Shaws Supermarket No 180/7438
Last inspected: Apr 7, 2026
100
Score
Going back to 2023, Shaws Supermarket No 180/7438 has five inspections in the public record. The most recent visit was on Apr 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around four violations to closer to zero violations per visit over the last few inspections.
“Food-contact surfaces” comes up most often, recorded three times in the inspection record.
The city-wide average for Wakefield sits at 89, putting Shaws Supermarket No 180/7438 on the better side of that line. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Environmental Complaint
No violations found.
100
Mar 2, 2026
Environmental Complaint
2 minor violations.
View 2 violations
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the backroom garbage disposal area was observed to have an accumulation of soil residue, food debris, and droppings. The physical facilities shall be cleaned as often as necessary to keep them clean and to aid in the current pest control program.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The faucet to the hand sink in the Prepared Foods Kitchen dishwashing area was observed to be dripping/leaking when not in use. Equipment is to be maintained in good repair.
4-501.11
90
Aug 5, 2024
Environmental Complaint
3 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: At the time of inspection, cheese items in the deli open cooler were observed stacked too high and 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. Food items were moved to colder zone of refrigeration. PIC to instruct employees to not stack items too high.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Sanitizer Solution was adjusted to proper ppm at the time of inspection.
7-204.11
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: A chemical sanitizer spray bottle was observed stored on the counter in the deli area near single use deli bags and other 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. Chemical spray bottle was moved to a protected location at the time of inspection.
7-201.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150 - 400 ppm. Sanitizing solution was adjusted to proper ppm at the time of inspection.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The right side receiving garage door in the back room was observed to be not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per the PIC, bottom door seal to be replaced.
6-202.15
Food contaminated by miscellaneous source
Inspector notes: At the time of inspection, clean utensils in the Hot Foods area were observed stored in pans containing debris. Clean items are to be stored in a clean protected location to prevent possible contamination of food and non-food contact surfaces. Utensils were set for proper washing/rinsing/sanitizing at the time of inspection.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients in the hot foods area. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls were removed at the time of inspection.
3-304.12
50
Sep 7, 2023
Re-Inspection
1 major violation.
View 1 violation
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (automatic slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer cleaning guide left with PIC at last inspection. Per PIC, further training on cleaning slicers will be implemented.
4-601.11(A)
90
Aug 28, 2023
Routine
5 critical violations. 6 major violations. 6 minor violations. 6 corrected on site.
View 17 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: The slicers at the deli were not washed, rinsed, and sanitized at a frequency to ensure that proper cleaning intervals of every four hours for slicers that are in use is maintained. Person in charge to create and ensure slicer cleaning logs are maintained to ensure that slicers are cleaned appropriately.
4-602.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Per PIC, chicken was placed in walk-in cooler overnight to cool. Chicken observed between 45-48 degrees Fahrenheit in the prepared foods walk-in cooler that was maintaining an ambient of 47 degrees Fahrenheit. PIC voluntarily disposed of food items at the time of inspection.
3-501.14
Time used as public health control not properly documented
Inspector notes: Per conversation with PIC, pizza is held for 2-hours and then disposed of. Establishment does not maintain proper logs for disposal of pizza. Logs observed to not be adequately maintained since April 2023. Establishment must discontinue using Time as a Public Health Control for pizza until procedures are sent to and approved by RIDOH Center for Food Protection.
3-501.19
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (chicken wings) 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. PIC voluntarily disposed of items at the time of inspection.
3-301.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as yogurt) in the dairy walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC removed chicken to proper location.
3-302.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Bags used for deli meats/cheeses were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various items (Mortadella and pastrami) were 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.
3-501.17
Non-food contact surfaces clean
Inspector notes: Shellstock tags did not have all of the required information. Last date of sale were lacking.
3-203.12
Food separated and protected
Inspector notes: The establishment does not have an approved variance for Time as a Public Health Control for pizza. Establishment to submit processes, procedures, and logs for using Time as a Public Health Control for pizza.
8-103.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, chicken was placed hot in the refrigerator in enclosed plastic bags. Cooling methods reviewed with PIC. Cooling methods guide and logs left with PIC.
3-501.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (automatic slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer cleaning guide left with PIC.
4-601.11(A)
Physical facilities not in good repair
Inspector notes: The walls in the produce area observed with cracks/dents. The physical facilities must be maintained in good repair.
6-501.11
Insects, rodents, & animals not present
Inspector notes: A paper towel and soap dispenser was observed at the dump sink near the dairy cooler. A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under.
6-301.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back storage area near the main loading dock and the three loading docks, area 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
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The walk-in cooler located in the prep foods area was not in good repair. At the time of the inspection a maintenance service was requested.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of biofilm, and other debris: 1) shelving in the eggs/dairy/yogurt retail coolers 2) shelving of the prep tables in the deli area 3) The honeycomb vents of the retail coolers throughout the establishment 4) Ice build up in the freezer of the DUG area 5) Paint chipping the shelving of the meat retail cooler 6) fan covers in walk-in coolers throughout establishment
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the fryolator area and walk-in freezer of bakery has an accumulation of soil residue and/or food debris in the prepared foods area. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
19
Frequently Asked Questions
When was Shaws Supermarket No 180/7438 last inspected?
The most recent health inspection at Shaws Supermarket No 180/7438 on file is from Apr 7, 2026. The public record contains five inspections in total.
What is the most common violation at Shaws Supermarket No 180/7438?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Shaws Supermarket No 180/7438.
How does Shaws Supermarket No 180/7438 compare to other restaurants in Wakefield?
Shaws Supermarket No 180/7438 most recently scored 100 out of 100, which is higher than the Wakefield average of 89.
Has Shaws Supermarket No 180/7438's inspection record improved over time?
Yes. Recent inspections at Shaws Supermarket No 180/7438 have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Shaws Supermarket No 180/7438 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 Shaws Supermarket No 180/7438 inspected?
Based on the inspection history on file, Shaws Supermarket No 180/7438 is inspected around two times per year on average.
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