Sandy Lane Meat Market
Last inspected: Feb 24, 2025
47
Score
Sandy Lane Meat Market has a thin inspection record, with only two visits on file so far. The most recent visit was on Feb 24, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly eight violations before.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited two times.
Sandy Lane Meat Market's latest score of 47 falls below the Warwick average of 86. This restaurant has more on its record than most do.
2
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 24, 2025
Routine
1 critical violation. 3 major violations. 6 minor violations. 2 corrected on site.
View 10 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Food items prepared and packaged on site and held in the prepared foods display cooler were observed held beyond 7 days from the date of preparation. Food items were voluntarily disposed of at the time of inspection. (See Disposal)
3-501.18
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.
4-302.14
Ready-to-eat food not date marked
Inspector notes: Food items prepared on site were observed not properly marked with the expiration date of 7 days from 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: Several prepared food items packaged in the food establishment are lacking proper 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. Per the PIC, prepared items packaged in the food establishment will be held in the Deli Prepared Foods Display Cooler until proper labels are created.
3-602.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the storage areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is registered with the RIDOH Center for Food Protection. Application printed and left with the PIC at the time of inspection.
2-102.12(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces of equipment were observed to have an accumulation of dust, dirt, food residue, and other debris.... - Open Air Cooler Honeycomb air vents - Walk-in Cooler and Reach-In Cooler Fan Shrouds Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Sewage & waste water properly disposed
Inspector notes: The condensate from the deli and prepared foods display refrigeration units was draining into a container. (Refrigeration units observed to be lacking evaporator trays.) Condensate drainage and other non-sewage liquids must drain into a drain.
5-403.12
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed in need of repair... - The ceiling in the retail area was observed to have a slow leak from above (not over food). Per the PIC, the drip/leak is to be addressed as soon as possible. - The Ceiling in areas of the establishment were observed to have stained/missing tiles and in need of repair. The physical facilities must be maintained in good repair. Physical facilities are to be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in areas of the establishment are constructed of unsealed cement which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
47
Feb 1, 2024
Routine
1 critical violation. 7 minor violations. 1 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several items in the Produce Open Air Cooler were observed held at 44-45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per the PIC, the heating system is causing a warmer air flow in the produce cooler area. TCS foods were moved to colder refrigeration at the time of inspection. (Per the PIC, the cooler will be checked for adjustment to maintain colder ambient temps at times of use of the heating system.)
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be in poor repair/in need of adjustment... - Refrigerator door gaskets to the Dairy Reach-In Cooler doors were observed in poor repair (ripped/torn). - The sliding doors/windows to the Meat Display Cooler were observed to have handles made of string which are not easily cleanable - The left side door to the walk-in cooler was observed to not close and maintain a tight seal. Closing mechanism or latch to be adjusted repaired to maintain proper closing of the walk-in refrigeration Equipment is to be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces of equipment were observed to have an accumulation of dust, dirt, food residue, and other debris.... - Meat, Deli, and Prepared Foods deli case door tracks - Open Air Cooler Honeycomb air vents - Walk-in Cooler Fan Shrouds Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Sewage & waste water properly disposed
Inspector notes: The condensate from the meat, deli, and prepared foods refrigeration units was draining into a container. Condensate drainage and other non-sewage liquids must drain into a drain.
5-403.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on rocks/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Physical facilities not in good repair
Inspector notes: The Ceiling in areas of the establishment were observed to have stained/missing tiles and in need of repair. The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in areas of the establishment are constructed of unsealed cement which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the storage areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
61
Frequently Asked Questions
When was Sandy Lane Meat Market last inspected?
The most recent health inspection at Sandy Lane Meat Market on file is from Feb 24, 2025. The public record contains two inspections in total.
What is the most common violation at Sandy Lane Meat Market?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited two times, more than any other issue at Sandy Lane Meat Market.
How does Sandy Lane Meat Market compare to other restaurants in Warwick?
Sandy Lane Meat Market most recently scored 47 out of 100, which is lower than the Warwick average of 86.
Has Sandy Lane Meat Market's inspection record improved over time?
No. Recent inspections at Sandy Lane Meat Market have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sandy Lane Meat Market means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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