Crossroad Pub Restaurant
Last inspected: Nov 19, 2025
67
Score
Going back to 2024, Crossroad Pub Restaurant has four inspections in the public record. Crossroad Pub Restaurant was last inspected on Nov 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
“Physical facilities installed, maintained, & clean” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Warren average 90, so Crossroad Pub Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Nov 19, 2025
Re-Inspection
3 major violations. 2 minor violations.
View 5 violations
Person in charge not controlling unsafe operations
Inspector notes: Allergen statement is lacking on the luncheon menu.
2-103.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils at the bar were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Service is in process and employees are sanitizing using the kitchen dishwasher. Kitchen dishwasher must be used to sanitize until bar dishwasher is reaching proper sanitizing temperature.
4-501.112
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in a couple of the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display. Thermometers have been ordered.
4-203.12
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures behind the dishwasher and 3-bay sink, as well as behind the prep sink and ice machine, do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring near the warewashing area is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
67
Nov 5, 2025
Routine
1 critical violation. 6 major violations. 2 minor violations. 2 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
Inspector notes: 2-door lowboy units #1 and #2 were observed held at 43 degrees Fahrenheit. 2-door lowboy #3 observed at 45 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All TCS foods were relocated to walk-in cooler. No TCS foods are to be stored in these units until they can maintain consistent temperatures at/below 41 degrees F.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
2-103.11
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish (clams) located in the walk-in cooler did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.
3-203.12
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils at the main bar were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit (rinse temperature of 180 degrees) was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Barware is to be sanitized using the kitchen dishwasher until bar dishwasher is serviced and reaching proper sanitizing temperatures.
4-501.112
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Large stockpot of potatoes (greater than four inches deep) observed in the walk-in cooler. Proper cooling methods reviewed.
3-501.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures behind the dishwasher and 3-bay sink, as well as behind the prep sink and ice machine, do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring near the warewashing area is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
43
Sep 5, 2024
Re-Inspection
1 critical violation. 2 major violations. 4 minor violations. 1 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Juice cold hold unit at bar #2 was observed held at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Juices were moved to a properly functioning unit. No TCS foods are to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Squash and potatoes were observed thawing on the counter. 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. In addition. ROP lobster meat observed (still frozen) in the walk-in cooler. Lobster meat had not been removed from packaging. ROP products must be removed from packaging when thawing to introduce Oxygen. Lobster meat was removed from packaging during inspection.
3-501.13
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar. Temperature indicating device/test strips/thermo labels must be obtained to test dishwasher for proper sanitizing temperature.
4-204.115
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. No employee certified in food safety management was available at the time of inspection. An employee has registered in an approved course at the end of this month.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of the walk-in cooler and walk-in freezer were observed in poor repair. Gaskets must be replaced.
4-501.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the warewashing area (behind dishwasher and behind the 3-bay sink) do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch. Coving must be installed.
6-201.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor near the ice machine and in the warewashing area is in poor repair. The physical facilities must be maintained in good repair. Floor must be repaired using proper materials.
6-101.11
58
Aug 21, 2024
Routine
1 critical violation. 8 major violations. 7 minor violations. 3 corrected on site.
View 16 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken) observed stored above ready-to-eat foods (vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: Shellstock (Clams) located in the walk-in cooler did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
Physical facilities installed, maintained, & clean
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
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Service call is to be placed. Bar is to utilize kitchen dishwasher for proper sanitization until bar dishwasher is serviced and reaching proper sanitizing temperature.
4-501.112
Consumer advisory not provided for raw or undercooked food
Inspector notes: Foods 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.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Stuffies observed thawing on the counter. 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. Stuffies were moved to the walk-in cooler for proper thawing.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings observed in areas of the kitchen. 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. Areas of droppings are to be properly cleaned in order to monitor for new activity. Pest control is to be contacted to evaluate the activity and increase pest control as needed.
6-501.111
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the main bar. Testing device/strips must be obtained.
4-204.115
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee certified in food safety management was not available at the time of inspection. Employee(s) must successfully complete an approved course in food safety management in order to cover all hours of operation.
2-102.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor near the ice machine and in the warewashing area is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the warewashing area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of the walk-in cooler and walk-in freezer were observed in poor repair. Gaskets are to be replaced.
4-501.11
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of 2-door lowboy #3 on the cook/grill line observed o held at 44 degrees F. TCS foods had just been moved into this unit and were in proper temperature. The juice cold hold of bar #2 observed at 45 degrees Fahrenheit. Juices were moved to a properly functioning unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. No TCS foods are to be stored in either of these units until they are serviced and maintaining consistent temperature at/below 41 degrees F.
3-501.16(A)
Consumer advisory provided for raw/undercooked animal foods
Inspector notes: Beverage tubing/cold plate observed in contact with ice used for drinks at bar #2. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. Tubing/cold plate must be properly separated.
4-204.16
Frozen food not maintained frozen
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chowder was placed hot in the refrigerator in containers greater than four inches deep (large stock pot). Chowder, prepared yesterday, was observed with a temperature of 54 degrees F. Proper cooling methods reviewed. Chowder was voluntarily disposed of during inspection.
3-501.11
27
Frequently Asked Questions
When was Crossroad Pub Restaurant last inspected?
The most recent health inspection at Crossroad Pub Restaurant on file is from Nov 19, 2025. The public record contains four inspections in total.
What is the most common violation at Crossroad Pub Restaurant?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited four times, more than any other issue at Crossroad Pub Restaurant.
How does Crossroad Pub Restaurant compare to other restaurants in Warren?
Crossroad Pub Restaurant most recently scored 67 out of 100, which is lower than the Warren average of 90.
Has Crossroad Pub Restaurant's inspection record improved over time?
Yes. Recent inspections at Crossroad Pub Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crossroad Pub Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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