Mcquades Marketplace
Last inspected: Jul 8, 2025
74
Score
The health department has logged seven inspections at Mcquades Marketplace, the earliest from 2023. The most recent visit was on Jul 8, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 13 violations earlier on.
“Proper cold holding temperatures” comes up most often, recorded six times in the inspection record.
Compared to other Westerly restaurants (averaging 88), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jul 8, 2025
Re-Inspection
1 major violation. 4 minor violations.
View 5 violations
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags were not marked with the date when the last shellfish was used from the bag. Date of the last shellfish sold/served must be noted on the shellfish tag.
3-402.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back loading 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. *This violation has not exceeded the original correction date of 7/16/25.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets to the back bar deli case were observed in poor repair. Gaskets shall be repaired or replaced. *This violation has not exceeded the original correction date of 7/23/25.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fans and racks in the walk-in coolers of the Produce, Dairy, and Meat dept have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
Physical facilities not in good repair
Inspector notes: The walls in the Meat Cutting Room and Meat Grinding Room observed in poor repair. The physical facilities must be maintained in good repair. *This violation has not exceeded the original correction date of 9/24/25.
6-501.11
74
Jun 25, 2025
Routine
1 critical violation. 4 major violations. 4 minor violations. 3 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The upstairs kitchen walk-in cooler was observed held at (42-49) 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 out of temperature were voluntarily disposed of by staff during this inspection. Establishment shall not store TCS foods in the walk-in cooler until it is able to hold an ambient temperature of 41 degrees Fahrenheit or below. -All hot soups that were actively cooling were moved to the walk-in freezer to rapidly cool during this inspection.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Some foods in the self service areas lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, and major allergens associated with the food.
3-602.11
Required records available; molluscan shellfish identification, parasite destruction
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.
3-402.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was observed at 55 degrees Fahrenheit and covered with foil in the walk-in cooler. Per interview of staff chicken was prepared 2 hours prior to this inspection. Proper coolling methods reviewed. -Staff removed the foil during this inspection to allow for rapid cooling. -Establishment shall keep a cooling log for foods in the cooling process. -Cooling food temperature log shall be completed and provided to inspector upon the next re-inspection date.
3-501.15
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was observed at 55 degrees Fahrenheit and covered with foil in the walk-in cooler. Per interview of staff chicken was prepared 2 hours prior to this inspection. Proper coolling methods reviewed. -Staff removed the foil during this inspection to allow for rapid cooling. -Establishment shall keep a cooling log for foods in the cooling process. -Cooling food temperature log shall be completed and provided to inspector upon the next re-inspection date.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back loading 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets to the back bar deli case were observed in poor repair. Gaskets shall be repaired or replaced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of all the fan covers in the walk-in cooler and racks in the walk-in cooler have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
Physical facilities not in good repair
Inspector notes: The walls in the Meat cutting room and Meat grinding room observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
47
Oct 7, 2024
Re-Inspection
2 minor violations.
View 2 violations
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The trash compactor room was observed with debris on the ground. Garbage and refuse areas must be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the bakery production area, walk-in freezer, and upstairs stock room have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
90
Sep 24, 2024
Re-Inspection
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Sewage & waste water properly disposed
Inspector notes: The condensate from the steamer is draining into the 3-bay sink. Condensate drainage and other nonsewage liquids must drain into a floor drain.
5-402.13
Plumbing system not maintained in good repair
Inspector notes: The oven condensate pipe in the upstairs kitchen is leaking. A plumbing system must be maintained in good repair.
5-205.15
Person in charge not controlling unsafe operations
Inspector notes: Establishment does not have 1 food safety manager per 10 employees that handle food. Establishment must enroll additional employees in an approved food safety managers course. Please email inspector proof of enrollment and completion.
2-103.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by flies in the trash compacter area, food smoking room, and bakery production area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment must have pest control service the establishment.
6-501.111
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The food contact surfaces of the meat grinder augers are deeply scratched and pitted. The food contact surfaces are no longer easily cleanable. Augers must be repaired/replaced.
4-202.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the meat department and fruit cutting area 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
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The trash compactor room was observed with debris on the ground. Garbage and refuse areas must be maintained clean. Trash compactor room must be cleaned.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the bakery production area, walk-in freezer, and upstairs stock room have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
47
Sep 11, 2024
Environmental Complaint
5 critical violations. 11 major violations. 9 minor violations. 12 corrected on site.
