Gregg's Restaurants

1359 Post Rd, Warwick, RI 02886

American

License: Seats - 50 or More

Last inspected: Jul 8, 2024

Score

Low Risk

Public records show three inspections at Gregg's Restaurants stretching back to 2024. Inspectors last stopped by on Jul 8, 2024. Diners can read the low risk label as a sign that recent inspections have gone well.

Things are looking better lately, with recent visits averaging around one violation compared to roughly six violations earlier on.

The pattern that stands out is “physical facilities installed, maintained, & clean”, which has been cited three times.

Compared to the broader Warwick restaurant scene, where the average is 86, this is a stronger showing. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jul 8, 2024

Re-Inspection

1 minor violation.

View 1 violation

Physical facilities not in good repair

Inspector notes: The floors throughout the kitchen, prep, ware-washing, and storage areas are in poor repair. The physical facilities must be maintained in good repair.

6-501.11

Jun 24, 2024

Re-Inspection

1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.

View 4 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Several foods (see temperatures) were observed held at 46-56 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 interview with PIC, food had been in prep unit for less than four hours. All food was removed from prep unit and placed in walk-in cooler.

3-501.16(A)

Evidence of pests or pest control inadequate

Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings observed throughout the facility and live activity noted during inspection. 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

Equipment not in good repair or proper adjustment (corrected on site)

Inspector notes: A flip top prep unit was observed in poor repair (not holding adequate ambient temperature). All food was removed and unit was taken out of service.

4-501.11

Physical facilities not in good repair

Inspector notes: The floors throughout the kitchen, prep, ware-washing, and storage areas are in poor repair. The physical facilities must be maintained in good repair.

6-501.11

Jun 10, 2024

Routine

2 critical violations. 2 major violations. 5 minor violations. 4 corrected on site.

View 9 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Sliced tomato, mayonnaise, sliced turkey, and pasta were observed held at 46-58 degrees Fahrenheit. Inspector determined that food had been prepared less than four hours prior to storage and did not require disposal. Food was moved to walk-in cooler to rapidly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

3-501.16(A)

Chemical sanitizer does not meet required criteria (corrected on site)

Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.

7-204.11

Evidence of pests or pest control inadequate

Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings observed throughout the establishment. 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

Food thawed using improper method (corrected on site)

Inspector notes: Reduced oxygen packaged (ROP) lobster was observed thawing in walk-in cooler without breaking seal and/or removing from packaging to allow for adequate oxygen transfer rate. Due to lobster being 35 degrees at time of inspection, a disposal was not needed. Lobster was sliced open at time of inspection.

3-501.13

Physical facilities not in good repair

Inspector notes: The floors throughout kitchen, prep, ware-washing, and storage areas are in poor repair. The physical facilities must be maintained in good repair.

6-501.11

Adequate ventilation & lighting; designated areas used (corrected on site)

Inspector notes: Employees' clothing or other personal belongings were observed stored in the food storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.

6-305.11

Outer openings not protected against pests

Inspector notes: Doors to the outside, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

6-202.15

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the fan covers in several refrigeration units have an accumulation of dust.

4-602.13

Sewage & waste water properly disposed

Inspector notes: The condensate from a refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.

5-403.12

Frequently Asked Questions

When was Gregg's Restaurants last inspected?

The most recent health inspection at Gregg's Restaurants on file is from Jul 8, 2024. The public record contains three inspections in total.

What is the most common violation at Gregg's Restaurants?

Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Gregg's Restaurants.

How does Gregg's Restaurants compare to other restaurants in Warwick?

Gregg's Restaurants most recently scored 95 out of 100, which is higher than the Warwick average of 86.

Has Gregg's Restaurants' inspection record improved over time?

Yes. Recent inspections at Gregg's Restaurants have averaged around one violation per visit, down from roughly six earlier in the record.

What does a low risk rating mean?

A low risk rating at Gregg's Restaurants means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

Nearby Restaurants

Pioneer Pizza

1279 Post Rd

Score: 78 — Low Risk

Simply Exquisite Catering

Score: 100 — Low Risk

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