Sakonnet River Grille
Last inspected: Oct 30, 2025
64
Score
Inspectors have visited Sakonnet River Grille six times, with records going back to 2023. Sakonnet River Grille was last inspected on Oct 30, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “food separated and protected”, which has been cited three times.
Compared to other Tiverton restaurants (averaging 84), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 30, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 44-51 degrees Fahrenheit (stored on lip of top rail prep unit). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Time/temperature abused foodS were voluntarily disposed of during time of inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods such as raw chicken were observed stored above ready-to-eat foods such as leaf lettuce and pasta in the bottom lowboy of prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food label missing or inaccurate
Inspector notes: Grab and go items packaged in the food establishment are lacking all required information on food label. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients (including sub ingredients), the quantity of the contents, and the business name/address.
3-602.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors under equipment and cookline and surrounding walls in main kitchen have 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
64
Oct 10, 2024
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods eggs were observed stored above ready-to-eat foods cheese, garlic in oil, and prepared salads in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Separation storage poster provided during time of inspection.
3-302.11
Physical facilities not in good repair
Inspector notes: Floor tiles by 3 bay sink in main kitchen were observed in poor repair. Physical facilities must be in good repair and proper adjustment. PIC provided proof of quoted repairs to be completed during time of inspection.
6-501.11
82
Sep 27, 2024
Routine
4 critical violations. 2 minor violations. 4 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination in the walk-in cooler and grill drawers in kitchen. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of icemachine was observed with an accumulation of black and pink residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off and taken out of service during time of inspection. Ice machine to be thoroughly cleaned and sanitized prior to use.
4-602.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Minestrone soup and cooked sausage, 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 was voluntarily disposed of during time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in cookline prep unit and server station refrigerator were observed held between 53-58 degrees Fahrenheit. Foods in cookline prep unit were observed stored above the cold hold well on the lip of the unit. Ambient temperature of server station refrigerator observed at 47 degrees Fahreneheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods that were out of temperature for an unknown amount of time were voluntarily disposed of. Server refrigerator taken out of service during time of inspection.
3-501.16(A)
Food contaminated by miscellaneous source
Inspector notes: Drinking ware and condiments were observed in close proximity to handsink. Items to be relocated.
3-307.11
Physical facilities not in good repair
Inspector notes: Floor tiles by 3 Bay Sink in main kitchen were observed in poor repair. Physical facilities to be in good repair and proper adjustment.
6-501.11
50
Oct 19, 2023
Re-Inspection
2 minor violations.
View 2 violations
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of panels in the kitchen 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. *This violation has not exceed the original correction date of 11/09/23.
4-101.17
Physical facilities not in good repair
Inspector notes: The floor tiles in the 3 bay sink area observed in poor repair. Tiles observed cracked. The physical facilities must be maintained in good repair. Floors shall be smooth, durable, non-absorbent, and easily cleanable.
6-501.11
90
Oct 4, 2023
Environmental Complaint
3 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Baked scrod oberved placed hot in the saute station and wrapped in plastic. Baked scrod observed at 85-90 degrees F. Per interview of staff, baked scrod was prepared less than 1 hour prior to this inspection. Proper cooling methods reviewed. Staff removed the plastic wraps from baked scrod and moved them to the walk-in cooler to allow for rapid cooling during this inspection. -Establishment shall keep a cooling food temperature log for foods in the cooling process. -Cooling food temperature log must be completed and provided to Inspector upon the next re-inspection date.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by live flies in the kitchen and dining room. 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 shall get pest control to do a full assessment/evaluation of facility. A statement from an approved licensed pest control professional must be provided to Inspector stating the plan of action to eliminate the issue and continuous monitoring plan.
6-501.111
Contamination prevented during food preparation, storage & display
Inspector notes: The hand-washing sink is adjaent to the food prep sink. A splash guard shall be installed to prevent exposure of water onto the food prep sink from handwashing.
6-404.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A knife observed stored on an unclean surface between 2 equipment (prep tables). Staff removed the knife to wash, rinse, and sanitize during this inspection.
3-304.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of prep area in the kitchen. 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
67
Jun 27, 2023
Routine
2 major violations. 5 minor violations. 3 corrected on site.
View 7 violations
Food thawed using improper method
(corrected on site)
Inspector notes: ROP lobster meat observed in the walk-in cooler in reduced oxygen environment. Label on lobster meat says, "Keep Frozen". Lobster meat observed at 31-32 degrees F. -Staff removed the lobster meat from reduced oxygen packaging during this inspection.
3-501.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed food debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanitized the slicer during this inspection.
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the areas underneath/behind all kitchen equipment have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knife observed stored in an unclean surface between cutting board and prep unit. Staff removed the knife to wash, rinse, and sanitize during this inspection. -Ice scoop observed stored in an unclean surface on wall. Staff removed the ice scoop to wash, rinse, and sanitie during this inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards on the salad station and saute station 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: Refrigerator door gaskets in 2 door refrigerator were observed in poor repair. Gaskets shall be repaired/replaced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine observed with black residue. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
64
Frequently Asked Questions
When was Sakonnet River Grille last inspected?
The most recent health inspection at Sakonnet River Grille on file is from Oct 30, 2025. The public record contains six inspections in total.
What is the most common violation at Sakonnet River Grille?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Sakonnet River Grille.
How does Sakonnet River Grille compare to other restaurants in Tiverton?
Sakonnet River Grille most recently scored 64 out of 100, which is lower than the Tiverton average of 84.
Has Sakonnet River Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Sakonnet River Grille have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sakonnet River Grille 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 River Grille inspected?
Based on the inspection history on file, Sakonnet River Grille is inspected around three times per year on average.
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