The Ends

7137 E Stetson Dr, Scottsdale, AZ 85251

American

License: Food Establishment - Eating & Drinking

Last inspected: Jan 27, 2026

Score

Medium Risk

The Ends appears in inspection records eight times, starting in 2024. Inspectors last stopped by on Jan 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.

Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.

“Variance requirement” accounts for the largest share of issues, appearing two times across the record.

Compared to other Scottsdale restaurants (averaging 95), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 27, 2026

Routine

2 critical violations. 1 major violation. 3 corrected on site.

View 3 violations

Bare hand contact with ready-to-eat food (corrected on site)

Inspector notes: Observed chef handle and place slider buns on the grill with their bare hands

3-301.11(B)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed roasted serrano peppers/96°F in a metal container on a shelf above the grill

3-501.16(A)(1)

Specialized processing method used without required variance (corrected on site)

Inspector notes: In the back prep area reach in freezers observed multiple reduced oxygen packaged (ROP) cooked meatballs held over 48 hours (date marks of 1/20 , 11/17). Establishment is not approved for ROP variance. A HACCP Plan/variance is required if holding foods in reduced oxygen packaging for 48 hours or greater. Instructed person in charge to open the ROP meatballs at time of inspection. After discussion with the person in charge it was determined the establishment will discontinue storing meatballs in ROP

3-502.11

Aug 27, 2025

Routine

1 major violation. 1 corrected on site.

View 1 violation

Equipment or utensils not clean (corrected on site)

Inspector notes: Observed wall mounted dicer that had crusts of food stuck in the blades. Chef had staff remove and wash at time of inspection. Discussed with Chef that all equipment should be clean to sight and touch

4-601.11(A)

Apr 23, 2025

Routine

1 minor violation.

View 1 violation

Food-contact surfaces not cleaned and sanitized at required frequency

Inspector notes: Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold

4-602.11(E)

Jan 27, 2025

Routine

1 major violation. 1 corrected on site.

View 1 violation

Shellstock, Maintaining Identification (corrected on site)

Inspector notes: Observed back log of shell stock tags that had no recorded date of when the last animal was sold. Discussed with Chef that all tags should have the date that the last animal was sold. All tags should be kept for at least 90 days

3-203.12

Dec 11, 2024

Routine

1 major violation. 1 corrected on site.

View 1 violation

Shellstock Identification; Tags Present (corrected on site)

Inspector notes: Observed raw oysters in the walk in with no tags present with the animals. Observed multiple tags in the 90 day binder with no date recorded on them for when the last animal was sold. Chef corrected at time of inspection. Discussed with Chef that all shell stock tags should remain with the animals until the last animal was sold. The tags should reflect when that last animal was sold and tags should be maintained for 90 days

3-202.18(A)

Sep 9, 2024

Routine

No violations found.

100

Jun 27, 2024

Reinspection

No violations found.

100

Jun 26, 2024

Routine

4 major violations. 2 corrected on site.

View 4 violations

No soap available at handwashing sink (corrected on site)

Inspector notes: Observed hand wash sink in prep kitchen with no hand soap available. Chef replaced at time of inspection. Discussed with Chef that all hand wash sinks should have hand soap available at all times

6-301.11

Consumer advisory not provided for raw or undercooked food

Inspector notes: Observed menu with no asterisks on food items such as pressed sushi, hamachi crudo, and bovine tartar with option to undercook items. Consumer advisory is provided on menu. The menu is just missing asterisks

3-603.11

Specialized processing method used without required variance (corrected on site)

Inspector notes: Observed vacuum packaged raw fish and cooked meatballs in walk-in cooler. Establishment is not approved for ROP variance. Advised Chef that cooked items can be vacuum packaged for 48 hours with the exception of raw fish which would require a specialized variance. Cooked meatballs were made 1 day prior and can be held for another 24 hours. Chef voluntarily discarded the raw fish at time of inspection. Please apply for specialized variance from the county if ROP is to be continued for raw fish or cooked products for more that 48 hours. Please contact our variance department at 602-506-7037

3-502.11

Equipment lacks capacity to maintain safe food temperatures

Inspector notes: Observed walk-in cooler with an ambient temperature of 55*F

4-301.11

Show all 8 inspections Show less

Frequently Asked Questions

When was The Ends last inspected?

The most recent health inspection at The Ends on file is from Jan 27, 2026. The public record contains eight inspections in total.

What is the most common violation at The Ends?

Across the inspection record, “variance requirement” has been cited two times, more than any other issue at The Ends.

How does The Ends compare to other restaurants in Scottsdale?

The Ends most recently scored 67 out of 100, which is lower than the Scottsdale average of 95.

Has The Ends' inspection record improved over time?

Results have been roughly steady. Inspections at The Ends have averaged around one violation per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at The Ends means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is The Ends inspected?

Based on the inspection history on file, The Ends is inspected around five times per year on average.

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