National Hotel, the
Last inspected: Jun 10, 2025
55
Score
The health department has logged four inspections at National Hotel, the, the earliest from 2023. Inspectors last stopped by on Jun 10, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with violation counts hovering near five.
Food-contact surfaces comes up most often, recorded three times in the inspection record.
That's lower than the typical New Shoreham restaurant, which scores around 85. The inspection history reads as standard for a restaurant of this size.
4
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jun 10, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 5 violations
First aid supplies not properly stored
(corrected on site)
Inspector notes: Burn spray was observe stored at the cookline. Employees' medicines must be stored to prevent the contamination of food, equipment, or utensils.
7-208.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the sanitizer buckets were 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chowder, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Person in charge voluntarily disposed of food items at the time of inspection. Cooling methods reviewed with staff at the time of inspection.
3-501.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer moved to warewashing area to be washed, rinsed, and sanitized.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following was observed improperly stored: 1) Knives were observed stored in between the flip top prep units 2) Portion containers were used as scoops in dry ingredients Utensils were removed and properly stored at the time of inspection.
3-304.12
55
Jul 9, 2024
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was moved to warewashing area to be washed, rinsed, and sanitized.
4-601.11(A)
90
Jun 25, 2024
Routine
5 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Person in charge voluntarily disposed of items at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Hamburger meat, tomatoes and deli meat was observed held at 43-47 degrees Fahrenheit. Items were double panned in the flip top prep unit. Items were moved to proper refrigeration at the time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Several food items prepped/cooked on-site (see attached disposal form) were observed with a date mark exceeding 7 days. Items were voluntarily disposed of by person in charge.
3-501.18
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 (such as eggs) were observed stored above ready-to-eat foods in the flip top prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags did not have all of the required information. The last date of sale were lacking.Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied and dated when the last shellstock is sold.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine and slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Person in charge voluntarily disposed of ice and all surfaces were washed, rinsed, and sanitized.
4-601.11(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the downstairs 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
37
May 25, 2023
Routine
1 critical violation. 3 minor violations. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: At the time of inspection, raw animal foods in the Cookline Prep Unit were not stored properly to prevent cross-contamination (Raw Chicken was observed stored behind Raw Fish in the top cold hold area.) 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. (Chicken was moved forward in front of the fish at the time of inspection.)
3-302.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the basement 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were removed from stagnant water at the time of inspection.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients in the basement prep area. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. (Bowls were removed from the containers and swapped with scoops at the time of inspection.)
3-304.12
74
Frequently Asked Questions
When was National Hotel, the last inspected?
The most recent health inspection at National Hotel, the on file is from Jun 10, 2025. The public record contains four inspections in total.
What is the most common violation at National Hotel, the?
Across the inspection record, food-contact surfaces has been cited three times, more than any other issue at National Hotel, the.
How does National Hotel, the compare to other restaurants in New Shoreham?
National Hotel, the most recently scored 55 out of 100, which is lower than the New Shoreham average of 85.
Has National Hotel, the's inspection record improved over time?
Results have been roughly steady. Recent inspections at National Hotel, the have produced about the same number of violations as earlier ones, holding around five per visit.
What does a medium risk rating mean?
A medium risk rating at National Hotel, 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 National Hotel, the inspected?
Based on the inspection history on file, National Hotel, the is inspected around two times per year on average.
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