Scituate High School
Last inspected: Jan 21, 2026
95
Score
Public records show seven inspections at Scituate High School stretching back to 2023. The most recent report on file is from Jan 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited five times.
Restaurants in Scituate average 89, so Scituate High School is doing better than most peers. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine
1 minor violation.
View 1 violation
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
95
Sep 22, 2025
Routine
1 critical violation. 2 minor violations.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: A leak was observed at the 3-bay faucet.
5-205.15
Equipment not in good repair or proper adjustment
Inspector notes: The oven doors were observed in poor repair, with handle cracked and door not closing properly.
4-501.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
78
Jan 15, 2025
Routine
2 major violations. 3 minor violations.
View 5 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Thermometer indicated highest surface temperature was 144.6 degrees.
4-501.112
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The dish machine was in poor repair, not reaching proper temperature for sanitizing.
4-501.110
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH. PIC states that they have been in contact with RIDOH office regarding matter.
2-102.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the staff toilet room is not self-closing. PIC stated custodial staff are ordering parts.
6-501.19
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
70
Oct 1, 2024
Routine
1 critical violation. 1 major violation. 9 minor violations. 2 corrected on site.
View 11 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pepperoni and sliced peaches were observed date marks exceeding 7 days. PIC stated that staff are in process of going through items and disposing as part of their morning routine.
3-501.18
Food label missing or inaccurate
Inspector notes: Grab-and-go items packaged in the food establishment are lacking complete 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. Inspector provided guidance during inspection.
3-602.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH. PIC stated application has been submitted.
2-102.12
Dead or trapped pests not removed promptly
Inspector notes: A dead mouse was observed on a glue trap in the dry storage area.
6-501.112
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Boxes of food were observed stored on the floor in the walk-in. Food must be stored at least 6 inches above the floor. PIC stated the items were being returned; delivery driver arrived and took food items to return during inspection.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Reach-in freezer located in the rear of kitchen was not in good repair, non-functional at the time of inspection.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Fiberboard is used in the construction of shelving in the dry storage area. Finish on the wood shelf on service line is worn, affecting its ability to be cleaned and sanitized. 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. PIC stated work is scheduled.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in refrigerator door gaskets were observed in poor repair, missing on the wooden door.
4-501.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the staff toilet room is not self-closing. Inspector observed that the self-closing mechanism was not working to close the door. PIC stated work order is in place.
6-501.19
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
50
Apr 30, 2024
Routine
2 major violations. 4 minor violations. 3 corrected on site.
View 6 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Deli meat was 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. PIC voluntarily disposed of.
3-501.17
Food label missing or inaccurate
(corrected on site)
Inspector notes: Rolls packaged in the food establishment are lacking 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.
3-602.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: At the time of inspection, single service items (trays) were being stored on the floor in the kitchen.
4-903.11(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of a shelf beneath the serving line in the kitchen, and shelves in the dry storage area made of fiberboard. 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.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the dishwasher (shelf) have an accumulation of dust, dirt, food residue, and other debris.
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 at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
67
Nov 20, 2023
Routine
6 major violations. 2 minor violations. 1 corrected on site.
View 8 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the dishwasher area was lacking paper towels.
6-301.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the dishwasher area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
Inspector notes: Cherry tomatoes were rinsed and returned to the containers they came in, not placed into a clean and sanitized container.
4-601.11(A)
Fruits or vegetables not washed before use
Inspector notes: Cucumbers were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. As only the ends had been cut off, cucumbers were allowed to be washed and used.
3-302.15
Food label missing or inaccurate
Inspector notes: Salads and sandwiches packaged in the food establishment are lacking complete 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.
3-602.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: the establishment is lacking a 3 bay sink. There is currently a 2 bay sink, and a high-temp dishwasher.
4-301.12
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.
2-102.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of a shelf beneath the serving line in the kitchen, and shelves in the dry storage area made of fiberboard. 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.
4-101.19
50
May 3, 2023
Routine
3 major violations. 10 minor violations. 2 corrected on site.
View 13 violations
Physical facilities installed, maintained, & clean
Inspector notes: Thermometer is lacking in the milk cooler. 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.
4-204.112
Food label missing or inaccurate
Inspector notes: Yogurt parfaits packaged in the food establishment are lacking complete 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.
3-602.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking a 3 bay sink. There is currently a 2 bay sink, and a high-temp dishwasher.
4-301.12
Equipment not in good repair or proper adjustment
Inspector notes: The table mixer was not in good repair, with areas of rust, and with many parts of the plating missing.
4-501.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean on the line, and in the serving area.
4-903.11(A)
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.
2-102.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the back storage area and kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Serving utensils for the line observed stored on an unclean surface (unclean shelf beneath hot hold area) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of a shelf beneath the serving line in the kitchen, and shelves in the dry storage area are made of fiberboard. 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.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, and lower counters have an accumulation of dust, dirt, food residue, and other debris. The milk cooler and chest freezer have an accumulation of frost and debris. The wall-mounted fan has an accumulation of dust.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The fan cover in the walk in cooler with the wood door has an accumulation dust and debris. Old rodent droppings observed on shelves in the dry storage area. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area, such as the large floor mixer. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
45
Frequently Asked Questions
When was Scituate High School last inspected?
The most recent health inspection at Scituate High School on file is from Jan 21, 2026. The public record contains seven inspections in total.
What is the most common violation at Scituate High School?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Scituate High School.
How does Scituate High School compare to other restaurants in Scituate?
Scituate High School most recently scored 95 out of 100, which is higher than the Scituate average of 89.
Has Scituate High School's inspection record improved over time?
Yes. Recent inspections at Scituate High School have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Scituate High School 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 Scituate High School inspected?
Based on the inspection history on file, Scituate High School is inspected around three times per year on average.
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