Brick Alley Pub and Restaurant
Last inspected: Apr 1, 2026
61
Score
The health department has logged six inspections at Brick Alley Pub and Restaurant, the earliest from 2024. The most recent visit was on Apr 1, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The latest visit found two violations, down from five violations the time before.
Food & non-food contact surfaces cleanable comes up most often, recorded five times in the inspection record.
That's lower than the typical Newport restaurant, which scores around 84. On the whole, the file is mixed but not concerning.
6
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Routine
2 critical violations. 1 major violation. 2 minor violations. 1 corrected on site.
View 5 violations
Sewage backflow not prevented
Inspector notes: The dump sink used for food preparation in the server's area 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-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Call for service was made during the time of inspection. Per PIC, all dishes and utensils will be cleaned and sanitized in the upstairs chlorine dishwasher until unit is repaired. Upstairs dish machine was observed at 50 PPM.
4-501.114
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 PIC, pasta was placed hot in the refrigerator in covered containers greater than four inches deep. Food items were removed from containers during the time of inspection to cool.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the shed 2-door reach-in #1 and the 2-door low boy on the cookline by back exit. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Dead or trapped pests not removed promptly
Inspector notes: During the time of inspection several glue traps were observed with trapped rodents. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the Premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Per PIC, pest control comes to facility on weekly basis.
6-501.112
61
Apr 21, 2025
Re-Inspection
No violations found.
100
Apr 7, 2025
Environmental Complaint
No violations found.
100
Nov 25, 2024
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of the cook line low boy unit were observed in poor repair. Refrigerator door gaskets must be maintained in good repair.
4-501.11
95
Nov 14, 2024
Routine
2 critical violations. 2 major violations. 7 minor violations. 6 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic butter was observed held at 73-80 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 products were evaluated and voluntarily disposed of during time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: White clam chowder and lobster bisque in reduced oxygen packaging (ROP) was observed held at 42-43 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 handling instructions on box, product is to be kept refrigerated between 32- and 38-degrees Fahrenheit. Food products were observed at 42-43 degrees Fahrenheit during time of inspection. Food items were voluntarily disposed of time of inspection.
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 (spray bottles) were not marked with the common name of the chemical. Spray bottles were labeled at time of inspection.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: Tuna steaks were observed thawing in the walk-in coolers within their original reduced oxygen packaging (ROP). Seafood within ROP packaging must be completely removed from packaging upon thawing. Food products were observed at 35 degrees Fahrenheit and were removed from packaging at time of inspection.
3-501.13
Sewage & waste water properly disposed
Inspector notes: An ice well at the main bar was observed draining into a bus bucket and not into a drain. Any liquid wastes shall be conveyed into a drain with a proper air gap.
5-403.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Ice scoop at the bar was observed stored in stagnant water between uses. PIC removed water from the scoop basin and sent ice scoop through bar dishwasher at time of inspection.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of salsa. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowl was removed from bucket of salsa during time of inspection.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen 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 cook line low boy unit were observed in poor repair. Refrigerator door gaskets must be maintained in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The 2-door overhead cold hold unit was observed with duct tape on face of unit and was in poor repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-501.11
Physical facilities not in good repair
Inspector notes: The air circulating fan in the walk-in cooler is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
43
Jul 31, 2024
Opening
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods at the buffet station were observed held at 45-52 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 PIC, foods were recently placed in unit. Foods were placed onto ice and into other refrigeration during time of inspection.
3-501.16(A)
Required records available: shellstock tags, parasite destruction
Inspector notes: 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. PIC informed.
3-203.12
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 PIC, pasta was placed hot in the refrigerator in containers greater than four inches deep. Pasta was recently prepared, food was placed into shallow pans during time of inspection.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Cold holding units at the buffet station were observed at ambient temperatures of 45 and 49 degrees Fahrenheit. Units were taken out of service to hold potentially hazardous foods. Service was called during time of inspection. PIC to forward proof of repairs.
4-501.11
67
Frequently Asked Questions
When was Brick Alley Pub and Restaurant last inspected?
The most recent health inspection at Brick Alley Pub and Restaurant on file is from Apr 1, 2026. The public record contains six inspections in total.
What is the most common violation at Brick Alley Pub and Restaurant?
Across the inspection record, food & non-food contact surfaces cleanable has been cited five times, more than any other issue at Brick Alley Pub and Restaurant.
How does Brick Alley Pub and Restaurant compare to other restaurants in Newport?
Brick Alley Pub and Restaurant most recently scored 61 out of 100, which is lower than the Newport average of 84.
Has Brick Alley Pub and Restaurant's inspection record improved over time?
Yes. Recent inspections at Brick Alley Pub and Restaurant have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about five previously.
What does a medium risk rating mean?
A medium risk rating at Brick Alley Pub and Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Brick Alley Pub and Restaurant inspected?
Based on the inspection history on file, Brick Alley Pub and Restaurant is inspected around four times per year on average.
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