Rositas Restaurant
A960 W University Dr, Tempe 85281
Food Establishment - Eating & Drinking · Permit FD-01203
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
Mar 9, 2026Routine1 coreA
No County legal action will result from this inspection.Of Note: Discussed with PIC 1) 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. 2) RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 3) Ice bucket shall be stored upside down on a smooth and cleanable surface.
Inspector's notes
Observed several single use sour cream large white buckets with blue lids filled with different foods, sauces and dried goods. Discussed with person in charge (PIC) single-use food containers are intended for single-use and may not be designed to be washed and re-used for storage of food. Replace containers with food grade reusable containers or line the containers with food grade bags to prevent all foods from touching the container itself. Corrective Action: Correct prior to next routine inspection.
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4-502.13(B) - Core: Single-Service and Single-Use Articles, Use Limitation.
2025
Sep 11, 2025Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed no hand soap at the handwashing sink in the back of house 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.
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6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
May 27, 2025Routine2 coreA
No County legal action will result from this inspection.Reviewed proper date marking procedures with PIC at time of inspection.
Inspector's notes
Observed walk-in gaskets in disrepair 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. Corrective Action: Correct prior to next routine inspection.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment
Inspector's notes
Observed multiple holes, missing grout and cracked tiles, and missing cove base in the establishment behind the warewashing area at time of inspection. Repair prior to next routine inspection to restore area so that it is smooth and easily cleanable. Repeat violation: 3rd Consecutive. Corrective action: Repair prior to next routine inspection.
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Repeat Violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Jan 9, 2025Routine1 priority2 coreB
No County legal action will result from this inspection.
Inspector's notes
Observed establishment utilizing dishwasher and dish machine sanitizer tested at 0ppm at time of inspection. Person in charge (PIC) replaced sanitizer bucket, primed dishwasher, and ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use 3-compartment sink in meantime. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.111 - Priority: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Observed leak from drainpipe of the sink that is next to the dish machine at time of inspection. All plumbing must be maintained in good repair. Corrective Action: Repair prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Inspector's notes
Observed multiple holes, missing grout and cracked tiles, and missing cove base in the establishment behind the warewashing area at time of inspection. Repair prior to next routine inspection to restore area so that it is smooth and easily cleanable. Repeat violation: 2nd Consecutive. Corrective action: Repair prior to next routine inspection.
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Repeat Violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
2024
Oct 30, 2024Routine1 coreA
No County legal action will result from this inspection.
Inspector's notes
Observed multiple holes in the wall/baseboards under the dishwashing pit at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods
Jul 30, 2024RoutinecleanA
No County legal action will result from this inspection.
Mar 20, 2024Routine1 priority1 coreB
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Of Note:- Reviewed with person in charge (PIC) about proper cooling methods & provided guidance document at time of inspection.- On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Report e-mailed.No County legal action will result from this inspection.Food Manager Licenses: 1,Award: B,Signer: Maria H.
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. - Observed shredded cheese, shredded lettuce, sour cream, Pico de Gallo, & diced tomatoes with temperatures between 49 to 53*F at time of inspection. Observed prep table not to be working and all items on top of ice at time of inspection. Per cook, all items were placed in prep table 2 hours prior to inspection. All items were moved to walk-in to rapid cool at time of inspection. Discussed with PIC about moving TCS items to working prep table and moving non-TCS items to another spot until prep table is fixed. Observed working prep table, reach-in freezers/coolers and walk-in cooler at time of inspection. Discussed with PIC about making sure when utilizing ice baths to put ice up and around containers sides not just to have ice at the bottom of the container. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed on torn and missing gaskets from multiple glass doors connected to the walk-in cooler. Discussed with person in charge (PIC) about replacing gaskets at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection
2023
Oct 10, 2023Routine1 foundationB
This establishment received an B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.Of Note:- On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Report e-mailed.No County legal action will result from this inspection.Signer: Maria H.,Food Manager Licenses: 1,Award: B
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. - Observed multiple containers of beef and chicken wrapped in portioned bags and covered by lids in a prep table and in the walk-in with temperatures between 50-53*F. Per cook, containers were made less that 3 hours prior to inspection. Cook took lids off of the containers split containers into shallower pans, and put items into an ice bath at time of inspection. Discussed with person in charge (PIC) and cook about proper cooling procedures (ice baths, shallow pans, uncovered product, & shallow pans). Ensure TCS food is cooled to 70*F or below in no more than two hours, and then to 41*F or below in no more than four more hours. Correct By: Correct Prior To Next Routine Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →