Pasta Beach
Last inspected: Mar 31, 2025
61
Score
Pasta Beach has only two inspections on file, a thin record to work from. The most recent report on file is from Mar 31, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
That's lower than the typical Newport restaurant, which scores around 84. The inspection history reads as standard for a restaurant of this size.
2
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 31, 2025
Routine
2 major violations. 6 minor violations. 3 corrected on site.
View 8 violations
Variance obtained for specialized processing methods
Inspector notes: Raw intact beef steaks and chicken were observed in reduced oxygen packaging in the walk-in cooler. Per PIC, food items are placed in ROP packaging to preserve freshness. Establishment does not have an approved HACCP Plan and variance to place raw animal products into ROP packaging. Establishment is to cease practice until an approved HACCP plan and variance is obtained for location. Food items were observed at temperatures ranging from 34-35 degrees Fahrenheit.
8-103.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the kitchen prep sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. PIC was informed and employee instructed to use designated hand sink.
2-301.15
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on prep unit #1, 2-door low boy #2, and the bar cooler at the larger bar. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the basement toilet room is not self-closing. Toilet room doors that open to a food preparation space shall be self-closing to prevent the potential for contamination.
6-202.14
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 from containers during time of inspection.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses at the smaller bar. Utensils shall be kept in one of the following manners in between uses; on a dry/clean surface, in water with a temperature of 135 degrees Fahrenheit or higher, or in water with sufficient flow to flush food debris. Utensils were removed from water and placed onto a dry clean surface during time of inspection.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen 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
61
Oct 19, 2023
Routine
2 major violations. 2 minor violations.
View 4 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer and ice machine) 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)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory shall be on the same page as the food items that it correlates to.
3-603.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dried 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. Tongs were observed hanging from oven door on production line. This creates possibility for cross commination tongs shall be relocated. Spoons and rubber spatulas were observed not inverted. Utensils shall be stored with the handle up.
3-304.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Broken floor tile was observed near hand sink (dish area) The physical facilities must be maintained in good repair. Tile needs to be repaired.
6-101.11
74
Frequently Asked Questions
When was Pasta Beach last inspected?
The most recent health inspection at Pasta Beach on file is from Mar 31, 2025. The public record contains two inspections in total.
How does Pasta Beach compare to other restaurants in Newport?
Pasta Beach most recently scored 61 out of 100, which is lower than the Newport average of 84.
Has Pasta Beach's inspection record improved over time?
No. Recent inspections at Pasta Beach have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pasta Beach means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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