Chanler Hotel/Spiced Pear Restaurant

117 Memorial Boulevard, Newport, RI 02840

License: Caterer or Commissary

Last inspected: Sep 30, 2025

Score

Low Risk

The health department has logged five inspections at Chanler Hotel/Spiced Pear Restaurant, the earliest from 2025. Chanler Hotel/Spiced Pear Restaurant was last inspected on Sep 30, 2025. A low risk tier reflects an inspection that turned up minimal issues.

The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly five violations earlier in the record.

“Physical facilities installed, maintained, & clean” comes up most often, recorded three times in the inspection record.

Among Newport restaurants, the typical score is 84; Chanler Hotel/Spiced Pear Restaurant is comfortably above that bar. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 30, 2025

Re-Inspection

1 minor violation.

View 1 violation

Physical facilities not in good repair

Inspector notes: The floors and ceiling in the downstairs preparation area are in poor repair. The physical facilities must be maintained in good repair.

6-501.11

Aug 27, 2025

Re-Inspection

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

View 4 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: The first prep unit on the cookline was observed held at an ambient temperature of 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods items within the unit were evaluated and moved to alternate refrigeration. Establishment shall not store TCS food items within unit until an ambient of 41 degrees Fahrenheit or less is maintained.

3-501.16(A)

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

Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils between uses shall be stored in one of the following manners: on a dry clean surface, in water that is maintained at 135 degrees Fahrenheit or more, or in water with sufficient flow to flush particulates to the drain. Utensils were cleaned and sanitized during the time of inspection and moved to a dry clean surface.

3-304.12

Equipment not in good repair or proper adjustment

Inspector notes: the first prep unit located in the cookline area was not in good repair. Prep unit was observed unable to maintain an ambient temperature of 41 degrees Fahrenheit or less. Establishment is to either; repair, replace, or remove unit.

4-501.11

Physical facilities not in good repair

Inspector notes: The floors and ceiling in the downstairs preparation area are in poor repair. The physical facilities must be maintained in good repair.

6-501.11

Aug 13, 2025

Routine

1 critical violation. 3 major violations. 2 minor violations. 2 corrected on site.

View 6 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: The first prep unit on the cookline was observed held at an ambient temperature of 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods items within the unit were evaluated and either moved to other refrigeration or were voluntarily disposed of during the time of inspection. Establishment shall not store TCS food items within unit until an ambient of 41 degrees Fahrenheit or less is maintained.

3-501.16(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. The establishment shall add an indicating symbol to the menu next to food items that are served raw or undercooked.

3-603.11

Required records available; molluscan shellfish identification, parasite destruction

Inspector notes: Molluscan 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.

3-402.12

Ready-to-eat food not date marked (corrected on site)

Inspector notes: Various prepared food items were observed held past their disposition date. Food items prepared within the establishment shall be disposed of after 7 days including the date of preparation. Food items observed past their disposition date were voluntarily disposed of during the time of inspection.

3-501.17

Equipment not in good repair or proper adjustment

Inspector notes: Refrigerator door gaskets were observed in poor repair on the first prep unit on the cookline. Refrigerator door gaskets shall be maintained in good repair.

4-501.11

Physical facilities not in good repair

Inspector notes: The floors and ceiling in the downstairs preparation area are in poor repair. The physical facilities must be maintained in good repair.

6-501.11

Mar 10, 2025

Reinspection for Opening

No violations found.

100

Feb 24, 2025

Opening

1 major violation. 2 minor violations.

View 3 violations

Warewashing sink compartments insufficient or improperly set up

Inspector notes: The establishment is lacking a 3-bay sink for the bar. Establishment is to install 3-bay sink for bar area to facilitate manual warewashing of dishes and utensils in any event of breakdown of bar mechanical dishwasher.

4-301.12

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the upstairs walk-in cooler fan guards 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.

4-602.13

Toilet facilities: properly constructed, supplied, & cleaned

Inspector notes: The door to the kitchen toilet room is not self-closing. Toilet room doors that open to food preparation areas shall be self-closing.

6-202.14

Frequently Asked Questions

When was Chanler Hotel/Spiced Pear Restaurant last inspected?

The most recent health inspection at Chanler Hotel/Spiced Pear Restaurant on file is from Sep 30, 2025. The public record contains five inspections in total.

What is the most common violation at Chanler Hotel/Spiced Pear Restaurant?

Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Chanler Hotel/Spiced Pear Restaurant.

How does Chanler Hotel/Spiced Pear Restaurant compare to other restaurants in Newport?

Chanler Hotel/Spiced Pear Restaurant most recently scored 95 out of 100, which is higher than the Newport average of 84.

Has Chanler Hotel/Spiced Pear Restaurant's inspection record improved over time?

Yes. Recent inspections at Chanler Hotel/Spiced Pear Restaurant have averaged around one violation per visit, down from roughly five earlier in the record.

What does a low risk rating mean?

A low risk rating at Chanler Hotel/Spiced Pear Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

Nearby Restaurants

The Salvation Army

51 Memorial Boulevard

Score: 78 — Low Risk

7 Eleven Store No 23880d

29 Memorial Blvd

Score: 78 — Low Risk

Super Stop and Shop No 701

250 Bellevue Avenue

Score: 70 — Medium Risk

Explore More

→ All locations in Newport