Thai on Demand
Last inspected: Mar 26, 2026
82
Score
The health department has logged seven inspections at Thai on Demand, the earliest from 2024. The most recent visit was on Mar 26, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “certified food protection manager”, which has been cited five times.
Restaurants in Scottsdale average 95, so Thai on Demand trails the local norm. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 26, 2026
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In hallway, in two door reach in refrigerator, open flats of raw shell eggs stored next to open and closed packages of cut leafy greens. Employee moved cut leafy greens to shelf above eggs to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination
3-302.11(A1-2)
No certified food protection manager
Inspector notes: ***Fifth 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)
82
Oct 28, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
No certified food protection manager
Inspector notes: The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed utensils stored in standing water/74F between uses. 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. The water was changed out and the temperature raised at time of inspection
3-304.12
90
Jul 9, 2025
Routine
2 critical violations. 4 minor violations. 3 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In reach-in refrigerator, observed open stock pot of pork broth/49F which, per PIC, had been prepared the day before. The remaining broth was over 6 inches deep in the pot, and the pot was positioned on the bottom shelf in the cooler. 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. Reviewed cooling procedures with PIC. The improperly cooled soup broth was discarded by PIC at time of inspection
3-501.14
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: In wiping cloth bucket, observed chlorine sanitizer concentration over 200ppm. The sanitizer was diluted by PIC to approved levels (50-100ppm) at time of inspection
7-204.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed utensils stored in standing water/124F between uses. 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. The temperature of the water was raised at time of inspection
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Observed toothpick dispenser that does not properly dispense toothpicks one at a time, and allows additional toothpicks to be touched. Provide individually wrapped toothpicks or a dispenser that only allow contact with one toothpick at a time
4-904.11
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food contaminated by miscellaneous source
Inspector notes: Observed backstock storage of food ingredients stored on shelving in customer pathway to restroom. Provide additional protection from possible contamination, like enclosed cabinets, to these foods
3-307.11
61
Mar 6, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Nov 6, 2024
Routine
1 critical violation. 5 minor violations. 2 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: On bottom shelf of reach-in refrigerator, observed a plastic bulk bag of carrots stored between a case of raw shell eggs and a plastic bat of raw meat. 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 The PIC relocated the carrots away from the raw animal proteins
3-302.11(A1-2)
No certified food protection manager
Inspector notes: The person-in-charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed no detectable sanitizer in wiping cloth bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Chlorine concentration adjusted to 50-100ppm at time of inspection
3-304.14
In-use utensils stored improperly between uses
Inspector notes: Observed utensils like rice scoops stored in hot water between uses; however they were not completely submerged in the water. When storing in hot water, completely submerge the food contact surfaces of utensils in the hot water
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Observed three refrigerators with broken door gaskets, the latching mechanism taped on a rice warmer, and the stopper missing from the three compartment sink. All equipment must 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
Floor and wall junctures not properly coved or sealed
Inspector notes: Observed new walls installed with floor and ceiling junctures that have not been sealed. Ensure coved base is installed and walls are flush with the ceiling. Observed damaged base coving below the soda machine and in parts of the kitchen. Repair/replace damaged and missing base coving
6-201.13
67
Oct 28, 2024
Food Advisory Inspection
No violations found.
100
Jul 8, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: No detectable chlorine in wiping cloth sanitizer solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
95
Frequently Asked Questions
When was Thai on Demand last inspected?
The most recent health inspection at Thai on Demand on file is from Mar 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Thai on Demand?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Thai on Demand.
How does Thai on Demand compare to other restaurants in Scottsdale?
Thai on Demand most recently scored 82 out of 100, which is lower than the Scottsdale average of 95.
Has Thai on Demand's inspection record improved over time?
Results have been roughly steady. Inspections at Thai on Demand have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Thai on Demand 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 Thai on Demand inspected?
Based on the inspection history on file, Thai on Demand is inspected around four times per year on average.
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