Perro Salado
Last inspected: Apr 17, 2025
61
Score
Inspectors have visited Perro Salado six times, with records going back to 2023. The most recent visit was on Apr 17, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Compared to the prior visit, inspectors found more to write up: six violations versus four before.
The pattern that stands out is insects, rodents, & animals not present, which has been cited four times.
Compared to other Newport restaurants (averaging 84), there's room to close the gap. The record is unremarkable in either direction.
6
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 17, 2025
Routine
2 major violations. 6 minor violations. 1 corrected on site.
View 8 violations
Equipment or utensils not clean
Inspector notes: The peel ejector attachment of the juicing machine was observed held together with tape. Food contact surfaces of equipment shall be made of smooth, durable, non-porous materials. Unit is out of service until unit is repaired using smooth, durable, non-porous materials. Proof of repairs are to be sent to inspector prior to use.
4-601.11(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 and shall be present on all pages of menu. Carne asada and Caesar dressing are served raw or undercooked and are not disclosed on the menu. Food items that are served raw or undercooked shall be disclosed on the menu and the consumer advisory shall be present on all pages of the food menu.
3-603.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as a scoop in a container of sugar. 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. Bowl was removed during time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The flip top of the salad prep unit located in the kitchen area was not in good repair. Equipment shall be maintained in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The prep unit/ hot hold area 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the upstairs walk-in cooler. 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 shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The floors in the basement area have an accumulation of debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11
61
Oct 1, 2024
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents and insects is not controlled as evidenced by droppings and live fly activity. 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. Establishment is to continue working with pest control company to maintain control of insect and rodent activity.
6-501.111
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the produce walk-in cooler is constructed of unsealed concrete, 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.
6-101.11
86
Sep 16, 2024
Re-Inspection
1 critical violation. 3 major violations. 3 minor violations. 1 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Various food items within the produce walk-in cooler was observed held at temperatures ranging from 45-52 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 evaluated and voluntarily disposed of during time of inspection (see attached disposal form). No TCS foods are to be stored within unit until an ambient temperature of 41 degrees Fahrenheit or below is achieved.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents and insects is not controlled as evidenced by droppings and live fly activity. 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. Establishment is to work with pest control company to complete a whole facility walk-through and develop treatment plan to control the presence of rodents and insects.
6-501.111
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. Basement walk-in cooler observed at 45 degrees Fahrenheit. Upstairs walk-in cooler observed at 42 degrees Fahrenheit. Establishment lacks adequate refrigeration for advanced preparation procedures. Menu is to be limited to cook serve only.
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Pork ribs were observed thawing in the upstairs prep sink in stagnant water. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The produce walk-in cooler and upstairs walk-in cooler are not in good repair. Equipment must be maintained in good repair.
4-501.11
Unnecessary items or litter present on premises
Inspector notes: The outside of the building was observed with overgrown weeds. Premises around the building must be kept clear of unnecessary vegetation to prevent harborage conditions for pests.
6-501.114
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the produce walk-in cooler is constructed of unsealed concrete, 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.
6-101.11
55
Sep 3, 2024
Routine
4 critical violations. 4 major violations. 2 minor violations. 6 corrected on site.
View 10 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food, onions and parsley (used for garnishing) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food items will be used for a cooked food dish.
3-301.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw marinated beef was observed stored above ready-to-eat cooked chicken in the grill cooler drawers. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC moved the cooked chicken to a higher location within the grill drawers.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, juicer, 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. Ice within machine was voluntarily disposed of and unit was turned off. Ice machine is to not be used until food contact surfaces are washed and sanitized.
4-602.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The walk-in cooler and cook line prep unit were observed held at 46 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 within the walk-in cooler and prep unit were evaluated and food items that were 45 degrees Fahrenheit or above, and not prepared on the date of inspection were voluntarily disposed of. Units are not to be used to store TCS food items until units are able to maintain an ambient temperature of 41 degrees Fahrenheit or less.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents and insects is not controlled as evidenced by droppings and live fly activity. 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. Per interview, PIC indicated that pest control comes to establishment biweekly. Establishment is to work with pest control to develop treatment plan to control the presence of rodents and insects.
6-501.111
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Food items prepared today were placed in pans deeper than four inches. Items were moved into shallower pans to complete the cooling process.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Frozen fish products were observed thawing in stagnant water in upstairs 3-bay sink. Food items must be thawed in one of three ways; under mechanical refrigeration, under running water, or as part of the cooking process.
3-501.13
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Handwashing sign not posted
Inspector notes: The hand sinks in the downstairs and upstairs kitchens were lacking handwashing notification signage. Hand sinks must have proper signage to indicate when and where to wash employees' hands.
6-301.14
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the produce walk-in cooler is constructed of unsealed concrete, 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.
6-101.11
33
Sep 28, 2023
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food is unsafe, adulterated, or misrepresented
Inspector notes: Plantains were observed with a black and white substance and small flies were observed on fruit. Voluntary Disposal was made at time of inspection.
3-101.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies and rodents are not controlled as evidenced by small flies around bar areas, basement and high moisture areas of establishment. Evidence of rats was observed by droppings and grease marks on surfaces in 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. Establishment has pest control company scheduled to come every other week or as needed. Establishment is to continue to aggressively treat pests. Establishment shall provide inspector with pest control reports for a 2 month period.
6-501.111
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The walls behind bar areas are in poor condition. Exposed wood was observed. Walls in food areas and high moisture areas shall be constructed of a material that is non-absorbent, smooth durable and easily cleanable.
6-101.11
74
Apr 13, 2023
Routine
No violations found.
100
Frequently Asked Questions
When was Perro Salado last inspected?
The most recent health inspection at Perro Salado on file is from Apr 17, 2025. The public record contains six inspections in total.
What is the most common violation at Perro Salado?
Across the inspection record, insects, rodents, & animals not present has been cited four times, more than any other issue at Perro Salado.
How does Perro Salado compare to other restaurants in Newport?
Perro Salado most recently scored 61 out of 100, which is lower than the Newport average of 84.
Has Perro Salado's inspection record improved over time?
No. Recent inspections at Perro Salado have flagged more violations than earlier ones, ticking from about four per visit to around six more recently.
What does a medium risk rating mean?
A medium risk rating at Perro Salado 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 Perro Salado inspected?
Based on the inspection history on file, Perro Salado is inspected around three times per year on average.
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