Gino's by the Beach
Last inspected: Aug 6, 2025
100
Score
Inspectors have visited Gino's by the Beach four times, with records going back to 2023. Inspectors last stopped by on Aug 6, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been moving in the right direction: six violations last time, zero this time.
The pattern that stands out is food-contact surfaces, which has been cited three times.
Among Westerly restaurants, the typical score is 88; Gino's by the Beach is comfortably above that bar. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 6, 2025
Re-Inspection
No violations found.
100
Jul 23, 2025
Routine
1 critical violation. 3 major violations. 5 minor violations. 3 corrected on site.
View 9 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Chemical) 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.
4-302.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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-contact surfaces; cleaned & sanitized
(corrected on site)
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.
4-501.115
Food-contact surfaces; cleaned & sanitized
Inspector notes: The lactic acid concentration in the sanitizing solution of the 3-bay sink dispenser was 0 parts per million (ppm). The concentration of lactic acid in the sanitizing solution must be between 0.27-0.55 ppm.
4-501.115
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following has an accumulation of: 1) Dishwasher (rodent droppings) 2) 3 bay sink (black residue)
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Non-functional equipment (mixer, fryers) were observed in the kitchen & outside area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.12
Handwashing sign not posted
Inspector notes: The hand washing sink in the kitchen & restroom was lacking signage.
6-301.14
50
Sep 28, 2023
Re-Inspection
4 major violations. 1 corrected on site.
View 4 violations
Insufficient number of handwashing sinks
Inspector notes: The ware-washing area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Per person in charge, establishment is in the process of getting it repaired. Please email inspector proof of installation.
5-203.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags did not have the date when the last shellfish was used from the bag. 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Per person in charge, establishment is in the process of making new menus.
3-603.11
67
Sep 6, 2023
Routine
3 critical violations. 8 major violations. 2 minor violations. 6 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 47-62 degrees Fahrenheit in prep unit #1 near the grill. 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 in the prep unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 44 degrees Fahrenheit during time of inspection. Per person in charge, prep unit was set to the wrong temperature. Temperature was adjusted during time of inspection and was retaken at 38 degrees Fahrenheit. Establishment must monitor prep unit to ensure the internal food temperature is maintained at 41 degrees Fahrenheit or below.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as dressings) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as dressing during storage.
3-302.11
Food separated and protected
(corrected on site)
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. Chlorine sanitizing solution was not hooked up to the dish machine during time of inspection. The person in charge hooked up the sanitizer and got a reading of 50 ppm during time of inspection.
4-501.114
Insufficient number of handwashing sinks
Inspector notes: The ware-washing area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Per person in charge, the handwashing sink was in poor repair and was removed.
5-203.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the ice cream area and server station area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sinks in the ice cream area and bar were lacking paper towels.
6-301.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Shellfish tags are not maintained for 90 days, stored in chronological order, and did not have the date when the last shellfish tag was used from the bag. 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener & knives) 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
Inspector notes: Multiple food items 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) lobster, labeled keep frozen, was observed thawed with the package in tact. ROP seafood must be removed from the package or the package must be cut open when thawing. ROP lobster was observed held at 37 degrees Fahrenheit in the walk-in cooler. The person in charge removed the ROP lobster from the package during time of inspection.
3-501.13
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
Food stored improperly or exposed to contamination
Inspector notes: Multiple containers of food were observed uncovered in the cold hold units. Food must be covered to prevent contamination from the premises.
3-305.11
26
Frequently Asked Questions
When was Gino's by the Beach last inspected?
The most recent health inspection at Gino's by the Beach on file is from Aug 6, 2025. The public record contains four inspections in total.
What is the most common violation at Gino's by the Beach?
Across the inspection record, food-contact surfaces has been cited three times, more than any other issue at Gino's by the Beach.
How does Gino's by the Beach compare to other restaurants in Westerly?
Gino's by the Beach most recently scored 100 out of 100, which is higher than the Westerly average of 88.
Has Gino's by the Beach's inspection record improved over time?
Yes. Recent inspections at Gino's by the Beach have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Gino's by the Beach 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 Gino's by the Beach inspected?
Based on the inspection history on file, Gino's by the Beach is inspected around two times per year on average.
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