Champlin Hotel Marina and Resort

80 W Side Rd - Restaurant Block, Island, RI 02807

License: Seats - 50 or More

Last inspected: Jun 12, 2025

Score

Medium Risk

Champlin Hotel Marina and Resort appears in inspection records four times, starting in 2023. The most recent visit was on Jun 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.

Things are looking better: the most recent inspection turned up four violations, compared to five violations previously.

The most common issue across all inspections has been warewashing facilities, showing up two times.

The city-wide average sits at 88, which Champlin Hotel Marina and Resort's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jun 12, 2025

Routine

4 major violations. 1 corrected on site.

View 4 violations

Warewashing sink compartments insufficient or improperly set up

Inspector notes: At the time of inspection, the sink used in the warewashing area was observed to be only a 2 compartment sink. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing EQUIPMENT and UTENSILS.

4-301.12

No soap available at handwashing sink (corrected on site)

Inspector notes: Soap was not available at the hand-washing sink in the outdoor bar area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.

6-301.11

Required records available; molluscan shellfish identification, parasite destruction

Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag.

3-402.12

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.

3-603.11

Jun 11, 2024

Routine

1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.

View 5 violations

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Raw animal foods (shellfish) were observed stored above ready-to-eat foods (deli meats) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Shellfish was moved to the bottom shelf at the time of inspection.

3-302.11

Food thawed using improper method (corrected on site)

Inspector notes: Lobster was observed thawing in a pan of standing water. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Faucet was turned on at the time of inspection.

3-501.13

Warewashing sink compartments insufficient or improperly set up

4-301.12

Physical facilities not in good repair

Inspector notes: The walls in the kitchen area and the dry storage area were observed in need of repair. Holes from previous HVAC and/or plumbing were observed creating possible access points for pests. The physical facilities must be maintained in good repair.

6-501.11

Equipment not in good repair or proper adjustment

Inspector notes: The walk-in cooler door was observed in need of repair. Door was observed to have a gap at the base causing the door to not tightly close. Equipment observed to be in poor repair.

4-501.11

Jun 15, 2023

Routine

2 critical violations. 3 minor violations. 2 corrected on site.

View 5 violations

Sewage backflow not prevented

Inspector notes: The sink used for food preparation is lacking a proper air gap. The Prep sink drain was observed to currently be set as an air break. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Prep sink is to be adjusted to a proper air gap.

5-402.11

Toxic materials not used according to law or manufacturer instructions (corrected on site)

Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Chlorine sanitizer was adjusted at the time of inspection.

7-202.12

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Bowls are being used as scoops in containers of dry ingredient(s). 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. Cup was removed at the time of inspection.

3-304.12

Equipment not in good repair or proper adjustment

Inspector notes: The following equipment was observed to be in poor repair at the time of inspection... - The Prep Units on the cookline were observed to have poorly fitting hoods/lids. The hoods were observed to not be remaining properly attached/aligned on the "pins" that keep them in place. - the walk-in cooler door was observed to be not tight fitting (gap observed at the bottom of the handle side of the door frame.

4-501.11

Physical facilities not in good repair

Inspector notes: The following areas of the Physical Facilities was observed to be in need of repair... - The protective coating on the sloped cement floor leading into the kitchen area was observed to be worn. Floor coating is to be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms. - The Exterior wall leading into the dry storage area was observed to have holes from previous plumbing/electrical. Holes are to be covered/filled to prevent the possible entrance of pests.

6-501.11

May 23, 2023

Routine

No violations found.

100

Frequently Asked Questions

When was Champlin Hotel Marina and Resort last inspected?

The most recent health inspection at Champlin Hotel Marina and Resort on file is from Jun 12, 2025. The public record contains four inspections in total.

What is the most common violation at Champlin Hotel Marina and Resort?

Across the inspection record, warewashing facilities has been cited two times, more than any other issue at Champlin Hotel Marina and Resort.

How does Champlin Hotel Marina and Resort compare to other restaurants in Island?

Champlin Hotel Marina and Resort most recently scored 67 out of 100, which is lower than the Island average of 88.

Has Champlin Hotel Marina and Resort's inspection record improved over time?

Yes. Recent inspections at Champlin Hotel Marina and Resort have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about five previously.

What does a medium risk rating mean?

A medium risk rating at Champlin Hotel Marina and Resort 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 Champlin Hotel Marina and Resort inspected?

Based on the inspection history on file, Champlin Hotel Marina and Resort is inspected around two times per year on average.

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