The Rooster Tavern
Last inspected: Nov 5, 2025
67
Score
Inspectors have visited The Rooster Tavern three times, with records going back to 2024. The Rooster Tavern was last inspected on Nov 5, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Restaurants in Scottsdale average 95, so The Rooster Tavern trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 5, 2025
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On the grill observed a large container of au jus with an internal temperature of 122°F. After discussion with the chef, it was determined the au jus was prepared around 11:30AM
3-501.16(A)(1)
Ice Used as Exterior Coolant, Prohibited as Ingredient
(corrected on site)
Inspector notes: In an ice well containing ice intended for use in beverages/ consumption at the bar observed a small green bottle stored directly in the ice
3-303.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Next to the countertop steam well observed a scoop stored in a metal container of standing water/88°F
3-304.12
Plumbing system not maintained in good repair
Inspector notes: Observed faucet handle in disrepair by the dish machine
5-205.15(B)
67
May 13, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed in use low temperature chlorine dish machine in use at the bar at time of inspection. Final rinse chlorine concentration measured at 0 PPM at time of inspection. The dish machine was run two additional times after draining and priming the sanitizer, final rinse chlorine concentration measured at 0 PPM each time. Please ensure chlorine sanitizer is maintained at proper concentration of 50-100 PPM. All bar glassware and food contact surfaces will be washed in the kitchen dish machine until the bar dish machine is serviced. The person in charge made a service call for dish machine repair at time of inspection
4-501.114(A-E)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observe a plastic container of chili sauce containing roasted peppers date marked 4/25 in the lower portion of prep cooler across from the hot holding station. Observed a plastic container of cooked salsa made onsite in the walk cooler date marked 4/30
3-501.18
No certified food protection manager
Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Establishment's CFPM was not working today. Please obtain certified food protection manager certification and keep certification accessible for health inspections
2-102.12(A)
Food stored improperly or exposed to contamination
Inspector notes: Observed a plastic container of raw chicken and containers of packaged raw chicken stored on the ground below the shelves in the walk in cooler
3-305.11
67
Nov 6, 2024
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed a bartender grab a lime wedge with their bare hand and place it on the rim of a beverage glass intended for service. Bare hands shall not contact exposed RTE foods. Food employees shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods. The dink and lime wedge were discarded at time of inspection. The bartender washed their hands used skewers to handle ready to eat food/ garnishes again
3-301.11(B)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed a small container of caramelized onions/84°F cooling in the bottom portion of the reach in cooler. After discussion with the chef, it was determined the onions were cooked more than 2 hours ago and were held at room temperature during lunch service
3-501.14
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed a worker hand drying bar equipment that had just been washed in the bar dish machine with a towel
4-901.11
70
Frequently Asked Questions
When was The Rooster Tavern last inspected?
The most recent health inspection at The Rooster Tavern on file is from Nov 5, 2025. The public record contains three inspections in total.
How does The Rooster Tavern compare to other restaurants in Scottsdale?
The Rooster Tavern most recently scored 67 out of 100, which is lower than the Scottsdale average of 95.
Has The Rooster Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at The Rooster Tavern have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Rooster Tavern means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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