Islander Restaurant
Last inspected: Mar 23, 2026
86
Score
The health department has logged eight inspections at Islander Restaurant, the earliest from 2023. On Mar 23, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “insects, rodents & animals not present” has been the most frequent reason, cited four times.
Islander Restaurant's latest score is in line with the Warwick average of 86. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Re-Inspection
3 minor violations.
View 3 violations
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the kitchen areas, are not tight-fitting at the base. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per the PIC, more time is needed for repairs to the door frame and cement floor areas.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be in poor repair: - The gasket to the walk-in cooler was observed to be in need of replacement Equipment is to be maintained in good repair. Per the PIC, more time is needed to obtain and install a replacement gasket.
4-501.11
Physical facilities not in good repair
Inspector notes: The kitchen floor tile grout lines in various areas of the kitchen were observed to be in poor repair. The physical facilities must be maintained in good repair.
6-501.11
86
Mar 9, 2026
Routine
3 major violations. 8 minor violations. 4 corrected on site.
View 11 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at three hand-washing sinks in the kitchen area (near dish, back hall prep, and cookline areas). Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was provided at the time of inspection.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff failed to properly wash, rinse, and sanitize equipment (knives and cutting board rinsed only). As cleaning of in-use equipment is needed, equipment is to be properly washed, rinsed, and sanitized in the 3-bay-sink or dishwasher. Items were brought to the dish area for proper cleaning at the time of inspection.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken out of service for proper cleaning at time of inspection.
4-601.11(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Open employee beverage containers were observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. Beverage containers removed at time of inspection.
2-401.11
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the kitchen areas, are not tight-fitting at the base. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food contaminated by miscellaneous source
Inspector notes: The following possible sources of contamination were observed: - Employee was observed rinsing equipment in the food prep sink. (all equipment is to be properly cleaned in the dish 3-bay sink or dishwasher.) - Food items/ingredients were observed stored uncovered on lower shelving in the cookline area. Foods items are to be covered between uses to prevent possible contamination. - Clean equipment was observed being stored in a dirty milk crate. Items are to be properly cleaned prior to use. - In use knives were observed stored hanging in dirty wire rack shelving. (Knives properly cleaned at the time of inspection.)
3-307.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single-use items stored along the cookline were observed stored improperly. Single service items are to be stored properly in their original protective package and/or are stored inverted on a surface (shelving) that is clean.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be in poor repair: - The dishwashing area hand sink faucet cold water control is not working properly to shut off water when not in use (water shut off at valve below sink) - The gasket to the walk-in cooler was observed to be in need of replacement Equipment is to be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food-contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris: - Ice machine - Equipment storage bins - Food storage shelving
4-602.13
Plumbing installed: proper backflow device
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.13
Physical facilities not in good repair
Inspector notes: The kitchen floor tile grout lines in various areas of the kitchen were observed to be in poor repair. The physical facilities must be maintained in good repair.
6-501.11
50
Jan 22, 2025
Re-Inspection
2 major violations. 2 minor violations.
View 4 violations
Ready-to-eat food not date marked
Inspector notes: Several food items prepared on site 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
Food thawed using improper method
Inspector notes: Reduced Oxygen Packaged Crab Meat was observed thawing in Walk-In Cooler #2 in its intact packaging at 32 degrees Fahrenheit. REDUCED OXYGEN PACKAGED 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 prior to its thawing under refrigeration. Packages sliced open for use at the time of inspection
3-501.13
Outer openings not protected against pests
Inspector notes: The exterior door to the outside, located in the back storage 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: Food items were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
74
Jan 8, 2025
Routine
1 critical violation. 3 major violations. 8 minor violations. 6 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items were observed held out of refrigeration along the cookline area at 43 to 49 degrees Fahrenheit. Per the PIC, food items are kept out at busy times for orders. 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 moved back into refrigeration at the time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch prior. Proper cleaning of equipment began at the time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Food items prepared in the establishment and held in refrigeration 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
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced Oxygen Packaged Crab Meat was observed thawing in Walk-In Cooler #2 in its intact packaging at 32 degrees Fahrenheit. REDUCED OXYGEN PACKAGED 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 prior to its thawing under refrigeration. Packages sliced open for use at the time of inspection
3-501.13
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package and/or are not stored inverted on a clean surface in the cookline area. Single-Use items were adjusted for proper storage at the time of inspection.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food-contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - Sliding Door Coole door tracks - Refrigeration gaskets - Refrigeration shelving - Food storage bin surfaces - Chest Freezer surfaces - Prep Table and Storage rack shelving Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (Cleaning of surfaces began at the time of inspection.)
