Guytannos International Cafe
Last inspected: Oct 23, 2025
52
Score
The health department has logged six inspections at Guytannos International Cafe, the earliest from 2023. The most recent visit was on Oct 23, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food-contact surfaces” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Westerly facility scores 88, putting Guytannos International Cafe on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 23, 2025
Routine
2 critical violations. 7 minor violations. 3 corrected on site.
View 9 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above 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
Approved thawing methods used
(corrected on site)
Inspector notes: At the time of inspection, ROP lobster was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed at 35 degrees Fahrenheit, lobster was taken out of package at time of inspection.
3-501.12
Food storage containers not labeled with contents
Inspector notes: Working containers of spices at the bar are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the hallway, is 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 stove, ansul system, utensil holder have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The wall in the ware washing area is in poor repair. The physical facilities must be maintained in good repair, inspector observed hole with black residue.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls 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
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for a light above the grill. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
52
Aug 19, 2024
Re-Inspection
3 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. 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 and cleaned during time of inspection.
4-601.11(A)
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The cutting boards on the grill prep unit are 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.
4-202.11
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. Please email inspector proof of revised menu.
3-603.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in sanitizer between uses. In-use utensils were removed from container and cleaned during time of inspection.
3-304.12
70
Jul 30, 2024
Environmental Complaint
2 critical violations. 4 major violations. 1 minor violation. 5 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Orzo was observed held at 68 degrees Fahrenheit in an ice bath on table in the front. 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, orzo had been placed in the ice bath about 2 hours prior to inspection. Orzo was relocated to the walk-in cooler to cool. Establishment must discontinue using ice.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk and half & half were observed held at 47-50 degrees Fahrenheit in the mini refrigerator. 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, milk and half & half had been in there for a long time. Both were voluntarily disposed of at time of inspection (see attached disposal form). The ambient air temperature was observed at 44 degrees Fahrenheit. Mini refrigerator was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Mini refrigerator must be repaired/replaced/adjusted.
3-501.16(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the ware-washing area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. 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 and must not be used until it is cleaned.
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.
3-603.11
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The cutting board on the grill prep unit 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.
4-202.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
47
Jun 28, 2023
Re-Inspection
No violations found.
100
Jun 8, 2023
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 43-47 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, food had been in the unit overnight. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 43 degrees Fahrenheit during time of inspection. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit. Per person in charge, repair services will be scheduled.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (potato 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)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) tuna was observed thawed in the prep unit with the package intact. ROP seafood must be removed from the package when thawing. Tuna was observed held at 43 degrees Fahrenheit during time of inspection. Tuna was voluntarily disposed of (see attached disposal form).
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls under the 3-bay sink 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
67
May 16, 2023
Routine
3 critical violations. 5 major violations. 4 minor violations. 4 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Steak was observed held at 45 degrees Fahrenheit in prep unit #3. 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, steak had been in the prep unit since the day prior. Steak was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Required records available: shellstock tags, parasite destruction
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. Dishwasher was taken out of service during time of inspection and must not be used until it is repaired. Repair services came during time of inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple containers of food (see temperature observations) were observed held at 51-52 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 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 held at 50 degrees Fahrenheit during time of inspection. The prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below.
3-501.16(A)
Person in charge not present
Inspector notes: Menus are lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.
2-101.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the ware-washing area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Shellfish tags are not stored in chronological order and 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
Inspector notes: Food contact surfaces of equipment/utensils (can opener and French fry cutter) 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)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine chute) were observed with an accumulation of black debris and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service and an employee emptied and cleaned the ice machine at time of inspection. An employee was sent out to get bagged ice during time of inspection.
4-601.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floors (especially under and behind equipment) and walls (especially behind the dishwasher and 3-bay sink) 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the restroom area, is 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
Food stored improperly or exposed to contamination
Inspector notes: French fries were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Multiple containers of food were observed uncovered in refrigeration units. Food must be covered to prevent contamination during storage.
3-305.11
32
Frequently Asked Questions
When was Guytannos International Cafe last inspected?
The most recent health inspection at Guytannos International Cafe on file is from Oct 23, 2025. The public record contains six inspections in total.
What is the most common violation at Guytannos International Cafe?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Guytannos International Cafe.
How does Guytannos International Cafe compare to other restaurants in Westerly?
Guytannos International Cafe most recently scored 52 out of 100, which is lower than the Westerly average of 88.
Has Guytannos International Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Guytannos International Cafe have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Guytannos International Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Guytannos International Cafe inspected?
Based on the inspection history on file, Guytannos International Cafe is inspected around two times per year on average.
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