Rudy's Country Store and Bar-B-Q
Last inspected: Mar 13, 2026
74
Score
The health department has logged eight inspections at Rudy's Country Store and Bar-B-Q, the earliest from 2024. Rudy's Country Store and Bar-B-Q was last inspected on Mar 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food, hot holding”, which has been cited five times.
Restaurants in Scottsdale average 95, so Rudy's Country Store and Bar-B-Q trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed TCS melted butter with milk as ingredient 116*F in hot holding unit by front prep area and cooked sausages 118*F-121*F in hot holding unit in back prep area at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, TCS butter and sausage was reheated less than two hours prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed concentration of quat sanitizer in the three-compartment sink below 150ppm as an employee was sanitizing food contact ware. Quat sanitizer concentrations shall be between 150ppm-400ppm dependent on manufacturing. PIC discovered quat sanitizer container was empty and switched out the container for a new, full one. Quat concentration was above 150ppm at the time of inspection and employee was instructed to properly sanitize the previously washed dishes at the time of inspection
4-501.114(A-E)
74
Nov 3, 2025
Food Advisory Inspection
No violations found.
100
Oct 9, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: On service line, employee handled trash can in other area of establishment, then began handling hot holding containers and utensils without a proper handwash after contamination from trash can. Instructed employee to wash hands 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Third Consecutive Violation.At side service counter, at self service hot holding unit, wrapped egg and meat burritos/119*F-130*F and in prep area in far hot holding unit, bbq chicken/ 110*F-125*F and bbq turkey/130*F out of internal temperatures. Per manager, bbq turkey and bbq chicken were stored in hot holding unit about 30 minutes and were reheated to 165*F. Per manager, egg and meat burritos were to be discarded at noon, with inspector taken about 1230, due to establishment procedures. 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)
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)
70
Jul 17, 2025
Reinspection
1 minor violation.
View 1 violation
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: In use cutting boards deeply scored. Resurface or replace cutting boards to allow for smooth surface for ease of cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces
4-501.12
95
Jul 14, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Second Consecutive Violation. On front service cutting line, in large bbq holding unit, cooked sausages, bbq turkey, bbq beef, bbq pork with internal temperatures of 120*F-130*F. Per manager, sausages and turkey were placed in unit within normal time parameters. Instructed employee to reheat sausages and turkey back to 165*F. Manager also added wood to fire to increase internal temperature of bbq holding unit. 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)
Sanitizer test kit not available
Inspector notes: Establishment does not have quat test strips for monitoring sanitizer solution at 3-compartment sink and wiping cloth buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide quat sanitizer test strips prior to re-inspection
4-302.14
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: In use cutting boards deeply scored. Resurface or replace cutting boards to allow for smooth surface for ease of cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces
4-501.12
74
Apr 1, 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 front service cutting line, in large bbq holding unit, cooked sausages and cooked turkey with internal temperatures of 100*F-120*F. Per manager, sausages and turkey were placed in unit
3-501.16(A)(1)
86
Oct 3, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, baked potatoes with internal temperatures of 43*F-52*F. Per manager, potatoes were placed in walk in cooler the previous night, on uncovered sheet pans. Baked potatoes were discarded. See embargo form. Discussed proper cooling temperatures and methods for TCS foods. Recommended cutting potatoes in half and placing sheet pans on high shelves for cooling air flow to food product. Cooked TCS (time/ temperature control for food safety) 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
86
Jul 8, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Second Consecutive Violation. In prep area in hot holding unit, cooked chicken with internal temperatures of 115*F-130*F. Per manager, chicken was in hot holding unit
3-501.16(A)(1)
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: At in use 3-compartment sink, employee warewashing utensils, soaking in quat sanitizer solution
4-703.11
74
Frequently Asked Questions
When was Rudy's Country Store and Bar-B-Q last inspected?
The most recent health inspection at Rudy's Country Store and Bar-B-Q on file is from Mar 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Rudy's Country Store and Bar-B-Q?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited five times, more than any other issue at Rudy's Country Store and Bar-B-Q.
How does Rudy's Country Store and Bar-B-Q compare to other restaurants in Scottsdale?
Rudy's Country Store and Bar-B-Q most recently scored 74 out of 100, which is lower than the Scottsdale average of 95.
Has Rudy's Country Store and Bar-B-Q's inspection record improved over time?
Results have been roughly steady. Inspections at Rudy's Country Store and Bar-B-Q have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rudy's Country Store and Bar-B-Q 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 Rudy's Country Store and Bar-B-Q inspected?
Based on the inspection history on file, Rudy's Country Store and Bar-B-Q is inspected around five times per year on average.
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