Quito's Shellfish & Restaurant
Last inspected: May 8, 2025
67
Score
The health department has logged three inspections at Quito's Shellfish & Restaurant, the earliest from 2023. Inspectors last stopped by on May 8, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “food & non-food contact surfaces cleanable”, showing up three times.
Compared to other Bristol restaurants (averaging 85), there's room to close the gap. On the whole, the file is mixed but not concerning.
3
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
May 8, 2025
Re-Inspection
2 major violations. 4 minor violations. 2 corrected on site.
View 6 violations
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan 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.
3-402.12
Food thawed using improper method
(corrected on site)
Inspector notes: Seafood food items were observed thawed in their original intact reduced oxygen packaging (ROP). Seafood items that are packaged in ROP shall be completely removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food items. Food items were observed at temperatures ranging from 28-38 degrees Fahrenheit and were removed from their original packaging during time of inspection.
3-501.13
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. Employee with food safety manager certification is to register with RIDOH Center for Food Protection. Application provided during time of inspection and inspector will follow up with PIC for submittal.
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of various food items. 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 food items during time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the 2-door reach-in unit in the front storage area. Refrigerator door gasket shall be maintained in good repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The hood ventilation hood system and the floors and walls in the cookline area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Apr 23, 2025
Routine
1 critical violation. 4 major violations. 5 minor violations. 4 corrected on site.
View 10 violations
Gloves used incorrectly or not changed when required
(corrected on site)
Inspector notes: A food employee was observed going from completing a task involving raw product to then completing a task with ready-to-eat (RTE) foods without changing their gloves. Gloves shall be changed when they become soiled or when in-between tasks that increase the potential for cross-contamination. PIC informed.
3-304.15(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Seafood food items were observed thawed in their original intact reduced oxygen packaging (ROP). Seafood items that are packaged in ROP shall be completely removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food items. Food items were observed at temperatures ranging from 36-38 degrees Fahrenheit and were removed from their original packaging during time of inspection.
3-501.13
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.
4-302.13
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish (little nex and mussels) located in walk-in cooler did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tags were provided for shellstock during time of inspection.
3-203.12
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan 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.
3-402.12
In-use utensils stored improperly between uses
Inspector notes: Utensils (breading basket) were observed stored in stagnant water between uses. Utensils shall be maintained in one of the following manners: on a dry clean surface, in water of 135 degrees Fahrenheit or more, or in water with sufficient flow to flush particulates to the drain.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the 2-door reach-in unit in the front storage area. Refrigerator door gasket shall be maintained in good repair.
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 at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee with food safety manager certification is to register with RIDOH Center for Food Protection. Application provided during time of inspection and inspector will follow up with PIC for submittal.
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Employees were observed eating in the kitchen area during food preparation activities. Employees shall eat in a designated area away from food preparation. PIC informed.
2-401.11
45
Jul 18, 2023
Re-Inspection
2 minor violations.
View 2 violations
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 shall register a ServSafe certified employee as the Certified Food Safety Manager with RIDOH Center for Food Protection (RI license). -Application provided to establishment at the time of this inspection.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets for the True cold hold drawers and 1 door freezer were observed in poor repair. Per interview of staff, establishment is waiting for orders to be shipped -This violation has not exceed the original correction date of 08/15/23.
4-501.11
90
Frequently Asked Questions
When was Quito's Shellfish & Restaurant last inspected?
The most recent health inspection at Quito's Shellfish & Restaurant on file is from May 8, 2025. The public record contains three inspections in total.
What is the most common violation at Quito's Shellfish & Restaurant?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at Quito's Shellfish & Restaurant.
How does Quito's Shellfish & Restaurant compare to other restaurants in Bristol?
Quito's Shellfish & Restaurant most recently scored 67 out of 100, which is lower than the Bristol average of 85.
Has Quito's Shellfish & Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Quito's Shellfish & Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Quito's Shellfish & Restaurant 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 Quito's Shellfish & Restaurant inspected?
Based on the inspection history on file, Quito's Shellfish & Restaurant is inspected around two times per year on average.
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