Hilltop Cafe
Last inspected: Nov 3, 2025
74
Score
Inspectors have visited Hilltop Cafe four times, with records going back to 2024. The latest inspection on file is from Nov 3, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
Looking across the full record, “food separated and protected” is the recurring theme, flagged four times.
That's lower than the typical Westerly restaurant, which scores around 88. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 3, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
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 (pasta) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Ready-to-eat food not date marked
Inspector notes: Various foods 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
Floor and wall junctures not properly coved or sealed
Inspector notes: The wall junctures in the ware washing area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
74
Oct 21, 2025
Routine
4 critical violations. 3 major violations. 5 minor violations. 7 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(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.
4-602.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic butter was observed held at 71 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved to refrigeration at time of inspection.
3-501.16(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Chlorox) was stored with plates and utensils. 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
Food thawed using improper method
(corrected on site)
Inspector notes: Hamburgers were observed thawing in prep sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Hamburgers were moved to refrigeration at time of inspection.
3-501.13
Handwashing sink water not at required temperature
Inspector notes: Tongs were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-202.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Several foods 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. PIC informed.
3-501.17
Toxic substances properly identified, stored, & used
Inspector notes: Establishment is dehydrating soupy without approval. Establishment to cease specialized process until approval is granted by RIDOH Center for Food Protection.
8-201.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood system has an accumulation of grease and soil residue.
4-602.13
Floor and wall junctures not properly coved or sealed
Inspector notes: The wall junctures in the ware washing area does not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the food preparation area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
32
Oct 21, 2024
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
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 pasta) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as pasta during storage.
3-302.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the bakers rack have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
82
Oct 8, 2024
Routine
3 critical violations. 9 major violations. 6 minor violations. 6 corrected on site.
View 18 violations
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. An employee illness agreement was given to the person in charge during time of inspection.
2-201.11
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 vegetables) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Insects, rodents, & animals not present
Inspector notes: The condensate from the 3-door refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Proper date marking and disposition
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-204.115
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A metal scouring pad was observed in the bar hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: Shellfish tags did not have the date noted 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 (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)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (pans and ladles) 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: Food was 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
Food thawed using improper method
(corrected on site)
Inspector notes: Chicken was observed thawing in the prep sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by flies throughout the kitchen and in the bar area. 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. Establishment must schedule pest control services.
6-501.111
Food stored improperly or exposed to contamination
Inspector notes: Food and berverages were observed stored on the floor in the bar and side door room. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the bakers rack have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Establishment must repair the screen on the screen door and fill in the gap on the frame of the door.
6-202.15
Food-contact surfaces: cleaned and sanitized
(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.
4-901.12
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
Single-use articles reused
Inspector notes: Single-service articles (pizza boxes) were observed stored on the floor in the side door room. Single-service articles must be stored at least 6 inches off the floor.
4-502.13
19
Frequently Asked Questions
When was Hilltop Cafe last inspected?
The most recent health inspection at Hilltop Cafe on file is from Nov 3, 2025. The public record contains four inspections in total.
What is the most common violation at Hilltop Cafe?
Across the inspection record, “food separated and protected” has been cited four times, more than any other issue at Hilltop Cafe.
How does Hilltop Cafe compare to other restaurants in Westerly?
Hilltop Cafe most recently scored 74 out of 100, which is lower than the Westerly average of 88.
Has Hilltop Cafe's inspection record improved over time?
Yes. Recent inspections at Hilltop Cafe have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hilltop Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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