Yod Thai Eatery
Last inspected: Apr 16, 2026
55
Score
Yod Thai Eatery has been inspected 10 times since 2024. Inspectors last stopped by on Apr 16, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “equipment, food-contact surfaces, nonfood-contact surfaces” is the issue that surfaces most often, recorded two times.
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.
10
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Routine
4 critical violations. 4 corrected on site.
View 4 violations
Backflow prevention air gap not adequate
(corrected on site)
Inspector notes: Observed long spray nozzle attachment installed on prep sink during inspection. Prep sink faucet did not have a vacuum breaker installed and spray nozzle was hanging below the flood rim of the sink. Spray attachment was removed at time. Please ensure sinks without vacuum breaker devices installed have a sufficient air gap (at least 1 inch from flood rim)
5-202.13
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee handling raw chicken with gloved hands before preparing food and touching utensils, and other wares without removing gloves or washing hands. Instructed employees to remove gloves and wash hands after handling raw animal products (and that glove changes do not substitute proper hand washing)
2-301.14
Preventing Contamination When Tasting
(corrected on site)
Inspector notes: Observed employee tasting soup with metal spoon, then tasting curry with same spoon. Instructed employees to limit tasting spoons to single use and use a new utensil for tasting to avoid contamination. Please ensure tasting utensils are used only once, and utensils which have been contaminated by tasting are not used for any other food contact until they are cleaned
3-301.12
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Sanitizer compartment of 3 compartment sink measured 0-100 ppm QUAT during inspection, solution was remade at time. Please ensure QUAT solutions are maintained between 150-400 ppm for effective sanitizing of wares
4-501.114(A-E)
55
Dec 3, 2025
Food Advisory Inspection
No violations found.
100
Nov 18, 2025
Reinspection
No violations found.
100
Nov 12, 2025
Food Advisory Inspection
No violations found.
100
Nov 5, 2025
Routine
2 critical violations. 3 major violations. 1 minor violation. 5 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed a container of coconut milk soup base/66°F in a small pot in the bottom section of the prep refrigerator. After discussion with the person in charge it was determined the soup was cooked at 11AM (4+ hours ago) and had been cooling since
3-501.14
Plumbing system not approved or fixtures not cleanable
(corrected on site)
Inspector notes: At mop sink observed a Y-valve attached to mop sink faucet equip with an AVB. The installation of a Y-valve on a faucet with or without an AVB is prohibited and is a violation, because the system is not designed, constructed and installed according to law. Person in charge removed the Y-valve at time of inspection
5-202.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed a large chef knife stored on the magnetic knife holder with visible food debris on the blade. Observed visible food debris on electric desktop meat slicer blades. After discussion with the person in charge it was determined the knife and meat slicer were not used today. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. The person in charge washed and sanitized the knives and meat slicer blades at time of inspection
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed a container of cooked red curry in the walk in refrigerator with no date mark. After discussion with the person in charge it was determined the red curry was cooked on Sunday (11/2)
3-501.17
Handwashing sink water not at required temperature
Inspector notes: No hot water available at the handwashing sink. The hot water faucet is in disrepair. When the hot water faucet is turned no hot water is dispensed. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair handwashing sink so it dispenses hot water prior to re-inspection within ~10 days
5-202.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice paddle and other in use utensils stored in standing water near the rice cooker
3-304.12
52
Aug 5, 2025
Reinspection
No violations found.
100
Jul 29, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 4 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In walk in cooler observed a container of raw shrimp stored above ready to eat hot sauce. In the prep cooler observed a container of raw eggs stored directly above a bowl of chopped cabbage
3-302.11(A1-2)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed curry paste/80°F, sliced tomatoes/77°F, fried tofu/73°F held at room temperature on the rolling cart and countertop near the prep cooler. After discussion with the person in charge it was determined the curry paste and tofu were prepared an hour and half prior and had been cooling since. It was the determined the tomatoes were sliced 30 minutes prior. TCS foods must be cooled in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discontinue cooling at room temperature
4-301.11
Food thermometer not available or accessible
Inspector notes: No probe thermometer observed onsite
4-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice paddle and other in use utensils stored in standing water/88°F near the rice cooker
3-304.12
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: In walk in cooler observed multiple employee foods commingled with food intended for service on the shelves
2-401.11
64
Apr 30, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed a chef crack raw unpasteurized shelled eggs with their bare hands and continue food service work without first washing hands. Observed chef scratch their face with their bare hand and continue food service work without first washing their hands
2-301.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed multiple chef knives stored as clean on magnetic knife holder with visible food debris. Observed visible food debris on electric meat cutter blades. After discussion with the person in charge it was determined the knives and meat cutter were not used today. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. The person in charge washed and sanitized the knives and meat cutter blades at time of inspection
4-601.11(A)
78
Jan 17, 2025
Food Advisory Inspection
No violations found.
100
Dec 12, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was Yod Thai Eatery last inspected?
The most recent health inspection at Yod Thai Eatery on file is from Apr 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yod Thai Eatery?
Across the inspection record, “equipment, food-contact surfaces, nonfood-contact surfaces” has been cited two times, more than any other issue at Yod Thai Eatery.
How does Yod Thai Eatery compare to other restaurants in Scottsdale?
Yod Thai Eatery most recently scored 55 out of 100, which is lower than the Scottsdale average of 95.
Has Yod Thai Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Yod Thai Eatery have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yod Thai Eatery 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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