The Herb Box
Last inspected: Jan 23, 2026
95
Score
The Herb Box has been inspected eight times since 2024. The most recent visit was on Jan 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
The pattern that stands out is “good repair and proper adjustment-equipment”, which has been cited three times.
The city-wide average is 95, putting The Herb Box squarely in typical territory. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 23, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed in-use utensils stored in a container of standing water/111°F on the flat top
3-304.12
95
Aug 26, 2025
Routine
No violations found.
100
Apr 24, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand wash sink in bar area with paper towels available. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times
6-301.12
Food label missing or inaccurate
3-602.11(A)(B1-4)(B6-7)(C)(D)
86
Jan 23, 2025
Food Advisory Inspection
No violations found.
100
Jan 16, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed bechamel sauce cooling in the walk-in cooler. The person in charge stated that the product was made 2 hours prior to inspection. The product measured 82*F with inspector probe thermometer. The person in charge instructed staff to reheat product and begin the cooling process again at time of inspection. Discussed with the person in charge that acceptable cooling methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient
3-501.15(A)
Food label missing or inaccurate
3-602.11(A)(B1-4)(B6-7)(C)(D)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed ice machine with excessive organic matter build up on the inner upper portion of the machine. Chef stated that they would get it done immediately. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and debris
4-602.11(E)
82
Sep 26, 2024
Reinspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Observed multiple gaskets on the drawers of the cook line that are damaged. Chef stated that he would put in a work order for them immediately. Discussed with Chef that all equipment should be maintained in good condition
4-501.11
95
Sep 19, 2024
Reinspection
1 critical violation. 1 minor violation.
View 2 violations
Fish not frozen to destroy parasites
Inspector notes: Observed seared salmon on the menu with an asterisk that identifies the item as an item that can be undercooked. The establishment was unable to produce a parasite destruction sheet for the salmon. The person in charge place a request to get a copy from the distributor. Discussed with the person in charge that any fish that is served undercooked should have a parasite destruction sheet to provide information about how the product was treated for parasites
3-402.11
Equipment not in good repair or proper adjustment
Inspector notes: Observed multiple gaskets on the drawers of the cook line that are damaged. Chef stated that he would put in a work order for them immediately. Discussed with Chef that all equipment should be maintained in good condition
4-501.11
82
Sep 12, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Fish not frozen to destroy parasites
Inspector notes: Observed seared salmon on the menu with an asterisk that identifies the item as an item that can be undercooked. The establishment was unable to produce a parasite destruction sheet for the salmon. The person in charge place a request to get a copy from the distributor. Discussed with the person in charge that any fish that is served undercooked should have a parasite destruction sheet to provide information about how the product was treated for parasites
3-402.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked pasta cooling in the walk-in cooler. With inspector probe thermometer the product measured 70*F. Chef stated that the product was prepared 1 hour prior to inspection. Chef had staff member remove and spread onto sheet pan and placed on cooling rack to continue the cooling process. Observed soup cooling in walk-in cooler. With inspector probe thermometer the product measured 68*F. Chef stated that the product was made 2 hours prior to inspection. Chef had staff separate it shallow pans and place in walk-in to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient
3-501.15(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed ice machine with excessive organic matter build up on the inner upper portion of the machine. Chef stated that they would get it done immediately. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and debris
4-602.11(E)
Equipment not in good repair or proper adjustment
Inspector notes: Observed multiple gaskets on the drawers of the cook line that are damaged. Chef stated that he would put in a work order for them immediately. Discussed with Chef that all equipment should be maintained in good condition
4-501.11
70
Frequently Asked Questions
When was The Herb Box last inspected?
The most recent health inspection at The Herb Box on file is from Jan 23, 2026. The public record contains eight inspections in total.
What is the most common violation at The Herb Box?
Across the inspection record, “good repair and proper adjustment-equipment” has been cited three times, more than any other issue at The Herb Box.
How does The Herb Box compare to other restaurants in Scottsdale?
The Herb Box most recently scored 95 out of 100, which is about the same as the Scottsdale average of 95.
Has The Herb Box's inspection record improved over time?
Results have been roughly steady. Inspections at The Herb Box have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Herb Box means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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