Scramble
Last inspected: Jan 6, 2026
100
Score
Across the available record, Scramble has seven inspections on file, the first dated 2024. The latest inspection on file is from Jan 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
That puts the facility ahead of the local pack: the average Tempe restaurant scores 95. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 6, 2026
Routine
No violations found.
100
Sep 5, 2025
Routine
No violations found.
100
May 2, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed partial cooked bacon stored over cartons of plant-based liquid egg in the walk-in, as well as strawberries and blueberries in the cold holding drawers under the grill. Observed french toast batter containing egg stored over cooked proteins, including sausage and beef. Informed PIC that the french toast mix cannot be stored over RTE foods due to it containing raw egg. Discussed with PIC that par cooked bacon is to be treated as raw and cannot be stored over any RTE foods. PIC properly organized the raw animal proteins at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
86
Jan 21, 2025
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed the sausage gravy in the hot holding unit with an internal temperature of 125*F. Informed PIC that the gravy needs to be reheated to 165*F and placed back on the line for hot holding. PIC removed the tray from the unit and reheated the food at 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed multiple chemical bottles, including degreaser and window cleaner, stored above bags of chips and containers for food service. Informed PIC that chemicals cannot be stored above food, utensils, or other single service items. PIC relocated and properly stored the chemicals at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed multiple in use grill utensils sitting in room temperature water. Informed PIC that in use utensils need to be kept in cool running water or in hot water above 135*F. PIC removed the utensils and placed them in hot water at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
70
Oct 29, 2024
Reinspection
No violations found.
100
Oct 28, 2024
Routine
1 major violation.
View 1 violation
Capacity-Quantity and Availability
Inspector notes: Water heater is not working properly at time of inspection. PIC informed that the plumber is sourcing the part, and it should be fixed today. Hot water is not available at any of the hand sinks, the water temperature is 76*F measured using min/max thermometer. A twenty-four hour reinspection will be conducted. Informed PIC that the heater needs to be brought back into good repair by reinspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical ware washing units sanitizing with chemicals; and 140°F at mechanical ware washing units sanitizing with high temperatures. Provide adequate hot water at all sink fixtures prior to re-inspection
5-103.11
90
Jul 26, 2024
Routine
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: Observed an accumulation of dust and debris on the ceiling air vents and surrounding panels in the back of the kitchen. Informed PIC that these areas need to be cleaned and continue to be cleaned at a frequency that prevents the accumulation of dirt, food debris, and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
95
Frequently Asked Questions
When was Scramble last inspected?
The most recent health inspection at Scramble on file is from Jan 6, 2026. The public record contains seven inspections in total.
How does Scramble compare to other restaurants in Tempe?
Scramble most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Scramble's inspection record improved over time?
Results have been roughly steady. Inspections at Scramble have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Scramble means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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