Roch's Fresh Foods Narragansett
Last inspected: Dec 15, 2025
100
Score
The health department has logged six inspections at Roch's Fresh Foods Narragansett, the earliest from 2023. On Dec 15, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The most recent inspection cleaned up several issues, finishing with four violations after five on the prior visit.
The pattern that stands out is proper hot holding temperatures, which has been cited four times.
Restaurants in Narragansett average 87, so Roch's Fresh Foods Narragansett is doing better than most peers. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 15, 2025
Re-Inspection
No violations found.
100
Dec 1, 2025
Routine
3 critical violations. 2 major violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw animal foods (sausages, ground chicken) were observed stored above ready-to-eat foods (fully cooked hams) in the meat department open refrigerator unit. Except when combined as ingredients, different types of raw animal foods must be separated from each other and/or ready-to-eat items during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food items were rearranged for proper storage at the time of inspection.
3-302.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-200 ppm. A new bottle of sanitizer was supplied, and sanitizer solution was retested at the proper concentration at the time of inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked chicken legs were observed held at 130 degrees Fahrenheit in the hot hold case. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Based on time chicken was cooked, chicken was properly reheated to 179 degrees Fahrenheit at the time of inspection for hot holding.
3-501.16(A)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food label missing or inaccurate
Inspector notes: Various food items packaged in the food establishment are lacking complete information on labels (sub ingredients). Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients and allergens, the quantity of the contents, and the business name/address.
3-602.11
52
Aug 1, 2024
Routine
4 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the meat cutting room. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the meat cutting room was lacking paper towels.
6-301.12
Food label missing or inaccurate
Inspector notes: Several foods packaged in the food establishment are lacking adequate labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine.
4-302.14
No designated area for employee eating or drinking
Inspector notes: Employees' clothing or other personal belongings were observed stored in the back prep area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
Insect control devices improperly placed or designed
Inspector notes: Insect control devices were observed intalled above food and food storage.
6-202.13
61
Nov 15, 2023
Re-Inspection
No violations found.
100
Nov 2, 2023
Re-Inspection
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: At the time of inspection, several food items in the Fruit and Prepared Foods Cooler Units were observed held at 44 to 47 degrees Fahrenheit. Food items were observed to be stocked too high and too far forward on the shelving. PIC to instruct employees to not overstock food items outside of the proper cold holding zone. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. (Foods observed held at 44 degrees Fahrenheit or below were moved to colder refrigeration, Foods observed at 45 degrees Fahrenheit and above were voluntarily disposed of at the time of inspection.)
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of the employees, food items were placed hot in the refrigerator in covered plastic containers while cooling. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls, and loosely covered, or uncovered if protected from overhead contamination. Food items were uncovered at the time of inspection.
3-501.15
Food label missing or inaccurate
Inspector notes: Food items packaged in the food establishment are lacking proper complete label information. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, list of allergens, the quantity of the contents, and the business name/address. Per the PIC, labels with complete information are to be applied.
3-602.11
70
Oct 19, 2023
Routine
6 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Whole Chicken(s) was observed held at 118 to 125 degrees Fahrenheit in the Hot Holding Unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chickens were reheated to at least 165 degrees at the time of inspection.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: At the time of inspection, the quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm. PIC called for service at the time of inspection.
4-501.114
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Hot or cold food held at improper temperature
Inspector notes: Various food items in refrigeration were observed held at 45 to 48 degrees Fahrenheit (see temperatures). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of at the time of inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: At the time of inspection, raw animal foods were observed stored above ready-to-eat foods in refrigeration. Liquid Eggs were observed stored above cake(s) in the dessert cooler, and raw chicken was observed stored above ready-to-eat food items in the walk-in cooler. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: At the time of inspection, the chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. New Chlorine sanitizer bottle was added, and sanitizer observed at 50-100ppm prior to ending inspection.
4-501.114
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The hand-washing sinks in the Meat Dept. service area and the Meat Dept. Prep Room were blocked by several items (food containers, large fan). A hand-washing sink shall be accessible at all times for employee use.
5-204.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: At the time of inspection, previously thawed stuffed shrimp held in the prepared foods cooler case were observed marked with a date beyond 6 days after thawing (dated for 9 days). (Stuffed Shrimp were voluntarily disposed of due to cold holding violation.)
3-501.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - Meat Prep Room shelving - Kitchen Prep Room shelving - Mixer - Refrigeration and Cooking equipment surfaces (handles, gaskets) Equipment is to be cleaned at frequency that precludes the accumulation of soil residues.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in poor repair/in need of adjustment... - The Meat Dept. Walk-In Cooler Door gasket - The Prep area Single Door Cooler gasket Equipment is to be maintained in good repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The following areas of the physical facilities were observed to have an accumulation of soil residue/debris... - The Meat Prep Room floors/walls/ceiling - The Kitchen Prep Room Ceiling around vents - Fans Shrouds to ceiling mounted cooling units in the walk-ins The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
29
Frequently Asked Questions
When was Roch's Fresh Foods Narragansett last inspected?
The most recent health inspection at Roch's Fresh Foods Narragansett on file is from Dec 15, 2025. The public record contains six inspections in total.
What is the most common violation at Roch's Fresh Foods Narragansett?
Across the inspection record, proper hot holding temperatures has been cited four times, more than any other issue at Roch's Fresh Foods Narragansett.
How does Roch's Fresh Foods Narragansett compare to other restaurants in Narragansett?
Roch's Fresh Foods Narragansett most recently scored 100 out of 100, which is higher than the Narragansett average of 87.
Has Roch's Fresh Foods Narragansett's inspection record improved over time?
Yes. Recent inspections at Roch's Fresh Foods Narragansett have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Roch's Fresh Foods Narragansett 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 Roch's Fresh Foods Narragansett inspected?
Based on the inspection history on file, Roch's Fresh Foods Narragansett is inspected around three times per year on average.
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