Newport Marriott Hotel
Last inspected: Jun 11, 2025
100
Score
Going back to 2023, Newport Marriott Hotel has five inspections in the public record. The most recent report on file is from Jun 11, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The latest visit found zero violations, down from five violations the time before.
When inspectors have written things up, food-contact surfaces has been the most frequent reason, cited two times.
Restaurants in Newport average 84, so Newport Marriott Hotel is doing better than most peers. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 11, 2025
Opening
No violations found.
100
Apr 22, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: The breakfast 1 door lowboy was observed in poor repair holding an ambient temperature of 48 DF. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or lower. Equipment must be maintained in good repair.
4-501.11
95
Apr 14, 2025
Routine
1 critical violation. 6 major violations. 2 minor violations. 5 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The True 1 door reach-in was observed held at 48 degrees Fahrenheit. The breakfast lowboy was observed held at 48 degrees Fahrenheit. Food in both units were evaluated and either moved to properly functioning refrigeration or were voluntarily disposed of 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. Establishment is not to store any TCS foods in either unit until they are able to maintain an ambient temperature of 41 DF or less.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment is to sanitize in the 3-bay sink until dishwasher is able to reach the proper sanitizing temperature.
4-501.112
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Opened logs of deli meat and cheese 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. Dates were added to food items at the time of inspection.
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. Per interview of PIC, pasta was placed hot and tightly covered in the refrigerator in containers greater than four inches deep. Pasta was moved to sheet pans and was uncovered to finish cooling process.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP mahi-mahi was observed thawing in the walk-in cooler and prep unit with ROP packaging still intact. Mahi-mahi in the walk-in cooler was observed at 37 DF and taken out of the packaging at the time of inspection. Mahi-mahi in the prep unit was observed at 41 DF and was voluntarily disposed of at the time of inspection. Proper thawing methods reviewed with PIC.
3-501.13
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags did not have all of the required information. The date when the last shellfish was used from the bag was lacking. The date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
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 was cleaned and sanitized at the time of inspection.
4-601.11(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the 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
Sewage & waste water properly disposed
Inspector notes: The chest freezer was observed with an accumulation of ice buildup. Establishment is to run a defrost on unit.
5-403.12
43
Nov 15, 2023
Re-Inspection
No violations found.
100
Nov 1, 2023
Routine
3 major violations. 2 minor violations.
View 5 violations
Ready-to-eat food not date marked
Inspector notes: Various open chesses and deli meats 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
Food thawed using improper method
Inspector notes: Frozen Fish in Reduced Oxygen Packaging was observed thawed without oxygen being reintroduced to product. Reduced Oxygen Packaged Seafood shall be removed from or have a hold cut into packaging to reintroduce oxygen to product. Product shall also maintain a tempature of 38 degrees or below. Product was observed at 44 degrees. Voluntarily disposed of at time of inspection.
3-501.13
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of utensils, cookware and dishes were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Inspector and establishments thermolables observed not reaching the proper tempature reading on the Rince cycle. Establishment is to use 3 bay sink and Quat sanatizer to sanitize equipment, utensils, cookware and dishes until the Rince cycle is reading 160 or above.
4-501.112
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The Flooring on the cook line was observed to be in poor repair flooring is no longer a smooth surface exposing the concrete beneath. The physical facilities must be maintained in good repair. Flooring shall be repaired so that it is a smooth surface and is durable, easily cleanable.
6-101.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surface areas of the Hood vents and Ansul system above fry station were observed to have an accumulation grease build up. Area shall be cleaned on a more frequent basis.
4-602.13
67
Frequently Asked Questions
When was Newport Marriott Hotel last inspected?
The most recent health inspection at Newport Marriott Hotel on file is from Jun 11, 2025. The public record contains five inspections in total.
What is the most common violation at Newport Marriott Hotel?
Across the inspection record, food-contact surfaces has been cited two times, more than any other issue at Newport Marriott Hotel.
How does Newport Marriott Hotel compare to other restaurants in Newport?
Newport Marriott Hotel most recently scored 100 out of 100, which is higher than the Newport average of 84.
Has Newport Marriott Hotel's inspection record improved over time?
Yes. Recent inspections at Newport Marriott Hotel have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Newport Marriott Hotel 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 Newport Marriott Hotel inspected?
Based on the inspection history on file, Newport Marriott Hotel is inspected around three times per year on average.
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