The Americano
Last inspected: Apr 10, 2026
86
Score
The Americano appears in inspection records nine times, starting in 2024. On Apr 10, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near one violation per visit.
The pattern that stands out is “shellstock, maintaining identification”, which has been cited two times.
The Americano's latest score of 86 falls below the Scottsdale average of 95. The file should reassure diners considering a visit.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked vodka sauce containing cheese and tomato cooling in walk-in cooler at 107 °F. Sauce had been prepared two hours prior as per person in charge. Cooked time/temperature control for safety (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
3-501.14
86
Dec 16, 2025
Reinspection
No violations found.
100
Dec 3, 2025
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: In the walk-in refrigerator observed a plastic container of pizza sauce with a 11/23 date mark and a container of vegetable stock with an 11/22 date mark
3-501.18
Consumer advisory not provided for raw or undercooked food
Inspector notes: On the menu observed no undercooked proteins with no disclosure/asterisk. Menu items served raw or undercooked include shucked oysters, bluefin tuna, and Peruvian Scallop Crudo, assorted beef (filet, strip, tomahawk). Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Please update menu with asterisks/disclosure prior to re-inspection (12/15/2025)
3-603.11
Handwashing sink water not at required temperature
Inspector notes: At the bar handwashing sink observed maximum water temperature of 77°F
5-202.12(A)
70
Aug 6, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed bartender twist an orange peel and place it in a glass with their bare hands. Observed server begin to place lemon wedge on the rim of beverage with their bare hand, but then switch to using tongs. Lemon wedge was voluntarily discarded
3-301.11(B)
Shellstock, Maintaining Identification
(corrected on site)
Inspector notes: In the walk in cooler and observed a container with no shellstock tag. After discussion with the PIC, it was determined the establishment had put shellstock tags in the 90 days records prior to being completely sold. In establishments shellstock records observed two shellstock tags with a 8/13 date mark and two shellstock tags labeled with a 8/9 date mark. After discussion with the person in charge it was determined the establishment is recording a future discard date instead of the final sale date
3-203.12
78
Jul 21, 2025
Food Advisory Inspection
No violations found.
100
Apr 2, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: With the establishment's irreversible registering temperature measuring device observed in use high temperature dish machine with final rinse surface temperature at 142°F. The dish machine was run two more times with a final rinse surface temperature of 144°F and 155°F
4-703.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed a large container, 12+ inches deep, of lobster stock cooling in the walk in cooler/80°F. After discussion with the person in charge it was determined the stock had been cooling for an hour. An ice wand was added to the stock at time inspection to speed up the cooling process
3-501.15(A)
78
Nov 25, 2024
Reinspection
No violations found.
100
Nov 19, 2024
Routine
2 major violations. 1 corrected on site.
View 2 violations
Shellstock, Maintaining Identification
(corrected on site)
Inspector notes: Upon review of establishment’s shellstock tags records observed several shellstock tags with missing last sold dates. Observed several shell stock tags not in chronological. Observed a shellstock tag from October comingled with shellstock tags from April and shellstock tags from June comingled with shellstock tags from November. Reviewed shellstock tag record retention requirements with the person in charge. Person in charge re-organized shellstock records at time of inspection
3-203.12
Temperature Measuring Devices, Manual and Mechanical Warewashing
Inspector notes: No thermometer or temperature measuring device for hot water sanitization observed at time of inspection
4-302.13
82
Jul 11, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed tightly plastic wrapped and stacked containers of cooked beef cheek cooling in the walk-in cooler. Internal temperature of beef cheek was between 68-74°F. According to the person in charge the beef cheek had been cooling since 2:55 PM. The beef cheek was moved to a wire rack and sheet tray at time of inspection
4-301.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed the high temperature dish machine in the kitchen not in use at time of inspection. After running the dish machine multiple times, the maximum final rinse temperature was 146.4°F. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is repaired and final rinse temperature reaches 160°F at the surface
4-501.11
86
Frequently Asked Questions
When was The Americano last inspected?
The most recent health inspection at The Americano on file is from Apr 10, 2026. The public record contains nine inspections in total.
What is the most common violation at The Americano?
Across the inspection record, “shellstock, maintaining identification” has been cited two times, more than any other issue at The Americano.
How does The Americano compare to other restaurants in Scottsdale?
The Americano most recently scored 86 out of 100, which is lower than the Scottsdale average of 95.
Has The Americano's inspection record improved over time?
Results have been roughly steady. Inspections at The Americano have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Americano 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 The Americano inspected?
Based on the inspection history on file, The Americano is inspected around five times per year on average.
Nearby Restaurants