Clarke Cooke House
Last inspected: Aug 18, 2025
90
Score
Public records show six inspections at Clarke Cooke House stretching back to 2023. The most recent visit was on Aug 18, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Each of the recent inspections has turned up roughly the same number of issues.
Across the inspection history, non-food contact surfaces clean is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Newport restaurant scores 84. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 18, 2025
Re-Inspection
2 minor violations.
View 2 violations
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine in the basement storage area, by the second-floor walk-in cooler and in the alleyway, as well as the ceiling and fan guards of the walk-in cooler on the second floor 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. Establishment is to have professional service completed on ice machines.
4-601.11(B)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the main kitchen cookline prep units and 2-door low boy behind salad station, as well as the low boy units in the upstairs prep kitchen. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
90
Aug 4, 2025
Routine
4 critical violations. 6 major violations. 2 minor violations. 5 corrected on site.
View 12 violations
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for their sushi rice without prior approval from RIDOH. Establishment is to submit their processes to RIDOH Center for Food Protection for approval.
3-501.19
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (cut scallions and butter) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food items were voluntarily disposed of during the time of inspection.
3-301.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shell eggs) were observed stored above ready-to-eat foods (such as heavy cream) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food items were rearranged during the time of inspection. Food storage guidance was provided during the time of inspection.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Creamy red wine vinegar sauce was observed held at an 82 degrees Fahrenheit (room temperature). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food item was voluntarily disposed of during the time of inspection.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a strainer and food debris within the sink basin. A hand-washing sink shall be accessible at all times for employee use. The strainer was removed during the time of inspection.
5-205.11
Adequate handwashing sinks properly supplied and accessible
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The ice machine was turned off and emptied during the time of inspection. Establishment is to clean and sanitize equipment and allow food contact surfaces to air dry prior to returning unit to service.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Raw sushi, steaks, and burgers are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. Establishment is to add an indicating symbol to menu to signify which menu items are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Raw tilapia and mackerel filet were observed thawed in their original reduced oxygen packaging (ROP). Seafood items that are packaged in ROP packaging shall be removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food items. Food items were observed at 37 degrees Fahrenheit and were removed from their original packaging during the time of inspection. Proper thawing procedures reviewed during the time of inspection.
3-501.13
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the main kitchen cookline prep units and 2-door low boy behind salad station, as well as the low boy units in the upstairs prep kitchen. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine in the basement storage area and in the alleyway, as well as the ceiling and fan guards of the walk-in cooler on the second floor 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)
27
Nov 25, 2024
Re-Inspection
3 minor violations.
View 3 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Various cutting boards on the cookline 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 or utensils not clean
Inspector notes: The non-food contact surfaces of the exterior and interior of non-food contact surfaces of ice machines have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces of the equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, or other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The ceiling in the 2nd floor kitchen near cookline was observed in poor repair. The floors in the dry storage room were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
86
Nov 13, 2024
Routine
3 critical violations. 4 major violations. 6 minor violations. 5 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Caramelized onions were observed held at 121 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was reheated to 172 degrees Fahrenheit during time of inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods such as shelled eggs and liquid eggs were observed stored above ready-to-eat foods in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of the slicers and ice machine on 2nd floor were observed with an accumulation of food, residue and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off during time of inspection. Ice machine to be thoroughly cleaned and sanitized prior to use. Slicers were cleaned and sanitized during time of inspection.
4-602.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Person in charge present, demonstrates knowledge, and performs duties
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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink at raw bar was lacking paper towels.
6-301.12
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. White chowder was observed in a 6 inch hotel pan temping at 47 degrees Fahrenheit. Per interview of staff, white chowder was cooled from previous night. Food was voluntarily disposed of during time of inspection.
3-501.15
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: Insect carcasses and rodent carcass were observed on pest control devices during time of inspection. PIC informed. Pests to be removed at a frequency to prevent attractants for other pests.
6-501.112
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Various cutting boards on the cookline 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
Insects, rodents, & animals not present
Inspector notes: Wood is used in the construction of the window frame in the walk-in cooler. 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 following have an accumulation of dust, dirt, food residue, and other debris: 1. fanguards for main kitchen walk-in cooler 2. interior of various refrigeration units 3. exterior and interior of non-food contact surfaces of ice machines
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The ceiling in the 2nd floor kitchen near cookline was observed in poor repair. The floors in the dry storage room were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Floor tiles in the main kitchen walk-in cooler and floor tiles near main bar were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
32
Aug 28, 2023
Environmental Complaint
No violations found.
100
Jun 7, 2023
Routine
2 major violations. 3 minor violations. 1 corrected on site.
View 5 violations
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Ice scoop observed stored on wall constructed of sheet rock, which is not smooth, durable, non-absorbent, or easily cleanable. Ice scoop shall be stored in a clean, dry location, and not in prohibited areas.
4-903.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanitized the can opener during this inspection.
4-601.11(A)
Plumbing installed; proper backflow devices
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.13
Equipment not in good repair or proper adjustment
Inspector notes: Cold unit (oven station) observed in poor repair in the Dining room kitchen area. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. -Per interview of PIC, an order has been placed for a new door seal.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machines observed with black residue. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
70
Frequently Asked Questions
When was Clarke Cooke House last inspected?
The most recent health inspection at Clarke Cooke House on file is from Aug 18, 2025. The public record contains six inspections in total.
What is the most common violation at Clarke Cooke House?
Across the inspection record, non-food contact surfaces clean has been cited four times, more than any other issue at Clarke Cooke House.
How does Clarke Cooke House compare to other restaurants in Newport?
Clarke Cooke House most recently scored 90 out of 100, which is higher than the Newport average of 84.
Has Clarke Cooke House's inspection record improved over time?
Results have been roughly steady. Recent inspections at Clarke Cooke House have produced about the same number of violations as earlier ones, holding around six per visit.
What does a low risk rating mean?
A low risk rating at Clarke Cooke House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Clarke Cooke House inspected?
Based on the inspection history on file, Clarke Cooke House is inspected around three times per year on average.
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