Ellas Fine Food and Drink
Last inspected: Apr 22, 2025
100
Score
Across the available record, Ellas Fine Food and Drink has four inspections on file, the first dated 2023. The latest inspection on file is from Apr 22, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Compared to the prior visit, the count dropped from eight violations to zero.
The pattern that stands out is proper cold holding temperatures, which has been cited six times.
That puts the facility ahead of the local pack: the average Westerly restaurant scores 88. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 22, 2025
Re-Inspection
No violations found.
100
Apr 10, 2025
Re-Inspection
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomato sauce and curry sauce were observed held at 43-45 degrees Fahrenheit. 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, sauces had been in the cold-drawer prep unit since the day prior. Tomato sauce was transferred to the walk-in cooler at time of inspection. Curry sauce was voluntarily disposed of (see attached disposal form). Establishment must not use the bottom left drawer to store time/temperature control for safety foods until it can maintain an internal food temperature of 41 degrees Fahrenheit or below.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Butter sauces were observed held at 126-133 degrees Fahrenheit in the steam table. 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, butter sauces were placed in the steamtable about 10 minutes prior to inspection. Butter sauces were reheated and placed back in the steam table.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The bottom left drawer of the cold drawer prep unit door gasket was observed in poor repair. Gasket must be repaired.
4-501.11
70
Mar 27, 2025
Routine
7 critical violations. 6 major violations. 10 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Dressing was observed held at 46 degrees Fahrenheit in prep unit #1. 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, dressing was placed in the unit about 1 hour prior to inspection. Dressing was relocated to the bottom of the unit to cool. Dressing was observed stored above the fill line. Establishment must not store food over the fill line.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Homemade chili sauce and chili oil were observed held at 63-68 degrees Fahrenheit on the counter. 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 placed on the counter about 1 hour prior to inspection. Food was relocated to refrigeration to cool at time of inspection. Chili sauce and chili oil must be refrigerated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Duck, chicken, and curry sauce were observed held at 43-45 degrees Fahrenheit in the cold drawer prep unit. 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 placed in the unit about an hour prior to inspection. Food was relocated to the walk-in to cool down. The bottom drawers had an ambient air temperature of 43 degrees Fahrenheit. Establishment must not use the bottom drawers unless they can maintain an internal food temperature of 41 degrees Fahrenheit or below. Cold drawer unit must be repaired/replaced/adjusted.
3-501.16(A)
Toxic retail products not separated from food items
(corrected on site)
Inspector notes: Chemicals (sanitizing bucket) were stored on the same shelf with food/equipment/single service articles in the grill area.
7-301.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (chicken sandwiches) with their 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. Chicken sandwiches were voluntarily disposed of (see attached disposal form).
3-301.11
Sewage backflow not prevented
Inspector notes: The server's station ice well and the sink used for food preparation are lacking 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
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as salmon) were observed stored above ready-to-eat foods (such as dressing) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as dressing during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauces were observed held at 98-116 degrees Fahrenheit in the steam table. 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, sauces were cooked and placed in the steam table about 1 hour prior to inspection. Sauces were reheated to temperatures above 165 degrees Fahrenheit during time of inspection.
3-501.16(A)
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Equipment was observed in the hand-washing sink in the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
(corrected on site)
Inspector notes: Molluscan Shellfish (mussels) located in walk-in cooler did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. The person in charge placed the tags in the container at time of inspection.
3-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing in the 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
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium and chlorine sanitizing solution for the dishwasher and 3-bay sink.
4-302.14
19
Sep 6, 2023
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: The low boy unit located in the servers station area was not in good repair. The ambient air temperature was observed at 46 degrees Fahrenheit during time of inspection. Establishment is not using the unit to store time/temperature control for safety foods. Low boy unit must be fixed. Per person in charge, a service call for repair will be placed.
4-501.11
95
Frequently Asked Questions
When was Ellas Fine Food and Drink last inspected?
The most recent health inspection at Ellas Fine Food and Drink on file is from Apr 22, 2025. The public record contains four inspections in total.
What is the most common violation at Ellas Fine Food and Drink?
Across the inspection record, proper cold holding temperatures has been cited six times, more than any other issue at Ellas Fine Food and Drink.
How does Ellas Fine Food and Drink compare to other restaurants in Westerly?
Ellas Fine Food and Drink most recently scored 100 out of 100, which is higher than the Westerly average of 88.
Has Ellas Fine Food and Drink's inspection record improved over time?
Yes. Recent inspections at Ellas Fine Food and Drink have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Ellas Fine Food and Drink 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 Ellas Fine Food and Drink inspected?
Based on the inspection history on file, Ellas Fine Food and Drink is inspected around two times per year on average.
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