Crazy Burgers
Last inspected: Oct 16, 2025
90
Score
Crazy Burgers appears in inspection records nine times, starting in 2023. The latest inspection on file is from Oct 16, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The latest visit found three violations, down from seven violations the time before.
The pattern that stands out is physical facilities installed, maintained, & clean, which has been cited seven times.
That puts the facility ahead of the local pack: the average Narragansett restaurant scores 87. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 16, 2025
Re-Inspection
2 minor violations.
View 2 violations
Physical facilities not cleaned at required frequency
Inspector notes: Areas of the facility were in need of cleaning: - Floor and Wall under dish area - Under/behind equipment in the back prep, cooking equipment, and office equipment and desk areas Facility is to be cleaned as often as necessary to keep them clean and to aid in the current pest control program.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling in certain areas of the kitchen is in poor repair (paint chipping and loose panels observed). The physical facilities must be maintained in good repair. At the time of inspection, temporary repairs were observed to have been made. Future plans for repairs were discussed at the time of inspection. (Since previous inspection, work has begun on areas of the facility for repairs.)
6-501.11
90
Oct 1, 2025
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings observed under, behind, and on non-food-contact equipment. 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. Owner is to ensure... - Continued more frequent cleaning of the facility and equipment is to be conducted - Pest control is contacted to increase frequency of pest inspections/treatments, and a written plan of action is developed and submitted to the RIDOH Inspector (Plan of Action is to include treatment plan, target date to eliminate pests) - continue to search for possible pest entry points inside and outside the facility.
6-501.111
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling in certain areas of the kitchen is in poor repair (paint chipping and loose panels observed). The physical facilities must be maintained in good repair. At the time of inspection, temporary repairs were observed to have been made. Future plans for repairs were discussed at the time of inspection. (Since previous inspection, work has begun on areas of the facility for repairs.)
6-501.12
86
Sep 18, 2025
Re-Inspection
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Garlic Oil was observed cooling in covered plastic container greater than four inches deep at 124 degrees Fahrenheit. Proper cooling methods were discussed. Garlic Oil was rearranged onto sheet pans and placed in the walk-in cooler for rapid cooling at the time of inspection.
3-501.15
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling, and floors and walls under and behind equipment in the kitchen, prep area, and dish washing areas were observed to have an accumulation of soil residue, debris, and old droppings. The physical facilities shall be cleaned as often as necessary to keep them clean. Deep cleaning of areas in the facility were observed to have begun. (Employees were observed cleaning at the time of inspection.)
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling in certain areas of the kitchen is in poor repair (paint chipping and loose panels observed). The physical facilities must be maintained in good repair. At the time of inspection, temporary repairs were observed to have been made. Future plans for repairs were discussed at the time of inspection.
6-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces of equipment were observed to have an accumulation of dust, dirt, food residue, and other debris... - Cookline equipment side walls/surfaces Equipment is to be cleaned as often as necessary to keep them clean and to preclude the buildup of food residue and debris. (Employees were cleaning equipment at time of inspection.)
4-602.13
Outer openings not protected against pests
Inspector notes: The front main door to the outside is not tight-fitting (Gap at the bottom of the doorway when closed). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
74
Sep 11, 2025
Routine
1 critical violation. 4 major violations. 6 minor violations. 4 corrected on site.
View 11 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. The bottle of sanitizer solution was changed, and the machine was primed and retested at 50-100ppm at the time of inspection.
4-501.114
Equipment or utensils not clean
(corrected on site)
Inspector notes: Previously cleaned 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 taken out of service and moved to the dish area for proper cleaning and sanitizing at the time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Food items were observed not consistently date marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. PIC is to ensure all foods prepared on site are properly marked with the date of preparation so as not to be held for longar than 7 days from the date of preparation unless frozen. (Prep dates were verified with employee at time of inspection.)
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Turkey Sausage Patties and Deans (Chicken) were observed cooling in covered plastic containers greater than four inches deep at 71 and 72 degrees Fahrenheit respectively. Proper cooling methods were discussed. Food items were rearranged onto sheet pans and placed in the walk-in cooler for rapid cooling at the time of inspection.
