Sugarjam the Southern Kitchen
Last inspected: Nov 6, 2025
74
Score
Sugarjam the Southern Kitchen has been inspected six times since 2024. The most recent report on file is from Nov 6, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
By comparison, the average Scottsdale facility scores 95, putting Sugarjam the Southern Kitchen on the weaker side. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 6, 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: On cook line, in hot holding wells, scrambled eggs/ 109*F and crab balls/100*F out of internal temperatures. Per employees, hot food were prepared
3-501.16(A)(1)
Hands not washed when required
(corrected on site)
Inspector notes: ***Second Consecutive Violation*** On cook line, employee handling personal cell phone with gloved hands then handled ready to eat foods with same gloved hands. Observed several employees touching clothing then handling ready to eat foods without proper handwash. Instructed all employees to wash hands and don gloves to continue with tasks. 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
2-301.14
74
Sep 9, 2025
Food Advisory Inspection
No violations found.
100
Sep 4, 2025
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: At in use warewashing area, observed employee on two instances handled dirty dishware then immediatly handle clean dishware and handle trash bag then handle clean dishware without handwashing between both tasks. Instructed employee to re-wash dishware, and wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must 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
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: At mop sink, four connection valve connected to mop sink, downstream of atmospheric vacuum breaker. Employee removed valve. Discontinue use of four connection valve at mop sink. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
5-205.15(A)
Food Storage, Prohibited Areas
(corrected on site)
Inspector notes: In prep area, buckets of thawing chicken stored directly on ground and under pipes of prep sink. Employee moved thawing chicken to walk in cooler to prevent contamination from pipes and continue the thawing process
3-305.12
70
May 7, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: At mop sink, Y-valve type device connected to main faucet of mop sink, with two hoses attached, downstream of atmospheric vacuum breaker. Employee disconnected y-valve at time of inspection. Recommended addition of another hose bib or quick disconnect
5-205.15(B)
95
Dec 12, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: At prep sink, employee washed several knives then placed on magnetic knife strip as clean. Employee was instructed to move knives to warewashing machine for proper cleaning of food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing
4-702.11
86
Aug 22, 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: Second Consecutive Violation. In prep area, employee handling raw chicken with gloved hands, then started working with food containers without a handwash and glove change. Manager instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of handwashing and glove usage after contamination. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands
2-301.14
Sanitizer test kit not available
(corrected on site)
Inspector notes: Establishment unable to locate quat test strips for monitoring sanitizer solution at 3 compartment sink and wiping cloth buckets. Inspector provided quat test strips at time of inspection. Maintain sanitizer test strips available for use at all times
4-302.14
78
Frequently Asked Questions
When was Sugarjam the Southern Kitchen last inspected?
The most recent health inspection at Sugarjam the Southern Kitchen on file is from Nov 6, 2025. The public record contains six inspections in total.
How does Sugarjam the Southern Kitchen compare to other restaurants in Scottsdale?
Sugarjam the Southern Kitchen most recently scored 74 out of 100, which is lower than the Scottsdale average of 95.
Has Sugarjam the Southern Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Sugarjam the Southern Kitchen have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sugarjam the Southern Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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