Not Your Average Joes
Last inspected: Sep 4, 2025
100
Score
Not Your Average Joes has been inspected four times since 2024. The most recent visit was on Sep 4, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly three violations earlier in the record.
“Proper cold holding temperatures” comes up most often, recorded three times in the inspection record.
Among Warwick restaurants, the typical score is 86; Not Your Average Joes is comfortably above that bar. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 4, 2025
Re-Inspection
No violations found.
100
Aug 21, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Various veggies were observed emerged in ice on cold hold unit held at (51-57) degrees Fahrenheit. PIC added more ice to unit to cool veggies. Veggies were out of temp. less than 4 hours prior to 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Mash potatoes were observed held at (123-125) degrees Fahrenheit. PIC reheated mash potatoes. Corrected temp. 178 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: lemon wedges/ice in strainer pan were observed in the hand-washing sink at bar area. A hand-washing sink must not be used for purposes other than hand washing. Employee relocated strainer pan to another area.
5-205.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have food residue, and other debris: 1.Vents in prep units located in grilled station and Sauté station. 2.Shelves in walk-in cooler and lowboy shelves in grilled station.
4-601.11(B)
Equipment not in good repair or proper adjustment
Inspector notes: Following equipment was not in good repair: 1.Hand sink in front of cookline has rust/corrosion underneath faucet based. 2.Sink next to dishwasher was observed leaking. 3.Faucet/spray hose observed with rust/leak. 4.Cold holding prep unit located in pantry area. PIC placed service orders for above equipment. Equipment must be maintained in good repair.
4-501.11
61
Apr 15, 2024
Re-Inspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: The presence of flying insects is not controlled as evidenced by flies obseved in bar area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
90
Apr 1, 2024
Routine
4 critical violations. 5 major violations. 8 minor violations. 10 corrected on site.
View 17 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as fish) were observed stored above ready-to-eat foods (such as cooked chicken) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Food (see disposal form) was observed adulterated due to direct contact with rodent droppings and/or urine. PIC voluntarily disposed of food at time of inspection.
3-101.11
Certified food protection manager
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher at the bar was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dish washing machine was taken out of service at time of inspection and all equipment to be sent to dish machine in back ware-washing area.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The following shows improper hand sink use and maintenance: 1) An employee was observed filling a pitcher at the front hand sink 2) A red 'sani' bucket was being stored in the back hand sink 3) Spray bottles were kept in the hand sink in the ware-washing area
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces were observed with an accumulation of debris: 1) Chopper had food debris 2) Ice machine had an accumulation of biofilm The food contact surfaces of equipment must be clean to sight and touch. PIC voluntarily disposed of ice and had chopper sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Inspector determined that cheese was improperly stored in prep unit but was not held out for four hours. Inspector instructed PIC to move cheese to walk-in cooler to bring down temperature.
3-501.16(A)
Food in good condition, safe, and unadulterated
Inspector notes: Thermometers are lacking in several refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of flying insects is not controlled as evidenced by an accumulation of flies observed at the bar. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Thermometers provided & accurate
Inspector notes: The dumpster in the outside refuse enclosure was observed with a broken lid/covering. Dumpsters must remain closed when not in use.
5-501.111
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue, food debris, and/or old rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Contamination prevented during food preparation, storage & display
(corrected on site)
Inspector notes: Employees' personal belongings were observed stored in the main cook line area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Several bags of onions were stored under and next to hand sink. These items were stored in a manner that did not protect from miscellaneous sources of contamination such as splash and spill from the hand sink.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following in use utensils were not properly stored or improperly used: 1) A bowl was being used as a scoop in a container of dry ingredients 2) Several ice scoops were observed stored on unclean surface of ice well
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The gaskets of the walk-in cooler door were in poor repair (observed loose; coming off door).
4-501.11
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.
2-102.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) All refrigeration units located in the pizza prep and main cookline had food debris 2) The storage racks in the back prep area dust build up 3) The racks in the walk-in coolers had biofilm 4) The fan covers inside of the walk-in cooler had dust 5) The hood vents had a heavy accumulation of grease and other debris 6) Shelving in the bar area and back storage room area had accumulation of old rodent droppings
4-602.13
22
Frequently Asked Questions
When was Not Your Average Joes last inspected?
The most recent health inspection at Not Your Average Joes on file is from Sep 4, 2025. The public record contains four inspections in total.
What is the most common violation at Not Your Average Joes?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Not Your Average Joes.
How does Not Your Average Joes compare to other restaurants in Warwick?
Not Your Average Joes most recently scored 100 out of 100, which is higher than the Warwick average of 86.
Has Not Your Average Joes' inspection record improved over time?
Yes. Recent inspections at Not Your Average Joes have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Not Your Average Joes means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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