New China Pavilion
Last inspected: Dec 8, 2025
90
Score
New China Pavilion has been inspected four times since 2023. On Dec 8, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The most recent inspection cleaned up several issues, finishing with one violation after 10 on the prior visit.
Looking across the full record, contamination prevented during food preparation, storage & display is the recurring theme, flagged three times.
New China Pavilion's latest score is in line with the Westerly average of 88. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 8, 2025
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Egg rolls was 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
90
Oct 29, 2025
Routine
1 critical violation. 4 major violations. 8 minor violations. 8 corrected on site.
View 13 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Chemical) were stored on the same shelf as spices. 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.
7-201.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Chicken fingers was 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, noodles were observed cooling on a sheet rack out of refrigeration. Per interview with PIC, noodles were made 2 hours prior, temperature was observed at 67-71F. Noodles were relocated to walk-in cooler at time of inspection.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.
2-103.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 65 degrees Fahrenheit at the wok station. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved to refrigeration at time of inspection.
3-501.16(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hoods have an accumulation of grease and soil residue.
4-602.13
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-201.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, 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 contaminated by miscellaneous source
(corrected on site)
Inspector notes: Uncovered containers of spices were observed in the dry storage hallway. Food items must be protected from contamination by being properly covered or stored in sealed containers.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (in between prep unit and table) between uses. Scoops were stored on an unclean surface (top of container) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils: properly stored
Inspector notes: Wood is used in the construction of shelving in the dry storage area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
39
May 9, 2024
Routine
2 major violations. 6 minor violations. 3 corrected on site.
View 8 violations
Person in charge not present
Inspector notes: Menus are lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.
2-101.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed stored on the floor in the walk-in cooler and dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed uncovered in the walk-in cooler and prep unit. Food must be covered to prevent contamination from the premises.
3-305.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of shelves in the dry storage area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back of the kitchen, 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
61
Apr 13, 2023
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Raw and ready-to-eat foods not properly separated
3-302.11
Food thawed using improper method
3-501.13
Food stored improperly or exposed to contamination
3-305.11
74
Frequently Asked Questions
When was New China Pavilion last inspected?
The most recent health inspection at New China Pavilion on file is from Dec 8, 2025. The public record contains four inspections in total.
What is the most common violation at New China Pavilion?
Across the inspection record, contamination prevented during food preparation, storage & display has been cited three times, more than any other issue at New China Pavilion.
How does New China Pavilion compare to other restaurants in Westerly?
New China Pavilion most recently scored 90 out of 100, which is about the same as the Westerly average of 88.
Has New China Pavilion's inspection record improved over time?
Yes. Recent inspections at New China Pavilion have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at New China Pavilion 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 New China Pavilion inspected?
Based on the inspection history on file, New China Pavilion is inspected around two times per year on average.
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