Sophia's Kitchen
Last inspected: Mar 27, 2026
100
Score
The health department has logged nine inspections at Sophia's Kitchen, the earliest from 2024. On Mar 27, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly three violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food, hot holding”, showing up four times.
Restaurants in Scottsdale average 95, so Sophia's Kitchen is doing better than most peers. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Food Advisory Inspection
No violations found.
100
Jan 7, 2026
Food Advisory Inspection
No violations found.
100
Dec 4, 2025
Reinspection
No violations found.
100
Nov 24, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed marinara sauce at 128*F in hot holding unit by prep table. 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, marinara sauce had been reheated one hour prior and was hold held since. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Consecutive repeat violation: 4th
3-501.16(A)(1)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed alfredo sauce 84*F in the walk-in cooler with a time stamp to begin the cooling process at 12:50pm, three hours prior to the time of inspection. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Consecutive repeat violation: 3rd
3-501.14
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed the first prep table on the cookline hold TCS foods between 46*F-62*F. Inspectors min/max thermometer read 44.2*F and establishments dial thermometer in the unit read 43*F at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Can be verified using electronic means
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Observed ROP fish marked to remove from packaging before thawing still in the package, thawed in a prep table at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
64
Aug 28, 2025
Food AMC Trainings
No violations found.
100
Aug 5, 2025
Routine
3 critical violations. 1 major violation. 4 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: At pizza station, in prep table cooler, cooked sausage with an internal temperature of 85*F. Per employee, sausage was cooked >4 hours. Cooked sausage was discarded. See embargo form. Discussed proper cooling temperatures with employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Third Consecutive Violation. On cook line, in pan on stove top with flame off, marinara sauce/ 105*F, lemon creme sauce/ 120*F, in salamander with heat turned off, cooked lasagna/ 125*F, and sitting on top of salamander, eggplant rollatini/ 86*F out of internal temperatures. Per employee, marinara sauce and lemon creme sauce were out of temperatures 4 hours and discarded. See embargo form. 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)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: At in use wiping cloth buckets, quat sanitizer with a concentration of >400ppm. Repair company was called at time of inspection. Until chemical company arrives, dilute sanitizer solution to 150-400ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and when exchanging out wiping cloth buckets
7-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, cooked beets/ 60*F-65*F prepared and cooling in covered containers >6 inches deep and cooked sausage wrapped and stored in uncovered container >6 inches deep. Cooked beets and cooked sausage were prepared
3-501.15(A)
58
Apr 7, 2025
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. On cook line, in hot holding unit, reheated marinara and reheated bolognese sauces with internal temperatures of 107*F-130*F. Per employee, marinara and bolognese were reheated >4 hours and ready for service. Marinara and bolognese sauces were discarded. See embargo form. Temperature knob was adjusted on hot holding unit to high to maintain TCS foods at proper temperature. 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)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, sliced deli turkey with internal temperatures of 51*F-54*F. Per employee, turkey was sliced the previous day, portioned today, >4 hours. Sliced deli turkey was discarded. See embargo form. Discussed proper cooling methods with employees. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna
3-501.14
74
Dec 16, 2024
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On cook line, lasagna/ 90*F and pesto sauce/ 88*F out of internal temperatures. Per employee, lasagna and pesto sauce were heated
3-501.16(A)(1)
Improper cooling methods used
(corrected on site)
Inspector notes: In main kitchen, on speed rack, cooked meatballs/67*F cooling on uncovered sheet pans at room temperature. Per employee, meatballs were removed from oven about 30 minutes. Instructed employee to move meatballs to walk in cooler to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At bar, employee using single handwashing sink as dump sink. Employee discarded lemons, straws and ice. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. A handwashing sink is to be used for handwashing only
5-205.11
70
Aug 20, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee returned from outside, then started handling cooking utensils in cooking food product, without a proper handwash after returning from outside. 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. Hands must be washed at any time contamination occurs and when changing tasks
2-301.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employees, slicer was used today, warewashed, and stored as clean. Employee re-washed, rinsed, and sanitized slicer. All food-contact surfaces must be cleaned to sight and touch
4-601.11(A)
78
Frequently Asked Questions
When was Sophia's Kitchen last inspected?
The most recent health inspection at Sophia's Kitchen on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Sophia's Kitchen?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited four times, more than any other issue at Sophia's Kitchen.
How does Sophia's Kitchen compare to other restaurants in Scottsdale?
Sophia's Kitchen most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Sophia's Kitchen's inspection record improved over time?
Yes. Recent inspections at Sophia's Kitchen have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Sophia's Kitchen 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 Sophia's Kitchen inspected?
Based on the inspection history on file, Sophia's Kitchen is inspected around six times per year on average.
Nearby Restaurants