Oceancliff
Last inspected: Dec 11, 2025
43
Score
Oceancliff has only two inspections on file, a thin record to work from. The newest entry in the record is dated Dec 11, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
Looking across the full record, “physical facilities installed, maintained, & clean” is the recurring theme, flagged three times.
Oceancliff's latest score of 43 falls below the Newport average of 84. Diners may want to scan the inspection details before deciding to visit.
2
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 11, 2025
Routine
3 critical violations. 2 major violations. 4 minor violations. 4 corrected on site.
View 9 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Open deli meat logs and cheese loaves were observed held past 7 days since opening. All deli meats and cheeses shall be disposed of after 7 days from opening. Food items were voluntarily disposed of during the time of inspection.
3-501.18
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher in the safari bar was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment is to send all utensils and dishes from safari bar to kitchen to clean and sanitize.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shell eggs and raw tuna) were observed stored above ready-to-eat foods (such as prepared food and herbs) in the walk-in refrigerator and the 3-door reach-in. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food items were rearranged during the time of inspection to limit potential contamination.
3-302.11
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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Deli slicer was cleaned and sanitized during the time of inspection.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of various 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. Bowls were removed during the time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on 3-door reach-in #2 in the prep area. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The grout and floor tiles in the kitchen and dish room are in poor repair. The physical facilities must be maintained in good repair. Establishment is to regrout areas when it is missing or in poor condition and replaced cracked or missing tiles.
6-501.11
Physical facilities not in good repair
Inspector notes: The inside of the walk-in cooler door is in poor repair was observed with insulation exposed. The physical facilities must be maintained in good repair. Establishment is to resurface the door, so it is smooth, durable, and easily cleanable.
6-501.11
43
Dec 10, 2024
Routine
1 critical violation. 3 major violations. 5 minor violations. 1 corrected on site.
View 9 violations
Sewage backflow not prevented
Inspector notes: The safari room bar ice well is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The deli slicer was cleaned during the time of inspection.
4-601.11(A)
Food-contact surfaces: cleaned and 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. Service was called and arrived during the time of inspection and establishment switched the dishwasher over to chlorine sanitizer until hot temperature mechanism can be fixed.
4-501.112
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live activity in the dish area and the safari 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
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The grout in the kitchen and dish room is in poor repair. The physical facilities must be maintained in good repair. Establishment is to regrout areas when it is missing or in poor condition.
6-101.11
Physical facilities not in good repair
Inspector notes: The inside of the walk-in cooler door is in poor repair was observed with insulation exposed. The physical facilities must be maintained in good repair. Establishment is to resurface the door, so it is smooth, durable, and easily cleanable.
6-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the safari room, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Establishment is to install weather stripping or door sweep to make the door tight-fitting.
6-202.15
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the second and third prep units 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 various refrigeration units throughout the kitchen. Establishment is to go through and evaluate all units and replace door gaskets. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
50
Frequently Asked Questions
When was Oceancliff last inspected?
The most recent health inspection at Oceancliff on file is from Dec 11, 2025. The public record contains two inspections in total.
What is the most common violation at Oceancliff?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Oceancliff.
How does Oceancliff compare to other restaurants in Newport?
Oceancliff most recently scored 43 out of 100, which is lower than the Newport average of 84.
Has Oceancliff's inspection record improved over time?
Results have been roughly steady. Inspections at Oceancliff have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Oceancliff means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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