Mohegan Restaurant and Bar
Last inspected: Jun 17, 2025
100
Score
Going back to 2023, Mohegan Restaurant and Bar has six inspections in the public record. The latest inspection on file is from Jun 17, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been moving in the right direction: five violations last time, three this time.
The most common issue across all inspections has been consumer advisory provided for raw/undercooked food, showing up three times.
Mohegan Restaurant and Bar's latest score of 100 sits above the Island average of 88. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 17, 2025
Re-Inspection
No violations found.
100
Jun 10, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chowder and pot roast, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food was prepared yesterday. Food was disposed of.
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chowder and pot roast were placed hot in the refrigerator in covered plastic containers greater than four inches deep. Food disposed of.
3-501.15
78
May 27, 2025
Routine
3 critical violations. 5 major violations. 4 corrected on site.
View 8 violations
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 in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food moved to proper location at the time of inspection.
3-302.11
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. Establishment to use dish machine for washing ONLY. All equipment and utensils to be rinsed and sanitized at the 3-bay sink.
4-501.114
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm) at the bar. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Sanitizing solution mixed to proper concentration.
7-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chowder was placed hot in the refrigerator in containers greater than four inches deep. Food was transferred to the food prep sink with an ice wand.
3-501.15
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked on the lunch and dinner menu.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged tuna and smoked salmon was observed thawing with the package in tact in the prep area. Reduced oxygen packaged seafood must be removed from the packaging upon thawing. Both tuna and salmon were observed under 38 degrees Fahrenheit. Person in charge removed fish from package.
3-501.13
Person in charge not controlling unsafe operations
Inspector notes: The lunch and dinner menus are lacking an allergen statement for consumer awareness.
2-103.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: The following were observed: 1) Molluscan Shellfish located in walk-in cooler did not have the proper identification tags. 2) The shellfish tags are not dated with the last date of sale - Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. - 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.
3-203.12
39
Jul 9, 2024
Re-Inspection
No violations found.
100
Jun 25, 2024
Routine
4 critical violations. 4 major violations. 2 minor violations. 6 corrected on site.
View 10 violations
Hands not washed when required
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
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were observed stored above ready-to-eat foods in a prep unit and 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: Several foods (see temperatures) were observed held at 45-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of food.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Several foods (see disposal form) were observed held past their seven day date marking. PIC voluntarily disposed of food.
3-501.18
Person in charge not controlling unsafe operations
Inspector notes: The menu is lacking an allergen warning for consumers.
2-103.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Several 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduces oxygen packaged (ROP) fish was observed thawing under refrigeration without opening the seal and removing the fish from its ROP state. ROP seafood must allow for adequate oxygen transfer rate when removed from the frozen state. PIC voluntarily disposed of food.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: A reach in refrigeration unit was observed in poor repair (not holding adequate ambient temperature). PIC instructed to not store TCS foods in unit until service is provided.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (knives) were observed stored in unclean area between prep unit and prep table. In use utensils must be stored in clean dry locations between uses.
3-304.12
33
May 25, 2023
Routine
1 critical violation. 3 major violations. 1 corrected on site.
View 4 violations
Backflow prevention air gap not adequate
Inspector notes: The ice well in the kitchen was observed with an air-break. The ice well must have an air-gap in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at the food establishment.
5-202.13
Person in charge not controlling unsafe operations
Inspector notes: The establishment does not have an allergen statement present for consumer awareness.
2-103.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged tuna was observed thawing overnight with the packaging intact at 39 degrees Fahrenheit. The person in charge voluntarily disposed of the food.
3-501.13
64
Frequently Asked Questions
When was Mohegan Restaurant and Bar last inspected?
The most recent health inspection at Mohegan Restaurant and Bar on file is from Jun 17, 2025. The public record contains six inspections in total.
What is the most common violation at Mohegan Restaurant and Bar?
Across the inspection record, consumer advisory provided for raw/undercooked food has been cited three times, more than any other issue at Mohegan Restaurant and Bar.
How does Mohegan Restaurant and Bar compare to other restaurants in Island?
Mohegan Restaurant and Bar most recently scored 100 out of 100, which is higher than the Island average of 88.
Has Mohegan Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at Mohegan Restaurant and Bar have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Mohegan Restaurant and Bar 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 Mohegan Restaurant and Bar inspected?
Based on the inspection history on file, Mohegan Restaurant and Bar is inspected around three times per year on average.
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