Poor Peoples Pub
Last inspected: Jul 10, 2025
100
Score
Public records show nine inspections at Poor Peoples Pub stretching back to 2023. The latest inspection on file is from Jul 10, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been moving in the right direction: four violations last time, one this time.
The pattern that stands out is proper cold holding temperatures, which has been cited five times.
Poor Peoples Pub's latest score of 100 sits above the New Shoreham average of 85. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 10, 2025
Re-Inspection
No violations found.
100
Jul 1, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: All foods in the prep unit were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, all food was placed in unit from walk-in less than 3 hours ago. All food was moved to walk-in to rapidly cool. Unit to not be used until serviced/repaired/replaced AND tested to ensure food can maintain a temperature of 41 or less.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit closest to the dish washer was not in good repair. Ambient temperature was observed at 50 degrees after unit was closed for approximately seven minutes. The door gasket of the above mentioned prep unit was observed torn/peeling. Door gasket to be repaired. Unit to not be used until serviced/repaired. Unit MUST BE TESTED BEFORE USE.
4-501.11
82
Jun 17, 2025
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held at 45-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods were placed in unit from walk-in in the morning. Foods were relocated to other refrigeration units. Unit to NOT be used until serviced.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit closest to the dish washer was not in good repair. Ambient temperature was observed at 50 degrees after unit was closed for approximately ten minutes. The door gasket of the above mentioned prep unit was observed torn/peeling. Door gasket to be repaired. Unit to not be used until serviced/repaired. Per owner and PIC, unit was looked at by technician and technician had to order parts for unit. Unit to not be used until technician serviced unit.
4-501.11
82
Jun 5, 2025
Routine
1 critical violation. 4 minor violations.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods in the prep unit were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods that were stored in unit overnight were disposed of. Foods that were moved to unit recently were relocated to other refrigeration.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit door gaskets were observed in poor repair. Prep unit was observed with an ambient temperature of 53 degrees. Unit must be able to maintain a temperature of 41 degrees or less. Unit taken out of service. Unit to not be used until serviced, repaired, adjusted, or replaced. Unit to be monitored once repaired to ensure unit is able to hold food at 41 degrees or less.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH. Managers license with the state 08/28/24. Application provided.
2-102.12(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of bio-film. Unit will be turned off and sanitized end of day.
4-602.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of ice well and hand sink in the bar area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Wood to be sealed.
4-101.17
70
Jul 23, 2024
Re-Inspection
No violations found.
100
Jul 18, 2024
Re-Inspection
2 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Macaroni, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Macaroni started cooling process 5 hours earlier and was temped at 74. Macaroni was disposed of. Cooling guide provided.
3-501.14
Sewage backflow not prevented
Inspector notes: The sink used for food preparation 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. PIC stated parts are on order.
5-402.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Dish machine was adjusted at time of inspection. Dish machine company was called at time of inspection. PIC to test frequently to ensure dish machine is adequately working.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Macaroni and fried chicken was placed hot in the refrigerator in plastic containers greater than four inches deep. Fried chicken was moved to sheet pans.
3-501.15
Physical facilities not in good repair
Inspector notes: The ceiling above the prep/cookline was observed in poor repair (peeling/chipping).
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor and walls behind the cook line had a heavy accumulation of food residue and debris
6-501.12
55
Jul 11, 2024
Routine
2 critical violations. 2 major violations. 5 minor violations. 4 corrected on site.
View 9 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation 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
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Mac & cheese, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of food.
3-501.14
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood was observed thawing in walk-in cooler with seal in tact. ROP seafood must thaw in a manner that allows proper oxygen transfer rate (ex. breaking seal and removing item from package). PIC voluntarily disposed of product found at 43 degrees Fahrenheit and removed all other product from packaging that was found at 32 degrees Fahrenheit.
3-501.13
Equipment or utensils not clean
(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.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls/cups were 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) The top area of a flip top prep unit had food residue and debris 2) The door and door tracks of a low boy refrigeration unit at the bar had biofilm 3) Bottom area of hot hold unit had food residue 4) Fan inside of refrigeration unit had biofilm
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling above the prep/cookline was observed in poor repair (peeling/chipping).
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor and walls behind the cook line had a heavy accumulation of food residue and debris.
6-501.12
Outer openings not protected against pests
Inspector notes: The two outer openings in the back kitchen areas were observed not protected: 1) One outer opening had screen door in poor repair 2) Other outer opening had no screen or other method of protecting from pest entry
6-202.15
47
Jul 6, 2023
Re-Inspection
2 major violations. 1 corrected on site.
View 2 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: 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.
3-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: ROP lobster was observed thawing in the walk-in with the package in tact. Lobster was still frozen. Bags were sliced open. Proper thawing procedures reviewed with PIC.
3-501.13
82
May 23, 2023
Routine
3 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Mac and Cheese was observed held at 108 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Mac and cheese was held less than 2 hours. Mac and cheese was reheated. Moving forward mac and cheese to be held in 2 separate pans not fully stocked to allow for all parts of the mac and cheese to be held above 135.
3-501.16(A)
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food burger and fries 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 was voluntarily disposed of.
3-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held between 43-53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods were stocked from the walk-in in the morning. Foods were placed back in the walk-in to rapidly cool. Inspector recommended using individual covers for foods in the prep unit to help food maintain adequate temperature.
3-501.16(A)
Required records available: shellstock tags, parasite destruction
Inspector notes: 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.
3-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Lobster was observed storing with the package in tact in the walk-in cooler. ROP seafood must be thawed with the package not in tact(slice in package) or completely removed from package. Lobster was 32 degrees and package was sliced open.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by accumulation of flies observed during inspection. 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of bio-film. Ice machine to be cleaned tonight.
4-602.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. The screen door is torn. Screen must be fixed/replaced. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
43
Frequently Asked Questions
When was Poor Peoples Pub last inspected?
The most recent health inspection at Poor Peoples Pub on file is from Jul 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Poor Peoples Pub?
Across the inspection record, proper cold holding temperatures has been cited five times, more than any other issue at Poor Peoples Pub.
How does Poor Peoples Pub compare to other restaurants in New Shoreham?
Poor Peoples Pub most recently scored 100 out of 100, which is higher than the New Shoreham average of 85.
Has Poor Peoples Pub's inspection record improved over time?
Yes. Recent inspections at Poor Peoples Pub have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about four previously.
What does a low risk rating mean?
A low risk rating at Poor Peoples Pub means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Poor Peoples Pub inspected?
Based on the inspection history on file, Poor Peoples Pub is inspected around four times per year on average.
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