Peacock Indian Bar & Grill
Last inspected: Apr 14, 2026
100
Score
Across the available record, Peacock Indian Bar & Grill has eight inspections on file, the first dated 2024. Peacock Indian Bar & Grill was last inspected on Apr 14, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The most common issue across all inspections has been “certified food protection manager”, showing up three times.
Peacock Indian Bar & Grill's latest score of 100 sits above the Scottsdale average of 95. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Food Advisory Inspection
No violations found.
100
Apr 1, 2026
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed establishment washing dishes in three-compartment sink by sanitizing, then rinsing and washing. When manually washed in a three-compartment sink, food-contact surfaces must be washed with detergent, then rinsed, then sanitized. Discussed proper warewashing procedures with person in charge. Food-contact surfaces were properly sanitized at time of inspection
4-702.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed handwashing sink near three-compartment sink with no hand drying provision. All handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge supplied sink with paper towels at time of inspection
6-301.12
78
Sep 23, 2025
Routine
1 critical violation. 1 major violation. 4 minor violations. 4 corrected on site.
View 6 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed chef handling their cell phone, and then without first washing their hands observed the chef begin cooking and touching the handles of pans and utensils
2-301.14
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed an unlabeled spray bottle of clear liquid on the counter in the kitchen across from the tandoor oven. After discussion with the person in charge it was determined the spray bottle was filled with sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The person in charge labeled the bottle at time of inspection
7-102.11
Cooking or baking equipment not cleaned every 24 hours
Inspector notes: Observed built up food debris in the microwaves. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Clean the microwaved thoroughly and ensure they are cleaned as frequently as necessary to prevent the build up of food residue prior to the next routine inspection
4-602.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed utensils stored in standing water/107°F on a small counter next to the stove
3-304.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Observed chef use pillow/towel used to place naan dough in tandoor oven. After discussion with the person in charge it was determined the towel is changed out every other day or when soiled. Discussed utilizing a clean towel per order. Instructed person in charge to change the towel at time of inspection. Ensure food contact surfaces are clean and protect food from miscellaneous sources of contamination
3-307.11
No certified food protection manager
Inspector notes: Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. After discussion with the person in charge it was determined that the chef with the food manager certification was not onsite during the inspection today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
64
Jun 17, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. After discussion with the person in charge it was determined that the chef with the food manager certification was not onsite during the inspection today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
95
Jun 12, 2025
Food Advisory Inspection
No violations found.
100
Jun 4, 2025
Routine
3 critical violations. 3 major violations. 1 minor violation. 4 corrected on site.
View 7 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observe a chef making bread scratch their head/hair, then without first washing their hands observed chef continue making bread. Observed a different chef cooking and handling food at the prep cooler. Observed the chef cough near their hands, and without first washing their hands observed the chef continue cooking and handling multiple TCS foods (shrimp, lamb, cooked vegetables, gravies, cottage cheese/paneer)
2-301.14
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: At time of inspection observed the a chef place cooked naan bread into a basket for service with their bare hands. At the bar observed a food worker place a lemon wedge on the rim of a glass with their bare hands
3-301.11(B)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In the walk in cooler observed a tray of raw unpasteurized shelled eggs stored on a shelf directly above a container of cooked makhani gravy. In the prep cooler across from the stove observed packaged raw fish and a container of raw shrimp stored on the shelf directly above small containers of cottage cheese and makhani gravy
3-302.11(A1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed large containers of makahni gravy, korma sauce, dal makhani in the walk in cooler with no date mark. After discussion with the person in charge it was determined all ready to eat foods missing date marks were cooked on Monday (6/2/25)
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: The large prep cooler across from the stove used to store assorted TCS foods (see violation #22) is not maintaining TCS foods at 41°F or less. Minimum internal temperature of the prep cooler measured at 51.8°F with inspector's min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
Food thermometer not available or accessible
Inspector notes: No probe thermometer observed onsite at time of inspection
4-302.12
No certified food protection manager
Inspector notes: Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. After discussion with the person in charge it was determined that the chef with the food manager certification was not onsite during the inspection today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
45
May 29, 2025
Food Advisory Inspection
No violations found.
100
Nov 13, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Peacock Indian Bar & Grill last inspected?
The most recent health inspection at Peacock Indian Bar & Grill on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Peacock Indian Bar & Grill?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Peacock Indian Bar & Grill.
How does Peacock Indian Bar & Grill compare to other restaurants in Scottsdale?
Peacock Indian Bar & Grill most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Peacock Indian Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Peacock Indian Bar & Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Peacock Indian Bar & Grill 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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