Ramen Hood
Last inspected: Feb 3, 2026
100
Score
Across the available record, Ramen Hood has eight inspections on file, the first dated 2024. Inspectors last stopped by on Feb 3, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Manual and mechanical warewashing equipment” comes up most often, recorded three times in the inspection record.
Among Scottsdale restaurants, the typical score is 95; Ramen Hood is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Food Advisory Inspection
No violations found.
100
Jan 26, 2026
Routine
2 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
View 6 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: ***Third Consecutive Violation*** At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of 0ppm. Manager changed sanitizer solution to the proper concentration of 150-400ppm and re-soaked dishware for minimum 60 seconds. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, or heavy warewashing. Also discussed using the dispenser only and not using additional water when filling sanitizer solution
4-501.114(A-E)
Hands not washed when required
(corrected on site)
Inspector notes: Employee returned from restroom then donned gloves to work with cooking equipment without a handwash. Instructed employee to remove gloves, wash hands, and don new gloves 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
Sanitizer test kit not available
(corrected on site)
Inspector notes: Establishment unable to locate quat test strips for monitoring of sanitizer solution. Inspector provided quat test strips at time of inspection. Recommended maintaining additional quat strips. Test strips are required for any sanitizers used with food contact surfaces
4-302.14
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: ***Second Consecutive Violation*** In walk in cooler, boxes of packaged meats stored directly on ground. Instructed employee to move all food boxes off of ground to prevent future contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor
3-305.11
Plumbing system not maintained in good repair
Inspector notes: Prep sink faucet leaking. Repair faucet. Repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
No certified food protection manager
Inspector notes: 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)
58
Nov 6, 2025
Reinspection
No violations found.
100
Oct 28, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: ***Second Consecutive Violation*** At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of 0ppm. Manager changed sanitizer solution to the proper concentration of 150-400ppm and re-soaked dishware for minimum 60 seconds. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, or heavy warewashing
4-501.114(A-E)
Non-Continuous Cooking of Raw Animal Foods: Documentation
Inspector notes: Establishment conducts partial cooking of raw chicken. At initial preparation, chicken is not fully cooked to 165*F, cooled in cooler for use throughout the day and next day, then completed the cooking process at customer order. Establishment does not currently have a non-continuous cooking policy. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Provide written non-continuous cooking procedures before re-inspection. Via email, provided instructions on writing a procedure
3-401.14(F)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: In walk in cooler, boxes of packaged meats and metal pans of food stored directly on ground. Employee moved all food boxes and pans off of ground to prevent future contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor
3-305.11
74
Jun 2, 2025
Reinspection
No violations found.
100
May 28, 2025
Reinspection
1 major violation.
View 1 violation
Handwashing sink water not at required temperature
Inspector notes: Second Consecutive Violation. At back handwashing sink, cold water faucet not working. Repair within 10 days before re-inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet
5-202.12(A)
90
May 14, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of 0ppm. Manager changed sanitizer solution to the proper concentration of 150-400ppm and re-soaked dishware for minimum 60 seconds. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, or heavy warewashing
4-501.114(A-E)
Handwashing sink water not at required temperature
Inspector notes: At back handwashing sink, cold water faucet not working. Repair within 10 days before re-inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet
5-202.12(A)
Improper cooling methods used
(corrected on site)
Inspector notes: On front cook line, in bottom portion of prep table cooler, cooked chicken/100*F prepared and cooling in shallow covered containers. Manager moved cooked chicken to walk in cooler, and uncovered chicken to continue the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
74
Aug 1, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Ramen Hood last inspected?
The most recent health inspection at Ramen Hood on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Ramen Hood?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at Ramen Hood.
How does Ramen Hood compare to other restaurants in Scottsdale?
Ramen Hood most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Ramen Hood's inspection record improved over time?
Results have been roughly steady. Inspections at Ramen Hood have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ramen Hood 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 Ramen Hood inspected?
Based on the inspection history on file, Ramen Hood is inspected around five times per year on average.
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