View 25 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Baby formula was observed expired on September 1, 2024. Baby formula was voluntarily disposed of (see attached disposal form).
3-501.18
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label (200-400ppm). A new sanitizing solution was mixed during time of inspection.
7-204.11
Proper date marking and disposition
Inspector notes: The condensate from the steamer is draining into the 3-bay sink. Condensate drainage and other nonsewage liquids must drain into a floor drain.
5-402.13
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single-use articles (disposable containers) were observed stored on the floor upstairs near the deli walk-in cooler. Single-use articles must be stored at least 6 inches off the ground.
4-903.11(A)
Plumbing system not maintained in good repair
Inspector notes: The oven condensate pipe in the upstairs kitchen is leaking. A plumbing system must be maintained in good repair. Condensate pipe must be repaired.
5-205.15
Proper date marking and disposition
Inspector notes: Shellfish tags are not maintained for 90 days in chronological order and the date when the last shellfish was used from the bag was not noted on the shellfish tags. 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.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can openers) 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 clean
Inspector notes: Per person in charge, staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Deli meats and pasta salads 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: Thermometers are lacking in the refrigeration unit(s). 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.
4-203.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by flies in the trash compactor area, food smoking room, and bakery production area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment must schedule pest control services.
6-501.111
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The food contact surfaces of the meat grinder augers are deeply scratched and pitted. The food contact surfaces are no longer easily cleanable. Augers must be repaired/replaced.
4-202.11
Proper cold holding temperatures
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the upstairs kitchen.
4-302.13
Person in charge not controlling unsafe operations
Inspector notes: Establishment does not have 1 food safety manager per 10 employees that handle food. Establishment must enroll additional employees in an approved food safety managers course.
2-103.11
Person in charge not present
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A metal scouring pad was observed in the hand-washing sink in the seafood department. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Deli meats were observed held at 51-52 degrees Fahrenheit in the deli display case. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at a range of 41-44 degrees Fahrenheit. Deli display case was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Deli display case must be repaired/replaced/adjusted.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 48-52 degrees Fahrenheit in the deli open air cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 41 degrees Fahrenheit. Deli open air cooler was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Deli display case must be repaired/replaced/adjusted.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 48-49 degrees Fahrenheit in the meat and cheese open air cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 40 degrees Fahrenheit. Food was observed overstocked. Establishment must not overstock food. Establishment must monitor the open air cooler.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the receiving 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
(corrected on site)
Inspector notes: Food was observed stored on the floor in the 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: An in-use utensil (knife) was observed stored with the handle touching fish in the seafood display case. Utensils must be stored in the food item with their handles above the top of the food.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the meat department and fruit cutting area 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
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The trash compactor room was observed with debris on the ground. Garbage and refuse areas must be maintained clean. Trash compactor room must be cleaned.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the food smoking room, bakery production area, walk-in freezer, and upstairs stock room. have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
10
Jun 2, 2023
Re-Inspection
3 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags were not stored in chronological order and did not have the date when the last shellfish was used from the bag. 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. A handout was given to the person in charge during time of inspection.
3-402.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Deli meats 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-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The auger of meat grinder in the meat preparation room is scratched and scored and is no longer easily cleanable. Food contact surfaces must be easily cleanable. Per person in charge, establishment will use the other meat grinder when the parts come in.
4-202.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the deli 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hack saw have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The freezers in the upstairs area are in poor repair. An ice accumulation was observed. The physical facilities must be maintained in good repair.
6-501.11
64
May 17, 2023
Routine
6 critical violations. 10 major violations. 12 minor violations. 12 corrected on site.
View 28 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple containers of food (see temperature observations) were observed held at 45-50 degrees Fahrenheit in the deli low boy and deli display case. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per employee food items had recently been delivered and was unsure how long the food had been out of temperature. Per employee food receiving temperatures were not taken. Food was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm) in the sanitizer bucket in the deli department. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Employees mixed a new batch at the right concentration during time of inspection.
7-204.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm) in the upstairs kitchen 3-bay sink. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Establishment put the sanitizer dispenser out of order and it must not be used until it is repaired.
