Quonnie Farms
Last inspected: Sep 10, 2025
70
Score
Going back to 2023, Quonnie Farms has six inspections in the public record. The most recent visit was on Sep 10, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have moved in the wrong direction: violation counts went from seven to nine.
Across the inspection history, adequate handwashing sinks properly supplied and accessible is the issue that surfaces most often, recorded six times.
That's lower than the typical Charlestown restaurant, which scores around 89. The record is unremarkable in either direction.
6
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 10, 2025
Re-Inspection
1 critical violation. 4 minor violations. 1 corrected on site.
View 5 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Turkey dated 8/31 was observed past its disposition date. See disposal.
3-501.18
Handwashing sign not posted
Inspector notes: The handwashing sinks in the kitchen are lacking signage.
6-301.14
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the front entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not cleaned at required frequency
Inspector notes: The wall in the warewashing area has an accumulation of black residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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. Per interview with PIC, application has been mailed.
2-102.12(A)
70
Aug 27, 2025
Environmental Complaint
1 critical violation. 5 major violations. 10 minor violations. 7 corrected on site.
View 16 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (liquid eggs) were observed stored above ready-to-eat foods (sauces) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-302.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salmon was observed held at 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Person in charge not controlling unsafe operations
(corrected on site)
Inspector notes: No person in charge was present as needed at the time of inspection.
2-103.11
Equipment or utensils not clean
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink dispenser was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) 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)
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.
2-102.12(A)
Handwashing sign not posted
Inspector notes: The hand washing sinks in the kitchen & ice cream area were lacking signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk was observed held at 62-63 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of spices 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.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Sauce was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of flour. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of cooler) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hoods and utensil containers have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The wall in the ware washing area has an accumulation of black residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
32
Dec 19, 2024
Re-Inspection
1 critical violation. 3 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Reduced oxygen packaged smoked salmon was observed held at 43 degrees Fahrenheit in the open air cooler. The label states the product should be stored at 38 degrees Fahrenheit or below. Reduced oxygen packaged smoked salmon was voluntarily disposed of (see attached disposal form).
3-501.16(A)
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 at the kitchen.
4-204.115
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags did not have the date when the last shellfish was used from the bag. 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 label missing or inaccurate
(corrected on site)
Inspector notes: Ice cream packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Ice cream was removed from the freezer and must not be made available for purchase until labels are made or it is sold behind the counter.
3-602.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of the shelves in the retail 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.
4-101.17
61
Dec 9, 2024
Environmental Complaint
3 critical violations. 7 major violations. 10 minor violations. 7 corrected on site.
View 20 violations
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Cranberry sauce and homemade Djon mustard sauce were observed expired. Food was voluntarily disposed of (see attached disposal form).
3-501.18
Food on display not protected from contamination
(corrected on site)
Inspector notes: Unpackaged bread was observed stored on top of the deli display case. Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Bread was relocated at time of inspection.
3-306.11
Proper date marking and disposition
Inspector notes: Waste water from the oyster ice storage is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Ready-to-eat food not date marked
Inspector notes: Food was 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
Food label missing or inaccurate
(corrected on site)
Inspector notes: Food (soup, pesto sauce, tomato sauce, dough, ice cream, snowflake pretzels, candy, and ice cream sandwiches) packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was removed from the shelf and must not be sold until a label is made with the required information.
3-602.11
Proper cold holding temperatures
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-204.115
Person in charge not controlling unsafe operations
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.
2-103.11
Insufficient number of handwashing sinks
(corrected on site)
Inspector notes: The horse trailer, where donuts are prepared, does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Establishment must discontinue preparing food in the horse trailer.
5-203.11
Contamination prevented during food preparation, storage & display
Inspector notes: Shellfish tags did not have the date when the last shellfish was used from the bag and were not stored in chronological order. 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Food was observed stored on the floor in the outdoor walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Proper cold holding temperatures
Inspector notes: Wood is used in the construction of shelves in the retail 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.
4-101.17
Outer openings not protected against pests
Inspector notes: The barn doors to the outside, located in the back room, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves in the front counter area have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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.
2-102.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-47 degrees Fahrenheit in the open-air cooler bottom shelf. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held 37 degrees Fahrenheit. The bottom shelf must not be used to store time/temperature control for safety foods until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Food on top shelves must be monitored. Establishment must get unit repaired/adjusted/replaced.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Half & Half and oat milk were observed held at 62-69 degrees Fahrenheit in serving containers on coffee station counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, half & half and oat milk had been in the containers for more than 4 hours. Half & half and oat milk were voluntarily disposed of (see attached disposal form). Establishment must discontinue using serving containers.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Half & half and oat milk were observed held at 45-46 degrees Fahrenheit in the mini refrigerator behind the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the refrigerator for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The mini refrigerator had an ambient air temperature of 43 degrees Fahrenheit at time of inspection. Mini refrigerator was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Mini refrigerator must be repaired/replaced/adjusted.
3-501.16(A)
Insect control devices improperly placed or designed
Inspector notes: The presence of rodents and flies are not controlled as evidenced by flies throughout the facility and rodent droppings in the back room area. 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 must schedule pest control services.
6-202.13
19
Sep 28, 2023
Environmental Complaint
1 major violation.
View 1 violation
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags are not stored in chronological order, maintained for 90 days, and did not have the date when the last shellfish was used from the bag. 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
90
Apr 5, 2023
Routine
1 critical violation.
View 1 violation
Food obtained from approved source
11
86
Frequently Asked Questions
When was Quonnie Farms last inspected?
The most recent health inspection at Quonnie Farms on file is from Sep 10, 2025. The public record contains six inspections in total.
What is the most common violation at Quonnie Farms?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited six times, more than any other issue at Quonnie Farms.
How does Quonnie Farms compare to other restaurants in Charlestown?
Quonnie Farms most recently scored 70 out of 100, which is lower than the Charlestown average of 89.
Has Quonnie Farms's inspection record improved over time?
No. Recent inspections at Quonnie Farms have flagged more violations than earlier ones, ticking from about seven per visit to around nine more recently.
What does a medium risk rating mean?
A medium risk rating at Quonnie Farms 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 Quonnie Farms inspected?
Based on the inspection history on file, Quonnie Farms is inspected around two times per year on average.
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