Dockside Seafood
Last inspected: Dec 11, 2025
67
Score
Dockside Seafood appears in inspection records three times, starting in 2023. The latest inspection on file is from Dec 11, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “food properly labeled” is the issue that surfaces most often, recorded two times.
That's lower than the typical Warwick restaurant, which scores around 86. Nothing in the record is alarming, but there's room to improve.
3
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 11, 2025
Environmental Complaint
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution used for cleaning of deli slicers was observed in excess of 400 parts per million (ppm) as per test strips used at time of inspection. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label (200-400ppm). The quaternary ammonium sanitizer was adjusted to the proper strength of 200-400ppm at the time of inspection.
7-204.11
Food label missing or inaccurate
Inspector notes: Several food items packaged or repackaged in the food establishment are lacking labels with complete information. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients and allergens, the quantity of the contents, and the business name/address.
3-602.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the sanitizer buckets and 3 bay sink (currently has chlorine test strips on hand). PIC to acquire proper test strips for the quaternary ammonium sanitizer solution.
4-302.14
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the ware-washing area, storage area, and walk-in coolers are constructed of unsealed cement, which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
67
Oct 28, 2024
Routine
1 critical violation. 6 major violations. 4 minor violations. 5 corrected on site.
View 11 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was less than 150 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 - 400 ppm. Sanitizer solution was adjusted at time of inspection.
4-501.114
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes/equipment and green scrubbing pads were observed in the hand-washing sink in the prepared foods hand sink and the meat prep room hand sink. A hand-washing sink must not be used for purposes other than hand washing. Iteams were removed at the time of inspection.
5-205.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags were observed not marked with the last date of sale or use. 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils previously cleaned knives stored on the clean knife storage magnetic strip in prepared foods area, were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Knives were moved to dish area for proper cleaning at the time of inspection.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Per interview of the Staff in the meat cutting prep area, equipment and utensils are only washed and rinsed. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Staff member was instructed on proper washing/rinsing/sanitizing of equipment at the time of inspection.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Several food items packaged or repackaged in the food establishment are lacking labels with complete information. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients and allergens, the quantity of the contents, and the business name/address.
3-602.11
Food thawed using improper method
(corrected on site)
Inspector notes: Frozen Clams 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. At the time of inspection frozen clams were moved to refrigeration for proper thawing.
3-501.13
Physical facilities not in good repair
Inspector notes: Several areas of the physical facilities were observed in poor repair... -ceiling tiles observed to be missing or stained -certain of the wall were observed to be in need of repair -loading dock garage door observed to be bent creating a gap Facility is to be maintain in good repair. The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the ware-washing area, storage area, and walk-in coolers are constructed of unsealed cement, which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Food contaminated by miscellaneous source
Inspector notes: At the time of inspection, the following possible sources of contamination were observed... -leafy greens were observed in the veggie open area cooler with greens hanging over the front edge of the cooler -cutting board was stored on top of the hot and cold-water controls at the 3-bay sink in prepared foods area.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: The Following equipment located in the facility area was not in good repair... -gasket for walk-in cooler door -walk-in cooler metal fins on condenser unit Equipment is to be maintained in good repair. -
4-501.11
39
Jul 26, 2023
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Food is unsafe, adulterated, or misrepresented
Inspector notes: Shells used for stuffies were observed stored in a bleach solution greater than 100 ppm. PIC stated that new procedure will be to only boil shells to sanitize. Shells were voluntarily disposed of.
3-101.11
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. Shellstock located in the display case 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.
3-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: ROP tuna was observed thawing with the package in tact. Tuna was observed at 36 degrees in the display case on ice. Tuna was sliced open. All vacuum sealed(ROP) seafood must be thawed with the package sliced open or completely removed from package. PIC to instruct all staff on proper thawing procedures.
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: Old droppings were observed in the storage area in the back. Establishment to clean the floor and monitor for new droppings.
6-501.12
67
Frequently Asked Questions
When was Dockside Seafood last inspected?
The most recent health inspection at Dockside Seafood on file is from Dec 11, 2025. The public record contains three inspections in total.
What is the most common violation at Dockside Seafood?
Across the inspection record, “food properly labeled” has been cited two times, more than any other issue at Dockside Seafood.
How does Dockside Seafood compare to other restaurants in Warwick?
Dockside Seafood most recently scored 67 out of 100, which is lower than the Warwick average of 86.
Has Dockside Seafood's inspection record improved over time?
Yes. Recent inspections at Dockside Seafood have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dockside Seafood means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dockside Seafood inspected?
Based on the inspection history on file, Dockside Seafood is inspected roughly once per year on average.
Nearby Restaurants