The Country Club at Dc Ranch
Last inspected: Mar 19, 2026
95
Score
The Country Club at Dc Ranch appears in inspection records nine times, starting in 2024. The most recent visit was on Mar 19, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
When inspectors have written things up, “nonfood contact surfaces” has been the most frequent reason, cited three times.
The Country Club at Dc Ranch's latest score is in line with the Scottsdale average of 95. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 19, 2026
Routine
1 minor violation.
View 1 violation
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and debris
4-602.13
95
Jan 7, 2026
Food Advisory Inspection
No violations found.
100
Dec 11, 2025
Food Advisory Inspection
No violations found.
100
Nov 5, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use mens bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Manager exchanged mostly empty sanitizer bottle with full sanitizer bottle, machine was primed and re-run and unable to reach proper chlorine concentration of 50-100ppm. Discontinue use of mens bar warewashing machine until repaired and use main warewashing machine. Chemical company was contacted at time of inspection. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity
4-501.114(A-E)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Inside main bar handwashing sink being used as dump sink. Items were removed from handwashing sink. Maintain a designated handwashing sink for handwashing only
5-205.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Throughout cook line and prep area, dry and wet wiping cloths stored on in use cutting boards and utensils in between uses. Wiping cloths were moving to quat sanitizer wiping cloth buckets for storage in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations
3-304.14
74
Aug 26, 2025
Reinspection
No violations found.
100
Aug 20, 2025
Routine
2 major violations. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: In prep area, slicer with accumulation of food debris on blade. Per employees, slicer was not used today and stored as clean. Slicer was disassembled to be warewashed again. Discussed more frequent monitoring of food equipment after warewashing and before being stored to ensure cleaned properly. All food-contact surfaces are to be cleaned to sight and touch
4-601.11(A)
Sanitizer test kit not available
Inspector notes: At men's bar warewashing machine, no chlorine test strips for monitoring sanitizer solution. Provide chlorine test strips before re-inspection. Maintain chlorine test strips available for use at all times
4-302.14
82
Apr 15, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: On cook line, employee handled raw fish with gloved hands, then continued handling utensils with same gloved hand, without a handwashing in between each task. 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). Hands are to be washed at any time contamination occurs and when changing tasks
2-301.14
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: At in use main warewashing machine, high temperature final rinse with temperatures of 150*F, 155*F, 156*F, 156*F, using establishment and inspector min/max irreversible thermometer, at dishware surface. Manager adjusted high temperature at booster and after several cycles, final rinse of 166*F was reached. At men's bar high temperature warewashing machine, high temperature rinse was 149*F, 155*F, and 160*F after third cycle. Repair company was called for high temperature machines on site. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature is to reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning
4-703.11
Time used as public health control not properly documented
(corrected on site)
Inspector notes: At buffet, TCS cold items (cut tomatoes, hard boiled eggs not in shell) and hot deli meat sandwiches using time as a public health control. Establishment does not have a written time as a public health control procedure. A time control procedure was written at time of inspection. Maintain written procedure available for viewing at all times
3-501.19(A1,B2,C2-3)
67
Nov 19, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: At men's lounge bar, employee used bare hands with ready to eat fruit garnish for customer drink. Employee discarded garnish, washed hands, and donned gloves to continue with task. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items
3-301.11(B)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Second Consecutive Violation. In bakery in two door reach in cooler, open flats of raw shell eggs stored over containers and packages of ready to eat foods. 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, meat and vegetable mixture/ 98*F cooling in uncovered container >6 inches deep.TCS foods must 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling
3-501.15(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Third Consecutive Violation. In bakery, shelving, outside of storage bins, and nonfood contact surfaces of mixing equipment with accumulation of food residues. Maintain clean to prevent residue build up
4-602.13
64
Aug 15, 2024
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 walk in cooler, packaged raw chicken stored over packaged raw pork and raw beef. Manager moved raw beef and raw pork to another shelf to prevent contamination from raw chicken. 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Second Consecutive Violation. In bakery, shelving, outside of storage bins, and nonfood contact surfaces of mixing equipment with accumulation of food residues. Maintain clean to prevent residue build up
4-602.13
82
Frequently Asked Questions
When was The Country Club at Dc Ranch last inspected?
The most recent health inspection at The Country Club at Dc Ranch on file is from Mar 19, 2026. The public record contains nine inspections in total.
What is the most common violation at The Country Club at Dc Ranch?
Across the inspection record, “nonfood contact surfaces” has been cited three times, more than any other issue at The Country Club at Dc Ranch.
How does The Country Club at Dc Ranch compare to other restaurants in Scottsdale?
The Country Club at Dc Ranch most recently scored 95 out of 100, which is about the same as the Scottsdale average of 95.
Has The Country Club at Dc Ranch's inspection record improved over time?
Results have been roughly steady. Inspections at The Country Club at Dc Ranch have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Country Club at Dc Ranch 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 Country Club at Dc Ranch inspected?
Based on the inspection history on file, The Country Club at Dc Ranch is inspected around six times per year on average.
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