Ocean Mist
Last inspected: Nov 25, 2025
100
Score
The health department has logged six inspections at Ocean Mist, the earliest from 2023. The most recent report on file is from Nov 25, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level inspection to inspection, near two violations each time.
The pattern that stands out is food-contact surfaces, which has been cited two times.
That puts the facility ahead of the local pack: the average South Kingstown restaurant scores 87. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 25, 2025
Re-Inspection
No violations found.
100
Nov 6, 2025
Routine
2 critical violations. 4 minor violations. 2 corrected on site.
View 6 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service appointment set at the time of inspection. PIC is to ensure equipment and utensils are properly sanitized in the 3-bay sink after washing and rinsing.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items held in refrigeration/ice baths were observed held at 46- to 55- degrees Fahrenheit in the Large Prep and Cold Drawer units. Prepped food items were voluntarily disposed of by the PIC at the time of inspection, raw beef and chicken were moved to colder refrigeration at the time of inspection.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Cups are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Cups were removed at the time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the following equipment were observed in need of repair/adjustment: - The Large Prep Unit and the Cold Drawer Unit were observed not maintaining proper ambient temperature for cold holding of TCS Foods 48-52 degrees Fahrenheit. Units are not to be used for storage of TCS Foods until repaired. (At the time of inspection, an ice bath was being used at the large prep unit. PIC is to ensure staff work from small amounts and store backups in neighboring cold refrigeration.)
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling and wall mounted mini splits in the kitchen area was observed to have an accumulation of dust. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floor at the ice machine is constructed of unsealed wood, which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
61
Sep 11, 2024
Re-Inspection
No violations found.
100
Aug 28, 2024
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher inconsistently operating and was observed at 0-50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Call was made for service to the dish machine at the time of inspection. Equipment/Utensils to be sanitized at the 3-Bay Sink until serviced/repaired.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods in the small salad prep unit were observed held at 50-52 degrees Fahrenheit (see temperatures). 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 voluntarily disposed of at the time of inspection.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the small salad prep unit in the kitchen was observed to be in need of repair/adjustment. Unit was observed to be maintaining an ambient temperature of 53 degrees Fahrenheit with food temperatures observed at 50-52 degrees Fahrenheit. Use of the unit for bulk storage is to be discontinued until serviced or repaired. Per the PIC, call for service to be made same day.
4-501.11
70
Sep 5, 2023
Re-Inspection
No violations found.
100
Aug 17, 2023
Routine
2 critical violations. 2 major violations. 1 minor violation. 1 corrected on site.
View 5 violations
Hands not washed when required
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chili which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Chili was observed in the walk-in cooler at 43-51 degrees Fahrenheit. Person in charge voluntarily disposed of items at the time of inspection.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Containers of chili was observed stacked on top of each other placed hot in the refrigerator and covered.
3-501.15
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags observed to not be in chronological order from last date of sale. 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.
3-203.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the electrical wires above the prep line, vents of the hood system and the air conditioning in the kitchen have an accumulation of dust.
4-602.13
58
Frequently Asked Questions
When was Ocean Mist last inspected?
The most recent health inspection at Ocean Mist on file is from Nov 25, 2025. The public record contains six inspections in total.
What is the most common violation at Ocean Mist?
Across the inspection record, food-contact surfaces has been cited two times, more than any other issue at Ocean Mist.
How does Ocean Mist compare to other restaurants in South Kingstown?
Ocean Mist most recently scored 100 out of 100, which is higher than the South Kingstown average of 87.
Has Ocean Mist's inspection record improved over time?
Results have been roughly steady. Recent inspections at Ocean Mist have produced about the same number of violations as earlier ones, holding around two per visit.
What does a low risk rating mean?
A low risk rating at Ocean Mist 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 Ocean Mist inspected?
Based on the inspection history on file, Ocean Mist is inspected around three times per year on average.
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