Lauras Bar and Grill
Last inspected: Mar 3, 2026
67
Score
Lauras Bar and Grill appears in inspection records seven times, starting in 2023. On Mar 3, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The most recent inspection cleaned up several issues, finishing with six violations after nine on the prior visit.
Looking across the full record, proper cold holding temperatures is the recurring theme, flagged four times.
That's lower than the typical Smithfield restaurant, which scores around 78. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Environmental Complaint
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Pooled eggs, and cream stored on ice observed held at 46-48 degrees Fahrenheit. Turkey in prep unit observed held at 48 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were placed in freezer to rapidly chill. Discussed proper way to hold TCS foods on ice, and not filling pans above the fill line in prep units.
3-501.16(A)
Improper cooling methods used
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. Discussed retraining staff on blast chiller use.
3-501.15
Single-service or single-use items not protected from contamination
Inspector notes: Utensils bakers area are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of food residue, and/or dust and other debris. grills tables beneath grills prep units refrigerator underside of shelves electrical conduits on the underside of shelves
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Wall in bar, ceiling tiles, & ceiling light panel downstairs near ice machine has an accumulation of soil residue and/or food debris. Ansul pipes beneath the hood have an accumulation of droplets. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Jun 16, 2025
Re-Inspection
No violations found.
100
Jun 5, 2025
Re-Inspection
3 critical violations. 1 major violation. 8 minor violations. 2 corrected on site.
View 12 violations
Bare hand contact with ready-to-eat food
Inspector notes: An employee was observed touching ready to eat food (cut lettuce) 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.
3-301.11
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called at time of inspection.
4-501.114
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (clean plates) 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)
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked glasses at the bar, server station, and in stacked food containers in clean storage area. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Single-service or single-use items not protected from contamination
Inspector notes: Bar glasses are stored inverted on an unclean shelf. Lip contact surfaces must be protected from contamination.
4-904.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean (in the gap between the wall and cupboards) in the server area.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The exhaust control panel above cart in kitchen (used to store food on ice) an accumulation of soil residue, dust, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The door at the top of the basement steps into the kitchen has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: One light beneath the hood in the kitchen is burned out and needs to be replaced. The physical facilities must be maintained in good repair.
6-501.11
39
May 22, 2025
Routine
5 critical violations. 5 major violations. 15 minor violations. 8 corrected on site.
View 25 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs, liquid eggs) were observed stored above ready-to-eat foods (corn, cheese) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food not cooled to safe temperature within required time
Inspector notes: Bolognese, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. See disposal.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Open containers of food observed stacked in prep unit with the top containers in contact with the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chili, Bolognese and various sauces were observed with a date mark exceeding 7 days. See disposal.
3-501.18
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the floor in the prep kitchen.
4-903.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, rice, risotto and penne was placed hot in the refrigerator in COVERED containers greater than four inches deep.
3-501.15
Approved thawing methods used
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. Service was called during inspection. Kitchen dishwasher will be used until dishwasher has been serviced.
4-501.112
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black and brown debris. The food contact surfaces of equipment must be clean to sight and touch. Unit was taken out of service, see disposal.
4-601.11(A)
Proper cooling time and temperature
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) 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)
Equipment or utensils not air-dried before storage
Inspector notes: Ice buckets were not stored inverted.
4-901.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the main kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The following cold hold units was not in good repair. 1. Prep Unit, ambient 47F 2. Walk-In Cooler #2, ambient 48F.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of food debris and/or dust and soil residue: knife rack beer/beer glass refrigerator at bar stove ice scoop holder in server station underside of shelves above prep units in upstairs cooking area
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The following areas have an accumulation of soil residue and food debris. 1. Wall (under dishwasher, rinse sink, prep sink) 2. Floor (walk-in freezer) 3.Fan covers in walk in freezers have an accumulation of frost The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the following do not have coving. 1. Floors (prep kitchen) 2. Wall (prep kitchen, main kitchen) The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The walls in the mop sink area are constructed of dry wall. This material is not durable. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Handwashing sign not posted
Inspector notes: The hand sinks located in main kitchen and bar are lacking signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods were observed held at 45-75 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: At the time of inspection, ROP lobster and salmon was thawing with package intact and/or a small slit in packaging. Reduced oxygen packaging 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. Temperature was observed to be over 38 degrees Fahrenheit, see disposal.
3-501.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Thermometers are lacking in the server station refrigeration unit. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204-112
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front entrance and side door, 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 observed stored on the floors in the walk in cooler and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The knife and pizza cutter observed stored is on an unclean surface (crack between prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
14
Oct 12, 2023
Environmental Complaint
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed at 84 and 70 degrees Fahrenheit. Time for temperature control (TCS) foods must be held at 41 degrees Fahrenheit or below. Per interview of PIC, foods were placed recently. Kitchen manager decided to dispose of food.
3-501.16(A)
86
Apr 17, 2023
Routine
No violations found.
100
Apr 10, 2023
Routine
2 critical violations. 1 major violation.
View 3 violations
Proper eating, tasting, drinking, or tobacco use
3-301.12
Hot or cold food held at improper temperature
3-501.16(A)
Improper cooling methods used
3-501.15
67
Frequently Asked Questions
When was Lauras Bar and Grill last inspected?
The most recent health inspection at Lauras Bar and Grill on file is from Mar 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Lauras Bar and Grill?
Across the inspection record, proper cold holding temperatures has been cited four times, more than any other issue at Lauras Bar and Grill.
How does Lauras Bar and Grill compare to other restaurants in Smithfield?
Lauras Bar and Grill most recently scored 67 out of 100, which is lower than the Smithfield average of 78.
Has Lauras Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Lauras Bar and Grill have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about nine previously.
What does a medium risk rating mean?
A medium risk rating at Lauras Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lauras Bar and Grill inspected?
Based on the inspection history on file, Lauras Bar and Grill is inspected around two times per year on average.
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