Daves Fresh Marketplace of Wickford
Last inspected: Jan 27, 2026
100
Score
Going back to 2023, Daves Fresh Marketplace of Wickford has five inspections in the public record. On Jan 27, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections show fewer violations than earlier ones, with the latest at zero versus two before.
Physical facilities installed, maintained, & clean comes up most often, recorded four times in the inspection record.
Restaurants in North Kingstown average 88, so Daves Fresh Marketplace of Wickford is doing better than most peers. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Re-Inspection
No violations found.
100
Jan 8, 2026
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various sauces and sour cream were observed held at 51-53F 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)
Physical facilities not cleaned at required frequency
Inspector notes: The piping in the walk-in cooler (dairy) has an accumulation of dust, dirt and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Lowboy located in the prepared foods area was not in good repair, ambient observed at 54F. Unit was taken out of service at time of inspection. PIC informed to not store TCS foods in unit until serviced and reaches an ambient temperature of 41F or below.
4-501.11
78
Jan 21, 2025
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the back stock room 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
95
Jan 7, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meat was observed held at 47-49 degrees Fahrenheit in the bunker cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Raw meat was relocated to another refrigeration unit to cool. Per person in charge, grilled chicken had been out of temperature for an unknown amount of time. Grilled chicken was voluntarily disposed of (see attached disposal form). Bunker cooler was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The prep sink in the fruit cutting room and produce prep sink in the back stock room area do not have an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fried chicken sandwiches were observed held at 128-131 degrees Fahrenheit in the hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, sandwiches were placed in the unit about an hour prior to inspection. Sandwiches were reheated during time of inspection.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (red snapper) was observed thawing with the package intact. ROP seafood must be removed from the package when thawing. Red snapper was observed held at 32-38 degrees Fahrenheit during time of inspection. Red snapper was removed from the package during time of inspection.
3-501.13
Food thawed using improper method
(corrected on site)
Inspector notes: Fish and shrimp were observed thawing on a rack in the seafood prep room. Room had an ambient air temperature of 50 degrees Fahrenheit at time of inspection. 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. Establishment must discontinue thawing food in the room.
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the back stock room area have an accumulation of debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
50
Aug 22, 2023
Routine
1 critical violation. 2 major violations. 7 minor violations. 2 corrected on site.
View 10 violations
Plumbing system not maintained in good repair
Inspector notes: The faucet of the hand sink in the pizza prep area was observed with a leak. The plumbing system shall be maintained in good repair and proper adjustment.
5-205.15
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags observed out of order for the month of August. 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
Food thawed using improper method
(corrected on site)
Inspector notes: Tuna, snow crab, and salmon were observed thawing on the counter/on a speed rack in the seafood prep area that was observed with an ambient of 50 degrees Fahrenheit. 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. PIC moved items to thawing in refrigeration.
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The following areas were observed with an accumulation of food debris: 1) The floors of the deli walk-in cooler observed with debris. 2) The floors behind the prep unit in the produce prep area 3) The ceiling tiles above the pizza prep areas observed with dust.
6-501.12
Insect control devices improperly placed or designed
Inspector notes: Vector lights in the front seafood retail and bakery areas observed above equipment/a prep sink/unwrapped single use articles (containers). Insect control devices shall be installed so that: The devices are not located over a FOOD preparation area and Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
6-202.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following were utensils observed improperly stored between uses: 1) The knife sharpener observed stored in-between the hand sink and the wall in the cheese cutting area. 2) Containers used as scoops in the pizza countertop prep unit. 3) The can openers on top of the paper towel dispenser in the cheese cutting area.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the deli ware-washing area 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
Equipment not in good repair or proper adjustment
Inspector notes: The gasket of the doors in the dairy aisle was not in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fan covers in the walk-in coolers, the back of the pizza prep unit, the piping that connects to the fan in the seafood walk-in cooler, and the inside of the prep tables at the cheese cutting area have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: 1) The wall along the 3-bay sink in the deli ware-washing area observed to be pitted 2) The walls around the hand sink in the cheese cutting area observed with peeling paint
6-501.11
50
Frequently Asked Questions
When was Daves Fresh Marketplace of Wickford last inspected?
The most recent health inspection at Daves Fresh Marketplace of Wickford on file is from Jan 27, 2026. The public record contains five inspections in total.
What is the most common violation at Daves Fresh Marketplace of Wickford?
Across the inspection record, physical facilities installed, maintained, & clean has been cited four times, more than any other issue at Daves Fresh Marketplace of Wickford.
How does Daves Fresh Marketplace of Wickford compare to other restaurants in North Kingstown?
Daves Fresh Marketplace of Wickford most recently scored 100 out of 100, which is higher than the North Kingstown average of 88.
Has Daves Fresh Marketplace of Wickford's inspection record improved over time?
Yes. Recent inspections at Daves Fresh Marketplace of Wickford have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about two previously.
What does a low risk rating mean?
A low risk rating at Daves Fresh Marketplace of Wickford 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 Daves Fresh Marketplace of Wickford inspected?
Based on the inspection history on file, Daves Fresh Marketplace of Wickford is inspected around two times per year on average.
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