Blue Plate Diner
Last inspected: Aug 27, 2025
45
Score
Across the available record, Blue Plate Diner has three inspections on file, the first dated 2024. The most recent report on file is from Aug 27, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have moved in the wrong direction: violation counts went from six to nine.
Physical facilities installed, maintained, & clean accounts for the largest share of issues, appearing two times across the record.
Restaurants in Middletown average 80, so Blue Plate Diner trails the local norm. The pattern in the record is worth a careful look.
3
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Aug 27, 2025
Routine
3 critical violations. 1 major violation. 5 minor violations. 3 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods such as corned beef were observed stored above ready-to-eat foods such as cooked potatoes 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
Food-contact surfaces; cleaned & sanitized
(corrected on site)
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. Establishment must use 3 bay sink to sanitize dishes. Service called during time of inspection. Proof of service to be sent to inspector.
4-501.114
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of the slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was in process of being cleaned and sanitized during time of inspection.
4-602.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quaternary ammonium sanitizing solutions for the dishmachine and 3 bay sink.
4-302.14
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Refuse area was observed with an accumulation of foliage and shelving fixtures. Area to be maintained cleaned to prevent harborage conditions for pests.
5-501.115
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the shelving in the walk-in cooler and ice machine have an accumulation of food residue and other debris.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the walk-in freezer 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
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Several ceiling tiles over the ice machine and 3 bay sink are covered with tiles that are not smooth, durable, and easily cleanable.
6-101.11
Physical facilities not in good repair
Inspector notes: Some floor tiles near the 3 bay sink area were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
45
Aug 27, 2024
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various desserts such as cake and cheesecakes were observed held at 46-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food that was out of temperature for an unknown amount of time was voluntarily disposed of.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed during time of inspection. 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: Dessert display case was observed at ranging ambient temperatures of 47-50 degrees Fahrenheit. Equipment was taken out of service during time of inspection. Equipment must be repaired/replaced/adjusted and maintain internal food temperatures of 41 degrees Fahrenheit or below prior to use.
4-501.11
No certified food protection manager
Inspector notes: The establishment's Rhode Island Food Protection Manager license is expired. Food safety certificate is current. Per owner, application was placed in the mail.
2-102.12
70
Aug 14, 2024
Routine
1 critical violation. 3 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: 1. Various desserts were observed held at 53-54 degrees Fahrenheit. 2. Milk and Cream were observed held at 46-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Both units were taken out of service to hold potentially hazardous foods during time of inspection. Foods that were out of temperature for an unknown amount of time were voluntarily disposed of.
3-501.16(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Chemicals were labelled during time of inspection.
7-102.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in tabletop cooler and cookline prep line 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed during time of inspection. 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
No certified food protection manager
Inspector notes: The establishment's Rhode Island Food Protection Manager license is expired. FMC must re-instate. Food safety certificate is current. Application provided during time of inspection.
2-102.12
Handwashing sign not posted
Inspector notes: All handsinks in food preparation areas are lacking the proper notification signage. PIC informed.
6-301.14
Physical facilities not in good repair
Inspector notes: Light bulbs under kitchen hood were observed burnt out. The physical facilities must be maintained in good repair.
6-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, 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
52
Frequently Asked Questions
When was Blue Plate Diner last inspected?
The most recent health inspection at Blue Plate Diner on file is from Aug 27, 2025. The public record contains three inspections in total.
What is the most common violation at Blue Plate Diner?
Across the inspection record, physical facilities installed, maintained, & clean has been cited two times, more than any other issue at Blue Plate Diner.
How does Blue Plate Diner compare to other restaurants in Middletown?
Blue Plate Diner most recently scored 45 out of 100, which is lower than the Middletown average of 80.
Has Blue Plate Diner's inspection record improved over time?
No. Recent inspections at Blue Plate Diner have flagged more violations than earlier ones, ticking from about six per visit to around nine more recently.
What does a high risk rating mean?
A high risk rating at Blue Plate Diner 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.
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