Plant City Barrington
Last inspected: Aug 21, 2025
78
Score
Plant City Barrington appears in inspection records five times, starting in 2024. The most recent visit was on Aug 21, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged three times.
Plant City Barrington's latest score of 78 falls below the Barrington average of 84. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 21, 2025
Re-Inspection
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Rice that had just been cooked observed in the prep unit lowboy in a deep container. Rice observed to be 146 degrees F. PIC reviewed proper cooling methods (ice bath) with employee. Rice was immediately placed in an ice bath to cool properly.
3-501.15
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the 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. Cutting boards have been ordered.
4-501.12
78
Jul 15, 2025
Re-Inspection
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
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. Establishment is to sanitize in the 3-bay sink until the dishwasher is able to reach the proper chlorine sanitizing solution. PIC called for service at the time of inspection. The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was observed exceeding 400 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-300 ppm. Quat was diluted with water and was observed at 200ppm at the time of inspection.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Noodles, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Noodles were observed between 46-50 DF. Noodles were voluntarily disposed of at the time of inspection.
3-501.14
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep area 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed being stored in between prep unit #1 and #2. Knives must be stored on a clean and dry surface. Knives were moved to the 3-bay sinks at the time of inspection.
3-304.12
67
Jul 2, 2025
Environmental Complaint
2 critical violations. 3 major violations. 4 minor violations. 5 corrected on site.
View 9 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Beans and pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Beans were observed at 75 DF and pasta was observed at 48 DF at the time of inspection. Beans and pasta were voluntarily disposed of at the time of inspection.
3-501.14
Food-contact surfaces; cleaned & sanitized
(corrected on site)
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. Establishment is to sanitize in the 3-bay sink until the dishwasher is able to reach the proper chlorine sanitizing solution. PIC called for service at the time of inspection.
4-501.114
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was added to sinks at the time of inspection.
6-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various food items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed being stored in between the prep unit and wall. Knives must be stored on a clean and dry surface. Knives were moved to the 3-bay sinks at the time of inspection.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep area 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
Nonfood-contact surfaces not cleaned at required frequency
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 must be cleaned to sight and touch.
4-602.13
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. Establishment is to register for a RICFSM with RIDOH.
2-102.12(A)
45
Sep 11, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 3 corrected on site.
View 5 violations
Food-contact surfaces: cleaned and 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. Establishment is to use 3-bay sink until dishwasher is able to reach the correct chlorine concentration.
4-501.114
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled at the time of inspection.
7-102.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The scoop in the dry ingredients container was observed handle up. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
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. Establishment is to register a FSM to RIDOH. Application was printed out for PIC at the time of inspection.
2-102.12
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. Containers were labeled at the time of inspection.
3-302.12
67
Jun 25, 2024
Opening
2 minor violations.
View 2 violations
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the employee toilet room is not self-closing.
6-501.19
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: Restrooms are lacking covered trash receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
90
Frequently Asked Questions
When was Plant City Barrington last inspected?
The most recent health inspection at Plant City Barrington on file is from Aug 21, 2025. The public record contains five inspections in total.
What is the most common violation at Plant City Barrington?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at Plant City Barrington.
How does Plant City Barrington compare to other restaurants in Barrington?
Plant City Barrington most recently scored 78 out of 100, which is lower than the Barrington average of 84.
Has Plant City Barrington's inspection record improved over time?
Yes. Recent inspections at Plant City Barrington have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Plant City Barrington means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants