Rollins Market
Last inspected: Feb 19, 2026
82
Score
Across the available record, Rollins Market has six inspections on file, the first dated 2024. The newest entry in the record is dated Feb 19, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged four times.
Compared to other Tempe restaurants (averaging 95), there's room to close the gap. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed toilet cleaner and two chemical spray bottles stored on a shelf or above meat liquid absorbers in the storage area of the meat market at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Observed multiple cutting boards in the meat market with deep groves at time of inspection. Discussed with PIC about restoring cutting boards to a smooth and cleanable surface or to replace at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable
4-501.12
82
Oct 2, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed dried on food debris on deli slicer at time of inspection. Person in charge (PIC) relocated all items to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch
4-602.11(A-D)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw bacon stored over sliced pepper jack and cheddar cheese in the deli reach-in. Observed raw chicken stored above raw pork in the deli reach-in at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive
2-102.12(A)
70
Jun 26, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink at time of inspection. 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. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Repeat violation: 3rd Consecutive
6-301.12
Food thawed using improper method
(corrected on site)
Inspector notes: Observed multiple packages of raw beef being thawed out at room temperature in the meat market at time of inspection. Reviewed proper thawing procedures with PIC at time of inspection. PIC moved thawing raw beef to walk-in at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process
3-501.13
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
82
Mar 10, 2025
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed precooked breaded chicken stored below raw bacon in a reach-in cooler at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Person in charge moved precooked breaded chicken above raw bacon at time of inspection
3-302.11(A1-2)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed dried on food debris on meat slicer in the meat market at time of inspection. Person in charge (PIC) relocated all items to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch
4-602.11(A-D)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink at time of inspection. 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. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Repeat violation: 2nd Consecutive
6-301.12
67
Nov 12, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink at time of inspection. 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. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
No certified food protection manager
Inspector notes: Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: Second consecutive
2-102.12(A)
86
Aug 20, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw ground beef stored above precooked breaded chicken in reach-in cooler at time of inspection. Person in charge (PIC) moved raw ground beef to proper shelf below the precooked chicken. Discussed with PIC about proper separation of storage at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Equipment or utensils not clean
Inspector notes: Observed dried on food debris on meat grinder at time of inspection. Person in charge (PIC) relocated all items to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch
4-601.11(A)
Plumbing system not maintained in good repair
Inspector notes: Observed no air gap at the three compartment Install a studor vent below the lowest part of the basin in at the 3-compartment sink. All indirectly plumbed equipment must be air gapped to prevent contamination from a potential sewage backup. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. Repeat violation (2nd consecutive)
5-205.15(B)
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection
2-102.12(A)
70
Frequently Asked Questions
When was Rollins Market last inspected?
The most recent health inspection at Rollins Market on file is from Feb 19, 2026. The public record contains six inspections in total.
What is the most common violation at Rollins Market?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Rollins Market.
How does Rollins Market compare to other restaurants in Tempe?
Rollins Market most recently scored 82 out of 100, which is lower than the Tempe average of 95.
Has Rollins Market's inspection record improved over time?
Results have been roughly steady. Inspections at Rollins Market have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rollins Market 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 Rollins Market inspected?
Based on the inspection history on file, Rollins Market is inspected around four times per year on average.
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