Carriage Inn
Last inspected: Apr 9, 2026
25
Score
Going back to 2023, Carriage Inn has 10 inspections in the public record. On Apr 9, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
The pattern that stands out is “non-food contact surfaces clean”, which has been cited 11 times.
By comparison, the average North Kingstown facility scores 88, putting Carriage Inn on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
3
Major latest
10
Minor latest
Inspection History
Apr 9, 2026
Routine
4 critical violations. 3 major violations. 10 minor violations. 10 corrected on site.
View 17 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (liquid eggs) were observed stored above ready-to-eat foods (cheese) in both walk-in refrigerators. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Sanitizer) was stored with plates and utensils. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the dry storage area.
4-903.11(A)
In-use utensils: properly stored
Inspector notes: The condensate from the freezer is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) 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)
Ready-to-eat food not date marked
Inspector notes: Deli meat and cheese 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
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.
7-102.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and sauce were observed held at 50-51 degrees Fahrenheit in refrigerator #1. 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, food had been in unit since the day prior. See disposal.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese, steak and corned beef were observed held at 51-56 degrees Fahrenheit on the right side of cold drawer #1 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, food had been in unit since the day prior. See disposal.
3-501.16(A)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of breadcrumbs are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of rice. 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.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Inspector observed the following: 1. 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. 2. Prep unit #3 door gaskets were observed torn and in poor repair. 3. Cold drawer #1 was in poor repair, at time of inspection the right side of unit had an ambient temperature of 51F. PIC took unit out of service. TCS foods must not be stored in the unit until it has been serviced and is maintaining a temperature of 41°F or below. 4. Refrigerator #1 was in poor repair, at time of inspection unit had an ambient temperature of 48F. PIC took unit out of service. TCS foods must not be stored in unit until it has been serviced and is maintaining a temperature of 41F or below.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. Tables throughout kitchen 2. Shelving throughout kitchen 3. Toaster 4. Ovens 5. Fryers 6. Hoods / ansul system 7. Broiler 8. Grills
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
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the equipment storage/ware washing area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
25
Oct 15, 2025
Opening
1 major violation. 3 minor violations.
View 4 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flying insects throughout establishment. 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: 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.
4-501.11
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the 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
78
Jun 6, 2025
Routine
1 critical violation. 1 major violation.
View 2 violations
Hot or cold food held at improper temperature
3-501.16(A)
Food thawed using improper method
3-501.13
78
Jan 30, 2025
Routine
No violations found.
100
Jan 13, 2025
Routine
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
Equipment or utensils not clean
4-601.11(A)
Food contaminated by miscellaneous source
3-307.11
41
Apr 10, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Backflow prevention air gap not adequate
5-202.13
Hot or cold food held at improper temperature
3-501.16(A)
Warewashing sink compartments insufficient or improperly set up
4-301.12
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
61
Mar 27, 2024
Routine
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
Backflow prevention air gap not adequate
5-202.13
Raw and ready-to-eat foods not properly separated
3-302.11
Non-food contact surfaces clean
3-203.12
Equipment or utensils not clean
4-601.11(A)
Improper cooling methods used
3-501.15
Food thawed using improper method
3-501.13
Warewashing sink compartments insufficient or improperly set up
4-301.12
Person in charge not controlling unsafe operations
2-103.11
Employee eating, drinking, or using tobacco in food area
2-401.11
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
In-use utensils stored improperly between uses
3-304.12
Equipment not in good repair or proper adjustment
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Approved thawing methods used
5-403.12
Physical facilities not cleaned at required frequency
6-501.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
6-305.11
25
Sep 18, 2023
Routine
1 major violation.
View 1 violation
Warewashing sink compartments insufficient or improperly set up
4-301.12
90
Sep 6, 2023
Routine
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
Backflow prevention air gap not adequate
5-202.13
Equipment or utensils not clean
4-601.11(A)
Ready-to-eat food not date marked
3-501.17
Consumer advisory not provided for raw or undercooked food
3-603.11
Food thermometer not available or accessible
4-302.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
4-204.115
Warewashing sink compartments insufficient or improperly set up
4-301.12
Outer openings not protected against pests
6-202.15
In-use utensils stored improperly between uses
3-304.12
Equipment not in good repair or proper adjustment
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Physical facilities not cleaned at required frequency
6-501.12
37
Aug 31, 2023
Routine
10 critical violations. 6 major violations. 19 minor violations.
View 35 violations
Food-contact surfaces: cleaned and sanitized
16
Food-contact surfaces: cleaned and sanitized
16
Food-contact surfaces: cleaned and sanitized
16
Proper reheating procedures for hot holding
19
Proper cooling time and temperatures
20
Proper date marking and disposition
23
Toxic substances properly identified, stored, & used
28
Proper hot holding temperatures
21
Proper cold holding temperatures
22
Proper date marking and disposition
23
Consumer advisory provided for raw/undercooked animal foods
25
Person in charge present, demonstrates knowledge, and performs duties
1
Adequate handwashing sinks properly supplied and accessible
10
Adequate handwashing sinks properly supplied and accessible
10
Adequate handwashing sinks properly supplied and accessible
10
Required records available: shellstock tags, parasite destruction
14
Physical facilities installed, maintained, & clean
55
In-use utensils: properly stored
43
Utensils, equipment & linens: properly stored, dried, & handled
44
Gloves used properly
46
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
Warewashing facilities: installed, maintained, & used; test strips
48
Warewashing facilities: installed, maintained, & used; test strips
48
Warewashing facilities: installed, maintained, & used; test strips
48
Non-food contact surfaces clean
49
Garbage & refuse properly disposed; facilities maintained
54
Physical facilities installed, maintained, & clean
55
Adequate ventilation & lighting; designated areas used
56
Proper cooling methods used; adequate equipment for temperature control
33
Approved thawing methods used
35
Food properly labeled; original container
37
Insects, rodents, & animals not present
38
Contamination prevented during food preparation, storage & display
39
Personal cleanliness
40
5
Frequently Asked Questions
When was Carriage Inn last inspected?
The most recent health inspection at Carriage Inn on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Carriage Inn?
Across the inspection record, “non-food contact surfaces clean” has been cited 11 times, more than any other issue at Carriage Inn.
How does Carriage Inn compare to other restaurants in North Kingstown?
Carriage Inn most recently scored 25 out of 100, which is lower than the North Kingstown average of 88.
Has Carriage Inn's inspection record improved over time?
No. Recent inspections at Carriage Inn have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Carriage Inn 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 Carriage Inn inspected?
Based on the inspection history on file, Carriage Inn is inspected around four times per year on average.
Nearby Restaurants