Sub-Zero, Wolf & Cove Scottsdale Showroom

15570 N 83rd Way, Scottsdale, AZ 85260

Other

License: Food Establishment - Eating & Drinking

Last inspected: Mar 30, 2026

100

Score

Low Risk

The health department has logged five inspections at Sub-Zero, Wolf & Cove Scottsdale Showroom, the earliest from 2024. On Mar 30, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.

Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about two violations before that.

“Designated areas-employee accommodations for eating/drinking/smoking” comes up most often, recorded two times in the inspection record.

Compared to the broader Scottsdale restaurant scene, where the average is 95, this is a stronger showing. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 30, 2026

Routine

No violations found.

100

Sep 30, 2025

Routine

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

View 2 violations

Protection from Unapproved Additives (corrected on site)

Inspector notes: In reach in refrigerator, observed package of pink salt. Pink salt was removed from reach in refrigerator. Discontinue use of pink salt unless approved by Maricopa County with a variance. (A) FOOD shall be protected from contamination that may result from the addition of, as specified in § 3-202.12: (1) Unsafe or unAPPROVED FOOD or COLOR ADDITIVES; and (2) Unsafe or unAPPROVED levels of APPROVED FOOD and COLOR ADDITIVES

3-302.14

No designated area for employee eating or drinking (corrected on site)

Inspector notes: Second Consecutive Violation. In reach in refrigerator, employee personal food stored with customer food. Instructed employee on separation of personal vs customer food to prevent contamination. Recommended designation of bottom one or two cooler drawers, marked for employee use only. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur

6-403.11

Jun 16, 2025

Routine

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

View 2 violations

Hands not washed when required (corrected on site)

Inspector notes: In kitchen, employee working at computer, then began working with baking and cooking equipment without a proper handwash. Instructed employee on proper handwashing after contamination. 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

No designated area for employee eating or drinking (corrected on site)

Inspector notes: In reach in refrigerator, employee personal food stored with customer food. Instructed employee on separation of personal vs customer food to prevent contamination. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur

6-403.11

Feb 18, 2025

Routine

1 minor violation.

View 1 violation

No certified food protection manager

Inspector notes: Core-2-102.12(A), C: Certified Food Protection Manager....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)

Sep 10, 2024

Routine

No violations found.

100

Frequently Asked Questions

When was Sub-Zero, Wolf & Cove Scottsdale Showroom last inspected?

The most recent health inspection at Sub-Zero, Wolf & Cove Scottsdale Showroom on file is from Mar 30, 2026. The public record contains five inspections in total.

What is the most common violation at Sub-Zero, Wolf & Cove Scottsdale Showroom?

Across the inspection record, “designated areas-employee accommodations for eating/drinking/smoking” has been cited two times, more than any other issue at Sub-Zero, Wolf & Cove Scottsdale Showroom.

How does Sub-Zero, Wolf & Cove Scottsdale Showroom compare to other restaurants in Scottsdale?

Sub-Zero, Wolf & Cove Scottsdale Showroom most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.

Has Sub-Zero, Wolf & Cove Scottsdale Showroom's inspection record improved over time?

Yes. Recent inspections at Sub-Zero, Wolf & Cove Scottsdale Showroom have averaged around zero violations per visit, down from roughly two earlier in the record.

What does a low risk rating mean?

A low risk rating at Sub-Zero, Wolf & Cove Scottsdale Showroom 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 Sub-Zero, Wolf & Cove Scottsdale Showroom inspected?

Based on the inspection history on file, Sub-Zero, Wolf & Cove Scottsdale Showroom is inspected around three times per year on average.

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