Crows Nest Restaurant
Last inspected: Jun 5, 2025
100
Score
Public records show four inspections at Crows Nest Restaurant stretching back to 2023. The latest inspection on file is from Jun 5, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “procedures for responding to vomiting and diarrheal events”, showing up three times.
Among Warwick restaurants, the typical score is 86; Crows Nest Restaurant is comfortably above that bar. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 5, 2025
Re-Inspection
No violations found.
100
May 8, 2025
Routine
1 critical violation. 8 major violations. 4 minor violations. 6 corrected on site.
View 13 violations
Backflow prevention device does not meet design standard
Inspector notes: Establishment observed using the 3-bay sink as a food prep sink at the time of inspection. 3-bay sink is connected to grease trap. Designated sink for food preparations reviewed. -Food preparations shall be done in a sink with an air gap (no direct connection to prevent any backups).
5-202.14
Procedures for responding to vomiting and diarrheal events
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.
3-203.12
Adequate handwashing sinks properly supplied and accessible
(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. -Dishwasher was serviced by the end of this inspection and sanitizer observed at 50-100ppm.
4-501.112
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chloride sanitizing solution for the dish washer in bar and kitchen area.
4-302.14
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Guidance for responding to vomit/diarrhea provided to establishment at the time of this inspection.
2-501.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tuna, pulled pork, scallops, calamaris were observed held at 49-58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of food items. -Service was contacted. Establishment shall not store TCS foods in the sandwich station until it is able to maintain an ambient temperature of 41 degrees Fahrenheit or below.
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.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP lobster meat and ROP tuna were observed completely thawed out and package still intact. Proper thawing of ROP seafood reviewed. -ROP seafood bearing a label "Keep Frozen" must be completely removed from reduced oxygen packaging. Lobster meat observed at 38 degrees Fahrenheit and Tuna at 29 degrees Fahrenheit at the time of this inspection. -Staff removed the seafood products from reduced oxygen packaging during this inspection.
3-501.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: An employee observed rinsing utensils and filling water at the hand-washing sink. Designated sinks for ware-washing reviewed. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Several utensils (Scoops and metal spatulas) were observed stored in stagnant water between uses. Proper storage of utensils reviewed. Staff removed water from container and washed, rinsed, and sanitized utensils.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Water leakage observed at the 2 bay sink. Equipment shall be maintained in good repair
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The salad station located in the kitchen area was not in good repair. Water observed leaking inside the unit. Equipment shall be maintained in good repair.
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: Some walls and ceilings in the kitchen prep area observed constructed with materials that are not smooth, durable, non-absorbent, and easily cleanable. 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.
6-201.11
32
Sep 21, 2023
Re-Inspection
2 major violations. 2 minor violations.
View 4 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag. Only some tags were observed to have the date the shellfish was sold out.
3-203.12
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. Menu will be printed with the additional information.
3-603.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of various foods. 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
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster and grease trap outside is located on gravel. 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. PIC stated company was called to add concrete slab.
5-501.11
74
Aug 24, 2023
Environmental Complaint
2 critical violations. 8 major violations. 5 minor violations. 5 corrected on site.
View 15 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Soups, which were prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Soups were voluntarily disposed of.
3-501.14
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Two employees were observed touching ready to eat food 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 was disposed of. Proper glove use discusses with PIC.
3-301.11
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. (Spray bottles)
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup was placed hot in the freezer in containers greater than four inches deep. Soups were relocated to shallow pans. Proper cooling methods reviewed with PIC.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP tuna was observed at 42 degrees in the walk-in. Other frozen ROP tuna was observed partially frozen. Partially frozen tuna was sliced open. ROP tuna above 38 degrees was voluntarily disposed of. PIC to instruct all staff on proper thawing procedures for ROP seafood (including lobster.)
3-501.13
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No bare hand contact with rte foods
Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Foods in the walk in were observed held at 42-43 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Unit was adjusted at the time of inspection. PIC to monitor unit.
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. PIC stated that new menu will be printed once summer is over.
3-603.11
Approved thawing methods used
Inspector notes: The dumpster and grease trap outside is located on gravel. 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
Handwashing sign not posted
Inspector notes: The hand wash sink in the bar is lacking proper signage.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not 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.
3-302.12
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients and various other foods. 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. Knives were observed stuck between prep units and wedged between the table and the wall. Knives were brought to the dishwasher. Proper storage procedures reviewed with PIC.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Dishes served to customers were observed chipped. Chipped dishes to be replaced.
4-501.11
26
Frequently Asked Questions
When was Crows Nest Restaurant last inspected?
The most recent health inspection at Crows Nest Restaurant on file is from Jun 5, 2025. The public record contains four inspections in total.
What is the most common violation at Crows Nest Restaurant?
Across the inspection record, “procedures for responding to vomiting and diarrheal events” has been cited three times, more than any other issue at Crows Nest Restaurant.
How does Crows Nest Restaurant compare to other restaurants in Warwick?
Crows Nest Restaurant most recently scored 100 out of 100, which is higher than the Warwick average of 86.
Has Crows Nest Restaurant's inspection record improved over time?
Yes. Recent inspections at Crows Nest Restaurant have averaged around zero violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Crows Nest 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.
How often is Crows Nest Restaurant inspected?
Based on the inspection history on file, Crows Nest Restaurant is inspected around two times per year on average.
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