Pancho Omalleys
Last inspected: Oct 22, 2025
100
Score
Across the available record, Pancho Omalleys has four inspections on file, the first dated 2024. The newest entry in the record is dated Oct 22, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around nine to closer to zero violations per visit.
Non-food contact surfaces clean comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Narragansett restaurant scores 87. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 22, 2025
Re-Inspection
No violations found.
100
Oct 7, 2025
Routine
4 critical violations. 2 major violations. 6 minor violations. 7 corrected on site.
View 12 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pork which was prepared on site, date marked 9/29 was observed held beyond the 7 days. Food items exceeding the 7 days shall be discarded. See disposal.
3-501.18
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Glass cleaner) was stored with food on prep table. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Plumbing system not maintained in good repair
Inspector notes: At time of inspection, hand sink located in the kitchen was observed draining into mop sink. Plumbing systems to be maintained in good repair and proper adjustment.
5-205.15
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 arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Sponges were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-202.12
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.
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the freezer in the basement has an accumulation of frost buildup.
4-602.13
Packaged food in direct contact with water or ice
(corrected on site)
Inspector notes: Bottled beverages were observed stored in ice that was being used for drinks. See disposal.
3-303.12
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(A)
Food separated and protected
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. PIC to sanitize in kitchen until dishwasher is serviced and dispensing proper concentration.
4-501.115
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An employee was observed eating in the kitchen. Employees must not eat in the kitchen. The employee discontinued eating in the kitchen at time of inspection.
2-401.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for light shield in the kitchen. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
33
Jul 17, 2024
Re-Inspection
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Food-contact surfaces: cleaned and sanitized
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. Establishment to discontinue use of bar dishwasher until service is provided.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: The plumbing under the three bay sink was observed with an active leak.
5-205.15
Sewage backflow not prevented
Inspector notes: The condensate from the walk-in cooler unit does not have an adequate air gap.
5-402.11
Person in charge not present
Inspector notes: No person certified in food safety was prepsent at the time of inspection.
2-101.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by a large accumulation of flies observed on bags of raw onions and potatoes. 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
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment were observed in poor repair: 1) The door of the ice machine was falling off the hinges 2) The hot hold unit was missing the legs on one side and being held up by a pan
4-501.11
50
Jun 26, 2024
Routine
6 critical violations. 8 major violations. 4 minor violations. 6 corrected on site.
View 18 violations
Plumbing system not maintained in good repair
Inspector notes: The plumbing under three bay sink was observed with an active leak.
5-205.15
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as calamari and beef) were observed stored above ready-to-eat foods (such as rice) 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
Sewage backflow not prevented
Inspector notes: The condensate from the walk-in cooler unit does not have an adequate air gap (air break observed). Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.11
Rodent bait not in tamper-resistant station
(corrected on site)
Inspector notes: Rodenticide was observed being used around the kitchen floor under and near the cookline equipment. Rodenticide must be kept in tamper resistant bait stations.
7-206.12
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. Staff voluntarily disposed of food.
3-501.14
Sewage & waste water properly disposed
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection.
2-101.11
Person in charge lacks food safety knowledge
Inspector notes: The menu does not contain an allergen warning for consumers.
2-102.11
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods (see temperature and disposal forms) were observed held at 47-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff voluntarily disposed of food.
3-501.16(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, chili may have been placed warm in the walk-in refrigerator in a thick plastic bucket greater than four inches deep and covered tightly with a lid.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings observed in the kitchen area and a dead mouse observed in the basement. 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
In-use utensils stored improperly between uses
Inspector notes: Plastic cups are being used as scoops in containers of food. 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.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment were observed in poor repair: 1) Both the door and sliding cover of the ice machine were falling off the hinges and held together with tape respectively 2) The hot hold unit was missing the legs on one side and being held up by a pan 3) The larger flip top prep unit on the cookline was not holding adequate ambient temperature 4) The three bay sink was lacking stoppers/plugs
4-501.11
Insects, rodents, & animals not present
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
[2-103-.11 (M)]
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the side area closest to the basement stairs, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
15
Frequently Asked Questions
When was Pancho Omalleys last inspected?
The most recent health inspection at Pancho Omalleys on file is from Oct 22, 2025. The public record contains four inspections in total.
What is the most common violation at Pancho Omalleys?
Across the inspection record, non-food contact surfaces clean has been cited three times, more than any other issue at Pancho Omalleys.
How does Pancho Omalleys compare to other restaurants in Narragansett?
Pancho Omalleys most recently scored 100 out of 100, which is higher than the Narragansett average of 87.
Has Pancho Omalleys' inspection record improved over time?
Yes. Recent inspections at Pancho Omalleys have averaged around zero violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Pancho Omalleys 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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