Back 40
Last inspected: Nov 13, 2025
95
Score
Going back to 2023, Back 40 has seven inspections in the public record. The most recent report on file is from Nov 13, 2025. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: results have stayed near five violations per visit.
When inspectors have written things up, food separated and protected has been the most frequent reason, cited eight times.
Restaurants in North Kingstown average 88, so Back 40 is doing better than most peers. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit #1 door gaskets were observed torn and in poor repair.
4-501.11
95
Oct 30, 2025
Routine
4 critical violations. 1 major violation. 8 minor violations. 5 corrected on site.
View 13 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Spaghetti, cavatelli and fettuccini which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. See disposal.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish batter was observed held at 56 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed in ice bath at time of inspection.
3-501.16(A)
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (chicken sandwich) 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. See disposal.
3-301.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (liquid eggs) were observed stored above ready-to-eat foods (mozzarella) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flying insects in bar area. 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
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit #3 door gaskets were observed torn and in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the vents have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The dumpster and grease refuse area has an accumulation of litter, grease, and debris. The refuse area must be maintained clean to prevent harborage for pests.
5-501.115
Non-food contact surfaces clean
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. Per interview with PIC, company has been notified to replace.
5-501.113
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. 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: Scoop was observed stored in stagnant water between uses.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.11
33
May 9, 2024
Re-Inspection
No violations found.
100
Apr 23, 2024
Re-Inspection
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 54 degrees Fahrenheit in prep unit #3. 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, cheese had been in the unit for about 2 hours. Cheese was relocated to the walk-in cooler to cool. Cheese was observed stored over the fill line. Establishment must not store food over the fill line.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chipotle dressing was observed held at 53 degrees Fahrenheit in the dressing cold-hold unit. 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, dressing had been in the unit since the day prior. Dressings were voluntarily disposed of (see attached disposal form). Dressings were observed stored over the fill line. Food must not be stored over the fill line.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container was observed in the hand-washing sink next to the 3-bay sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
67
Apr 10, 2024
Environmental Complaint
5 critical violations. 4 major violations. 4 minor violations. 10 corrected on site.
View 13 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Cranberry mayonnaise, wasabi mayonnaise, and chipotle dressing were observed expired. Food was voluntarily disposed of (see attached disposal form).
3-501.18
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
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (onion rings and buns) 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 was voluntarily disposed of (see attached disposal form).
3-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pasta was observed held at 46-47 degrees Fahrenheit in prep unit #3. 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, pasta had been in the unit since the day prior. Pasta was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Homemade dressings were observed held at 48-53 degrees Fahrenheit in the dressing cold-hold unit. 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 dressing had been in there since the day prior. Dressings were voluntarily disposed of (see attached disposal form). Dressings were observed stored over the fill line. Establishment must not store food over the fill line.
3-501.16(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the bar hand-washing sink. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Arancini balls were observed held at 47 degrees Fahrenheit in prep unit #1. 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, they had been in the unit since the day prior. Food was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 43-54 degrees Fahrenheit in prep unit #2. 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 unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 44 degrees Fahrenheit during time of inspection. The unit was taken out of service during time of inspection and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Unit must be repaired/replaced/adjusted.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container was observed in the hand-washing sink next to the 3-bay sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Ice scoops were observed stored with the handle in the ice. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as ice must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Personal cleanliness
Inspector notes: The dumpster outside is located on gravel/dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls under and behind equipment 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
26
Sep 21, 2023
Re-Inspection
No violations found.
100
Sep 7, 2023
Routine
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pasta was observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, items left in unit overnight and PIC could not determine when items came out of temperatures. PIC elected to voluntarily dispose of items.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ladles) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items moved to warewashing area to be washed/rinsed/sanitized.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by live activity. 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 in the cookline and ware-washing area of the kitchen has 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. 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 following non-food contact surfaces were observed with an accumulation of food/other debris: 1) The inside of the prep units along the wall observed with food debris 2) Around the guard of the mixer observed with food debris 2) Fan vent covers observed with dust
4-602.13
61
Frequently Asked Questions
When was Back 40 last inspected?
The most recent health inspection at Back 40 on file is from Nov 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Back 40?
Across the inspection record, food separated and protected has been cited eight times, more than any other issue at Back 40.
How does Back 40 compare to other restaurants in North Kingstown?
Back 40 most recently scored 95 out of 100, which is higher than the North Kingstown average of 88.
Has Back 40's inspection record improved over time?
Results have been roughly steady. Recent inspections at Back 40 have produced about the same number of violations as earlier ones, holding around five per visit.
What does a low risk rating mean?
A low risk rating at Back 40 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 Back 40 inspected?
Based on the inspection history on file, Back 40 is inspected around three times per year on average.
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