Halcyon at West Bay
Last inspected: Mar 31, 2026
100
Score
Going back to 2024, Halcyon at West Bay has seven inspections in the public record. Halcyon at West Bay was last inspected on Mar 31, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up four times.
Among Warwick restaurants, the typical score is 86; Halcyon at West Bay is comfortably above that bar. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Re-Inspection
No violations found.
100
Mar 16, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
Sewage backflow not prevented
Inspector notes: The ice machine condensate and ice-well drains were observed lacking a proper air gap (currently equipped with an air break). The drainpipes are to be adjusted so as to not allow the end of the drainpipes to sit into or below the flood rim of the floor drain.
5-402.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The new dishwasher in the upstairs memory care kitchen was observed to not be sanitizing. The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm) (50-100ppm r3equired) and the thermo-label sticker did not change indicating the food contact surface of equipment was contacted by water during the rinse cycle at 160 degrees Fahrenheit or greater. Call was made for service at the time of inspection. All dishes/equipment were brought to main kitchen for proper sanitizing at the time of inspection.
4-501.114
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: A working container used for storing chemical taken from bulk supply were not marked with the common name of the chemical. Chemical spray bottle was taken for proper labeling at the time of inspection.
7-102.11
Physical facilities not cleaned at required frequency
Inspector notes: The following were observed with an accumulation of soil residue and food debris and in need of more frequent cleaning: - The fan shrouds to the walk-in cooler - The upstairs kitchen a/c unit vents The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
64
Feb 24, 2025
Re-Inspection
No violations found.
100
Feb 10, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (whole shell eggs) were observed stored above ready-to-eat foods in the prep unit refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Eggs were adjusted for proper storage at the time of inspection.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several perishable items in the 3 Door Reach-In Cooler labeled "keep refrigerated" or "refrigerate after opening" were observed held at 57-62 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 items were voluntarily disposed of by the PIC at the time of inspection.
3-501.16(A)
Chemical sanitizer does not meet required criteria
Inspector notes: Quaternary ammonium sanitizer solution from the wall mounted sanitizer dispenser was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Call was made for service at the time of inspection. PIC is to ensure staff add water to dilute the chemical and check with test strips when used.
7-204.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers spray bottle stored with other chemicals taken from bulk supplies, was not marked with the common name of the chemical. PIC voluntarily disposed of the chemical at the time of inspection.
7-102.11
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the establishment were in poor repair/in need of adjustment... - The 3 door cooler was observed to be maintaining an ambient temperature of 63 degrees Fahrenheit with food temperatures observed at 57-62 degrees Fahrenheit. Use of the unit for Time/Temperature Control for Safety Foods is to be discontinued until serviced/repaired. Call was made for service at the time of inspection. - A rubber spatula hanging from the clean equipment area was observed to be chipped/broken. Spatula was voluntarily disposed by the PIC at the time of inspection. Equipment is to be maintained in good repair.
4-501.11
55
Feb 2, 2024
Re-Inspection
No violations found.
100
Jan 16, 2024
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: Pork was observed held at 119 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was recently placed in unit. Food was reheated.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The 3-door reach-in in the kitchen was not in good repair. The unit was observed unable to recover temperature in a efficient manner. All food is stored in walk-in over night. All food inside was relocated to walk-in. Per PIC, unit was serviced by technician. Establishment has ordered new refrigeration equipment. Unit must not be used until serviced/repaired/replaced. Unit must be tested prior to use.
4-501.11
82
Jan 3, 2024
Routine
2 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food in the upstairs hot box was observed held at 95-124 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was recently placed in unit and PIC elected to dispose of food. Establishment to switch to deeper pans.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 42-45 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 recently came out of temperature. Food was relocated to walk-in.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of both ice machines were observed with an accumulation of bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine were turned off and ice was voluntarily disposed of.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in covered plastic containers greater than four inches deep. Lids were removed. Proper cooling methods reviewed with PIC.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The 3-door reach-in and the single door reach in were both observed unable to maintain food temperatures 41 degrees and under during food service. Units were taken out of service and must not be used until serviced/repaired/replaced.
4-501.11
58
Frequently Asked Questions
When was Halcyon at West Bay last inspected?
The most recent health inspection at Halcyon at West Bay on file is from Mar 31, 2026. The public record contains seven inspections in total.
What is the most common violation at Halcyon at West Bay?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Halcyon at West Bay.
How does Halcyon at West Bay compare to other restaurants in Warwick?
Halcyon at West Bay most recently scored 100 out of 100, which is higher than the Warwick average of 86.
Has Halcyon at West Bay's inspection record improved over time?
Results have been roughly steady. Inspections at Halcyon at West Bay have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Halcyon at West Bay 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 Halcyon at West Bay inspected?
Based on the inspection history on file, Halcyon at West Bay is inspected around three times per year on average.
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