Ocean Catch
Last inspected: Aug 18, 2025
58
Score
Inspectors have visited Ocean Catch six times, with records going back to 2023. The newest entry in the record is dated Aug 18, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “proper cooling methods used”, showing up three times.
Ocean Catch's latest score of 58 falls below the South Kingstown average of 87. On the whole, the file is mixed but not concerning.
6
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 18, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
View 5 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength of 150 - 400 ppm as indicated on the manufacturers' label. Water was added to the Sanitizer solution for a proper mixture of Quaternary Ammonium and retested at the time of inspection
7-204.11
Reduced oxygen packaging criteria not met
(corrected on site)
Inspector notes: At the time of inspection, salmon burgers were observed held in refrigeration in Reduced Oxygen Packaging. Per the Owner, the Salmon Burgers are packaged on site. Establishment currently does not have approval from the RIDOH CFP to perform the special process of vacuum sealing food items. Establishment is to stop vacuum sealing of any food products until approved by RIDOH CFP Supervisor. (Salmon Burgers were voluntarily disposed of at the time of inspection.)
3-502.12
Improper cooling methods used
(corrected on site)
Inspector notes: Recently cooked/prepared food items (scampi salads, snail salad, Frutti Di Mar Salad) were placed into display cooler refrigeration prior to cooling to 41 degrees Fahrenheit or below. Prepared food items are to be properly cooled to 41 degrees Fahrenheit or below prior to be placed into display refrigeration to ensure proper cooling and cold holding temperatures. (Food items were moved to the walk-in cooler for rapid cooling at the time of inspection.)
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced Oxygen Packaged Crab Meat was observed held thawed in its intact packaging. Frozen, Reduced Oxygen Packaged Seafood items labeled Keep Frozen, are to be removed from the ROP Packaging immediately upon thawing. Due to ROP Crab Meat observed above 38 degrees Fahrenheit, ROP Crab Meat was voluntarily disposed of at the time of inspection.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The wall mounted sanitizer dispenser at the 3-bay sink was observed to be dispensing Quaternary Ammonium above 400ppm. Sanitizer dispenser is to be adjusted to proper mixture. (PIC is to ensure staff add water to dilute the chemical sanitizer and use test strips to ensure proper sanitizing.)
4-501.11
58
May 6, 2024
Re-Inspection
1 minor violation.
View 1 violation
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
95
Apr 23, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Reduced Oxygen Packaged Smoked Salmon observed in a Reduced Oxygen Packaging labeled KEEP REFRIGERATED AT 38 DEGREES FAHRENHEIT OR BELOW, was observed held at 43 degrees Fahrenheit. Due to fish observed held under refrigeration at a temperature higher than item care instructions stated by the manufacturer, ROP Smoked Salmon was voluntarily disposed of at the time of inspection.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for the following time/temperature control for safety (TCS) foods... - Recently cooked Chowders were observed cooling in the walk-in cooler in covered pans greater than 4 inches deep at 77 to 115 degrees Fahrenheit. Chowders were moved to the walk-in freezer for rapid cooling at the time of inspection. - Shrimp cooked on site just prior to inspection were observed in the seafood display at 43 to 50 degrees. Items cooked on site are to be fully cooled in colder refrigeration prior to being placed in display case. Ice was added to the shrimp for rapid cooling at the time of inspection.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: No person in charge certified in Food Safety was present as needed at the time of inspection. There is to be a person certified in food safety on site at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per the PIC, currently preparing to take a Food Safety Course/Test.
2-103.11
Required records available: shellstock tags, parasite destruction
Inspector notes: At the time of inspection, per interview with the PIC, shellfish tags are marked with the last date of use when removed from the walk-in, not when last piece sold to customers. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used/sold from the bag must be noted on the shellfish tag.
3-203.12
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: At the time of inspection, a wire strainer basket was observed to be frayed/broken in the kitchen area was not in good repair. PIC voluntarily disposed of the strainer at the time of inspection.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Areas of the basement were observed to have an accumulation of soil residue and food debris under/behind pallets and equipment. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
55
Jun 7, 2023
Environmental Complaint
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Seafood salads in the display case were observed held at 41 to 44 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 were moved to colder refrigeration at the time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Food items in the walk-in cooler were observed held at 43 to 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. (Per the PIC, pans of chowder were placed hot into the walk-in cooler at/over 100 degrees Fahrenheit. Food items were all moved to colder refrigeration at the time of inspection.)
3-501.16(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for the following time/temperature control for safety (TCS) foods... - Per interview of the PIC, Clear Chowder and White Chowder was placed hot in the walk-in cooler in containers greater than four inches deep. (Chowders were placed into ice baths at the time of inspection.) - Per interview of staff, containers of recently prepared stuffing were placed in covered plastic containers in the walk-in cooler. (Stuffing was pulled from plastic containers and placed in shallow pans at the time of inspection.) Cooling Procedures for proper time/temperature control of cooling prepared food items were reviewed with the PIC/staff.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be in poor repair/improper adjustment at the time of inspection... - The Salads Display Case was observed to be maintaining an ambient temperature of 38 to 46 degrees Fahrenheit with food temps maintained at 41 to 44 degrees Fahrenheit. - The Prepared Foods Walk-In Cooler was observed to be maintaining an ambient temperature of 43 to 46 degrees Fahrenheit.
4-501.11
64
Apr 11, 2023
Routine
1 critical violation. 1 minor violation.
View 2 violations
Proper cold holding temperatures
22
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
82
Mar 29, 2023
Routine
2 critical violations. 5 minor violations.
View 7 violations
Food-contact surfaces: cleaned and sanitized
16
Proper cold holding temperatures
22
Physical facilities installed, maintained, & clean
55
Toilet facilities: properly constructed, supplied, & cleaned
53
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
Approved thawing methods used
35
In-use utensils: properly stored
43
58
Frequently Asked Questions
When was Ocean Catch last inspected?
The most recent health inspection at Ocean Catch on file is from Aug 18, 2025. The public record contains six inspections in total.
What is the most common violation at Ocean Catch?
Across the inspection record, “proper cooling methods used” has been cited three times, more than any other issue at Ocean Catch.
How does Ocean Catch compare to other restaurants in South Kingstown?
Ocean Catch most recently scored 58 out of 100, which is lower than the South Kingstown average of 87.
Has Ocean Catch's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean Catch have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ocean Catch means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ocean Catch inspected?
Based on the inspection history on file, Ocean Catch is inspected around three times per year on average.
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