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The following area of the physical facilities were observed to have an accumulation of soil residue and food debris. - Cookline floor and wall surfaces - Back prep area floor and wall surfaces - Prep Sink Air Gap drain The physical facilities shall be cleaned as often as necessary to keep them clean. (Cleaning of the physical facilities began at the time of inspection.)
6-501.12
Outer openings not protected against pests
Inspector notes: The exterior door to the outside, located in the back storage 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 contaminated by miscellaneous source
(corrected on site)
Inspector notes: At the time of inspection several pieces of equipment were observed being stored on/in unclean surfaces... - Ice Scoops observed stored in a dirty plastic tub - Knives observed stored on dirty magnetic strip - Knives observed stored between back of sink and dirty wall - Cutting boards observed stored on a dirty storage rack - Pans observed stored inverted on dirty shelving Clean and sanitized equipment is to be stored in a way that prevents possible contamination of surfaces during storage. (Cleaning of kitchen storage areas began at the time of inspection.)
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Food items were observed stored on the floor in the back storage area and in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
Inspector notes: At the time of inspection, a tubing line inside the ice machine motor unit storage area was observed dripping into a tin pan. Unit is to be adjusted/repaired to prevent the possible contamination of the ice by the dripping/leaking water. Per the PIC, maintenance is scheduled for repairs.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils used for Rice were observed stored in stagnant water between uses. Proper storage of in-use utensils was discussed at the time of inspection, utensils were adjusted for proper storage.
3-304.12
43
Sep 26, 2023
Re-Inspection
No violations found.
100
Sep 14, 2023
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods in the prep unit was observed held at 44-52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods are stored in walk-in cooler overnight. Food was recently stocked. Foods was relocated to other refrigeration.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the kitchen area was not in good repair. Unit to not be used until repaired. All foods were relocated.
4-501.11
82
Aug 22, 2023
Re-Inspection
1 critical violation. 3 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 42-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods were stocked around 2 hours ago. Food was moved to colder refrigeration at the time of inspection.
3-501.16(A)
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 bar 3-bay.
4-302.14
Adequate handwashing sinks properly supplied and accessible
Inspector notes: There was no hand sink observed near a food preparation area. The closest hand sink was not conveniently located. PIC to add soap, paper towels, and signage to the sink near the cook line. PIC to instruct all employees it is for hand washing only.
5-204.11
Ready-to-eat food not date marked
Inspector notes: All 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
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
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. Establishment had divider placed on side of ice away from tubing. Divider was placed back in ice.
4-204.16
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit next to the sliding door was observed to not be able to hold food at an adequate temperature. All food was relocated. Unit to not be used until repaired/serviced/adjusted. The gaskets to the walk-in were observed in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces was observed with debris: -shelving in the walk-in, prep unit, and shelving in sliding door unit -The prep table next to the cook line.
4-602.13
55
Aug 7, 2023
Routine
1 critical violation. 3 major violations. 5 minor violations. 2 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the walk-in and lowboy unit was observed held at 43 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Both units were adjusted at the time of inspection.
3-501.16(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: There was no hand sink observed near a food preparation area. The closest hand sink was not conveniently located. PIC to add soap, paper towels, and signage to the sink near the cook line. PIC to instruct all employees it is for hand washing only.
5-204.11
Ready-to-eat food not date marked
Inspector notes: All 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
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the bar 3-bay.
4-302.13
Employee eating, drinking, or using tobacco in food area
Inspector notes: An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. PIC instructed to create a designated area away from food for employees.
2-401.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Rice scoop was observed stored in stagnant water between uses. Scoop was taken to 3-bay sink. Proper storing procedures reviewed with PIC. Multiple knives were observed stored behind the 3-bay/ various shelving. PIC to review proper storage procedures with employees. Knives were taken to be sanitized.
3-304.12
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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces was observed with debris: -Ice machine -shelving in the walk-in, prep unit, and shelving in sliding door unit. Ice machine was turned off and shall be sanitized. Establishment to increase cleaning frequency of ice machine.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: -The floors in the walk-in have an accumulation of soil residue and/or food debris. -The floors in the dry storage area has an accumulation of dead flies. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
50
Frequently Asked Questions
When was Islander Restaurant last inspected?
The most recent health inspection at Islander Restaurant on file is from Mar 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Islander Restaurant?
Across the inspection record, “insects, rodents & animals not present” has been cited four times, more than any other issue at Islander Restaurant.
How does Islander Restaurant compare to other restaurants in Warwick?
Islander Restaurant most recently scored 86 out of 100, which is about the same as the Warwick average of 86.
Has Islander Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Islander Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Islander Restaurant 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 Islander Restaurant inspected?
Based on the inspection history on file, Islander Restaurant is inspected around three times per year on average.
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