Cork and Rye Gastro Pub

255 Lambert Lind Hwy, Warwick, RI 02886

Bar / Pub

License: Seats - 50 or More

Last inspected: Aug 26, 2025

Score

Low Risk

Across the available record, Cork and Rye Gastro Pub has four inspections on file, the first dated 2023. The most recent visit was on Aug 26, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.

The most common issue across all inspections has been “insects, rodents, & animals not present”, showing up two times.

Restaurants in Warwick average 86, so Cork and Rye Gastro Pub is doing better than most peers. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Aug 26, 2025

Opening

1 minor violation.

View 1 violation

Physical facilities installed, maintained, & clean

Inspector notes: The wall in the bar area is constructed of dry wall/paint. Per interview with PIC there will be a plexi glass mirror placed on back wall above cooler. ETA by the end of the week. This material is not durable, smooth, easily cleanable, non-absorbent. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms. PIC shall send a picture of finished area to inspector.

6-201.16

Nov 7, 2024

Re-Inspection

1 critical violation. 1 corrected on site.

View 1 violation

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: Chicken wings, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of food.

3-501.14

Oct 22, 2024

Routine

2 critical violations. 1 major violation. 4 minor violations. 4 corrected on site.

View 7 violations

Expired or improperly marked ready-to-eat food not discarded (corrected on site)

Inspector notes: A container of cheese spread and aioli spread were observed held past their seven day date marking. PIC voluntarily disposed of food.

3-501.18

Food-contact surfaces: cleaned and sanitized (corrected on site)

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher in the bar area was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Chlorine sanitizer was replaced and inspector confirmed that test strip showed 50 ppm.

4-501.114

Handwashing sink blocked, inaccessible, or used improperly (corrected on site)

Inspector notes: Ice was observed dumped into the hand wash sink in the shellfish prep area. A hand-washing sink must not be used for purposes other than hand washing.

5-205.11

Outer openings not protected against pests

Inspector notes: The doors to the outside, located in the kitchen and back storage areas, are 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

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

Inspector notes: The following in-use utensils were observed stored incorrectly: 1) Several knives were stored in unclean surfaces between units 2) An ice scoop was observed stored on top of ice machine In use utensils must be stored in clean dry locations between uses

3-304.12

Cutting surfaces scratched, scored, or no longer cleanable

Inspector notes: The cutting board in the shellfish prep area is 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

Physical facilities not cleaned at required frequency

Inspector notes: The floor throughout the back storage room has an accumulation of soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.12

May 15, 2023

Routine

2 major violations. 3 minor violations.

View 5 violations

Required records available: shellstock tags, parasite destruction

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.

3-203.12

Working containers of toxic materials not identified

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

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of bio-film. PIC, stated establishment will increase frequency of cleaning as needed.

4-602.13

Toilet facilities: properly constructed, supplied, & cleaned

Inspector notes: The door to the employee toilet room is not self-closing.

6-501.19

Outer openings not protected against pests

Inspector notes: The screen door in the kitchen and doors in the dry storage area leading to the outside, are 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

Frequently Asked Questions

When was Cork and Rye Gastro Pub last inspected?

The most recent health inspection at Cork and Rye Gastro Pub on file is from Aug 26, 2025. The public record contains four inspections in total.

What is the most common violation at Cork and Rye Gastro Pub?

Across the inspection record, “insects, rodents, & animals not present” has been cited two times, more than any other issue at Cork and Rye Gastro Pub.

How does Cork and Rye Gastro Pub compare to other restaurants in Warwick?

Cork and Rye Gastro Pub most recently scored 95 out of 100, which is higher than the Warwick average of 86.

Has Cork and Rye Gastro Pub's inspection record improved over time?

Yes. Recent inspections at Cork and Rye Gastro Pub have averaged around one violation per visit, down from roughly four earlier in the record.

What does a low risk rating mean?

A low risk rating at Cork and Rye Gastro Pub 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 Cork and Rye Gastro Pub inspected?

Based on the inspection history on file, Cork and Rye Gastro Pub is inspected around two times per year on average.

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