Randy's Restaurant
Last inspected: Mar 2, 2026
100
Score
The health department has logged nine inspections at Randy's Restaurant, the earliest from 2024. Inspectors last stopped by on Mar 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
Looking across the full record, “cooling, heating, and holding capacities-equipment” is the recurring theme, flagged two times.
Compared to the broader Scottsdale restaurant scene, where the average is 95, this is a stronger showing. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Reinspection
No violations found.
100
Feb 18, 2026
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Ambient temperature for sandwich prep refrigerator used to store TCS foods observed at 45.5°F with inspector's min/max thermometer. Ambient temperature for reach in refrigerator used to store TCS foods observed at 41.7°F with inspector's min/max thermometer
4-301.11
90
Feb 6, 2026
Routine
2 major violations. 1 corrected on site.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Ambient temperature for sandwich prep refrigerator used to store TCS foods (see violation #22) observed at 55.5°F with inspector's min/max thermometer. Ambient temperature for reach in refrigerator used to store TCS foods (see violation #22) observed at 52.5°F with inspector's min/max thermometer
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At the handwashing sink in the back prep area observed a chef filling up a pitcher of water and pouring the water in a large pot. At the same handwashing sink observed a pair of tongs stored on top of splash guard so part of the tongs were in the splash zone. Handwashing sink may not be used for purposes other than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Discussed filling up pitchers at dedicated prep sink. The tongs were sanitized at time of inspection and stored away from the handwashing sink
5-205.11
82
Sep 23, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed deep container of vegetable soup, prepared chicken salad, and prepared tuna salad cooling in the upright cooler next to the dish area. With inspector probe thermometer the product measured 111*F, 55*F, and 54*F respectively. According to the labels the product was prepared 1 hour prior to inspection. The person in charge had staff pull product and place in shallow pans, use ice wands, and place product in large walk-in cooler to continue the cooling process. Discussed with the person in charge that acceptable methods of cooing 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, or adding ice as an ingredient
3-501.15(A)
90
Jun 11, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed in-use chemical dish machine that tested 0ppm with chlorine test strips. The dishwasher refilled the sanitizer and primed the machine at time of inspection. Discussed with the person in charge that a chemical dish machine should measure 50-100ppm
4-501.114(A-E)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed portions of raw tilapia and salmon thawed in the cold drawer on the cook line still in its original packaging. Chef removed packaging at time of inspection. Discussed with the person in charge that all fish should be removed from its packaging when thawing
3-501.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Observed fan guards in walk-in cooler with excessive organic matter build up on them. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold
4-101.19
78
Apr 3, 2025
Reinspection
No violations found.
100
Mar 24, 2025
Routine
1 major violation.
View 1 violation
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed menu with many items that can be undercooked not identified as such with a symbol like an asterisk. Discussed with the person in charge that any item on the menu that can be served undercooked should be identified as such
3-603.11
90
Oct 28, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed deep containers of brown gravy, turkey gravy, country gravy, and salsa. Measured with inspector probe thermometer the products measured 75*F - 100*F. Chef stated that the products were made approximately 1 hour prior to inspection. Chef had staff move to shallow pans to continue the cooling process. Discussed with the 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, or adding ice as an ingredient
3-501.15(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed raw portions of thawed salmon and cod on the cook line still in their original packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing
3-501.13
86
Aug 12, 2024
Routine
2 minor violations.
View 2 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed excessive organic matter build-up on the upper inner portion of the ice machine. 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)
Equipment not in good repair or proper adjustment
Inspector notes: Observed damaged gaskets on the cold drawers under the grill on the cook line. The person in charge stated that they already had a work order for the repair placed. Discussed with the person in charge that all equipment should be maintained in good repair
4-501.11
90
Frequently Asked Questions
When was Randy's Restaurant last inspected?
The most recent health inspection at Randy's Restaurant on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Randy's Restaurant?
Across the inspection record, “cooling, heating, and holding capacities-equipment” has been cited two times, more than any other issue at Randy's Restaurant.
How does Randy's Restaurant compare to other restaurants in Scottsdale?
Randy's Restaurant most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Randy's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Randy's Restaurant have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Randy's Restaurant 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 Randy's Restaurant inspected?
Based on the inspection history on file, Randy's Restaurant is inspected around six times per year on average.
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