Mon Cheri Charcuterie
Last inspected: Mar 4, 2026
90
Score
Going back to 2024, Mon Cheri Charcuterie has 10 inspections in the public record. On Mar 4, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly five violations earlier in the record.
The most common issue across all inspections has been “consumption of animal foods that are raw”, showing up three times.
Compared to other Scottsdale restaurants (averaging 95), there's room to close the gap. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold
4-602.13
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed excessive organic matter buildup on the heads of the beverage dispensers in the bar area. The person in charge had staff clean dispensers at time of inspection. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold
4-602.11(E)
90
Nov 18, 2025
Routine
No violations found.
100
Nov 5, 2025
Routine
3 critical violations. 1 major violation. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Cooked potato wedge and grilled chicken held at 100 degrees F on the hot-holding steam unit in the cook line. The unit doesn't have any water. According to the manager, the food items were cooked about an hour ago. Food items were re-heated in the oven to 165 degrees F. The unit was filled with hot water, and the gauge was set to maintain the water temperature at 150 degrees F to be able to maintain hot food more than 135 degrees F per requirement. Corrected at the time of inspection
3-501.16(A)(1)
Conveying Sewage
(corrected on site)
Inspector notes: Upon arrival found floor sink with water backed up. Per employees drain was clogged and bar handwash sink use was causing water to overflow. Plumber arrived at time of inspection, flushed pipes and cleaned system. Corrected at time of inspection
5-402.13
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: In cook line, chef spread dry parmesan cheese barehand on the plate of spaghetti and placed it on the rack for server to take it to costumer. Chef was advised to wear gloves or use utensils for spreading garnish to avoid bear hand contact with ready to eat food. Plate of spaghetti was discarded by the chef
3-301.11(B)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Two reach in cooler in cook line have an ambient temperature of 43.5 degrees F and 54 degrees F. Repair to be able to maintain temperature under 41 degrees F
4-301.11
58
Jul 2, 2025
Reinspection
1 critical violation. 1 major violation. 3 minor violations. 3 corrected on site.
View 5 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed dish machine in the bar area that measured 0ppm with chlorine test strips. The person in charge instructed staff to to used 3 compartment method of sanitizing until unit can be repaired. Discussed with the person in charge that a chemical dish machine should measure between 50-100ppm with chlorine test strips
4-501.114(F1-2)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked lobster sitting in the top portion of the middle cooler on the cook line. With inspector probe thermometer the product measured 91*F. Chef stated that the product was just made prior to inspection. Chef removed product and placed in shallow pan and moved to walk-in to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient
3-501.15(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increase to preclude that accumulation of soil and mold
4-101.19
No certified food protection manager
Inspector notes: Observed no certified food manager present during inspection. Discussed with the person in charge that a certified manager should be present at all times during hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed red sanitizer buckets on the cook line that measured 0ppm with inspector quaternary test strips. Discussed with the person in charge that all quaternary sanitizer solution should measure between 150-400ppm
3-304.14
67
Jun 26, 2025
Routine
1 critical violation. 3 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed dish machine in the bar area that measured 0ppm with chlorine test strips. The person in charge instructed staff to to used 3 compartment method of sanitizing until unit can be repaired. Discussed with the person in charge that a chemical dish machine should measure between 50-100ppm with chlorine test strips
4-501.114(F1-2)
Sanitizer test kit not available
Inspector notes: Observed establishment using a quaternary sanitizer. Establishment had no test strips available to test product. Discussed with the person in charge that test strips should be available at all times
4-302.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed food menu, kids menu, and cocktail menu with eggs, steak, and egg whites on the menu that can be undercooked with no identifying asterisk by the items. Menus also did not have disclosure statement on the menu. Discussed with the person in charge that any item on the menu that can be served undercooked should be identified as such and there should be a disclosure statement that states "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked lobster sitting in the top portion of the middle cooler on the cook line. With inspector probe thermometer the product measured 91*F. Chef stated that the product was just made prior to inspection. Chef removed product and placed in shallow pan and moved to walk-in to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient
3-501.15(A)
No certified food protection manager
