Misquamicut Club Beach
Last inspected: Aug 7, 2025
100
Score
Going back to 2024, Misquamicut Club Beach has four inspections in the public record. The most recent visit was on Aug 7, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly six violations earlier in the record.
The most common issue across all inspections has been “food separated and protected”, showing up four times.
Misquamicut Club Beach's latest score of 100 sits above the Westerly average of 88. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 7, 2025
Re-Inspection
No violations found.
100
Jul 24, 2025
Routine
4 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (liquid eggs) were observed stored above ready-to-eat foods (cream) 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Soup, lobster and salad dressings were observed held at 55-60 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)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Ricotta was observed past date of disposition. See disposal.
3-501.18
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a control for chicken tenders without written approval. PIC informed to cease process until written approval is granted from RIDOH CFP.
3-501.19
Food label missing or inaccurate
Inspector notes: Deviled eggs packaged in the food establishment are lacking labels. Food packaged 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. PIC informed.
3-602.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, rice and grilled chicken was placed hot in the refrigerator in COVERED containers. PIC removed cover at time of inspection.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Cold-hold unit was observed at 61F. At time of inspection, PIC took unit out of service. Use of the unit for cold food storage is to be discontinued until serviced/repaired/holding proper ambient temperature of 41 degrees Fahrenheit or below.
4-501.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-501.115
41
Jul 10, 2024
Re-Inspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (lobster) was observed thawing with the package intact. ROP seafood must be removed from the package when thawing. ROP lobster was observed held at 41 degrees Fahrenheit during time of inspection. ROP lobster was voluntarily disposed of (see attached disposal form). All staff must be trained on thawing ROP seafood.
3-501.13
Plumbing installed; proper backflow devices
Inspector notes: The ice cream kitchen 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. Please email inspector proof of mop sink installation.
5-203.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the ice cream kitchen are constructed of wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms. Please email inspector proof of floor installation.
6-201.11
82
Jun 26, 2024
Routine
9 critical violations. 2 major violations. 10 corrected on site.
View 11 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
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: An insect was observed in a bottle of vodka. Vodka was voluntarily disposed of (see attached disposal form).
3-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as parsley and milk) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as parsley and milk during storage.
3-302.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw chicken was observed stored over raw shrimp in the walk-in cooler. Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as dressing) in the low boy unit. Raw animal foods must be separated from raw ready-to-eat food such as dressing during storage.
3-302.11
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Canned chowder and lobster bisque were reheated to 57 (chowder) and 71 (lobster bisque) degrees Fahrenheit in the hot hold unit. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees Fahrenheit for hot holding. Establishment must discontinue reheating food in the hot hold unit. Per person in charge, food will be reheated on the stovetop going forward. Per person in charge, soup was placed in the hot hold unit about 1/2 hour prior to inspection. Chowder was reheated to 170 degrees Fahrenheit and lobster bisque was reheated to 209 degrees Fahrenheit during time of visit.
3-403.11
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Chili, which was previously cooked and cooled, was only reheated to 81 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Establishment reheats food in hot hold unit. Establishment must discontinue heating food in the hot hold unit. Per person in charge, establishment will reheat the chili on the stovetop going forward. Per person in charge, chili was placed in the hot hold unit about 1/2 hour prior to inspection. Chili was reheated to 209 degrees Fahrenheit during time of inspection.
3-403.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salmon burgers were observed held at 45 degrees Fahrenheit. 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, salmon burgers had been out of temperature for an unknown amount of time. Salmon burgers were voluntarily disposed of (see attached disposal form).
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Feta cheese was observed expired in the low boy unit. Feta cheese must not be held past 7 days. Feta cheese was voluntarily disposed of (see attached disposal form).
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener and slicer) 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Multiple containers of food 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
21
Frequently Asked Questions
When was Misquamicut Club Beach last inspected?
The most recent health inspection at Misquamicut Club Beach on file is from Aug 7, 2025. The public record contains four inspections in total.
What is the most common violation at Misquamicut Club Beach?
Across the inspection record, “food separated and protected” has been cited four times, more than any other issue at Misquamicut Club Beach.
How does Misquamicut Club Beach compare to other restaurants in Westerly?
Misquamicut Club Beach most recently scored 100 out of 100, which is higher than the Westerly average of 88.
Has Misquamicut Club Beach's inspection record improved over time?
Yes. Recent inspections at Misquamicut Club Beach have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Misquamicut Club Beach 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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