At the Deck
Last inspected: Jul 2, 2025
82
Score
At the Deck appears in inspection records three times, starting in 2023. On Jul 2, 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 trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged three times.
At the Deck's latest score is in line with the Newport average of 84. The record reflects steady performance over time.
3
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jul 2, 2025
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan 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 not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on prep unit #1. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register employee certified in food safety with RIDOH Center for Food Protection.
2-102.12(A)
82
Jun 26, 2025
Routine
1 critical violation. 7 major violations. 3 minor violations. 5 corrected on site.
View 11 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (dill as garnish for chowder) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food items were voluntarily disposed of during time of inspection.
3-301.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quat sanitizing solution for the dishwashers and 3-bay sink in the kitchen.
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels were provided during time of inspection.
5-205.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan 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. The can opener was sent to be cleaned and sanitized during time of inspection.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Establishment is to add indicating symbols next to menu items that are served raw or undercooked.
3-603.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled with name of chemical during time of inspection.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: Cooked lobster meat and raw sea scallops were observed thawed with intact reduced oxygen packaging (ROP). Seafood items packaged in ROP packaging shall be removed from original packaging prior to thawing to allow the reintroduction of oxygen into the food item. Food items were observed at temperatures ranging from 52-58 degrees Fahrenheit and were voluntarily disposed of during time of inspection. Proper thawing methods reviewed.
3-501.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register employee certified in food safety with RIDOH Center for Food Protection.
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils stored between uses shall be stored in of the following manner: on a dry clean surface, in water maintained at 135 degrees Fahrenheit or more, or in water with sufficient flow to flush particulates to the drain. Utensils were cleaned and sanitized during time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on prep unit #1. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
37
May 19, 2023
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: The consumer advisory provided does not disclose all items on the menu that require a consumer advisory. Chef corrected consumer advisory at time of inspection.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Tuna was observed thawing under refergeration without oxygen being introduced. Employee cut a hole in each bag to reintroduce oxygen at time of inspection. Tuna was observed held at 38 degrees.
3-501.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The ceiling in the kitchen is covered with tiles that are not smooth, durable, and easily cleanable. Ceiling tiles need be to non-absorbent, smooth, durable and easily cleanable.
6-101.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on 2 door reach in was observed in poor repair. Gasket needs to be repaired or replaced.
4-501.11
74
Frequently Asked Questions
When was At the Deck last inspected?
The most recent health inspection at At the Deck on file is from Jul 2, 2025. The public record contains three inspections in total.
What is the most common violation at At the Deck?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at At the Deck.
How does At the Deck compare to other restaurants in Newport?
At the Deck most recently scored 82 out of 100, which is about the same as the Newport average of 84.
Has At the Deck's inspection record improved over time?
Yes. Recent inspections at At the Deck have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at At the Deck 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 At the Deck inspected?
Based on the inspection history on file, At the Deck is inspected roughly once per year on average.
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