Block Island Beach House
Last inspected: Jun 26, 2025
100
Score
Block Island Beach House has been inspected six times since 2023. The latest inspection on file is from Jun 26, 2025. Low risk means the most recent visit produced few or no significant findings.
The most recent inspection cleaned up several issues, finishing with four violations after eight on the prior visit.
When inspectors have written things up, proper cold holding temperatures has been the most frequent reason, cited four times.
Block Island Beach House's latest score of 100 sits above the Island average of 88. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 26, 2025
Re-Inspection
No violations found.
100
Jun 12, 2025
Routine
2 critical violations. 3 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the Sautee prep unit was observed held at 45-52 degrees Fahrenheit. The sautee prep unit was observed maintaining an ambient temperature of 44 degrees Fahrenheit and unplugged. Per PIC, foods were kept in the unit overnight. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge voluntarily disposed of foods at the time of inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as bread and boiled eggs) in the Sautee reach in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Last date of sale were lacking.
3-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: The following was observed to be thawing improperly: 1) Reduced oxygen packaged seafood (mussels, lobster, tuna, mahi mahi) was observed thawing the package in-tact. ROP seafood must be removed from the packaging upon thawing. The items observed over 38 degrees were voluntarily disposed of at the time of inspection. 2) Frozen meat was observed thawing on the counter. Food was moved to refrigeration to properly thaw.
3-501.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand sink at the bar was observed being used as a dump sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Sewage & waste water properly disposed
Inspector notes: The following was observed draining improperly: 1) Condensation was observed pooling at the bottom of the dairy cooler in the kitchen. 2) Condensation was observed dripping from the fan in the sautee cooler. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following was observed improperly stored: 1) A knife was stored in-between the prep table and the prep unit 2) Utensils were stored in stagnant water Utensils were relocated at the time of inspection.
3-304.12
50
Jul 2, 2024
Re-Inspection
1 critical violation. 3 major violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (whole shell eggs) were observed stored above ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tag(s) were observed not marked with the last date of use. 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.
3-203.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: At the time of inspection, all items on the menu (poached eggs) were observed not marked with an asterisk alerting to the consumer advisory. The consumer advisory provided must disclose the foods on the menu that are raw or undercooked.
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for the following time/temperature control for safety (TCS) foods... - Pasta was observed cooling in a covered plastic container at 47 degrees Fahrenheit. Pasta was adjusted for rapid cooling at the time of inspection. - Recently prepped Hummus was observed cooling in a large, covered plastic container. Proper cooling methods were discussed with the PIC at the time of inspection. Food items are to be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination.
3-501.15
64
Jun 20, 2024
Routine
3 critical violations. 5 major violations. 3 minor violations. 4 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 49 degrees Fahrenheit in the walk-in cooler. 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, chicken had been in the walk-in cooler since the day prior. Chicken was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as fish) were observed stored above ready-to-eat foods (such as cooked lobster, cooked mussels, and cooked chicken) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as cooked lobster, cooked mussels, and cooked chicken.
3-302.11
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (mussels), labeled keep frozen, were observed thawing with the package intact. ROP seafood must be removed from the package when thawing. Mussels were observed stored at 39-43 degrees Fahrenheit during time of inspection. Mussels were voluntarily disposed of (see attached disposal form).
3-501.13
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu and menu board at the bar that are raw or undercooked.
3-603.11
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock (oysters) located in walk-in cooler did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. The person in charge contacted the vendor and got a copy of the oyster tags during time of inspection.
3-202.18
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer and 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)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of bean salad was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the basement area has an accumulation of pooled water. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The can opener was not in good repair. Can opener blade was rusty.
4-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back 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
33
Jul 18, 2023
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Backflow prevention air gap not adequate
Inspector notes: The following is lacking a backflow prevention device: 1) The blender at the outdoor bar observed draining into a container 2) The prep sink was observed with an air-break - An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment. PIC stated that a maintenance visit has been scheduled for repairs/service/replacement.
5-202.13
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler was observed improperly sealing due to gasket in poor repair. Person in charge stated that a maintenance service has been scheduled.
4-501.11
82
Jun 15, 2023
Routine
5 critical violations. 2 major violations. 3 minor violations. 5 corrected on site.
View 10 violations
Backflow prevention air gap not adequate
Inspector notes: The following is lacking a backflow prevention device: 1) The blender at the outdoor bar observed draining into a container 2) The prep sink was observed with an air-break - An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-202.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lobster, tuna and other items were observed held at 45-49 degrees Fahrenheit overnight in a prep unit maintaining an ambient of 44 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 voluntarily disposed of items left overnight. Other items placed in the unit under 2 hours prior to visit were moved to proper refrigeration.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and tomato sauce was observed held at 98-110 degrees Fahrenheit while being double panned in a steam table. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was reheated to 165 degrees Fahrenheit.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dishwasher taken out of service until it can be repaired/serviced/replaced.
4-501.114
Reduced oxygen packaging criteria not met
(corrected on site)
Inspector notes: Seasoned raw chicken was observed held in refrigeration in Reduced Oxygen Packaging. Per the PIC, the food items are Reduced Oxygen Packaged on site. PIC to discontinue Packaging items in Reduced Oxygen Packaging. (Food items were Voluntarily disposed of at the time of inspection.)
3-502.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: An employee was observed using the handsink as a dump sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged lobster was observed to be thawed at 54 degrees Fahrenheit with the package intact. Person in charge voluntarily disposed of food items.
3-501.13
Food stored improperly or exposed to contamination
Inspector notes: Single service items were observed stored on the floor in the basement. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following were observed stored improperly: 1) Utensils were observed stored in stagnant water between uses. 2) The ice scoop is stored on an unclean surface (top of the bar mat) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler was observed improperly sealing due to gasket in poor repair.
4-501.11
33
Frequently Asked Questions
When was Block Island Beach House last inspected?
The most recent health inspection at Block Island Beach House on file is from Jun 26, 2025. The public record contains six inspections in total.
What is the most common violation at Block Island Beach House?
Across the inspection record, proper cold holding temperatures has been cited four times, more than any other issue at Block Island Beach House.
How does Block Island Beach House compare to other restaurants in Island?
Block Island Beach House most recently scored 100 out of 100, which is higher than the Island average of 88.
Has Block Island Beach House's inspection record improved over time?
Yes. Recent inspections at Block Island Beach House have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Block Island Beach House 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 Block Island Beach House inspected?
Based on the inspection history on file, Block Island Beach House is inspected around three times per year on average.
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