Rhode Island Yacht Club
Last inspected: Sep 24, 2025
100
Score
Across the available record, Rhode Island Yacht Club has five inspections on file, the first dated 2024. The most recent visit was on Sep 24, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around four violations to closer to zero violations per visit over the last few inspections.
“Food-contact surfaces” comes up most often, recorded three times in the inspection record.
Rhode Island Yacht Club's latest score of 100 sits above the Cranston average of 87. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 24, 2025
Re-Inspection
No violations found.
100
Aug 26, 2025
Re-Inspection
3 major violations. 1 minor violation.
View 4 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was cleaned since last inspection, needs to be cleaned more thoroughly. Ice machine to be taken apart and thoroughly washed rinsed and sanitized.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by live activity on a glue board and accumulation of droppings. 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
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 bar.
4-302.13
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the bar area and kitchen has an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
70
Aug 18, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Red Sauce which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food voluntarily disposed of. Proper cooling methods to be reviewed with all staff.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food on the bottom shelf of the prep was 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. Food was voluntarily disposed of. Bottom shelf of prep unit to not be used for TCS foods. Per PIC, new prep unit will be ordered.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of both dishwasher were 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. 3-bay sink to be used until dishwashers test @ 50-100ppm.
4-501.114
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the ice machine were observed with bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine taken out of serviced until sanitized. Ice voluntarily disposed of. Bagged ice to be used until ice machine is sanitized. Per PIC, call has been made to get ice machine cleaned and sanitized.
4-601.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the kitchen along the walls has an accumulation of old rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
55
Apr 29, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Potatoes were observed held at 43 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 must no longer be stored on bottom shelf of unit.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: An allergy statement is lacking on both menus. Allergy statement to be added.
2-103.11
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit bottom shelf was observed keeping food at an elevated temperature. Unit to get serviced. (Ambient temperature was 38.) All food on top of prep was 38-39 degrees. Food to no longer be stored on bottom shelf until unit is serviced. The dishwasher is in poor repair. The sanitizer is testing less than 100ppm. Per PIC, 3-bay sink has been being used until dishwasher is serviced.
4-501.11
74
Apr 15, 2024
Routine
2 critical violations. 5 major violations. 5 minor violations. 2 corrected on site.
View 12 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. 3-bay to be used until dish washer is repaired.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 43-44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was relocated to colder refrigeration at the time of inspection.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: An allergy statement is lacking on the dessert special and main menu. Allergy statement to be added.
2-103.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer must be sanitized before used. Slicer must be sanitized after use, not next day.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various foods 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: Various foods are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. The consumer advisory and the foods to which it applies to must be added to the new menu.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing with the package in tact. ROP fish was observed at 37 degrees. Fish was sliced open. ROP fish must be removed from package prior to thawing.
3-501.13
Insects, rodents, & animals not present
Inspector notes: Wood is used in the construction of the area around the grease trap. 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
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit and 1 door reach-in was observed to be unable to hold foods on the bottom shelf at an adequate temperature. Food was relocated. Unit to be repaired/serviced/adjusted. Inspector also observed a large amount of bread on the top shelf. The air flow was coming from the top shelf. Inspector recommends trying to store food in a manner that will not impede airflow.
4-501.11
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. Ice machine to cleaned tonight.
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 certified with RIDOH. PIC has servsafe but must register with RIDOH. Application printed.
2-102.12
Outer openings not protected against pests
Inspector notes: The screen door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Door sweep to be added.
6-202.15
35
Frequently Asked Questions
When was Rhode Island Yacht Club last inspected?
The most recent health inspection at Rhode Island Yacht Club on file is from Sep 24, 2025. The public record contains five inspections in total.
What is the most common violation at Rhode Island Yacht Club?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Rhode Island Yacht Club.
How does Rhode Island Yacht Club compare to other restaurants in Cranston?
Rhode Island Yacht Club most recently scored 100 out of 100, which is higher than the Cranston average of 87.
Has Rhode Island Yacht Club's inspection record improved over time?
Yes. Recent inspections at Rhode Island Yacht Club have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Rhode Island Yacht Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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