Seaside Beach Club
Last inspected: Aug 4, 2025
50
Score
Public records show four inspections at Seaside Beach Club stretching back to 2023. On Aug 4, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around eight violations each.
The pattern that stands out is “procedures for responding to vomiting and diarrheal events”, which has been cited three times.
Compared to other Westerly restaurants (averaging 88), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
4
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Aug 4, 2025
Routine
2 critical violations. 2 major violations. 4 minor violations. 5 corrected on site.
View 8 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Various chemical's) was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (deli meats) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink at the bar was lacking paper towels.
6-301.11
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the drying rack & 3 bay sink have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen area is in poor repair, inspector observed missing tiles. The physical facilities must be maintained in good repair.
6-501.11
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(A)
50
Aug 8, 2024
Re-Inspection
1 minor violation.
View 1 violation
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen , is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
95
Jul 30, 2024
Routine
4 critical violations. 6 major violations. 3 minor violations. 8 corrected on site.
View 13 violations
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-201.11
Plumbing system not maintained in good repair
Inspector notes: The handwashing sink in the kitchen is in poor repair. Cold water is not turning on. Handwashing sink must be repaired.
5-205.15
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink in the kitchen was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. A new sanitizing solution was mixed to 200 ppm during time of inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Caesar dressing was observed held at 54 degrees Fahrenheit out of refrigeration at the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, Caesar dressing had been out for 20 minutes. Caesar dressing was placed under refrigeration to cool during time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (Del's Lemonade machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Del's lemonade was voluntarily disposed of (see attached disposal form). Dels Lemonade machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Hot water is not available at the handwashing sinks in the bathrooms located outside and the handwashing sink in at the ice cream window. Hot water must be available for handwashing.
5-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Per interview of staff, ice cream scoops are only washed and rinsed at the ice cream window 3-bay sink. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods must be washed, rinsed, and sanitized. Inspector showed employees how to sanitize equipment at the 3-bay sink at the ice cream window.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (ice cream scoops) were observed stored in stagnant water at 90 degrees Fahrenheit between uses at the ice cream window. Utensils must be hot held at 135 degrees Fahrenheit. Utensils were removed from water and water was heated to 136 during time of inspection.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
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.
4-501.12
26
Aug 22, 2023
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. An employee illness policy was given to the person in charge during time of inspection.
2-201.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Written procedures were given to the person in charge during time of inspection.
2-501.11
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
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
70
Frequently Asked Questions
When was Seaside Beach Club last inspected?
The most recent health inspection at Seaside Beach Club on file is from Aug 4, 2025. The public record contains four inspections in total.
What is the most common violation at Seaside Beach Club?
Across the inspection record, “procedures for responding to vomiting and diarrheal events” has been cited three times, more than any other issue at Seaside Beach Club.
How does Seaside Beach Club compare to other restaurants in Westerly?
Seaside Beach Club most recently scored 50 out of 100, which is lower than the Westerly average of 88.
Has Seaside Beach Club's inspection record improved over time?
Results have been roughly steady. Inspections at Seaside Beach Club have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Seaside Beach Club 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.
How often is Seaside Beach Club inspected?
Based on the inspection history on file, Seaside Beach Club is inspected around two times per year on average.
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