Dewolf Tavern
Last inspected: Jun 4, 2025
100
Score
Dewolf Tavern has been inspected eight times since 2023. The most recent report on file is from Jun 4, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections show fewer violations than earlier ones, with the latest at zero versus four before.
The pattern that stands out is food-contact surfaces, which has been cited four times.
The city-wide average for Bristol sits at 85, putting Dewolf Tavern on the better side of that line. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 4, 2025
Re-Inspection
No violations found.
100
May 21, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the cookline equipment, and physical facilities around cookline have an accumulation of dust, dirt, food residue, and other debris. Establishment is to deep clean floors, walls, and equipment on cookline.
4-601.11(B)
95
Apr 22, 2025
Environmental Complaint
No violations found.
100
Feb 27, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sliced grape tomatoes were observed held at 44 degrees Fahrenheit in prep unit #2. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items had been loaded into unit less than 4 hours prior to inspection and relocated during time of inspection.
3-501.16(A)
Required records available; molluscan shellfish identification, parasite destruction
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.
3-402.12
Sewage & waste water properly disposed
(corrected on site)
Inspector notes: Condensation was observed on electrical conduit and other portions of the ceiling above the dishwashing area. Condensation was wiped off of conduit and ceiling during time of inspection.
5-403.12
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. Beverage cup was moved during time of inspection.
2-401.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair prep units #1,3,4 and the upstairs 2-door reach-in freezer. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The air ventilation system and the pre-flush hose located in the dishwashing area was not in good repair. Equipment shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the walk-in cooler, air vent above the dishwasher, and both ice machines have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
61
Oct 31, 2023
Re-Inspection
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
No soap available at handwashing sink
(corrected on site)
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. -Paper towels were not available at the hand-washing sink in the bar area. -Staff provided soap and paper towels during this inspection.
6-301.11
Equipment or utensils not clean
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. -Establishment will sanitize in the 3 bay sink or use the dishwasher in the kitchen until bar dishwasher has been serviced.
4-601.11(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. *This violation has not exceed the original correction date of 11/30/23.
2-102.12
78
Oct 19, 2023
Environmental Complaint
1 major violation. 1 minor violation.
View 2 violations
Equipment or utensils not clean
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. -Water from the dishwasher observed leaking into a container placed underneath the dishwasher. Dishwasher shall be maintained in good repair. -Service was contacted. Establishment will wash, rinse, and sanitize in the kitchen until bar dishwasher has been repaired.
4-601.11(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. Establishment shall register a ServSafe certified employee with RIDOH Center for Food Protection as the Certified Food Safety Manager (RI license).
2-102.12
86
Jul 13, 2023
Re-Inspection
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (the potato slicer) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanitized the potato slicer during this inspection.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. *This violation has not exceed the original correction date of 07/21/23.
6-202.15
Physical facilities not in good repair
Inspector notes: Some floor tiles in the kitchen area observed in poor repair. The physical facilities must be maintained in good repair. The floors shall be smooth, durable, non-absorbent, and easily cleanable.
6-501.11
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. -Establishment shall enroll an employee in a food safety course and register that employee as the Certified Food Safety Manager with RIDOH Center for Food Protection.
2-102.12
78
Jun 28, 2023
Routine
1 critical violation. 2 major violations. 4 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The salad station, middle station, and grill station observed held at 49-52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff voluntarily disposed of all TCS foods above 41 degrees F. during this inspection. -Service was contacted. Establishment shall not store TCS foods in the salad station, middle station, and grill station until units are able to maintain an ambient temperature of 41 degrees F. or below.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, potato slicer, ice machine) 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)
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing on the counter. Shrimp observed at 80 degrees F. 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. -Staff voluntarily disposed of the shrimp during this inspection.
3-501.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back bar area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Spice blender, hotel pan, and sanitizer hose located in the kitchen area were not in good repair. Equipment shall be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fans in the walk-in cooler and behind the dishwasher area have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor in the dishwawshing area observed in poor repair. Tile grout observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
58
Frequently Asked Questions
When was Dewolf Tavern last inspected?
The most recent health inspection at Dewolf Tavern on file is from Jun 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Dewolf Tavern?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at Dewolf Tavern.
How does Dewolf Tavern compare to other restaurants in Bristol?
Dewolf Tavern most recently scored 100 out of 100, which is higher than the Bristol average of 85.
Has Dewolf Tavern's inspection record improved over time?
Yes. Recent inspections at Dewolf Tavern have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about four previously.
What does a low risk rating mean?
A low risk rating at Dewolf Tavern 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 Dewolf Tavern inspected?
Based on the inspection history on file, Dewolf Tavern is inspected around four times per year on average.
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