Andrea Hotel
Last inspected: Aug 20, 2025
100
Score
Andrea Hotel has been inspected six times since 2023. Inspectors last stopped by on Aug 20, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Compared to the prior visit, the count dropped from 10 violations to three.
When inspectors have written things up, proper cold holding temperatures has been the most frequent reason, cited five times.
Andrea Hotel's latest score of 100 sits above the Westerly average of 88. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 20, 2025
Re-Inspection
No violations found.
100
Aug 6, 2025
Routine
1 critical violation. 1 major violation. 6 minor violations. 4 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and tomatoes was observed held at 56-57 degrees Fahrenheit. See disposal. Sauce, beef and chicken were observed held at 46 degrees Fahrenheit. PIC moved to walk in cooler at time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (utensil holder) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of rice and flour. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Prep unit located in the kitchen area was not in good repair, ambient observed at 56F. PIC took unit out of service at time of inspection.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the hoods and fryers have an accumulation of grease and food residue.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Light bulbs not shatter-resistant or protected
Inspector notes: Light shield located in the kitchen is in poor repair, inspector observed multiple cracks with missing pieces.
6-202.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (in between prep unit) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
58
Jul 23, 2024
Re-Inspection
No violations found.
100
Jul 11, 2024
Environmental Complaint
4 critical violations. 7 major violations. 5 minor violations. 10 corrected on site.
View 16 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as oranges and tomatoes) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables and fruit during storage.
3-302.11
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Alcohol was observed adulterated with insects at the bar. Alcohol was voluntarily disposed of (see attached disposal form).
3-101.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauces and dressings were observed held at 67-80 degrees Fahrenheit in an ice bath on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the ice bath for about 1.5 hours. Food was relocated to the walk-in cooler to cool. Establishment must discontinue using ice to cold hold food.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm) in the sanitizing bucket. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. A new sanitizing solution was mixed to 200 ppm during time of inspection.
7-204.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (lobster) was observed thawed with the package intact. ROP seafood must be removed from the package when thawing. ROP lobster was observed held at 36 degrees Fahrenheit during time of inspection. ROP lobster was removed from the package during time of inspection.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution.
4-302.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Physical facilities installed, maintained, & clean
Inspector notes: Shellfish tags did not have the date when the last shellfish was used from the bag. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener and knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 55 degrees Fahrenheit in the middle prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cheese was observed stored on top of a cup inside a pan. Cheese must not be stored on a platform. Per person in charge, cheese was placed in there about a half hour prior to inspection. Cheese was relocated to bottom of the unit to cool.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen and near the office was observed ajar. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the middle prep unit and knife rack have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The small walk-in cooler in the kitchen is in poor repair. The physical facilities must be maintained in good repair. Walk-in cooler was turned off and empty during time of inspection. Per person in charge, small walk-in cooler was icing up and all food was relocated to the large walk-in cooler this morning. Per person in charge, food was 41 degrees and below when it was transferred to the large walk-in cooler.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors under and behind equipment have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
21
Sep 20, 2023
Re-Inspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags are not maintained in chronological order and the date when the last shellfish was used from the bag was not noted on the shellfish tags. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Outer openings not protected against pests
(corrected on site)
Inspector notes: The doors to the outside were observed ajar. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of biofilm and other debris. Ice machine must be cleaned.
4-602.13
82
Sep 5, 2023
Routine
4 critical violations. 4 major violations. 4 minor violations. 8 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauce was observed held at 124 degrees Fahrenheit in the steam table. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, sauce was heated up about 10 minutes prior to inspection. The person in charge reheated the sauce to 165 F during time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-49 degrees Fahrenheit in the cold-hold unit near the ware-washing area. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the cold hold unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The cold hold unit had an ambient air temperature of 41-43 degrees Fahrenheit during time of inspection. Cold hold unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Cold hold unit must be repaired/replaced/adjusted.
3-501.16(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Cleaning spray bottle was stored with food (sugar packets). Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Hands clean & properly washed
Inspector notes: Shellfish tags were not maintained for 90 days in chronological order and did not have the date when the last shellfish was used from the bag. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) lobster and sesame seared tuna were observed thawing with the package intact. ROP seafood must be removed from the package or the package must be cut open when thawing. The sesame seared tuna was observed held at 26 degrees Fahrenheit and the lobster was observed held at 36 degrees Fahrenheit. Both were removed from the package during time of inspection.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects are not controlled as evidenced by flies throughout the kitchen, bar, and basement and wasps at the bar. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility, especially under ice machine, soda syrup in basement, and prep unit in the kitchen, have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in the ware-washing area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Outer openings not protected against pests
(corrected on site)
Inspector notes: The doors to the outside, located in the kitchen and basement were observed ajar. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of debris. Ice machine must be cleaned.
4-602.13
30
Frequently Asked Questions
When was Andrea Hotel last inspected?
The most recent health inspection at Andrea Hotel on file is from Aug 20, 2025. The public record contains six inspections in total.
What is the most common violation at Andrea Hotel?
Across the inspection record, proper cold holding temperatures has been cited five times, more than any other issue at Andrea Hotel.
How does Andrea Hotel compare to other restaurants in Westerly?
Andrea Hotel most recently scored 100 out of 100, which is higher than the Westerly average of 88.
Has Andrea Hotel's inspection record improved over time?
Yes. Recent inspections at Andrea Hotel have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Andrea Hotel 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 Andrea Hotel inspected?
Based on the inspection history on file, Andrea Hotel is inspected around three times per year on average.
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