Lodge, the
Last inspected: Dec 17, 2025
74
Score
Going back to 2023, Lodge, the has four inspections in the public record. On Dec 17, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to six violations per visit.
“Physical facilities installed, maintained, & clean” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 78, which Lodge, the's 74 doesn't quite reach. The record is unremarkable in either direction.
4
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 17, 2025
Routine
6 minor violations. 1 corrected on site.
View 6 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items observed stored on the floor in the back storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the Blodgett oven, brown dessert box, the area between the bread drawer unit & steam table, and utensil drawer have an accumulation of food residue, and other debris. Chest freezers have an accumulation of frost and/or debris.
4-602.13
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The vents above the Blodgett oven has an accumulation of soil residue 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 exhaust control panel has an accumulation of soil residue. 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 jamb beyond the storage area has an accumulation of dust. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
74
Dec 6, 2024
Re-Inspection
No violations found.
100
Dec 2, 2024
Routine
4 critical violations. 4 major violations. 11 minor violations. 5 corrected on site.
View 19 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Wrapped packages of deli meat observed on top of open packs of different deli meat in prep unit. 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
Inspector notes: Date marks exceeding 7 days were found on salami. Multiple date mark stickers with different dates exceeding 7 days were found on ham. Disposed.
3-501.18
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 areas of the kitchen.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the dry storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, mixer) 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 to be cleaned and sanitized.
4-601.11(A)
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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked peach filling was placed hot in the in plastic container greater than four inches deep.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Wiping cloths used or stored improperly
(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.
3-304.14
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked plastic food containers in clean storage room. 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: Utensils in the bakery area displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: The slicer was not in good repair, with a detached rubber circle flipped up over the connection it was designed to protect, impacting its ability to be cleaned and sanitized. Slicer is not to be used until it has been repaired or replaced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The mixer in the bakery area was not in good repair, with the outer coating material chipped away in many places.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Numerous food containers observed with an accumulation of old date mark stickers and adhesive residue. The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: prep unit shelf beneath grill inside hot box bread & utensil drawers steamer - delivery plastic must be removed as well wall-mounted fan shelf in clean equipment storage room plastic kitchen cart Small bits of plastic wrap observed on non-food contact surfaces of can opener, counter, and inside refrigerator.
4-602.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The wall behind the tabletop steamer are constructed of painted drywall, now chipped and soiled with food residue. 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.
6-101.11
Physical facilities not cleaned at required frequency
Inspector notes: A metal piece with an aluminum wrap (now peeled off in some areas) attached to the work table in front of the steamer has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Recommend removing the metal piece in order to facilitate cleaning of the table.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: Dried food splash observed on kitchen ceiling and air vent. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs and sausage observed held at 120-125 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were in styrofoam containers on the steam table. Discussed keeping food in direct contact with metal pans to facilitate hot holding temperatures. Disposed.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese, salami, and ham observed held at 45-57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
21
Nov 15, 2023
Routine
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hot box (interior and exterior), dry ingredient containers, sides of ice machine have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair: 1. coving and walls in dry dish storage room 2. wall by dish area 3. floor tiles in dish area The physical facilities must be maintained in good repair.
6-501.11
90
Frequently Asked Questions
When was Lodge, the last inspected?
The most recent health inspection at Lodge, the on file is from Dec 17, 2025. The public record contains four inspections in total.
What is the most common violation at Lodge, the?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited five times, more than any other issue at Lodge, the.
How does Lodge, the compare to other restaurants in Smithfield?
Lodge, the most recently scored 74 out of 100, which is lower than the Smithfield average of 78.
Has Lodge, the's inspection record improved over time?
Yes. Recent inspections at Lodge, the have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lodge, the 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 Lodge, the inspected?
Based on the inspection history on file, Lodge, the is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Smithfield