Rainbow Donuts
Last inspected: Nov 25, 2025
50
Score
Rainbow Donuts appears in inspection records 10 times, starting in 2024. The newest entry in the record is dated Nov 25, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to four violations.
The pattern that stands out is “certified food protection manager”, which has been cited six times.
That's lower than the typical Fountain Hills restaurant, which scores around 92. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 25, 2025
Routine
2 critical violations. 2 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Private Homes and Living or Sleeping Quarters, Use Prohibition
Inspector notes: Observed a mattress, rug, pillows, fan and various personal items in the walk-in cooler (inoperable) at the time of the inspection. Living quarters are prohibited within a food establishment. Remove items prior to re-inspection (Wednesday, November 25th)
6-202.111
Plumbing system not maintained in good repair
Inspector notes: Observed mop sink basin filled with water and unable to drain at the time of the inspection. All plumbing must be maintained in good repair at all times. Repair clog and maintain a free-flowing basin prior to re-inspection (Wednesday, November 26th). 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a leak when both hot/cold water are turned off to the front handwashing sink. All plumbing must be maintained in good repair at all times
5-205.15(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed hash browns on a sheet tray out at ambient temperature at 68-71'F and chorizo in the reach-in cooler covered at 60'F at the time of the inspection. Person in charge stated they were made about 2 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed Raid Ant/Roach killer under a prep table and Spectracide bee and yellowjacket pesticide killer in the office at the time of the inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection
7-202.11
No certified food protection manager
Inspector notes: Observed no certified food manager at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed various toppings with no lid stored directly on top of each other at the time of the inspection. Provide lids to prevent contamination prior to the next routine inspection. Also observed several open bulk food ingredient bags/buckets. For food protection, maintain foods in closed packages/containers
3-302.11(A3-8)
Food stored improperly or exposed to contamination
Inspector notes: Observed various open food items (dough and powdered sugar) stored directly on the floor at the time of the inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Observed ice scoop stored directly on rack of reach-in freezer near ice bags at the time of the inspection. In-use utensils must be stored in a clean, dry location. If utensils are stored in food, the handles must be stored above the surface of the food. Ice scoop was placed into a container in the freeer at the time of inspection
3-304.12
50
Oct 28, 2025
Food Advisory Inspection
No violations found.
100
May 5, 2025
Reinspection
1 major violation. 4 minor violations.
View 5 violations
Handwashing sink water not at required temperature
Inspector notes: Observed maximum water temperature of 81F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. 4th Consecutive Violation
5-202.12(A)
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers
3-302.11(A3-8)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed
4-602.11(E)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair
4-101.11(B-E)
74
Apr 15, 2025
Food Advisory Inspection
No violations found.
100
Apr 7, 2025
Reinspection
1 major violation. 4 minor violations.
View 5 violations
Handwashing sink water not at required temperature
Inspector notes: Observed maximum water temperature of 79F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. Send proof of corrective action (photo or service receipt) to inspector within about a week. 3rd Consecutive Violation
5-202.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed
4-602.11(E)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair
4-101.11(B-E)
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers
3-302.11(A3-8)
74
Mar 19, 2025
Food Advisory Inspection
No violations found.
100
Mar 13, 2025
Reinspection
1 major violation. 4 minor violations.
View 5 violations
Handwashing sink water not at required temperature
Inspector notes: Observed maximum water temperature of 72F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. Send proof of corrective action (photo or service receipt) to inspector within about a week. 2nd Consecutive Violation
5-202.12(A)
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers
3-302.11(A3-8)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed
4-602.11(E)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair
4-101.11(B-E)
74
Mar 4, 2025
Routine
1 major violation. 4 minor violations.
View 5 violations
Handwashing sink water not at required temperature
Inspector notes: Observed maximum water temperature of 72F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. Send proof of corrective action (photo or service receipt) to inspector within about a week
5-202.12(A)
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers
3-302.11(A3-8)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed
4-602.11(E)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair
4-101.11(B-E)
74
Sep 3, 2024
Reinspection
No violations found.
100
Aug 21, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations. 1 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: In a skillet on a hot plate that was unplugged, observed scrambled eggs/77F. In a hot cabinet turned off, observed hot dogs/94F wrapped in pastry. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed the importance of limiting the amount of time that TCS food spends in the danger zone. Suggested preparing/baking smaller quantities of the hot dog product, and once baked, maintaining the product hot (at least 135F) or cold (below 41F). All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Food thermometer not available or accessible
Inspector notes: No probe thermometer available to monitor food temperatures as required. Provide a probe thermometer for establishment. Email inspector the proof of corrective action (like a receipt or photo) within about a week
4-302.12
No certified food protection manager
Inspector notes: The person-in-charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed accumulation of black residue along the upper interior surface of the ice bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed
4-602.11(E)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed three filling dispenser parts secured with scotch tape. Observed damaged shelving below the food prep sink. Repair equipment in an approved manner and maintain easily cleanable surfaces
4-101.11(B-E)
Plumbing system not maintained in good repair
Inspector notes: Hot water valve inoperable at kitchen food prep sink. Maintain all plumbing in good repair at all times
5-205.15(B)
64
Frequently Asked Questions
When was Rainbow Donuts last inspected?
The most recent health inspection at Rainbow Donuts on file is from Nov 25, 2025. The public record contains 10 inspections in total.
What is the most common violation at Rainbow Donuts?
Across the inspection record, “certified food protection manager” has been cited six times, more than any other issue at Rainbow Donuts.
How does Rainbow Donuts compare to other restaurants in Fountain Hills?
Rainbow Donuts most recently scored 50 out of 100, which is lower than the Fountain Hills average of 92.
Has Rainbow Donuts' inspection record improved over time?
No. Recent inspections at Rainbow Donuts have averaged around four violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Rainbow Donuts 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.
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