7-204.11
Toxic retail products not separated from food items
(corrected on site)
Inspector notes: Chemical cleaning spray bottles were stored with food, equipment, utensils, or single service items (prep table of seafood department). Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles. Chemicals were relocated during time of inspection.
7-301.11
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands in the seafood department. Food employees must wash their hands before putting on gloves.
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings observed held at 121 degrees Fahrenheit at the buffet steam table. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per employee, chicken wings had been in the steam table about 1 hour. Chicken wings were reheated to 165 degrees Fahrenheit during time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Per interview of staff, slicers are only washed, rinsed, and sanitized at the end of the day in the meat department. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours. Per person in charge, slicers hadn't been cleaned in over 4 hours. An employee in the meat room cleaned the slicers during time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Multiple packages of deli meat and cheese were observed not marked with the date of preparation in the deli department cold hold units. 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 label missing or inaccurate
(corrected on site)
Inspector notes: Self-serve bagels and rolls in the display case of the bakery department are lacking labels information. Self-serve food in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. A temporary sign was made during time of inspection notifying customers to ask for label information. Per person in charge, establishment will make a book with the required information.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent dropping near the bakery production elevator area and upstairs stock room shelving. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Pest control invoices were reviewed during time of inspection. The last service was on 4/28/23. Per person in charge, pest control services will be contacted.
6-501.111
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The auger of meat grinder in the meat preparation room is scratched an scored and is no longer easily cleanable. Food contact surfaces must be easily cleanable. Augur must be resurfaced or replaced.
4-202.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A scouring pad was observed in the seafood department hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the seafood department. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: Shellstock (quahogs and little necks) located in seafood department walk-in cooler did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. An employee found the tags and placed them with the product during time of inspection.
3-203.12
Physical facilities installed, maintained, & clean
Inspector notes: Shellfish tags were not stored in chronological order and did not have the date when the last shellfish was used from the bag. 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.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli department can opener) 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)
Non-food contact surfaces clean
Inspector notes: Employees' personal belongings (fishing poles) were observed stored in corner of the meat walk-in cooler. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the large freezer upstairs area is not smooth, durable, and easily cleanable. Paint is peeling off. Ceiling must be repaired.
6-201.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the upstairs storage area and loading dock, are 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
Hands clean & properly washed
Inspector notes: Chicken was observed being prepped on a table next to the 3-bay sink. Prep area is subject to splash from the 3-bay sink. Contamination must be prevented during food preparation. Per person in charge, a splash guard will be put up.
3-305.14
Food stored improperly or exposed to contamination
Inspector notes: Sausage was observed uncovered in the meat walk-in cooler. Food must be covered to prevent contamination from the premises.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Eggs were observed stored on the floor in the dairy walk-in cooler, crackers were observed stored on the floor in the upstairs stockroom, food on the floor in the meat walk-in cooler, and food on the floor under the shelves of the produce prep area. Food must be stored at least 6 inches above the floor. Food was relocated off the floor in the produce prep area during time of inspection.
3-305.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the deli department (attached on prep unit and regular boards) and in the produce prep area 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the patty press, hack saw, and meat grinder have an accumulation of dust, dirt, food residue, and other debris. Equipment must be cleaned.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The metal shelves above the prep table in the meat preparation area 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the upstairs dry storage areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The large freezer and cake freezer are in poor repair. Ice is accumulating on the floor, under the condenser, and on the ceiling. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility (especially under equipment, and around the ware-washing areas of each department, and stock rooms) have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
8
Frequently Asked Questions
When was Mcquades Marketplace last inspected?
The most recent health inspection at Mcquades Marketplace on file is from Jul 8, 2025. The public record contains seven inspections in total.
What is the most common violation at Mcquades Marketplace?
Across the inspection record, “proper cold holding temperatures” has been cited six times, more than any other issue at Mcquades Marketplace.
How does Mcquades Marketplace compare to other restaurants in Westerly?
Mcquades Marketplace most recently scored 74 out of 100, which is lower than the Westerly average of 88.
Has Mcquades Marketplace's inspection record improved over time?
Yes. Recent inspections at Mcquades Marketplace have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mcquades Marketplace 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 Mcquades Marketplace inspected?
Based on the inspection history on file, Mcquades Marketplace is inspected around three times per year on average.
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