Mastro's Ocean Club
Last inspected: Nov 18, 2025
70
Score
Mastro's Ocean Club, located at 15045 N Kierland Blvd in Scottsdale, AZ, had a moderate risk inspection on November 18, 2025. The inspection noted one critical violation and two major violations, including issues with shellstock identification, hot water and chemical methods, sanitizing food contact surfaces, and cooling, heating, and holding capacities. The facility has a historical pattern of mostly low-risk inspections across its five on-record scored inspections.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Nov 18, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
70
Jul 29, 2025
Routine
No violations found.
100
Mar 17, 2025
Routine
1 critical violation. 1 corrected on site.
86
Nov 18, 2024
Routine
No violations found.
100
Aug 12, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
86
Violations — Nov 18, 2025 Inspection
Shellstock, Maintaining Identification
(corrected on site)
Inspector notes: Observed multiple shell stock tags from late August 2025 and early September 2025 (last 90 days for date recorded on tag) missing last sold dates. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Reviewed shell stock record retention requirements with the person in charge. Instructed person in charge to monitor shell stock records and record last sold days for shellstock tags
3-203.12
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: Observe high temperature dish machine in use at time of inspection washing sheet pans. Observed maximum final rinse temperature with min/max thermometer of 151.1ᵒF. The dish machine was run two more times and the final rinse temperature measured at 150.6°F and 148.6°F
4-703.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: In the walk-in cooler observed a large, covered container over 4 inches deep of roasted elephant garlic with an internal temperature of 66°F. After discussion with the person in charge it was determined the garlic was cooling for 1.5 hours
4-301.11
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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