Saffron Indian Grocery N Kitchen
Last inspected: Mar 27, 2026
52
Score
Saffron Indian Grocery N Kitchen appears in inspection records seven times, starting in 2024. On Mar 27, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to seven violations per visit.
The pattern that stands out is “hand drying provision”, which has been cited four times.
By comparison, the average Scottsdale facility scores 95, putting Saffron Indian Grocery N Kitchen on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 27, 2026
Routine
2 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed container of antacid stored above flour and dried lentils. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by person in charge at time of inspection
7-207.11(B)
Food not cooled to safe temperature within required time
Inspector notes: Observed covered container of cooked chicken at 45 °F in walk-in cooler. Chicken had been placed in walk-in cooler to cool the day prior as per person in charge. Cooked time/temperature control for safety (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. TCS foods must cool in loosely covered or uncovered containers, or by using other effective means such as an ice bath. All TCS foods improperly cooled were discarded by person in charge at time of inspection
3-501.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Repeat violation: 2nd. Observed cooked chicken and cooked onions in walk-in cooler with no date marking. Foods had been prepared two days prior as per staff. 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). Discussed date marking requirements with person in charge. All RTE/TCS foods were properly date marked at time of inspection
3-501.17
No hand drying provision at handwashing sink
Inspector notes: Repeat violation: 2nd. Observed no hand drying provision at rear handwashing sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge provided hand drying provision for handwash sink at time of inspection
6-301.12
Food stored improperly or exposed to contamination
Inspector notes: Repeat violation: 3rd. Observed boxes of bread and raw chicken stored on floor of walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Plumbing system not maintained in good repair
Inspector notes: Observed leaks in faucets at three-bay sink, mop sink, and prep sink. 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)
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) on site at time of operation. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
52
Nov 3, 2025
Routine
2 critical violations. 2 major violations. 5 minor violations. 4 corrected on site.
View 9 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employee handling boxes, went out back door, touched clothing, picking up dirty dishware, then donned gloves to return to cutting onions, 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. 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
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: In back prep area, in use knife stored behind handwashing sink. Employee moved knife to start using on cutting up vegetables without first warewashing. Instructed employee to move knife to 3-compartment sink for proper warewashing before use. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred
4-602.11(A-D)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: In prep table cooler on cook line and in walk in cooler, no date marks on TCS prepared foods (cooked sauces, cooked proteins). Per employee, TCS foods were prepared >24 hours. Instructed employee to date mark all TCS prepared foods in cook line prep table cooler and in walk in cooler. RTE/TCS (time/ temperature control for food safety) foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.17
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At front handwashing sink, no disposable hand drying towels available. Disposable hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with disposable hand drying towels at all times
6-301.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Throughout establishment, shelves on cook line, rolling rack for cook line, front and inside of prep table cooler, inside and outside of microwave, outside of blender, prep tables with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
No certified food protection manager
Inspector notes: ***Second 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)
Food stored improperly or exposed to contamination
Inspector notes: ***Second Consecutive Violation*** In walk in freezer and walk in cooler, packaged TCS foods stored directly on ground. Instructed employees to move all packaged food off of ground to prevent future contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Throughout establishment, cutting boards deeply scored. Resurface or replace cutting boards. 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
Physical facilities not cleaned at required frequency
Inspector notes: Throughout establishment, under shelving, along cook line, along cove base in kitchen, in walk in cooler and freezer, floors with accumulation of food residues and debris. Maintain clean. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
6-501.12
47
Jul 28, 2025
Routine
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At start of inspection, curtain hung in doorway to separate front handwashing sink from cook line. Curtain was removed from doorway to make handwashing sink accessible at all times for cook line employees
5-205.11
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)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: In walk in freezer and walk in cooler, packaged TCS foods stored directly on ground. Instructed employees to move all packaged food off of ground to prevent future contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Plumbing system not maintained in good repair
Inspector notes: At 3-compartment sink, faucet leaking. Repair. All plumbing is to be maintained in good repair at all times
5-205.15(B)
78
Apr 10, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, cooked bean mixture/ 120*F and at front counter in hot holding unit, samosas/ 90*F-125*F out of internal temperatures. Per employees, foods were placed in hot holding unit and on cook top
3-501.16(A)(1)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No hand drying towels at back handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times
6-301.12
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: Second Consecutive Violation. Inside of prep table cooler and door handles, and flooring around fryer and cook top with accumulation of food residues and debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
74
Nov 18, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: In prep area, rice with an internal temperature of 55*F. Per manager, rice is removed from walk in cooler and reheated in rice warmer. At time of inspection, internal temperature was taken at 52*F and 30 minutes later, rice temperature was 55*F. Instructed manager to reheat rice on cook top to 165*F and maintain hot in rice cooker at 135*F or higher at all times. 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Inside of cook line prep table cooler, shelving unit with spices, outside of microwave, ice in walk in freezer, with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
82
Sep 25, 2024
Food AMC Trainings
No violations found.
100
Aug 19, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: Second Consecutive Violation. In kitchen, employee handling cooking utensils and preparing food after contamination on hands. Employee touched clothing, dirty dishware then continued handling cooking utensils without a proper handwash. Instructed employee on proper handwashing before donning gloves to handle food products. Discussed the importance of proper handwashing with employee. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands
2-301.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Third Consecutive Violation. In walk in cooler, cooked proteins (goat and chicken), cooked sauces with vegetables, samosas with vegetables, without proper date marks. Per person in charge, TCS foods were prepared >24 hours. Instructed employee to provide date marks to TCS foods (cooked proteins (goat, chicken), cooked sauces with vegetables, samosas with vegetables). Discussed proper date marking, with preparation date as DAY 1 and 6 additional days for a total of 7 days
3-501.17
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: In prep area handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times
6-301.12
No certified food protection manager
Inspector notes: Third 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)
67
Frequently Asked Questions
When was Saffron Indian Grocery N Kitchen last inspected?
The most recent health inspection at Saffron Indian Grocery N Kitchen on file is from Mar 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Saffron Indian Grocery N Kitchen?
Across the inspection record, “hand drying provision” has been cited four times, more than any other issue at Saffron Indian Grocery N Kitchen.
How does Saffron Indian Grocery N Kitchen compare to other restaurants in Scottsdale?
Saffron Indian Grocery N Kitchen most recently scored 52 out of 100, which is lower than the Scottsdale average of 95.
Has Saffron Indian Grocery N Kitchen's inspection record improved over time?
No. Recent inspections at Saffron Indian Grocery N Kitchen have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Saffron Indian Grocery N Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Saffron Indian Grocery N Kitchen inspected?
Based on the inspection history on file, Saffron Indian Grocery N Kitchen is inspected around four times per year on average.
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