Newport Harbor Island Resort
Last inspected: Jun 12, 2025
74
Score
Newport Harbor Island Resort appears in inspection records five times, starting in 2024. Newport Harbor Island Resort was last inspected on Jun 12, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “insects, rodents & animals not present”, which has been cited three times.
That's lower than the typical Newport restaurant, which scores around 84. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jun 12, 2025
Routine
1 major violation. 4 minor violations.
View 5 violations
Food label missing or inaccurate
Inspector notes: Chia seed pudding, cut fruit, and yogurt parfaits 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.
3-602.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the banquet 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on several prep units within the main kitchen and the low boys within the main kitchen. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the bakery low boy refrigerator gaskets have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the banquet kitchen men's toilet room is not self-closing. Toilet room doors that open to food preparation spaces shall be self-closing. Per PIC, new door is on order and will be installed. Establishment is to send verification of repair.
6-202.14
74
May 29, 2025
Routine
2 critical violations. 3 major violations. 4 minor violations. 3 corrected on site.
View 9 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. The prep sink was observed with an air break. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food items were observed held at temperatures ranging from 52-55 degrees Fahrenheit in the pineapple club prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were evaluated and disposed of during time of inspection. Establishment shall not store TCS food items in unit until an ambient of 41 degrees Fahrenheit or less is maintained.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Tuna steaks were observed thawed in the downstairs main walk-in cooler with intact reduced oxygen packaging (ROP). Seafood items packaged in ROP packaging shall be removed from their original packaging prior to thawing to allow the reintroduction of oxygen in the food item. Food items were observed at temperatures ranging from 39-42 degrees Fahrenheit and were voluntarily disposed of during time of inspection. Proper thawing procedures reviewed.
3-501.13
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
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals (spray bottles) taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled with the common name of chemical during time of inspection.
7-102.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the banquet 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on several prep units within the main kitchen and the low boys within the main kitchen. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the bakery low boy refrigerator gaskets have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the banquet kitchen men's toilet room is not self-closing. Toilet room doors that open to food preparation spaces shall be self-closing.
6-202.14
45
May 21, 2024
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Backflow prevention air gap not adequate
Inspector notes: The 2 bay sink in the basement for washing fruit and vegetables is lacking an air gap. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
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 a certified food safety manager with the RIDOH for a FMC license
2-102.12
Physical facilities not in good repair
Inspector notes: The ceiling in the basement walk in cooler area is not smooth, durable, and easily cleanable and was observed in poor repair. Establishment must be maintain facility. Correct by 6/1/24 The tile floor in the banquet kitchen has areas of low grout. Facility must be maintained in good repair. Correct by 11/1/24 The freezer floor in the basement is in poor repair. Physical facilities must be maintained in good repair.
6-501.11
78
May 1, 2024
Routine
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Backflow prevention air gap not adequate
Inspector notes: The 2 bay sink in the basement for washing fruit and vegetables is lacking an air gap. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3 bay sinks. The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the both the banquet kitchen and the main kitchen.
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen was out of order, establishment is in process of repairing sink. Sink must be maintained in good repair.
5-205.11
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
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 a certified food safety manager with the RIDOH for a FMC license.
2-102.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the basement hallway, 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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the main and banquet kitchen 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the pantry unit, grill unit and fire pit prep unit. Gaskets must be maintained in good repair.
4-501.11
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: The wall located behind the main line prep sink area was not in good repair. Equipment, fixtures and non food contact surfaces must be maintained.
4-202.16
Physical facilities not in good repair
Inspector notes: The ceiling in the basement walk in cooler area is not smooth, durable, and easily cleanable and was observed in poor repair. Establishment must be maintain facility. Correct by 6/1/24 The tile floor in the banquet kitchen has areas of low grout. Facility must be maintained in good repair. Correct by 11/1/24 The freezer floor in the basement is in poor repair. Physical facilities must be maintained in good repair.
6-501.11
47
Apr 3, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Newport Harbor Island Resort last inspected?
The most recent health inspection at Newport Harbor Island Resort on file is from Jun 12, 2025. The public record contains five inspections in total.
What is the most common violation at Newport Harbor Island Resort?
Across the inspection record, “insects, rodents & animals not present” has been cited three times, more than any other issue at Newport Harbor Island Resort.
How does Newport Harbor Island Resort compare to other restaurants in Newport?
Newport Harbor Island Resort most recently scored 74 out of 100, which is lower than the Newport average of 84.
Has Newport Harbor Island Resort's inspection record improved over time?
Results have been roughly steady. Inspections at Newport Harbor Island Resort have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Newport Harbor Island Resort 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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