Holy Ghost Brotherhood Society
Last inspected: Apr 15, 2026
58
Score
The Holy Ghost Brotherhood Society, located at 11 Ventura Street in West Warwick, Rhode Island, had a moderate risk inspection on April 15, 2026, with a score of 58. This inspection identified four major and three minor violations, including issues related to a certified food protection manager, adequate handwashing sinks, and the cleaning and sanitization of food-contact surfaces. Across five scored inspections, the facility has historically maintained a mostly low-risk rating.
5
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine
4 major violations. 3 minor violations. 1 corrected on site.
View 7 violations
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3-bay.
4-302.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, and ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was placed in dish washer. Ice machine taken out of service and ice was disposed of. Ice machine cleaning frequency to be increased. Ice machine to not be used until cleaned and sanitized.
4-601.11(A)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-204.115
Handwashing sign not posted
Inspector notes: The hand wash sink in the bar area is lacking adequate signage. The currently has two 3-bays in the bar area. A sink must be designated as hand wash only sink in the bar area.
6-301.14
Food stored improperly or exposed to contamination
Inspector notes: Boxes of food containers were observed stored on the floor. Food/food contact surfaces must be stored at least 6 inches above the floor.
3-305.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety certified with RIDOH. Application provided.
2-102.12(A)
58
Nov 19, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH.
2-102.12
95
Nov 6, 2024
Routine
1 critical violation. 5 major violations. 3 minor violations. 3 corrected on site.
View 9 violations
Plumbing system not maintained in good repair
Inspector notes: The hand sink in the kitchen was lacking hot water. System must be maintained in good repair.
5-205.15
Consumer advisory not provided for raw or undercooked food
Inspector notes: Steak is served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Meat and fish were observed thawing on the counter. 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. Food was relocated.
3-501.13
Person in charge not controlling unsafe operations
Inspector notes: Allergy statement is lacking on the menus.
2-103.11
Required records available: shellstock tags, parasite destruction
Inspector notes: 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 the ice machine were observed with an accumulation of bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off. Ice was disposed of.
4-601.11(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.
4-204.16
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were relocated to hot hold.
3-304.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Application printed.
2-102.12
45
Mar 11, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection
2-101.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off. Ice was disposed of. PIC stated, ice machine was cleaned. PIC to examine ice machine before turning back on.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety registered with RIDOH. Application printed.
2-102.12
78
Feb 28, 2024
Routine
3 critical violations. 8 major violations. 3 minor violations. 8 corrected on site.
View 14 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. Handout provided.
3-302.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food peppers with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food was disposed of.
3-301.11
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Water booster was turned off. Booster was turned back on. Booster should always be on when washing dishes.
4-501.114
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by various equipment. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the mini fridge was observed held at 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Unit was adjusted to allow food to maintain adequate temperature.
3-501.16(A)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: Meat was observed thawing in a bucket in the 3-bay sink in stagnant water. 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. Food was moved to walk-In.
3-501.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety registered with RIDOH. Application printed.
2-102.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Proper holding procedures reviewed with PIC.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of bio-film. Ice machine to be turned off and washed rinsed and sanitized.
4-602.13
25
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