3-501.15
Food label missing or inaccurate
Inspector notes: Working containers of dry ingredients were not consistently labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. PIC to ensure all items taken from bulk packaging and placed into containers for storage are properly labeled with the common name of the food.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: The faucet to the hand sink was observed to have the hot water turned off. Per the Owner, the faucet is in need of repair/replacement. (Per owner, faucet was currently being worked on prior to inspection.)
4-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located adjacent to the walk-in cooler, is not tight-fitting (Gap at the bottom of the doorway when closed). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The outdoor enclosed area behind the building where the trash and grease receptacles are located was observed to be overgrown and cluttered with old equipment and debris. The outdoor enclosed area is to be routinely maintained to prevent harborage conditions for rodents and pests.
5-501.12
Physical facilities not in good repair
Inspector notes: The ceiling in certain areas of the kitchen is in poor repair (paint chipping and loose panels observed). The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling, and floors and walls under and behind equipment in the kitchen, prep area, and dish washing areas were observed to have an accumulation of soil residue, debris, and old droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces of equipment were observed to have an accumulation of dust, dirt, food residue, and other debris... - Cookline equipment side walls - Refrigeration gaskets - Shelving in the cookline and prep areas, and shelving in refrigeration units Equipment is to be cleaned as often as necessary to keep them clean and to preclude the buildup of food residue and debris. -
4-602.13
43
Nov 14, 2024
Re-Inspection
No violations found.
100
Nov 6, 2024
Re-Inspection
2 critical violations. 2 major violations. 6 minor violations. 3 corrected on site.
View 10 violations
Plumbing system not maintained in good repair
Inspector notes: The plumbing under the three bay sink was in poor repair (active leak observed).
5-205.15
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Bean marinade was observed held past its seven day date marking. PIC voluntarily disposed of food.
3-501.18
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A hand towel and wire scrubbing pad were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen and prep areas is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling throughout the kitchen and prep areas has an accumulation of soil residue and other debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Outer openings not protected against pests
(corrected on site)
Inspector notes: All doors to the outside, located in the kitchen and outer storage shed, were observed held open with no protection from pest entry. 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
Inspector notes: Cups are being used as scoops in containers of dry ingredients. 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.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) The shelving throughout the facilities had biofilm and other residue 2) The bottom area of a refrigeration unit (unit was not operating and being used as dry storage only) in the back shed had an accumulation of old rodent droppings
4-602.13
45
Oct 23, 2024
Routine
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Plumbing system not maintained in good repair
Inspector notes: The plumbing under the three bay sink was in poor repair (observed with active leak).
5-205.15
Person in charge not present
Inspector notes: No person certified in food safety remained present as needed at the time of inspection.
2-101.11
Person in charge lacks food safety knowledge
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-102.11(C)
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the back kitchen area and back storage shed area, were observed held open without and additional barrier to prevent pest entry. 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
Inspector notes: The following in use utensils were observed improperly stored/used: 1) Cups are used as scoops in the prep units 2) Handles of scoops observed in direct contact with food when stored
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) The hood vents on the cook line had grease and other residue 2) The shelving throughout the facilities had biofilm and other residue 3) The bottom areas of refrigeration units had pooling/accumulated water 4) The bottom area of a refrigeration unit (unit was not operating and being used as dry storage only) in the back shed had an accumulation of old rodent droppings
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling in certain areas of the kitchen is in poor repair (paint chipping and loose panels observed). The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling throughout the kitchen and prep areas has an accumulation of soil residue and other debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
47
Sep 14, 2023
Re-Inspection
2 critical violations. 2 minor violations.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: The faucet to the hand sink nearest the cookline was observed to be dripping/leaking. The plumbing system is to be maintained in good repair.
5-205.15
Backflow prevention air gap not adequate
Inspector notes: The pre-flush spray hose at the 3 bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device. Per the PIC, more time is needed to adjust/fix the pre-flush sprayer.
