure Fishhouse 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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