Bailey's Beach
Last inspected: Aug 7, 2025
50
Score
Public records show three inspections at Bailey's Beach stretching back to 2024. Bailey's Beach was last inspected on Aug 7, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Proper hot holding temperatures” comes up most often, recorded three times in the inspection record.
Compared to other Newport restaurants (averaging 84), there's room to close the gap. This restaurant has more on its record than most do.
3
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Aug 7, 2025
Routine
2 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Roasted broccoli and cauliflower were observed held at 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food items were placed in hot box less than 2 hours prior to time of inspection and were reheated to 190 degrees Fahrenheit during the time of inspection.
3-501.16(A)
Food on display not protected from contamination
Inspector notes: The salad bar and buffet line were observed without protection from consumer contamination. Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards display cases; or other effective means. Establishment is to install a protective measure to prevent potential contamination from the consumer during self-service.
3-306.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a speed rack in by the ovens. A hand-washing sink shall be accessible at all times for employee use. Speed rack was moved during the 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
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Opened logs of deli meat were observed not marked with the date of opening. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Food items were dated during the time of inspection.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: The combi oven located in the main kitchen area was observed to be leaking into a pan and was not in good repair. Equipment shall be maintained in good repair.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses in the snack bar kitchen. Utensils between uses shall be stored in one of the following manners: in water that is maintained at 135 degrees Fahrenheit or more, in water that has sufficient flow to flush particulates to the drain, or on a dry clean surface. Utensils were cleaned and sanitized during the time of inspection and moved to a dry clean surface.
3-304.12
50
Sep 4, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The pizza prep unit was observed held at an ambient temperature of 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were evaluated and items at or above 45 degrees Fahrenheit were voluntarily disposed of during time of inspection.
3-501.16(A)
86
Aug 20, 2024
Routine
2 critical violations. 8 major violations. 5 minor violations. 5 corrected on site.
View 15 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Several logs of deli meat were observed with visible spoilage on surfaces of item. Food items that were unwholesome to sight were voluntarily disposed of.
3-101.11
Food-contact surfaces not cleaned and sanitized at required frequency
(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. Can opener was sent through dishwasher.
4-602.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen by ovens was observed with a knife inside of the sink and the hand sink by the stovetop was observed with rice that was disposed of inside of sink. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: The establishment does not have a written allergen statement posted at the point of order for the snack bar, as well as the buffet line and salad bar. Establishment is to post written allergen statement for consumer view.
2-103.11
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Shellfish tags were observed without the date of the last shellfish 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The pizza prep unit and 4-door bar cooler were observed held at an ambient temperature of 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items within units were evaluated and either moved to other refrigeration or voluntarily disposed of at time of inspection. TCS foods are not to be store within units until an ambient temperature of 41 degrees Fahrenheit is maintained.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Logs of deli meat were observed not marked with the date of opening. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Consumer advisory not provided for raw or undercooked food
Inspector notes: Burgers are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: A package of cooked lobster meat was observed with intact packaging inside of a prep unit. Reduced oxygen packaged seafood must be removed from packaging prior to thawing to allow the reintroduction of oxygen. The lobster meat was observed at 45 degrees Fahrenheit and was voluntarily disposed of at the time of inspection.
3-501.13
Physical facilities not in good repair
Inspector notes: The wall by the stovetop was observed with a large hole and is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: Per PIC, establishment is using vacuum packaging machine to seal and freeze raw beef steaks. Establishment does have approval from RIDOH to vacuum package food items. -Establishment is to submit HACCP plans to RIDOH to vacuum pack raw beef steaks. -Establishment is to cease the process of vacuum packing raw beef steaks until proper approval is provided from RIDOH.
8-201.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring in the prep kitchen was observed to be in poor repair and is no longer a smooth, durable, easily cleanable, non-absorbent surface. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-101.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen and snack bar area 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.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of the 3-door reach-in were observed in poor repair.
4-501.11
26
Frequently Asked Questions
When was Bailey's Beach last inspected?
The most recent health inspection at Bailey's Beach on file is from Aug 7, 2025. The public record contains three inspections in total.
What is the most common violation at Bailey's Beach?
Across the inspection record, “proper hot holding temperatures” has been cited three times, more than any other issue at Bailey's Beach.
How does Bailey's Beach compare to other restaurants in Newport?
Bailey's Beach most recently scored 50 out of 100, which is lower than the Newport average of 84.
Has Bailey's Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Bailey's Beach have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bailey's Beach means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
Nearby Restaurants
Explore More
→
All locations in Newport