New York Yacht Club

5 Halidon Avenue, Newport, RI 02840

License: Seats - 50 or More

Last inspected: Jul 29, 2025

Score

Medium Risk

New York Yacht Club has been inspected three times since 2025. The most recent report on file is from Jul 29, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.

Recent visits have flagged more than earlier ones: around four violations per visit lately, up from roughly two violations before.

That's lower than the typical Newport restaurant, which scores around 84. The record is unremarkable in either direction.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jul 29, 2025

Routine

1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.

View 4 violations

Bare hand contact with ready-to-eat food (corrected on site)

Inspector notes: An employee was observed touching ready to eat food (prepared sandwich) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food item was voluntarily disposed of during the time of inspection.

3-301.11

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

Consumer advisory not provided for raw or undercooked food

Inspector notes: Various shellfish and raw protein food items are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. The consumer advisory shall also disclose the foods on the menu that are raw or undercooked.

3-603.11

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Utensils were observed stored in stagnant water between uses at prep stations in main kitchen space. Utensils shall be stored between uses in one of the following manners: on a dry clean surface, in water that is maintained at 135 degrees Fahrenheit or more, or in water with sufficient velocity to flush particulates to the drain. Utensils were cleaned and sanitized during the time of inspection and were moved to a dry clean surface.

3-304.12

Feb 4, 2025

Re-Inspection

No violations found.

100

Jan 21, 2025

Routine

1 critical violation. 2 minor violations. 1 corrected on site.

View 3 violations

Hot or cold food held at improper temperature

Inspector notes: The walk-in cooler was observed held at ambient temperature of 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items within the unit were evaluated and voluntarily disposed of during the time of inspection. Call for service was placed during time of inspection. Establishment is not to store TCS food items within the unit until an ambient temperature of 41 degrees Fahrenheit or less is maintained.

3-501.16(A)

No certified food protection manager

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register food safety manager with RIDOH Center for Food Protection.

2-102.12

Compliance with variance/specialized process/haccp (corrected on site)

Inspector notes: Establishment does not have an approved HACCP plan for reduced oxygen packaging or raw animal proteins and other food items. Establishment is to cease practice of placing raw animal products and other food items into ROP packing. Establishment is to work with food safety consultant to submit and receive approval for proposed HACCP plan for ROP packaging of raw animal foods and sous vide. Food items observed in ROP packaging were evaluated and voluntarily disposed during time of inspection.

8-201.13

Frequently Asked Questions

When was New York Yacht Club last inspected?

The most recent health inspection at New York Yacht Club on file is from Jul 29, 2025. The public record contains three inspections in total.

How does New York Yacht Club compare to other restaurants in Newport?

New York Yacht Club most recently scored 67 out of 100, which is lower than the Newport average of 84.

Has New York Yacht Club's inspection record improved over time?

No. Recent inspections at New York Yacht Club have averaged around four violations per visit, up from roughly two earlier in the record.

What does a medium risk rating mean?

A medium risk rating at New York Yacht Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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