Frankies Bar and Grill
Last inspected: Jan 29, 2026
78
Score
The health department has logged nine inspections at Frankies Bar and Grill, the earliest from 2023. On Jan 29, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near one violations per visit.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up nine times.
By comparison, the average North Kingstown facility scores 88, putting Frankies Bar and Grill on the weaker side. Taken together, the history is a positive one.
9
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Environmental Complaint
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Chlorox) 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
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: At time of inspection, the hand sink located in the back prep area was turned off. PIC turned water back on.
5-202.12
78
Jul 15, 2025
Environmental Complaint
No violations found.
100
Jun 25, 2025
Re-Inspection
No violations found.
100
Jun 11, 2025
Environmental Complaint
3 minor violations. 1 corrected on site.
View 3 violations
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: Dead roaches were observed on glue traps. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
6-501.112
Physical facilities not cleaned at required frequency
Inspector notes: The floors under the prep units has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surface of the prep unit next to the oven was observed with an accumulation of food debris.
4-602.13
86
May 6, 2025
Re-Inspection
No violations found.
100
Apr 15, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Egg Roll was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was stored in unit over night. Food was disposed of.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit used for veal was observed with an elevated ambient temperature and iced up. All food that was placed in unit in the morning was relocated to other refrigeration.
4-501.11
82
Apr 1, 2025
Routine
7 critical violations. 2 major violations. 2 minor violations. 9 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Marsala sauce and chicken stock were observed held at 56-57 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 out for about 2 hours. Food was relocated to the walk-in cooler to cool. Establishment must store the food under refrigeration.
3-501.16(A)
Contamination prevented during food preparation, storage, & display
(corrected on site)
Inspector notes: Bottled water was observed stored in ice used for consumption. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and EQUIPMENT, ice may not be used as FOOD.
3-303.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
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. Dishwasher was run and the temperature reached 160 degrees Fahrenheit during time of inspection. Establishment must wait unit the dishwasher is fully heated before use.
4-501.111
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese sauce was observed held at 130 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, cheese sauce was placed in the hot hold unit about 1.5 hours prior to inspection. Cheese sauce was reheated to 197 degrees Fahrenheit during time of inspection. The temperature of the hot hold unit was increased during time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 43-47 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. The ambient air temperature was observed fluctuating between 41-46 degrees Fahrenheit during time of inspection. Per person in charge, food had been in the prep unit for about 3 hours. Food was relocated to the walk-in cooler to cool. Prep unit temperature was turned down and the ambient air temperature dropped to 29 degrees Fahrenheit during time of inspection. Establishment must monitor the prep unit. Some food items were observed stored over 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: Food was observed held at 43-44 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, food was placed in the prep unit about 3 hours prior to inspection. Food was relocated to the walk-in cooler to cool. Chicken was placed hot in the prep unit. Surrounding pans of food were observed with an elevated temperature. Establishment must not place hot food in the prep unit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pasta was observed held at 63 degrees Fahrenheit in the ice well. 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, pasta was placed in the ice well about 2 hours prior to inspection. Pasta was relocated to the walk-in cooler to cool. Pasta was observed stored over the fill line and not completely submerged in ice bath.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken, pasta, and lasagna were placed hot in the walk-in cooler and prep unit #1 in containers greater than four inches deep with the lids on. Per person in charge, food was cooked less than 2 hours prior to inspection. Food was relocated to shallow pans to rapidly cool. Proper cooling methods were reviewed with the person in charge at time of inspection.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (swordfish) was observed thawing with the package intact. ROP seafood must be removed from the package when thawing. Swordfish was observed at 49 degrees Fahrenheit during time of inspection. Swordfish was voluntarily disposed of (see attached disposal form).
3-501.13
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.
2-102.12(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board is 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
26
Nov 9, 2023
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomato sauce was observed held at 130 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. At the time of the inspection, water was added to the steam table and food was reheated to above 165 degrees Fahrnehiet.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The metal sheet paneling on the floor of the walk-in cooler observed to be in poor repair (lifting). Per PIC, a maintenance request was put in to repair the floor.
4-501.11
82
Oct 25, 2023
Routine
3 critical violations. 5 major violations. 2 minor violations. 5 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items in the flip top prep unit was observed between 47-51 degrees Fahrenheit. The ambient temperature of the prep unit was observed at 48 degrees Fahrenheit.Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were placed in the unit from the walk-in cooler/prepped 2 hours prior to inspection. Items were placed in the walk-in cooler to rapidly cool. Temperature setting of prep unit was turned down until unit reached 34 degrees Fahrenheit at the time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Alfredo and pink sauce was observed held at 120-130 degrees Fahrenheit in the steam table. The temperature of the water in the steam table was observed at 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Steam table was taken out of service and food was reheated above 165 degrees Fahrenheit at the time of inspection.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm. Establishment to manually mix chlorine sanitizer (bleach) in the 3-bay sink to sanitize until quaternary ammonium dispenser and dishwasher are serviced/repaired/replaced.
4-501.114
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels in the prep area.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine broken down at the time of inspection to be washed, rinsed, and sanitized. Ice voluntarily disposed of by person in charge.
4-601.11(A)
Food-contact surfaces: cleaned and 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. PIC contacted maintenance company for service repair at the time of inspection.
4-501.112
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. French onion soup was placed hot in the refrigerator in containers greater than four inches deep. Item was taken out of the refrigerator and placed in shallow pans to cool in an ice bath.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged salmon labeled "KEEP FROZEN" was observed thawing with the package intact at 38 degrees Fahrenheit. Reduced oxygen packaged seafood/fish must be removed from package upon thawing. Salmon was removed from packaging at the time of inspection.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The following was observed in poor repair: 1) The dishwasher not reaching proper sanitizing temperature of 180 degrees Fahrenheit or 160 degrees Fahrenheit for surface temperature. 2) The metal sheet paneling on the floor of the walk-in cooler observed to be lifting.
4-501.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The flow pressure of the fresh hot water sanitizing rinse (PSI) was not between 15-25 PSI as required.
4-501.113
35
Frequently Asked Questions
When was Frankies Bar and Grill last inspected?
The most recent health inspection at Frankies Bar and Grill on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Frankies Bar and Grill?
Across the inspection record, “proper cold holding temperatures” has been cited nine times, more than any other issue at Frankies Bar and Grill.
How does Frankies Bar and Grill compare to other restaurants in North Kingstown?
Frankies Bar and Grill most recently scored 78 out of 100, which is lower than the North Kingstown average of 88.
Has Frankies Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Frankies Bar and Grill have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Frankies Bar and Grill 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 Frankies Bar and Grill inspected?
Based on the inspection history on file, Frankies Bar and Grill is inspected around four times per year on average.
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