Bo's Bar and Billiards
Last inspected: Aug 26, 2025
52
Score
Bo's Bar and Billiards appears in inspection records five times, starting in 2023. The newest entry in the record is dated Aug 26, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
When inspectors have written things up, “adequate handwashing sinks properly supplied and accessible” has been the most frequent reason, cited three times.
Bo's Bar and Billiards' latest score of 52 falls below the Warwick average of 86. There are enough flags in the record to merit a second thought.
5
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Aug 26, 2025
Routine
1 critical violation. 3 major violations. 4 minor violations. 4 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chili and marinara sauce were observed held at (130-131) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheat chili and marinara sauce. Corrected temps. Chili 187 degrees Fahrenheit and Marinara sauce 150 degrees Fahrenheit.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with food debris. PIC relocated can opener to dishwasher to be washed, rinsed and sanitized. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils the ice machine was observed with a whitish/pink residue dripping directly into ice. PIC removed adulterated ice and cleaned ice machine. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Glass cups and pitcher were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.PIC relocated glass cups and pitcher to 3-bay sink at time of inspection.
5-205.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dry storage area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per interview with PIC will replace door sweep/make adjustments.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed not in good repair: 1.North American refrigerator handle located in the (kitchen) area. 2.Cutting board located on salad station. Equipment shall be maintained in good repair.
4-501.11
Refuse receptacles not suitable or in poor condition
Inspector notes: The outside dumpster was observed with lid opened. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed.
5-501.13
Physical facilities not in good repair
Inspector notes: Some floor tiles in the dry storage area and underneath 3-bay sink area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
52
Dec 2, 2024
Re-Inspection
No violations found.
100
Nov 18, 2024
Routine
5 critical violations. 6 major violations. 11 minor violations. 11 corrected on site.
View 22 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as ground beef) were observed stored above ready-to-eat foods (such as chicken wings) 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
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Buffalo chicken dip was observed held past its seven day date marking. PIC voluntarily disposed of food.
3-501.18
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap (hose observed doing directly into floor drain). 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-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
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
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.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A pitcher and plate were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sink and surface sanitizing solution for the spray bottles used throughout the facility.
4-302.14
Ready-to-eat food not date marked
Inspector notes: Chili was 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
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Mashed potato was observed cooling in a two door refrigeration unit in 'Styrofoam' cups with tightly closed lids. PIC placed opened cups onto sheet pan and stored in walk-in to facilitate cooling.
3-501.15
Person in charge lacks food safety knowledge
(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.
2-102.11(C)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings were observed held out on a counter top at 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. PIC moved food into walk-in cooler.
3-501.16(A)
Outer openings not protected against pests
(corrected on site)
Inspector notes: The door to the outside, located in the back entrance, was observed held open with no other barrier to protect from pest entry. 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: The following in use utensils were observed improperly stored: 1) Cups were being used as scoops in the prep unit 2) The ice scoop was observed stored with the handle in direct contact with ice
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Several pans were observed stored in a manner that did not prevent from contamination (stickers, adhesive, foil, and debris observed remaining on containers when stacked).
4-904.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.
4-204.16
Equipment not in good repair or proper adjustment
Inspector notes: The light shields/covers throughout the kitchen and storage areas were observed in poor repair (cracked).
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) The hood vents above the cook line had grease and other build up 2) The shelves in the walk-in cooler had biofilm and other debris 3) The non-food contact surfaces of the ice machine had biofilm
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The condensate from the walk-in cooler is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The area around and between the dumpsters was observed with an accumulation of debris. Refuse areas and enclosures must be free of clutter and debris to help prevent pest harborage.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The following areas of the physical facilities were observed with an accumulation of debris: 1) The floor near the grease trap had pooling grease, water, food, and other debris 2) The floor in the walk-in cooler had spilled food debris
6-501.12
15
Nov 21, 2023
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Cheese, which was previously cooked and cooled, was only reheated to 115 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Food was reheated. Proper reheating methods reviewed with owner. Owner to review methods with staff.
3-403.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at ALL times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per owner, employees are enrolled in food safety class for next Wednesday.
2-102.12
82
Nov 9, 2023
Routine
3 critical violations. 3 major violations. 2 minor violations. 5 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat food in the walk-in refrigerator and reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Food in the hot hold unit, which was previously cooked and cooled, was only reheated to 70 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Food was placed on stove top and reheated.
3-403.11
Toxic retail products not separated from food items
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles. Bottle was relocated.
7-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Utensils were relocated at the time of inspection.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of bio-film.
4-602.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at ALL times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per head chef and manager, employees are going to take ServSafe class.
2-102.12
43
Frequently Asked Questions
When was Bo's Bar and Billiards last inspected?
The most recent health inspection at Bo's Bar and Billiards on file is from Aug 26, 2025. The public record contains five inspections in total.
What is the most common violation at Bo's Bar and Billiards?
Across the inspection record, “adequate handwashing sinks properly supplied and accessible” has been cited three times, more than any other issue at Bo's Bar and Billiards.
How does Bo's Bar and Billiards compare to other restaurants in Warwick?
Bo's Bar and Billiards most recently scored 52 out of 100, which is lower than the Warwick average of 86.
Has Bo's Bar and Billiards' inspection record improved over time?
Yes. Recent inspections at Bo's Bar and Billiards have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bo's Bar and Billiards 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.
How often is Bo's Bar and Billiards inspected?
Based on the inspection history on file, Bo's Bar and Billiards is inspected around three times per year on average.
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