Frys Marketplace
B9900 S Rural Rd, Tempe 85284
Food Establishment - Eating & Drinking · Permit FD-05184
Score based on 9 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
May 14, 2026Routine1 priority1 foundationall corrected on siteB
No County legal action will result from this inspection.Report emailed. Discussed with PIC manually checking temperatures of items in units and comparing with digital temperature monitoring system to ensure all units are registering accurately.
Inspector's notes
In the reach in cooler across from the hot food items, observed several bags of pre-portioned deli meat, pre-portioned chicken salad, potato salad, macaroni salad, pasta salad, pudding, and broccoli salad with temperature range of 55-57 degrees F. Ambient temperature of the cooler was measured using min/max thermometer at 59 degrees F. Person in charge (PIC) stated items were placed in unit at 6am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC will discontinue using unit until it is repaired. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Inspector's notes
Establishment using time as a public health control for fried chicken, backed chicken, and potato wedges at the deli. No discard time noted for items at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.
Feb 19, 2026Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Report emailed.
Inspector's notes
In the deli display case next to the register, observed metal containers of pasta salad, potato salad, egg salad, and coleslaw with an internal temperature range of 44-45 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) stated items have only been in unit a couple of hours. PIC relocated items to walk in at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
2025
Sep 2, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.At the time of inspection, no one present could determine when the slicers had last been cleaned and sanitized as the cleaning log was unavailable. Manager had the slicers cleaned and sanitized and stated they would re-instate use of the slicer cleaning log.
May 14, 2025Routine3 priority1 foundationall corrected on siteD
Predefined Comment: No County legal action will result from this inspection.The blast chiller was not reading its probe temperatures properly at the time of inspection. Sensers read above 170*F, while the chicken the probes were at 50*F to 67*F internally. Please ensure the blast chiller is functioning properly when in use. Manager verified the chickens were being cooled.
Inspector's notes
Corrective Action: Corrected at time of inspection. Employee wearing gloves touched their hairnet and continued handling food without washing hands, employee cleaning, holding broom wearing gloves, changed to handling food wearing same gloves. Manager had employees wash hands and put on clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.
Inspector's notes
Corrective Action: Corrected at time of inspection. Deli turkey, cut and portioned into grab & go packages more than 3 hours before, per manager, available in the deli grab & go case, at 45-47*F internally. The turkey had not been re-cooled to 41*F after preparation before being moved to the case. The case was holding all other TCS food properly cold. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Inspector's notes
Corrective Action: Corrected at time of inspection. Several portioned packages of sliced deli meats stored in the sandwich/pick-up reach-in up to 4 days past discard date. Chub of deli beef available in the service case 2 days past discard date. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.
Inspector's notes
Corrective Action: Corrected at time of inspection. No discard time available, either electronically or written, for cooked chicken and potato wedges under time control in hot wells, at 116*F to 128*F internally. Discard time could not be determined at the time of inspection. Manager discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.
Jan 30, 2025RoutinecleanA
No County legal action will result from this inspection.
2024
Sep 16, 2024Routine1 foundationall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Several packages of cut ham, turkey and chicken in the deli case marked with 8 oto 9 day discard and one package marked with 21 day discard. All RTE/TCS foods were properly date marked with prep+6 dates at the time of inspection. 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). 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources.
Apr 30, 2024Routine4 priorityall corrected on siteD
This establishment received a D Grade and had four Priority, no Priority Foundation violations on this inspection.No County legal action will result from this inspection.Emailed report to Peter 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.Review Complete: CHECKED,Embargo Lbs: 34,Award: D,Signer: Peter Amezcua,Review Notes: QA-RLC
PRIORITY VIOLATION-2-301.14, P: When to Wash.............Employee wearing gloves handling food touched the trash can and continued handling food. Employee wearing gloves handled raw chicken, removed gloves and continued food handling, touching oven door handles and other surfaces without washing hands. Had employees wash hands and reviewed hand washing requirement with a manager. 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. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.........Cooked chicken stored on a rack in the prep area at 108*F to 122*F internally for less than one hour, per employee intended to be held under temperature control in the wing bar. Directed manager to re-heat the chicken to above 165*F. Please ensure hot-held TCS food is maintained 135*F or above. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding......... Various types of cooked chicken and cooked beef ribs, not under time control, on a rack next to the chicken prep area at 58*F to 63*F internally. Employee stated chicken had been out for about two hours, returned to the walk-in for less than a half hour, then pulled back out and again left in the chicken prep area for another two hours. Embargoed, manager discarded. Please ensure cold-held TCS food is maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition......In the deli service case, cut chubs of deli ham, turkey and chicken breast still available for service from one to nine days past discard dates. Embargoed, manager discarded. 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/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection
Feb 8, 2024Routine1 foundationall corrected on siteB
This establishment received a B Grade and had no Priority, one Priority Foundation violations on this inspection.No County legal action will result from this inspection.Please ensure that pans and utensils for hot chicken are changed for clean whenever the chicken is discarded for time control.Emailed report to Julia. 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.Award: B,Signer: Anthony Moreno
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.............Open chub of turkey breast date with 14 day discard. Manager corrected date to 7 days (prep+6). 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/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection
2023
Oct 2, 2023Routine1 coreall corrected on siteA
This establishment received an A Grade and had no Priority, no Priority Foundation violations on this inspection.No County legal action will result from this inspection.Emailed report to Julia. 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.Award: A,Signer: Julia Cummard
Core-3-501.13, C: Thawing......Cooked chicken thawing for about one hour, per employee, on the prep table. Employee moved the chicken to the walk-in to properly thaw. Correct By: Corrected At Time Of 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 →