Beijing Take Out
Last inspected: Apr 13, 2026
61
Score
Public records show four inspections at Beijing Take Out stretching back to 2024. Beijing Take Out was last inspected on Apr 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level inspection to inspection, near five violations each time.
Looking across the full record, food separated and protected is the recurring theme, flagged four times.
Compared to other Westerly restaurants (averaging 88), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
4
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Re-Inspection
1 critical violation. 3 major violations. 1 minor violation. 5 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw chicken was observed stored above raw beef. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food thawed using improper method
(corrected on site)
Inspector notes: Beef was observed thawing in prep sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A tray was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Chicken fingers were observed not marked with the date of preparation. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
61
Mar 30, 2026
Routine
2 critical violations. 3 major violations. 3 minor violations. 6 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw chicken was observed stored above raw beef. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut cabbage was observed held at 60 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 interview with PIC, cabbage was prepared less than 4 hours prior, cabbage was relocated to prep unit at time of inspection. PIC informed on proper cold holding procedures.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Egg rolls and crab rangoons were observed not marked with the date of preparation. 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (food storage containers, prep table) 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: Chicken was observed thawing in sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. PIC turned water on at time of inspection.
3-501.13
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 tables, shelving has an accumulation of dust, dirt, food residue, and other debris.
4-602.13
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
47
Nov 25, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as vegetables and sauce) in the prep unit and refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the inside of refrigeration units and bin of rice have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The 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
78
Nov 12, 2024
Routine
2 critical violations. 5 major violations. 4 minor violations. 7 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as peppers) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. An employee illness policy was given to the person in charge during time of inspection.
2-201.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Written procedures were given to the person in charge during time of visit.
2-501.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Hot & cold water available; adequate pressure
(corrected on site)
Inspector notes: Hot water was not available at the handwashing sink in the kitchen. Hot water must be available for handwashing. The person in charge turned the hot water on during time of inspection.
5-103.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (bowls, knives, and utensils) 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)
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Onions were observed stored wrapped in newspaper. Food must be stored on a food-grade material to prevent contamination during storage.
3-307.11
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 shelves, inside the refrigeration units, and bins of rice have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
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
37
Frequently Asked Questions
When was Beijing Take Out last inspected?
The most recent health inspection at Beijing Take Out on file is from Apr 13, 2026. The public record contains four inspections in total.
What is the most common violation at Beijing Take Out?
Across the inspection record, food separated and protected has been cited four times, more than any other issue at Beijing Take Out.
How does Beijing Take Out compare to other restaurants in Westerly?
Beijing Take Out most recently scored 61 out of 100, which is lower than the Westerly average of 88.
Has Beijing Take Out's inspection record improved over time?
Results have been roughly steady. Recent inspections at Beijing Take Out have produced about the same number of violations as earlier ones, holding around five per visit.
What does a medium risk rating mean?
A medium risk rating at Beijing Take Out means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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