Putting World Scottsdale
Last inspected: Sep 29, 2025
100
Score
Across the available record, Putting World Scottsdale has six inspections on file, the first dated 2024. The newest entry in the record is dated Sep 29, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “certified food protection manager”, showing up three times.
Among Scottsdale restaurants, the typical score is 95; Putting World Scottsdale is comfortably above that bar. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 29, 2025
Reinspection
No violations found.
100
Sep 19, 2025
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Establishment received a quote for the repair of the drawer refrigerator used to store TCS foods on 9/11/25. Repairs have not been completed. Observed minimum temperature of 46.7°F with inspector's min/max thermometer
4-301.11
Other Liquid Wastes and Rainwater
Inspector notes: Observed leak in ceiling between the expo station and ice machine. After discussion with the person in charge it was determined it was a rainwater leak. No overhead contamination of food contact surfaces or food observed. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Repair prior to the next routine inspection
5-403.12
86
Sep 9, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed the bartender place a lime wedge with their bare hand on the rim of a beverage at the bar
3-301.11(B)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed multiple TCS foods (see violation #22) stored in malfunctioning drawer refrigerator below the grills. With inspector’s min/max thermometer observed minimum temperature of 48.9°F
4-301.11
Other Liquid Wastes and Rainwater
Inspector notes: Observed leak in ceiling between the expo station and ice machine. After discussion with the person in charge it was determined it was a rainwater leak. No overhead contamination of food contact surfaces or food observed. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Repair prior to the next routine inspection
5-403.12
74
May 28, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed excessive dried food debris built up on the backside of deli slicer blade during inspection. The deli slicer was stored as clean. After discussion with the person in charge it was determined the slicer was not used this week. The slicer was cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses
4-601.11(A)
No certified food protection manager
Inspector notes: 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. A CFPM is required to be onsite during the hours of operation. The person in charge was not able to provide their certification for review at time of inspection. Please obtain certified food protection manager certification and keep certification easily accessible for health inspections
2-102.12(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed thawed reduced oxygen packaged raw salmon and raw mahi mahi in the walk in cooler. According to the packaging instructions the fish shall be removed from packaging prior to thawing
3-501.13
82
Jan 27, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed a container of diced honeydew and diced tomato salsa date marked 1/18 in the prep cooler. Observed a container of queso cheese containing cooked vegetables date marked 1/18 hot holding on the stove. According to the person in charge the queso was frozen, but the person in charge was not sure when the queso was frozen and thawed. Observed hummus prepared from canned chickpeas date marked 1/17 in the lower portion of the prep cooler
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed excessive dried food debris built up on the backside of deli slicer blade during inspection. The deli slicer was stored as clean. After discussion with the person in charge it was determined the slicer was last used yesterday. The slicer was cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: Observed burgers cooked to order and raw/undercooked ahi tuna on the menu with no consumer advisory disclosure method and reminder statement
3-603.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: In the walk-in cooler light observed a dim light bulb. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Increase lighting or replace lightbulb prior to the next routine inspection
6-303.11
No certified food protection manager
Inspector notes: 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. 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
Sep 20, 2024
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed a plastic container of cooked anchovies date marked 7/20 in the walk-in cooler. Observed a plastic container of hummus date marked 9/11 in the walk-in cooler. Observed a plastic container of chicken salad date marked 9/13 in the prep cooler in the kitchen
3-501.18
Lighting not sufficient for food or utensil handling areas
Inspector notes: In the walk-in cooler light observed a dim light bulb. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Increase lighting or replace lightbulb prior to the next routine inspection
6-303.11
No certified food protection manager
Inspector notes: 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. 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)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed dark organic residue on the upper interior of the ice machine in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications or at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine interior prior to the next routine inspection
4-602.11(E)
74
Frequently Asked Questions
When was Putting World Scottsdale last inspected?
The most recent health inspection at Putting World Scottsdale on file is from Sep 29, 2025. The public record contains six inspections in total.
What is the most common violation at Putting World Scottsdale?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Putting World Scottsdale.
How does Putting World Scottsdale compare to other restaurants in Scottsdale?
Putting World Scottsdale most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Putting World Scottsdale's inspection record improved over time?
Yes. Recent inspections at Putting World Scottsdale have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Putting World Scottsdale 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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