Dannys Bar
Last inspected: Oct 31, 2025
100
Score
Across the available record, Dannys Bar has nine inspections on file, the first dated 2024. The most recent report on file is from Oct 31, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to two violations per visit.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing seven times across the record.
The city-wide average for Westerly sits at 88, putting Dannys Bar on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 31, 2025
Re-Inspection
No violations found.
100
Oct 9, 2025
Re-Inspection
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Food was observed left out on counter from previous shift. Staff voluntarily disposed of.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 47-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator located in the kitchen area was not in good repair, ambient observed at 47F. Establishment shall not store TCS foods in unit until serviced and maintain a temperature of 41F or below.
4-501.11
70
Sep 25, 2025
Re-Inspection
2 critical violations. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held at 43-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator located in the kitchen area was not in good repair, ambient observed at 44F. PIC took unit out of service at time of inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of: 1) hoods (grease and soil residue) 2) freezer (frost buildup)
4-602.13
67
Sep 11, 2025
Reinspection for Opening
No violations found.
100
Sep 10, 2025
Routine
2 critical violations. 9 major violations. 13 minor violations. 6 corrected on site.
View 24 violations
Toxic materials not stored separately from food
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation black residue. The food contact surfaces of equipment must be clean to sight and touch. See disposal.
4-601.11(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Ready-to-eat food not date marked
Inspector notes: Sausage was observed not 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.
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. There is insufficient hot holding equipment to maintain foods at 135 degrees F or above.
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Chicken was observed thawing in three bay sink. 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.
3-501.13
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Thermometers are lacking in the reach in refrigerator and prep unit. 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.
4-203.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
5-205.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen area.
4-903.11(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11(A)
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.
2-102.12(A)
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by dishes and equipment. A hand-washing sink shall be accessible at all times for employee use.
6-301.14
Contamination prevented during food preparation, storage, & display
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.115
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauce was observed held at 71-75 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held at 48-66 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Potatoes were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the kitchen area was not in good repair, ambient observed at 53F. Refrigerator located in the kitchen area was not in good repair, ambient observed at 65F. Units were taken out of service at time of inspection.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumlation of: 1) Freezer (frost buildup) 2) Hoods (grease/soil residue) 3) Shelving (soil residue/other debris)
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen area is in poor repair, inspector observed hole. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the mop sink area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
16
Oct 1, 2024
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Person in charge not controlling unsafe operations
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety certification course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.
2-103.11
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.
2-102.12
86
Sep 17, 2024
Routine
3 critical violations. 9 major violations. 2 minor violations. 6 corrected on site.
View 14 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Cranberry sauce was observed moldy in the refrigerated. Food was voluntarily disposed of (see attached disposal form).
3-101.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 46-54 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the refrigerator for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 50 degrees Fahrenheit during time of inspection. Refrigerator was taken out of service and must not be used until it can hold an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator must be repaired/replaced/adjusted.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety certification course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.
2-103.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Food was observed not 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.
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to cool and maintain a temperature of 41 degrees or below. Establishment must get additional refrigeration or discontinue cooking and cooling chicken wings in advance.
4-301.11
Proper date marking and disposition
Inspector notes: Thermometers are lacking in 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.
4-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: Hamburgers were observed thawing out of refrigeration . 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.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the kitchen 3-bay sink and the quaternary ammonium sanitizing solution for the bar 3-bay sink.
4-302.14
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.
2-102.12
Food contaminated by miscellaneous source
Inspector notes: Food is stored and prepped on cutting boards on top of the 3-bay sink. Food must not be stored or prepared in areas subject to splash and contamination such as the ware-washing area. Establishment must discontinue preparing and storing food on top of the 3-bay sink. Establishment must create additional prep and storage space.
3-307.11
23
Feb 29, 2024
Re-Inspection
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Cheese was observed not 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.
3-501.17
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Chicken was observed uncovered in the refrigerator. Food should be covered to prevent contamination from the premises.
3-305.11
86
Feb 20, 2024
Routine
7 critical violations. 8 major violations. 6 minor violations. 11 corrected on site.
View 21 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef and chicken) were observed stored above ready-to-eat foods (such as salsa and cream) in the prep unit and refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as salsa and cream during storage.
3-302.11
Employees not reporting illness or health conditions
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.
2-201.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken wings, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. The chicken wings were observed held at 45 degrees Fahrenheit during time of inspection. Per person in charge, chicken wings were cooked last night. Chicken wings were voluntarily disposed of (see attached disposal form).
3-501.14
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Plumbing system not maintained in good repair
Inspector notes: The handwashing sink in the bar is in poor repair. Water does not turn on. The handwashing sink must be repaired.
5-205.15
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (wrap) 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. Wrap was voluntarily disposed of (see attached disposal form).
3-301.11
Medicines stored or used improperly
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-207.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge was not knowledgeable of foodborne disease prevention. The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this Code.
2-102.11
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.
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (fry skimmers and ladles) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Inspector educated employee on sanitizing procedures during time of inspection.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bacon was observed held at 44 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Bacon was observed double panned and stored over the fill line. Bacon was taken out of double pan and put back under refrigeration.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Multiple containers of food were observed not 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.
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to cool food. Establishment must discontinue cooking chicken wings in advance and cooling them. Per person in charge, chicken wings will be cooked to order.
4-301.11
No bare hand contact with rte foods
(corrected on site)
Inspector notes: Food was observed stored on a cutting board on the 3-bay sink. Food storage is prohibited in the 3-bay sink to prevent contamination.
3-305.12
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Containers of food were observed stacked on top of each other with no lid or divider to prevent the bottom of the container from touching the food in the container below it. Contamination must be prevented during storage.
3-307.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Multiple containers of food were observed not covered. Food must be covered to prevent contamination from the premises.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine and inside of refrigeration units have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris and the grill hood in the kitchen was observed with an accumulation of grease. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The 3-bay sink is lacking drain plugs. Drain plugs must be installed.
6-501.11
12
Frequently Asked Questions
When was Dannys Bar last inspected?
The most recent health inspection at Dannys Bar on file is from Oct 31, 2025. The public record contains nine inspections in total.
What is the most common violation at Dannys Bar?
Across the inspection record, “proper cold holding temperatures” has been cited seven times, more than any other issue at Dannys Bar.
How does Dannys Bar compare to other restaurants in Westerly?
Dannys Bar most recently scored 100 out of 100, which is higher than the Westerly average of 88.
Has Dannys Bar's inspection record improved over time?
Yes. Recent inspections at Dannys Bar have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Dannys Bar 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 Dannys Bar inspected?
Based on the inspection history on file, Dannys Bar is inspected around five times per year on average.
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