Sakonnet Golf Club
Last inspected: Aug 14, 2025
70
Score
Across the available record, Sakonnet Golf Club has five inspections on file, the first dated 2023. The latest inspection on file is from Aug 14, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Compared to the prior visit, the count dropped from 10 violations to four.
Across the inspection history, food & non-food contact surfaces cleanable is the issue that surfaces most often, recorded three times.
The city-wide average sits at 90, which Sakonnet Golf Club's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
5
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Aug 14, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food not cooled to safe temperature within required time
Inspector notes: Rosa 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. Sauce was prepared yesterday. Temperature observed at 43 degrees F. Cooling logs are to be maintained.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rosa sauce was placed hot in the refrigerator in a container greater than four inches deep. Temperature observed to be 43 degrees F. Proper cooling methods reviewed. Cooling logs are to be maintained.
3-501.15
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Cutting boards 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of brown/black residue and other debris. Ice machine must be cleaned.
4-601.11(B)
70
Jul 17, 2025
Routine
1 critical violation. 6 major violations. 4 minor violations. 3 corrected on site.
View 11 violations
Food-contact surfaces; cleaned & 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. Service call was placed during inspection. 3-bay sink is to be used to sanitize until dishwasher is serviced and achieving proper chlorine concentration.
4-501.114
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
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
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Clam sauce was placed hot in the refrigerator in containers greater than four inches deep. Proper cooling methods reviewed.
3-501.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sinks in the kitchen were lacking paper towels.
6-301.12
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.
3-203.12
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. An employee certified in food safety management must register with RIDOH and the Certified Food Safety Manager.
2-102.12(A)
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.
3-302.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards and 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.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of black/brown residue and other debris.
4-601.11(B)
39
Oct 31, 2024
Routine
4 major violations. 4 minor violations.
View 8 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black/brown residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine is to be emptied and properly cleaned and sanitized prior to use.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Squeegee and debris observed in the warewashing hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the prep units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Food storage containers not labeled with contents
Inspector notes: Large bins of dry ingredients (and a couple of small containers) 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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards and 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.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gasket of prep unit #4 (salad station) cold drawer observed in poor repair, splitting away from the drawer. Gasket is to be replaced.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the warewashing area and the top of the dishwasher have an accumulation of soil residue, black residue, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
55
Jun 29, 2023
Re-Inspection
No violations found.
100
Jun 14, 2023
Routine
1 critical violation. 2 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chowder was observed marked with a date that has exceeded the 7 day limit for TCS foods. Chowder observed marked 06/01/23 and the date of this inspection is 06/14/23. Staff voluntarily disposed of the chowder during this inspection.
3-501.18
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Variance obtained for specialized processing methods
Inspector notes: ROP fish (tuna, salmon, bass) observed in the freezer. Per interview of staff, establishment is vacuum sealing the fish frozen. -ROP cooked puree observed in walk-in freezer. Requirements for specialized processes reviewed. Staff voluntarily disposed of the ROP cooked purees during this inspection. -Establishment is not approved to do this process. Establishment will discontinue using reduced oxygen packing until establishment submits a plan to RIDOH Center for Food Protection. -Plan must be approved by RIDOH Center for Food Protection.
8-103.11
Equipment not in good repair or proper adjustment
Inspector notes: The fry station located in the kitchen area was not in good repair. The fry station observed at 50 degrees F. No TCS foods observed in unit. Per interview of staff, service has been contacted. -Gaskets observed in poor repair. Gaskets shall be repaired or replaced. -Establishment shall not store TCS foods in the fry station until it is able to maintain an ambient temperature of 41 degrees F. or below.
4-501.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Handwashing aids (soap dispenser and paper towel dispenser) observed at the food prep sink. 6-301.13 Handwashing Aids and Devices, Use Restrictions. A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK.
6-301.13
Compliance with variance/specialized process/haccp
Inspector notes: ROP raw beefs and raw chickens observed in the establishment. Per interview of staff, establishment is using this process to preserve the meats. Establishment does not have a HACCP plan for the process. -HACCP plan is required. Establishment will discontinue this process until HACCP plan is made available to RIDOH Center for Food Protection.
8-201.13
61
Frequently Asked Questions
When was Sakonnet Golf Club last inspected?
The most recent health inspection at Sakonnet Golf Club on file is from Aug 14, 2025. The public record contains five inspections in total.
What is the most common violation at Sakonnet Golf Club?
Across the inspection record, food & non-food contact surfaces cleanable has been cited three times, more than any other issue at Sakonnet Golf Club.
How does Sakonnet Golf Club compare to other restaurants in Little Compton?
Sakonnet Golf Club most recently scored 70 out of 100, which is lower than the Little Compton average of 90.
Has Sakonnet Golf Club's inspection record improved over time?
Yes. Recent inspections at Sakonnet Golf Club have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 10 previously.
What does a medium risk rating mean?
A medium risk rating at Sakonnet Golf Club 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 Sakonnet Golf Club inspected?
Based on the inspection history on file, Sakonnet Golf Club is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Little Compton