Hotel Viking
Last inspected: May 22, 2025
90
Score
Inspectors have visited Hotel Viking three times, with records going back to 2025. The newest entry in the record is dated May 22, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The most recent inspection cleaned up several issues, finishing with one violation after 11 on the prior visit.
The pattern that stands out is warewashing facilities, which has been cited three times.
Compared to the broader Newport restaurant scene, where the average is 84, this is a stronger showing. Pulling back, the record reflects steady performance.
3
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 22, 2025
Reinspection for Opening
1 major violation.
View 1 violation
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking a 3-bay sink for the coffee bar. Establishment is to install 3-bay sink for bar area to facilitate manual warewashing of dishes and utensils in any event of breakdown of bar mechanical dishwasher. Establishment has future plans for renovation and 3-bay sink shall be installed.
4-301.12
90
May 7, 2025
Reinspection for Opening
2 critical violations. 1 major violation. 4 minor violations. 1 corrected on site.
View 7 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The 2-door low boy in the coffee bar was observed held at an ambient temperature of 46 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 within unit were evaluated and were voluntarily disposed of during time of inspection. Establishment is to not store TCS food items in unit until an ambient temperature of 41 degrees Fahrenheit or less is maintained. Establishment is to send proof of repair to inspector prior to storing TCS food items in unit. Unit was taken out of service during time of inspection.
3-501.16(A)
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking a 3-bay sink for the coffee bar. Establishment is to install 3-bay sink for bar area to facilitate manual warewashing of dishes and utensils in any event of breakdown of bar mechanical dishwasher.
4-301.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on all 3 prep units, the main kitchen walk-in cooler and the 1-door low boy located on the opposite side of the cookline. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the basement kitchen by the prep sink area. 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
Physical facilities not in good repair
Inspector notes: The following areas and physical facilities were observed in poor repair: -The grout on the main kitchen cookline -Ceiling in the main kitchen -Safety latch for the walk-in cooler in the main kitchen The physical facilities must be maintained in good repair.
6-501.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: The walk-in cooler in the main kitchen is lacking any source of lighting. Lighting shall be sufficient (At least 108 lux (10-foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units) to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up.
6-303.11
55
Apr 24, 2025
Opening
1 critical violation. 11 major violations. 3 minor violations. 6 corrected on site.
View 15 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Molluscan Shellfish (oysters) located in the main kitchen prep unit did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tags provided during time of inspection.
3-203.12
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: Molluscan 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. PIC informed.
3-402.12
Hot or cold food held at improper temperature
Inspector notes: Various food items were observed held at temperatures ranging from 46-52 degrees Fahrenheit in the 2-door low boy at the coffee bar. 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 evaluated and were voluntarily disposed of during the time of inspection. Establishment is not to store any TCS food items within unit until an ambient temperature of 41 degrees Fahrenheit or less is maintained.
3-501.16(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. Establishment is to add an indicating symbol to disclose which menu items are available raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Basil Pesto was observed thawing 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. Pesto was moved to refrigeration to continue thawing.
3-501.13
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knives were observed stored between the backsplash of the kitchen 3-bay sink and the wall. Knives were sent to dishwasher to be cleaned and sanitized and moved to appropriate storage location.
4-903.11(A)
Consumer advisory provided for raw/undercooked food
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the main kitchen.
4-302.13
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking a 3-bay sink for the coffee bar. Establishment is to install 3-bay sink for bar area to facilitate manual warewashing of dishes and utensils in any event of breakdown of bar mechanical dishwasher.
4-301.12
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a strainer at the lobby bar. A hand-washing sink shall be accessible at all times for employee use. Strainer was removed during time of inspection.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink at the lobby bar was lacking paper towels. Paper towels provided during time of inspection.
5-205.11
Physical facilities not in good repair
Inspector notes: The following areas and physical facilities were observed in poor repair: -The grout on the main kitchen cookline -Ceiling in the main kitchen -Safety latch for the walk-in cooler in the main kitchen -The plumbing insulation around pipes near basement prep sink -The water booster for the downstairs dishwasher was observed leaking The physical facilities must be maintained in good repair.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on all 3 prep units and the 1-door low boy located on the opposite side of the cookline. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: The walk-in cooler in the main kitchen is lacking any source of lighting. Lighting shall be sufficient (At least 108 lux (10-foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units) to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up.
6-303.11
25
Frequently Asked Questions
When was Hotel Viking last inspected?
The most recent health inspection at Hotel Viking on file is from May 22, 2025. The public record contains three inspections in total.
What is the most common violation at Hotel Viking?
Across the inspection record, warewashing facilities has been cited three times, more than any other issue at Hotel Viking.
How does Hotel Viking compare to other restaurants in Newport?
Hotel Viking most recently scored 90 out of 100, which is higher than the Newport average of 84.
Has Hotel Viking's inspection record improved over time?
Yes. Recent inspections at Hotel Viking have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 11 previously.
What does a low risk rating mean?
A low risk rating at Hotel Viking means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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