Shelter Harbor Inn
Last inspected: Mar 12, 2026
86
Score
The health department has logged five inspections at Shelter Harbor Inn, the earliest from 2024. The newest entry in the record is dated Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been moving in the right direction: three violations last time, two this time.
Proper cold holding temperatures accounts for the largest share of issues, appearing four times across the record.
Among Westerly restaurants, this is a fairly standard result. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish (clams) located in the prep unit did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Reviewed proper procedures with PIC.
3-202.18
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was 0 parts per million (ppm). The required concentration for Quaternary ammonium sanitizer is 200-400 ppm.
3-304.14
86
Feb 11, 2026
Routine
2 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Garlic in oil & minced garlic which was prepared on site, date marked 1/30 was observed held beyond the 7 days. Food items exceeding the 7 days shall be discarded. See disposal.
3-501.18
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 44-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. Reviewed procedures with PIC.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit #1 was not in good repair, ambient observed at 44F. PIC took unit out of service at time of inspection.
4-501.11
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
55
Oct 1, 2024
Re-Inspection
No violations found.
100
Sep 17, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 46-51 degrees Fahrenheit in low boy #2. 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, food had been in the unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 50 degrees Fahrenheit during time of inspection. Low boy unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy unit must be repaired/replaced/adjusted.
3-501.16(A)
86
Sep 4, 2024
Routine
2 critical violations. 4 major violations. 1 minor violation. 4 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-50 degrees Fahrenheit in low boy #2. 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, food had been in the low boy unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 47 degrees Fahrenheit during time of inspection. Low boy #2 was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy #2 must be repaired/replaced/adjusted.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 47-49 degrees Fahrenheit in the Coca-Cola cooler. 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, food had been in the Coca-Cola cooler for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 47 degrees Fahrenheit during time of inspection. Coca-Cola cooler was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Coca-Cola cooler must be repaired/replaced/adjusted.
3-501.16(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Equipment or utensils not clean
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dishwasher was taken out of service and must not be used until it is repaired.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(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)
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
47
Frequently Asked Questions
When was Shelter Harbor Inn last inspected?
The most recent health inspection at Shelter Harbor Inn on file is from Mar 12, 2026. The public record contains five inspections in total.
What is the most common violation at Shelter Harbor Inn?
Across the inspection record, proper cold holding temperatures has been cited four times, more than any other issue at Shelter Harbor Inn.
How does Shelter Harbor Inn compare to other restaurants in Westerly?
Shelter Harbor Inn most recently scored 86 out of 100, which is about the same as the Westerly average of 88.
Has Shelter Harbor Inn's inspection record improved over time?
Yes. Recent inspections at Shelter Harbor Inn have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about three previously.
What does a low risk rating mean?
A low risk rating at Shelter Harbor Inn 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 Shelter Harbor Inn inspected?
Based on the inspection history on file, Shelter Harbor Inn is inspected around three times per year on average.
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