Sakonnet Point Club
Last inspected: Aug 27, 2025
86
Score
Inspectors have visited Sakonnet Point Club six times, with records going back to 2023. Sakonnet Point Club was last inspected on Aug 27, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The latest visit found two violations, down from six violations the time before.
The most common issue across all inspections has been food-contact surfaces, showing up four times.
The city-wide average sits at 90, which Sakonnet Point Club's 86 doesn't quite reach. The file should reassure diners considering a visit.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 27, 2025
Re-Inspection
1 critical violation.
View 1 violation
Food not cooled to safe temperature within required time
Inspector notes: Pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Pasta observed with temperature 45 - 46 degrees F in prep unit #1 (hot kitchen). Pasta was made on 8/24 by weekend staff and was placed in a deep pan before it was at 41 degrees F. Proper cooling must be reviewed with all staff. Cooling logs provided and must be maintained.
3-501.14
86
Aug 14, 2025
Routine
3 critical violations. 2 major violations. 1 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
Inspector notes: Pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Pasta observed in the hot kitchen prep unit #1 with a temperature of 46 - 52 degrees F. Voluntary disposal during inspection. Proper cooling methods reviewed.
3-501.14
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the salad prep unit in the pantry kitchen was observed held at 45 degrees Fahrenheit. Foods in this unit observed with temperatures of 42 - 43 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. TCS foods were moved to properly functioning units. No TCS foods are to be stored in this unit until it is maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Reduced oxygen packaging criteria not met
Inspector notes: Establishment ROPs fish products without a HACCP plan. Establishment cannot ROP without approval of RIDOH Center for Food Protection. Establishment is to stop the ROP process and submit a HACCP plan for approval.
3-502.12
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
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)
52
Dec 12, 2024
Re-Inspection
No violations found.
100
Nov 21, 2024
Routine
2 critical violations. 4 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: Chowder and soup observed held at 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chowder and soup were reheated to 165 degrees F and returned to hot hold unit. Temperatures must be carefully monitored.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Salad prep unit 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. TCS foods in this unit observed with temperatures of 43 degrees F and were moved to properly functioning units. Service call to be placed. No TCS foods are to be stored in this unit until it is maintaining temperature at/below 41 degrees F.
3-501.16(A)
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock (clams and oysters) located in the pantry kitchen reach-in unit did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli 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)
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the some of the refrigeration unit(s). 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. Thermometers are to be placed in all cold hold equipment to monitor temperatures.
4-203.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives observed stored on an unclean surface (between prep unit and hot hold unit) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
45
Aug 31, 2023
Re-Inspection
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
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.
4-204.115
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanitized the slicer during this inspection. -A knife observed stored in an unclean surface between equipment (between two prep tables) in the kitchen. Proper storage of food-contact surfaces reviewed. -Staff removed the knife to wash, rinse, and sanitize during this inspection.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards in the kitchen 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. *This violation has not exceed the original correction date of 09/20/23.
4-501.11
78
Aug 17, 2023
Routine
2 critical violations. 3 major violations. 3 minor violations. 5 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw beef patties) were observed stored above ready-to-eat foods (such as shrimp, lobster) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -Staff moved the ready-to-eat foods and placed them on shelf above the raw burgers during this inspection.
3-302.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food lettuce 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. -Staff put on gloves during this inspection and washed the lettuce. Proper usage of gloves with ready-to-eat foods reviewed.
3-301.11
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.
4-204.115
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanitized the can opener and slicer during this inspection.
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. Lobster chowder observed cooling at 49 degrees F. in plastic containers with a lid on top. Per interview of staff, lobster chowder was prepared earlier this morning and started cooling process 1 hour prior to this inspection. Proper cooling methods reviewed. -Staff removed the covers and placed the lobster chowder in the freezer to allow for rapid cooling. -Establishment shall keep a cooling food temperature log for foods in the cooling process. -Cooling food temperature log shall be completed and provided to Inspector upon the next re-inspection date.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards in the kitchen 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.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.
4-501.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
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. -Staff removed the open beverage containers during this inspection.
2-401.11
47
Frequently Asked Questions
When was Sakonnet Point Club last inspected?
The most recent health inspection at Sakonnet Point Club on file is from Aug 27, 2025. The public record contains six inspections in total.
What is the most common violation at Sakonnet Point Club?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at Sakonnet Point Club.
How does Sakonnet Point Club compare to other restaurants in Little Compton?
Sakonnet Point Club most recently scored 86 out of 100, which is lower than the Little Compton average of 90.
Has Sakonnet Point Club's inspection record improved over time?
Yes. Recent inspections at Sakonnet Point Club have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Sakonnet Point 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.
How often is Sakonnet Point Club inspected?
Based on the inspection history on file, Sakonnet Point Club is inspected around three times per year on average.
Nearby Restaurants
Explore More
→
All locations in Little Compton