Mr. Pickle's Sandwich Shop
Last inspected: Aug 4, 2025
82
Score
Going back to 2024, Mr. Pickle's Sandwich Shop has three inspections in the public record. Inspectors last stopped by on Aug 4, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Compared to other Scottsdale restaurants (averaging 95), there's room to close the gap. Overall, the inspection record reads well.
3
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 4, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use 3-compartment sink, quat sanitizer with a concentration of
4-501.114(A-E)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: At sandwich make tables, dry wiping cloths stored on in use cutting boards in between uses. Instructed manager to place dry wiping cloths in sanitizer solution buckets in between uses. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D)
3-304.14
82
Mar 20, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: In back prep area, employee handling trash cans and trash bags filled with trash, then started to handle food containers without a proper handwash in between each task. Instructed employee to wash hands 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
Improper cooling methods used
(corrected on site)
Inspector notes: Second Consecutive Violation. In bottom portion of sandwich prep table cooler, sliced deli meats/ 53*F-56*F*F prepared and cooling in covered shallow containers. Per employee and date and time stickers, deli meats were sliced within normal time parameters. Containers of sliced deli meats were partially uncovered and moved to walk in cooler to continue the cooling process. Discussed proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD
3-501.15(B)
82
Aug 19, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
No certified food protection manager
Inspector notes: Second Consecutive Violation. 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)
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, sliced deli meats/ 51*F-55*F prepared and cooling in covered shallow containers. Per date and time stickers, deli meats were sliced within 2 hours. Containers of sliced deli meats were partially uncovered to continue the cooling process. Discussed proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD
3-501.15(B)
90
Frequently Asked Questions
When was Mr. Pickle's Sandwich Shop last inspected?
The most recent health inspection at Mr. Pickle's Sandwich Shop on file is from Aug 4, 2025. The public record contains three inspections in total.
How does Mr. Pickle's Sandwich Shop compare to other restaurants in Scottsdale?
Mr. Pickle's Sandwich Shop most recently scored 82 out of 100, which is lower than the Scottsdale average of 95.
Has Mr. Pickle's Sandwich Shop's inspection record improved over time?
Results have been roughly steady. Inspections at Mr. Pickle's Sandwich Shop have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mr. Pickle's Sandwich Shop 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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