The Living Room
Last inspected: Mar 27, 2026
100
Score
The health department has logged seven inspections at The Living Room, the earliest from 2024. The Living Room was last inspected on Mar 27, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
“Time/temperature control for safety food, hot holding” accounts for the largest share of issues, appearing two times across the record.
Among Scottsdale restaurants, the typical score is 95; The Living Room is comfortably above that bar. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine
No violations found.
100
Dec 3, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handwashing sink by the ice machine blocked and storing items, handwashing sink by the wine cooler storing dishes, and the handwashing sink on the cookline blocked by a fan at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
90
Aug 26, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: In kitchen, employee returned from another room, moving boxes and packages of assorted food, then returned to cook line, and donned gloves to work with ready to eat foods without a proper handwash. Employee returned from dining area with customer food, donned gloves to moved plated food to to-go containers without a proper handwash. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: At main bar, several ice scoops stored with handles in ice. Ice scoops are to be stored with handles out of consummable ice. In-use utensils are to be stored in a clean, dry location. If utensils are stored in food, the handles must be stored above the surface of the food
3-304.12
Other Liquid Wastes and Rainwater
Inspector notes: At main walk in cooler, water pooling on ground from clogged condesate drain line. Repair company was on site to repair to prevent future drainage issues. Condensate drainage and other non SEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW
5-403.12
78
May 13, 2025
Reinspection
No violations found.
100
May 12, 2025
Routine
2 critical violations. 1 major violation. 2 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 main warewashing machine, no chlorine sanitizer detected at dishware surfaces. After several attempts to prime machine, unable to obtain correct sanitizer concentration. Discontinue use of main warewashing machine until repaired. Use glass warewashing machine or 3-compartment sink until repaired. Discussed more frequent monitoring of sanitizer solution, especially at start of day after periods of inactivity. Repair company was called at time of inspection
4-501.114(A-E)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: At in use main bar warewashing machine, chlorine sanitizer with a concentration >100ppm at dishware surfaces. After machine was turned off and drained and restarted, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity
7-204.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Walk in cooler with ambient air temperature of 44*F-46*F, taken with inspector min/max thermometer. Internal temperatures of TCS foods were 42*F-43*F. Repair company was called at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
67
Dec 17, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Second Consecutive Violation. On cook line, on cook top, cooked chicken with an internal temperature of 105*F. Per employee, chicken was cooked within normal time parameters. Employee discarded cooked chicken for quality. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times
3-501.16(A)(1)
86
Aug 26, 2024
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On counter cook top, cooked vegetables with internal temperatures of 60*F-68*F. Per manager and employee, vegetables were prepared about 2 hours and are reheated when served. For quality, manager moved cooked vegetables to reach in freezer to rapidly cool back down to proper temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Third Consecutive Violation. At peacock room bar handwashing sink, two ice machine rooms handwashing sinks, coffee machine handwashing sink without hand drying towels. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: In wall knife holder above hot holding units, stored knives with accumulation of food debris on blades. Per manager and employee, knives are to be stored as clean in wall knife holder. All knives were removed and warewashed at time of inspection. All food-contact surfaces must be cleaned to sight and touch
4-601.11(A)
70
Frequently Asked Questions
When was The Living Room last inspected?
The most recent health inspection at The Living Room on file is from Mar 27, 2026. The public record contains seven inspections in total.
What is the most common violation at The Living Room?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at The Living Room.
How does The Living Room compare to other restaurants in Scottsdale?
The Living Room most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has The Living Room's inspection record improved over time?
Results have been roughly steady. Inspections at The Living Room have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Living Room 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 Living Room inspected?
Based on the inspection history on file, The Living Room is inspected around four times per year on average.
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