Rolling in Dough
Last inspected: Nov 25, 2025
82
Score
Inspectors have visited Rolling in Dough six times, with records going back to 2024. Rolling in Dough was last inspected on Nov 25, 2025. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded five times.
That's lower than the typical Eastman restaurant, which scores around 86. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 25, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Double sink in front kitchen of establishment- when asked what the kitchen was designed for staff replied- whatever we need it for at that moment. Drinks are dumped down it, vegetables are cleaned in it, hands are washed in it. 1 side of the sink had a serving tray in it and a wash cloth draped over the side. When asked again at the end of the inspection what the sink was going to be utilized for they responded a VEGETABLE PREP SINK. Sink needs to be cleaned and sanitized and sink cannot be used for any other purpose such as hand washing, dish washing etc. Dish washing paraphernalia needs to be relocated to 3 compartment sink.
511-6-1.05(2)(c)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Hood vent heavy grease and dust build up observed vents need to be degreased and cleaned.
511-6-1.05(2)(j)
15C - nonfood-contact surfaces clean
Inspector notes: Upon inspection several surfaces built up of grease, flour and sugar- handles oven seals, storage bins for food product-- Items need to be cleaned site to touch
511-6-1.05(7)(d)
82
Jul 17, 2025
Followup
1 major violation. 2 minor violations.
View 3 violations
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Double sink in front kitchen of establishment- when asked what the kitchen was designed for staff replied- whatever we need it for at that moment. Drinks are dumped down it, vegetables are cleaned in it, hands are washed in it. 1 side of the sink had a serving tray in it and a wash cloth draped over the side. When asked again at the end of the inspection what the sink was going to be utilized for they responded a VEGETABLE PREP SINK. Sink needs to be cleaned and sanitized and sink cannot be used for any other purpose such as hand washing, dish washing etc. Dish washing paraphernalia needs to be relocated to 3 compartment sink.
511-6-1.05(2)(c)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Hood vent heavy grease and dust build up observed vents need to be degreased and cleaned.
511-6-1.05(2)(j)
15C - nonfood-contact surfaces clean
Inspector notes: Upon inspection several surfaces built up of grease, flour and sugar- handles oven seals, storage bins for food product-- Items need to be cleaned site to touch
511-6-1.05(7)(d)
82
Jun 12, 2025
Routine
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
6-1A - proper cold holding temperatures
Inspector notes: Pulled lettuce observed in cold hold food prep storage container sitting on bread stand at 62 degrees, Ham #1 was57 degrees and Ham #2 was 45 degrees Cut tomato on shelf was at 82 deg f; CA: All tcs food being cold held shall be maintained at 41 deg f or below; Food needs to have proper cold hold provisions higher than the food product in the container... facility is using frozen ice blocks where food containers are just sitting on it. Needs to be Discarded during inspection.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed just cooked eggs sitting on flat iron stove top at 132 degrees. Eggs being hot held for service need to be held at 135 degrees or higher. Discard eggs or reheat to 165 prior to serving.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Sausage Links ,ham, and bologna and deli turkey was not date marked in the walk in cooler. COS all prepared food was date marked. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
511-6-1.04(6)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Filters above stove hood dirty with grease and dust. Need to be cleaned and degreased.
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Previous Inspection was hidden behind beverage cold hold unit on side wall behind a clip board. Inspection must be posted for public viewing at eye level.
511-6-1.02(1)(d)
16B - plumbing installed; proper backflow devices
Inspector notes: Hand wash sink faucet was observed heavy dripping constant. Faucet needs to be fixed against leaks and properly maintained.
511-6-1.06(2)(r)
58
Dec 3, 2024
Routine
3 critical violations. 1 minor violation. 4 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Tots (80), chicken (80), and salmon cakes (85) hot holding on counter top. Eggs (107) and gravy (115) hot holding in steam well. Eggs (89) hot holding on stove; CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Tots, chicken, gravy reheated. Salmon cakes, both eggs, gravy discarded during inspection. All food was cooked at around 8 this morning.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Mayo stored on counter was temped at 80 deg f. Cut tomato on shelf was at 80 deg f; CA: All tcs food being cold held shall be maintained at 41 deg f or below; COS: Discarded during inspection.
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Raw eggs stored over ready to eat food; CA: Food shall be protected from cross contamination by: separating raw animal foods during stored, preparation, holding, and display from ready to eat food. COS: Moved during inspection.
511-6-1.04(4)(c)
4-2A - food stored covered
(corrected on site)
Inspector notes: Biscuits stored uncovered in stand up unit in kitchen. CA: All food shall be stored covered in order to prevent overhead contamination; COS: Covered during inspection. `
511-6-1.04(4)(c)
61
Jun 21, 2024
Followup
2 minor violations.
View 2 violations
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed cut tomatoes sitting directly on a shelf wire rack with no protective cover, mixed in with no protective barrier and cover, needs to be stored in a working container.
511-6-1.04(4)(q)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Inspection from 6/2/20234 was hidden behind beverage cold hold unit on side wall behind a clip board. Inspection must be posted for public viewing at eye level.
511-6-1.02(1)(d)
90
May 23, 2024
Routine
1 critical violation. 2 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
6-1B - proper hot holding temperatures
Inspector notes: Improper hot holding of cooked eggs was observed-- facility is holding cooked eggs on an old bread rack and also on the flat top stove top. Temps ranged from 84 to 96 degrees. Told CFSM to discard eggs on site. Proper hot holding parameters were discussed and proper hot holding provisions need to be put in to place.
511-6-1.04(6)(f)
18 - insects, rodents, and animals not present
Inspector notes: Observed dog and pet bed in kitchen area as well as pet toys on food prep table. Live animals may not be allowed on the premises of a food service establishment in the kitchen. ALSO no unauthorized people are allowed in the kitchen.
511-6-1.07(5)(o)
6-2 - proper date marking and disposition
Inspector notes: Sausage,ham, and bacon was not date marked in the walk in cooler. COS all prepared food was date marked. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
511-6-1.04(6)(g)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed 2 Ash trays with cigarette but, cigarettes and lighters sitting on food prep table upon entering kitchen. Employees shall use and keep tobacco and tobacco products in approved designated location away from food prep location .
511-6-1.03(5)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Hood vent heavy grease and dust build up observed vents need to be degreased and cleaned.
511-6-1.05(2)(n)
12B - personal cleanliness
(corrected on site)
Inspector notes: Upon entering kitchen observed some members of staff and unauthorized personnel in the kitchen not wearing proper hair restraints. Hats and hair nets need to be worn when working and preparing food in the kitchen. Staff put on a hat.
511-6-1.03(5)(j)
61
Frequently Asked Questions
When was Rolling in Dough last inspected?
The most recent health inspection at Rolling in Dough on file is from Nov 25, 2025. The public record contains six inspections in total.
What is the most common violation at Rolling in Dough?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Rolling in Dough.
How does Rolling in Dough compare to other restaurants in Eastman?
Rolling in Dough most recently scored 82 out of 100, which is lower than the Eastman average of 86.
Has Rolling in Dough's inspection record improved over time?
Results have been roughly steady. Inspections at Rolling in Dough have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rolling in Dough 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 Rolling in Dough inspected?
Based on the inspection history on file, Rolling in Dough is inspected around four times per year on average.
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