The Spot Grill

18251 N Pima Rd, Scottsdale, AZ 85255

American

License: Food Establishment - Eating & Drinking

Last inspected: Nov 4, 2025

Score

High Risk

Inspectors have visited The Spot Grill five times, with records going back to 2024. Inspectors last stopped by on Nov 4, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.

The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.

Across the inspection history, “time/temperature control for safety food, hot holding” is the issue that surfaces most often, recorded two times.

By comparison, the average Scottsdale facility scores 95, putting The Spot Grill on the weaker side. This restaurant has more on its record than most do.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 4, 2025

Routine

4 critical violations. 2 minor violations. 4 corrected on site.

View 6 violations

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

Inspector notes: On stove top, in covered pan, cooked rice with an internal temperature of 90*F. Per employee, heat was turned off of stove

3-501.16(A)(1)

Expired or improperly marked ready-to-eat food not discarded (corrected on site)

Inspector notes: In walk in cooler, green salsa/ 10-26, cut tomato salsa/ 10-28, smoked onions/ 10-24, cream sauce/ 10-25, past 7-day discard dates. Salsas, sauces, and smoked onions were discarded. See embargo form. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

3-501.18

Time used as public health control not properly documented (corrected on site)

Inspector notes: On cook line, cooked mushrooms without time documentation for time as a public health control. Per employee, time was not written on container and was prepared >4 hours. Employee discarded cooked mushrooms. See embargo form. Discussed the importance of following written time as a public health control procedures and discarding TCS foods after 4 hour time frame

3-501.19(B1,3-4;C1,4-5)

Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)

Inspector notes: At bar, in customer ice bin, wine bottle stored directly in ice. Employee removed wine bottle and removed all ice. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks

3-303.11

Cutting surfaces scratched, scored, or no longer cleanable

Inspector notes: Throughout kitchen, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

4-501.12

Plumbing system not maintained in good repair

Inspector notes: At warewashing machine handwashing sink, drain pipe and faucet leaking, at mop sink, atmospheric vacuum breaker leaking, and at prep handwashing sink, cold water not working. Repair all handwashing sinks and mop sinks. All plumbing are to be maintained in good repair at all times

5-205.15(B)

Jun 23, 2025

Routine

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

View 2 violations

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness (corrected on site)

Inspector notes: At in use warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After employees primed machine, chlorine with a sanitizer concentration of 50-100pmm. 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)

Time used as public health control not properly documented (corrected on site)

Inspector notes: On cook line, fried vegetables without time documentation. Per establishment procedures, time is documented on containers of fried vegetables when set out for use. Start time was noted on containers of fried vegetables. Discussed the importance of following establishment written time as a public health control procedures at all times

3-501.19(A1,B2,C2-3)

Mar 17, 2025

Routine

1 major violation. 1 minor violation. 1 corrected on site.

View 2 violations

Equipment or utensils not clean (corrected on site)

Inspector notes: On small shelf above back prep table, vegetable chopper with food debris on chopping surface. Per employee, chopper was not used today and stored as clean. Vegetable chopper was moved to be warewashed. All food-contact surfaces must be cleaned to sight and touch

4-601.11(A)

No certified food protection manager

Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

2-102.12(A)

Oct 15, 2024

Routine

No violations found.

100

Jul 16, 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: On cook line, cooked rice with an internal temperature of 91*F. Per manager, cooked rice was removed from hot holding

3-501.16(A)(1)

Frequently Asked Questions

When was The Spot Grill last inspected?

The most recent health inspection at The Spot Grill on file is from Nov 4, 2025. The public record contains five inspections in total.

What is the most common violation at The Spot Grill?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at The Spot Grill.

How does The Spot Grill compare to other restaurants in Scottsdale?

The Spot Grill most recently scored 50 out of 100, which is lower than the Scottsdale average of 95.

Has The Spot Grill's inspection record improved over time?

No. Recent inspections at The Spot Grill have averaged around six violations per visit, up from roughly two earlier in the record.

What does a high risk rating mean?

A high risk rating at The Spot Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

Nearby Restaurants

Raven Gastropub

8900 E Pinnacle Peak Rd

Score: 74 — Medium Risk

Sante

17490 N 93rd St

Score: 100 — Low Risk

Walgreens

8816 E Pinnacle Peak Rd

Score: 100 — Low Risk

Explore More

→ All locations in Scottsdale → American restaurants in Maricopa → American restaurants in Scottsdale