Scottsdale Marriott at Mcdowell Mountains

16770 N Perimeter Dr, Scottsdale, AZ 85260

American

License: Food Establishment - Eating & Drinking

Last inspected: Feb 27, 2026

100

Score

Low Risk

The health department has logged seven inspections at Scottsdale Marriott at Mcdowell Mountains, the earliest from 2024. On Feb 27, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.

Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.

The pattern that stands out is “time as a public health control”, which has been cited two times.

Restaurants in Scottsdale average 95, so Scottsdale Marriott at Mcdowell Mountains is doing better than most peers. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 27, 2026

Routine

No violations found.

100

Oct 30, 2025

Routine

No violations found.

100

Jul 29, 2025

Routine

1 critical violation. 2 major violations. 3 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 bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After empty bottles of solutions were exchanged and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution at start of day, after periods of inactivity, and when exchanging empty bottles of solutions

4-501.114(A-E)

Sanitizer test kit not available (corrected on site)

Inspector notes: Establishment uses quat sanitizer for wiping cloth buckets and 3-compartment sink. Employees unable to locate quat test strips for Agave kitchen. Inspector found quat test strips on shelf and educated employees on proper use of quat test strips. Discussed the importance of all employees having access to quat test strips and understanding how to use them for monitoring sanitizer solution concentration

4-302.14

Time used as public health control not properly documented (corrected on site)

Inspector notes: On cook line, hollandaise sauce and béarnaise sauce without time documentation. Per employees, sauces use time as a public health control. Employee provided start and discard time on hollandaise and bearnaise sauces. Establishment unable to locate written time as a public health control procedures. Written procedures were provided at time of inspection. Discussed the importance of following written time control procedures for TCS foods

3-501.19(A1,B2,C2-3)

Apr 17, 2025

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, cooling oatmeal with an internal temperature of 71*F. Per manager, oatmeal was removed from hot holding line about 4 hours. Cooked oatmeal 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

Feb 18, 2025

Food Advisory Inspection

No violations found.

100

Nov 19, 2024

Routine

1 major violation. 1 minor violation. 2 corrected on site.

View 2 violations

Time used as public health control not properly documented (corrected on site)

Inspector notes: On cook line, hollandaise sauce and bernaise sauce using time as a public health control without written procedures. Written procedures were provided at time of inspection. Maintain procedures available at all times and ensure sauces are marked with start and discard time on stickers on bottles. 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)

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Fifth Consecutive Violation. On cook line, in use knives stored in sanitizer solution in between uses. Utensils were moved to be warewashed. Discussed proper storage of in use utensils in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7)

3-304.12

Jul 31, 2024

Routine

1 minor violation. 1 corrected on site.

View 1 violation

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Fourth Consecutive Violation. On cook line, in use knives stored in sanitizer solution in between uses. Utensils were moved to be warewashed. Discussed proper storage of in use utensils in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7)

3-304.12

Show all 7 inspections Show less

Frequently Asked Questions

When was Scottsdale Marriott at Mcdowell Mountains last inspected?

The most recent health inspection at Scottsdale Marriott at Mcdowell Mountains on file is from Feb 27, 2026. The public record contains seven inspections in total.

What is the most common violation at Scottsdale Marriott at Mcdowell Mountains?

Across the inspection record, “time as a public health control” has been cited two times, more than any other issue at Scottsdale Marriott at Mcdowell Mountains.

How does Scottsdale Marriott at Mcdowell Mountains compare to other restaurants in Scottsdale?

Scottsdale Marriott at Mcdowell Mountains most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.

Has Scottsdale Marriott at Mcdowell Mountains' inspection record improved over time?

Results have been roughly steady. Inspections at Scottsdale Marriott at Mcdowell Mountains have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Scottsdale Marriott at Mcdowell Mountains 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 Scottsdale Marriott at Mcdowell Mountains inspected?

Based on the inspection history on file, Scottsdale Marriott at Mcdowell Mountains is inspected around four times per year on average.

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