State 48 Brewery
Last inspected: Apr 13, 2026
90
Score
Going back to 2024, State 48 Brewery has eight inspections in the public record. The latest inspection on file is from Apr 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Manual and mechanical warewashing equipment” accounts for the largest share of issues, appearing three times across the record.
Compared to other Scottsdale restaurants (averaging 95), there's room to close the gap. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed cold holding units on the cook line in a state of disrepair due to doors/drawers unable to make complete seal due to broken hinges and torn gaskets. Establishement has discontinued use of the drawer cooler under the grill pending repairs. Establishment is utilizing time as control, ice as coolant, and limiting portions or use to maintain proper cold holding temperature pending repairs. Establishment
4-301.11
90
Mar 31, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed wet dishes in the mechanical dishwasher at the bar with 0ppm chlorine sanitizer. Observed an empty chlorine sanitizer container connected to the mechanical dishwasher. The person in charge replaced the empty sanitizer container with a full container at the time of inspection
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed multiple cold holding units with minimum internal ambient temperatures between 46-53F all located along the cook line. Observed cooler under the grill top with minimum internal temperature of 51F, a prep cooler by the steam table with minimum internal temperature of 53F, and a prep cooler on the back wall with minimum internal temperature of 46F. Observed drawers and doors of the cold holding units in a state of disrepair
4-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the hand wash sink by the expo line behind the bar
6-301.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed ice scoop used to serve ice for consumption stored wedged between liquor bottles with the food contact surface of the ice scoop in direct contact with unsanitized surfaces of the liquor bottles. Discussed proper storage of utensils
3-304.12
Plumbing system not maintained in good repair
Inspector notes: Observed a bucket with waste water and loose plumbing connections under the three compartment sink. The person in charge stated the bucket is used to catch a leak from the center compartment of the three compartment around the drain
5-205.15(B)
64
Nov 5, 2025
Routine
No violations found.
100
Jul 15, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Second Consecutive Violation. At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After several attempts to prime machine, unable to obtain proper chlorine sanitizer concentration. Discontinue use of bar warewashing machine until repaired and use main warewashing machine. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day, after periods of inactivity, or exchanging out bottles of sanitizer solution
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: On cook line, in bottom portion of large prep table cooler, cooked mushrooms/ 60*F and in walk in cooler, pico salsa/ 50*F prepared within normal time parameters and cooling in covered containers >6 inches deep. Employee moved cooked mushrooms to uncovered sheet pans and portioned pico salsa to uncovered shallow containers to continue the cooling process in walk in cooler. Discussed proper cooling methods with employees. 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)
No certified food protection manager
Inspector notes: Fourth 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)
Equipment not in good repair or proper adjustment
Inspector notes: On cook line, small prep table cooler with bottom door not properly attached. Repair door. All equipment is to be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
70
Mar 13, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After machine was primed, chlorine sanitizer solution with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day, after periods of inactivity, or exchanging out bottles of sanitizer solution
4-501.114(A-E)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, deep containers >6 inches, of cooked brown gravy/ 46*F and cooked beer cheese/ 56*F out of internal temperatures. Per date sticker, gravy and cheese were prepared the previous day. Brown gravy and beer cheese were 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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Second Consecutive Violation. On cook line, cutting boards deeply scored. Replace or resurface cutting boards to allow for easier 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
4-501.12
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
Oct 24, 2024
Food Advisory Inspection
No violations found.
100
Oct 2, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee touched clothing several times with gloved hands then continued working with food equipment and ready to eat foods 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). Wash hands 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 blade and nonfood contact surfaces. Per manager, slicer was not used today and stored as clean. Instructed employee to re-wash, rinse, and sanitize slicer. Discussed more frequent monitoring of food contact surfaces after warewashing and before storing. All food-contact surfaces must be cleaned to sight and touch
4-601.11(A)
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)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: On cook line, cutting boards deeply scored. Replace or resurface cutting boards to allow for easier 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
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Throughout kitchen, on cook line, inside of prep table coolers, doors and handles, and in prep area, shelving and nonfood contact surfaces of mixers and blenders with accumulation of food 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
67
Jul 25, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was State 48 Brewery last inspected?
The most recent health inspection at State 48 Brewery on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at State 48 Brewery?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at State 48 Brewery.
How does State 48 Brewery compare to other restaurants in Scottsdale?
State 48 Brewery most recently scored 90 out of 100, which is lower than the Scottsdale average of 95.
Has State 48 Brewery's inspection record improved over time?
Results have been roughly steady. Inspections at State 48 Brewery have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at State 48 Brewery 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 State 48 Brewery inspected?
Based on the inspection history on file, State 48 Brewery is inspected around five times per year on average.
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