Inspector notes: Observed no certified food manager present during inspection. Discussed with the person in charge that a certified manager should be present at all times during hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed red sanitizer buckets on the cook line that measured 0ppm with inspector quaternary test strips. Discussed with the person in charge that all quaternary sanitizer solution should measure between 150-400ppm
3-304.14
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increase to preclude that accumulation of soil and mold
4-101.19
55
Feb 11, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: On the cook line, observed an employee pick up a towel off of the ground, go outside, and then proceed to continuing food handling without washing their hands. Also on the cook line, observed an employee crack 3 raw whole eggs into a pan, scramble them, and them grab a plate to put the eggs on. Employee did touch the plate with the same glove used for raw hands and did touch the center of the plate. Eggs were ready to eat. Discussed when to wash situations with manager and kitchen staff
2-301.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At the handwashing sink by the prep sink, no paper towels or other hand drying provisions were available
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed food debris and residues accumulating on the slicer by the blade and on the plate that holds the food item. Per employee they had not used the slicer today and it was stored as clean. Instructed employee to have the slicer washed and sanitized
4-601.11(A)
Food contaminated by miscellaneous source
Inspector notes: Establishment has added a new handwashing sink adjacent to the prep sink. Observed no splash guard between the handwashing sink and the prep sink. Please install splash guards on the handwashing sink to prevent contamination. Splash guard must be smooth, durable, and easily cleanable
3-307.11
67
Oct 23, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the dishwashing machine in use with 0ppm of chlorine sanitizer. Until unit is working properly, establishment will utilize the three compartment sink to wash all dishes. Chlorine sanitizer must be kept at the concentration stated on the bottle. (50-100ppm)
4-501.114(A-E)
Ice Used as Exterior Coolant, Prohibited as Ingredient
(corrected on site)
Inspector notes: This is the 2nd repeat violation. In the bar, observed a bottle of wine stored in the ice used for consumption. Ice used as an exterior coolant cannot be used for consumption. Bottle was removed and ice was discarded
3-303.11
74
Aug 1, 2024
Reinspection
No violations found.
100
Jul 22, 2024
Reinspection
1 major violation.
View 1 violation
Consumer advisory not provided for raw or undercooked food
Inspector notes: 2nd consecutive violation. Upon re-inspection, menus have not been corrected. Reviewed corrections required for the brunch menu and dinner menu. Brunch menu has not been changed and still requires disclosure markings next to the undercooked foods. Reviewed prospective dinner menu and observed disclosure markings for items not served undercooked. Will follow up in 10 days
3-603.11
90
Jul 10, 2024
Routine
2 critical violations. 2 major violations. 2 corrected on site.
View 4 violations
Ice Used as Exterior Coolant, Prohibited as Ingredient
(corrected on site)
Inspector notes: In the bar, observed a bottle of champagne stored directly in ice that is used for consumption
3-303.11
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee spraying off dirty dishes by the dishwashing machine in the kitchen. Employee went from spraying and handling dirty dishes to putting away clean dishes without washing their hands in between
2-301.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: On the brunch menu, observed no consumer advisory disclosure markings next to several items containing cooked to order steak, cooked to order eggs, and Caesar dressing with raw eggs. On the dinner menu, observed no consumer advisory reminder verbiage and no disclosure markings on several cooked to order steak items and Caesar dressing with raw eggs
3-603.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: In the kitchen on the food prep line, observed the left cold holding unit at 66*F on the inspector's min/max thermometer, the right cold holding unit at 64*F on the inspector's min/max thermometer, and the cold holding drawers at 50*F on the inspector's min/max thermometer
4-301.11
61
Frequently Asked Questions
When was Mon Cheri Charcuterie last inspected?
The most recent health inspection at Mon Cheri Charcuterie on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mon Cheri Charcuterie?
Across the inspection record, “consumption of animal foods that are raw” has been cited three times, more than any other issue at Mon Cheri Charcuterie.
How does Mon Cheri Charcuterie compare to other restaurants in Scottsdale?
Mon Cheri Charcuterie most recently scored 90 out of 100, which is lower than the Scottsdale average of 95.
Has Mon Cheri Charcuterie's inspection record improved over time?
Yes. Recent inspections at Mon Cheri Charcuterie have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Mon Cheri Charcuterie 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 Mon Cheri Charcuterie inspected?
Based on the inspection history on file, Mon Cheri Charcuterie is inspected around six times per year on average.
Nearby Restaurants