Evies
Last inspected: Apr 13, 2026
70
Score
Going back to 2023, Evies has five inspections in the public record. Inspectors last stopped by on Apr 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
Across the inspection history, “proper hot holding temperatures” is the issue that surfaces most often, recorded five times.
That's lower than the typical Westerly restaurant, which scores around 88. On the whole, the file is mixed but not concerning.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Re-Inspection
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chowder was observed held at 121 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated at time of inspection. Reviewed hot holding procedures.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) 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)
Person in charge lacks food safety knowledge
Inspector notes: No person in charge was present as needed at the time of inspection.
2-102.11(A)
70
Mar 31, 2026
Routine
5 critical violations. 1 major violation. 4 minor violations. 5 corrected on site.
View 10 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs, liquid eggs) were observed stored on the same shelf as ready-to-eat foods (butter) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment to sanitize in 3 bay sink until serviced.
4-501.111
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice was observed held at 109 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated at time of inspection.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Salad dressing which was prepared on site, date marked 3/11 was observed held beyond the 7 days. Food items exceeding the 7 days shall be discarded. See disposal.
3-501.18
Toxic materials not stored separately from food
Inspector notes: (Fuel butane) was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units, flat top grill and vents 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 drains 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
Physical facilities not in good repair
Inspector notes: Inspector observed missing wall tiles in the following areas walk-in cooler and back door. The physical facilities must be maintained in good repair.
6-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
35
Apr 2, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings were observed held at 62 degrees Fahrenheit in prep unit #3 during time of inspection. 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, chicken wings were placed in the prep unit about 3 hours ago. Chicken wings were placed on a sheet pan and transferred to the walk-in cooler at time of inspection. Chicken wings were observed stored over the fill line. Establishment must not store food over the fill line.
3-501.16(A)
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Food was observed uncovered in the prep units. Food must be covered to prevent contamination.
3-307.11
82
Dec 19, 2023
Re-Inspection
2 major violations. 2 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and dicer) 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Cheese was observed not marked with the date of preparation in the walk-in cooler. 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
82
Dec 5, 2023
Routine
2 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings were observed held at 44-49 degrees Fahrenheit stored above the fill line 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. Per person in charge, chicken wings were placed in the prep unit a couple hours prior to inspection. Chicken wings were relocated to the walk-in cooler to cool.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish was observed held at 45 degrees Fahrenheit in the cold-drawer. 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, fish had been out of temperature for an unknown amount of time. Fish was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, dicer, and ice machine) were observed with an accumulation of biofilm, food and debris. 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 during time of inspection and must not be used until it is cleaned.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Multiple containers/bags 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
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility, especially under equipment and in walk-in cooler, 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
Physical facilities not in good repair
Inspector notes: The tile in the dishwasher area is in poor repair. Tile is missing. The physical facilities must be maintained in good repair.
6-501.11
55
Frequently Asked Questions
When was Evies last inspected?
The most recent health inspection at Evies on file is from Apr 13, 2026. The public record contains five inspections in total.
What is the most common violation at Evies?
Across the inspection record, “proper hot holding temperatures” has been cited five times, more than any other issue at Evies.
How does Evies compare to other restaurants in Westerly?
Evies most recently scored 70 out of 100, which is lower than the Westerly average of 88.
Has Evies' inspection record improved over time?
Yes. Recent inspections at Evies have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Evies 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 Evies inspected?
Based on the inspection history on file, Evies is inspected around two times per year on average.
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