Raven Gastropub
Last inspected: Apr 21, 2026
74
Score
The health department has logged seven inspections at Raven Gastropub, the earliest from 2024. The newest entry in the record is dated Apr 21, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded three times.
Raven Gastropub's latest score of 74 falls below the Scottsdale average of 95. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 21, 2026
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed container of diced tomatoes in cooler in kitchen bearing date mark from 9 days prior. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by person in charge at the time of inspection
3-501.18
Physical facilities not in good repair
(corrected on site)
Inspector notes: Observed missing cover on power outlet on wall immediately above hand sink at dish machine. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Must repair physical facility prior to next routine inspection
6-501.11
Plumbing system not maintained in good repair
Inspector notes: Observed leak at atmospheric vacuum breaker (AVB) on dish machine, leak from hand sink in dishwashing area, and leak from faucet at three-bay sink in kitchen. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed accumulation of organic matter on splash guard of ice machine and inside nozzles of soda machine. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
74
Nov 17, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook line, in table top hot holding unit, cooked pork, cooked sauces with internal temperatures of 90*F-125*F. Per employee, TCS foods were in hot holding unit within normal time parameters. Manager turned on circuit and TCS foods reheated back up to 145*F within 10 minutes. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times
3-501.16(A)(1)
86
Jul 9, 2025
Reinspection
No violations found.
100
Jul 8, 2025
Routine
1 critical violation. 1 major violation. 1 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 bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After empty bottle of sanitizer solution was exchanged for full bottle and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: On cook line, in three prep table coolers, ambient temperatures of coolers were 48*F-55*F, taken with inspector probe thermometer. Repair company was called at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below within 24 hours of reinspection
4-301.11
78
Apr 2, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Seventh Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Manager has signed up to take food manager certification course and test at end of month. 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)
95
Nov 21, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee handled raw hamburger with gloved hands then continued working with cooking utensils and food product without a proper 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
2-301.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: On cook line, in top portion of end prep table cooler, cooked gravy with an internal temperature of 100*F. Per manager, gravy was prepared and cooling >4 hours. Cooked gravy was discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
Time used as public health control not properly documented
(corrected on site)
Inspector notes: On cook line, garlic in oil using time as a public health control without a written procedure. A time as a public health control procedure was written at time of inspection.Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
No certified food protection manager
Inspector notes: Sixth 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)
64
Aug 7, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: 6th 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)
95
Frequently Asked Questions
When was Raven Gastropub last inspected?
The most recent health inspection at Raven Gastropub on file is from Apr 21, 2026. The public record contains seven inspections in total.
What is the most common violation at Raven Gastropub?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Raven Gastropub.
How does Raven Gastropub compare to other restaurants in Scottsdale?
Raven Gastropub most recently scored 74 out of 100, which is lower than the Scottsdale average of 95.
Has Raven Gastropub's inspection record improved over time?
Results have been roughly steady. Inspections at Raven Gastropub have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Raven Gastropub means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Raven Gastropub inspected?
Based on the inspection history on file, Raven Gastropub is inspected around four times per year on average.
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