5-202.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: At the time of inspection, the nonfood contact surfaces of the fryolators and the mixer were observed to have an accumulation of dust, dirt, food residue, and/or debris. Nonfood-Contact Surfaces of Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed to be in poor repair... - The wall covering(s) were observed to be separating and exposing the wall structure behind - The floor in the cookline area was observed to have cracked/missing tiles as well as grout lines that are in poor repair. The physical facilities must be maintained in good repair. Per the PIC, the tile grout lines along the cookline area is to be repaired/serviced the following week of re-inspection.
6-501.11
67
Aug 30, 2023
Routine
4 critical violations. 6 major violations. 7 minor violations. 3 corrected on site.
View 17 violations
Backflow prevention air gap not adequate
Inspector notes: The pre-flush spray hose at the 3 Bay Sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Plumbing system not maintained in good repair
Inspector notes: The faucet to the hand sink nearest the cookline was observed to be dripping/leaking. The plumbing system is to be maintained in good repair.
5-205.15
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: At the time of inspection, chemical bottles and and a chemical sprayer bottle was stored above the food prep sink/storage area. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles. Chemicals were moved at the time of inspection.
7-201.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: At the time of inspection, several containers of pureed fruits that are prepared in the establishment were observed to be held beyond 7 days of the preparation date marked on the containers. Pureed fruits exceeding the use by period of 7 days from preparation were voluntarily disposed of at the time of inspection. (See Disposal)
3-501.18
Insufficient number of handwashing sinks
Inspector notes: The shed used for potato slicing was observed to be lacking a hand sink. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Use of the shed space for potato slicing or any other food preparation is to be discontinued until a hand sink is installed.
5-203.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: At the time of inspection, the handwashing sink(s) were observed to have food debris and equipment/utensils in them. A handwashing sink is to not be used for purposes other than washing hands.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At the time of inspection, a hand-washing sink in the kitchen was blocked by a folding stool/ladder. A hand-washing sink shall be accessible at all times for employee use. the folding stool/ladder was removed at the time of inspection.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the potato slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The potato slice was disassembled at the time of inspection for proper washing/rinsing/sanitizing at the time of inspection.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flying insects in the shed used for potato slicing is not controlled as evidenced by an abundance of flies observed flying around inside the shed at the time of inspection. 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 sink compartments insufficient or improperly set up
Inspector notes: At the time of inspection, the shed used for potato slicing was observed to be lacking a 3 bay sink. Use of the shed for potato slicing or any other food prep is to be discontinued until a 3 bay sink is installed.
4-301.12
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed to be in poor repair... - The wall covering(s) were observed to be separating and exposing the wall structure behind - The floor in the cookline area was observed to have cracked/missing tiles as well as grout lines that are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following equipment was observed to have an accumulation of dust, dirt, food residue, and other debris at the time of inspection... - potato slicer - cookline equipment - refrigeration equipment surfaces Non-Food-Contact Surfaces of Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
In-use utensils: properly stored
Inspector notes: The outside dumpster area was observed to have an accumulation of garbage/boxes/debris. The outside dumpster area is to be maintained to prevent harborage conditions.
5-501.115
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The grease dumpster outside is located on gravel/dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors/walls/ceilings in the kitchen and prep areas were observed to have 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
In-use utensils stored improperly between uses
Inspector notes: At the time of inspection, the following in-use equipment/utensils were observed to be improperly stored... - A knife was observed stored in between equipment surfaces - Scoops used for dry ingredients were observed to be stored with the handles in the food. - The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The lids to dry ingredient storage bins were observed to be cracked/broken and in poor repair. Equipment used for food storage is to be maintained in good repair.
4-501.11
21
Frequently Asked Questions
When was Crazy Burgers last inspected?
The most recent health inspection at Crazy Burgers on file is from Oct 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Crazy Burgers?
Across the inspection record, physical facilities installed, maintained, & clean has been cited seven times, more than any other issue at Crazy Burgers.
How does Crazy Burgers compare to other restaurants in Narragansett?
Crazy Burgers most recently scored 90 out of 100, which is higher than the Narragansett average of 87.
Has Crazy Burgers's inspection record improved over time?
Yes. Recent inspections at Crazy Burgers have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about seven previously.
What does a low risk rating mean?
A low risk rating at Crazy Burgers 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 Crazy Burgers inspected?
Based on the inspection history on file, Crazy Burgers is inspected around four times per year on average.
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