Celeb and Broad
Last inspected: Dec 16, 2025
86
Score
Going back to 2025, Celeb and Broad has three inspections in the public record. On Dec 16, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about 12 violations before that.
“Physical facilities installed, maintained, & clean” comes up most often, recorded three times in the inspection record.
Compared to the broader Newport restaurant scene, this is about average. Taken together, the history is a positive one.
3
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 16, 2025
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment is to sanitize all dishes in sanitizing bay of 3-bay sink until unit is repaired. Service was called during the time of inspection.
4-501.112
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor coating/finish in the kitchen area was observed to be missing/hole and is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
86
Dec 2, 2025
Routine
3 critical violations. 5 major violations. 6 minor violations. 3 corrected on site.
View 14 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Various food items were observed gnawed and adulterated within the walk-in cooler. Food items were voluntarily disposed of during the time of inspection.
3-101.11
Plumbing not installed to prevent backflow
Inspector notes: A hose is connected to the faucet below the 3-bay sink. This faucet is lacking a backflow prevention device. 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.
5-203.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Various food items were observed held past their disposition date in the walk-in cooler. Food items prepared within the establishment shall be held no longer than 7 days including their date of preparation. Food items were voluntarily disposed of during the time of inspection.
3-501.18
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. Establishment is to move to a cook/serve menu until additional refrigeration equipment is available or repaired.
4-301.11
Food thawed using improper method
Inspector notes: Raw tuna steaks were observed thawed in their original intact reduced oxygen packaging (ROP) in the walk-in cooler. Seafood items packaged in ROP shall be completely removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food items. Food items were observed at temperatures ranging from 43-45 degrees Fahrenheit, items were voluntarily disposed of during the time of inspection.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by gnawed food and droppings in the walk-in cooler and the kitchen space. 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. Establishment is to increase pest control services and have pest control complete an evaluation of premises.
6-501.111
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, and potato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was cleaned and sanitized during the time of inspection.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Establishment is to add an indicating symbol to the menu to disclose which food items are available served raw or undercooked to the consumer's request.
3-603.11
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. Establishment is to register an employee certified in food safety with RIDOH Center for Food Protection. Application provided during time of inspection.
2-102.12(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food items within the walk-in cooler and cold drawer unit were observed held at temperatures ranging from 46-48 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 item were evaluated and voluntarily disposed of during the time of inspection. Establishment is not to store TCS food items within the walk-in cooler until an ambient temperature of 41 degrees Fahrenheit or less is maintained. Per PIC, service was called during the time of inspection. Establishment is to move to a cook/serve menu until unit is repaired.
3-501.16(A)
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Wood is used in the construction of a shelf in the dishwashing area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the pasta water filling faucet have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor coating/finish in the kitchen area was observed to be missing/hole and is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls around and underneath equipment in the kitchen area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
29
Jul 17, 2025
Opening
2 critical violations. 5 major violations. 2 minor violations. 2 corrected on site.
View 9 violations
Backflow prevention air gap not adequate
Inspector notes: A hose is connected to the faucet below the 3-bay sink. This faucet is lacking a backflow prevention device. 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
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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (potato cutter) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was disassembled, cleaned, and sanitized during the time of inspection.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Establishment is to add an indicating symbol to menu items that are offered raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Raw tuna steaks and red snapper filets were observed thawed in their original intact reduced oxygen packaging (ROP) in the walk-in cooler. Seafood items packaged in ROP shall be completely removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food items. Food items were observed at temperatures ranging from 34-37 degrees Fahrenheit, items were removed during the time of inspection.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live activity in the bar area. 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
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar area and the kitchen. Establishment is to obtain temperature sensitive tape or similar measuring device.
4-204.115
Physical facilities not in good repair
Inspector notes: The kitchen hand sink in the dishwashing area is leaking at the faucet and is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor coating/finish in the kitchen area was observed to be missing/hole and is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
41
Frequently Asked Questions
When was Celeb and Broad last inspected?
The most recent health inspection at Celeb and Broad on file is from Dec 16, 2025. The public record contains three inspections in total.
What is the most common violation at Celeb and Broad?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Celeb and Broad.
How does Celeb and Broad compare to other restaurants in Newport?
Celeb and Broad most recently scored 86 out of 100, which is about the same as the Newport average of 84.
Has Celeb and Broad's inspection record improved over time?
Yes. Recent inspections at Celeb and Broad have averaged around two violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Celeb and Broad means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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