South Kingstown High School
Last inspected: Mar 4, 2026
90
Score
South Kingstown High School appears in inspection records 11 times, starting in 2023. Inspectors last stopped by on Mar 4, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged additional issues, ticking from two violations up to four.
When inspectors have written things up, food & non-food contact surfaces cleanable has been the most frequent reason, cited seven times.
Compared to the broader South Kingstown restaurant scene, where the average is 87, this is a stronger showing. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: The high temp dish machine was observed not reaching proper high temperature during the rinse cycle to achieve proper sanitization. Per the PIC, all utensils/equipment are properly sanitized in the 3-bay sink quaternary ammonium sanitizing solution.
4-501.11
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 as the establishment Certified Food Safety Manager. Per the PIC, Food Safety Class has been successfully completed, Certified Food Safety Manager License Application to be filled out and submitted to RIDOH Center for Food Protection as soon as possible.
2-102.12(A)
90
Oct 8, 2025
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Person in charge not controlling unsafe operations
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 as needed. Employee(s) is to be enrolled in a class and certified in food safety as soon as possible.
2-103.11
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 as the establishment Certified Food Safety Manager. Employee to be certified in food safety and registered with the RIDOH CFP as soon as possible.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the following equipment was observed in need of repair/adjustment... - The milk chest cooler was observed to be maintaining an ambient temperature of 43 degrees Fahrenheit with food temps at 41 to 46 degrees. Use of the unit for storage of Time/Temperature Control for Safety Foods until serviced/repaired. - The Open-Air coolers were observed maintaining ambient temperature of 56-57 degrees Fahrenheit. Use of the unit for storage of Time/Temperature Control for Safety Foods until serviced/repaired. - The faucet to the wash bay of the 3 bay sink was observed leaking/dripping while turned off. - The high temp dish machine was observed not reaching proper high temperature during the rinse cycle to achieve proper sanitization. All utensils/equipment are to be properly sanitized in the 3 bay sink quaternary ammonium sanitizing solution.
4-501.11
82
Sep 24, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk was observed held at 43-44 degrees Fahrenheit in the open-air cooler near the register. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Milk was moved back to the walk-in cooler at the time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut Chicken Patties and corn/Bean Salad was observed in the milk chest cooler at 46-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were voluntarily disposed of at the time of inspection.
3-501.16(A)
Food-contact surfaces; cleaned & 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. All equipment/utensils are to be properly sanitized in the kitchen 3 bay sink using the wall mounted Quaternary Ammonium solution until dish machine is adjusted/repaired.
4-501.114
Person in charge not controlling unsafe operations
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 as needed. Employee(s) is to be enrolled in a class and certified in food safety as soon as possible.
2-103.11
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 as the establishment Certified Food Safety Manager. Employee to be certified in food safety and registered with the RIDOH CFP as soon as possible.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the following equipment was observed in need of repair/adjustment... - The milk chest cooler was observed to be maintaining an ambient temperature of 43 degrees Fahrenheit with food temps at 41 to 46 degrees. Use of the unit for storage of Time/Temperature Control for Safety Foods until serviced/repaired. - The Open-Air coolers were observed maintaining ambient temperature of 56-57 degrees Fahrenheit. Use of the unit for storage of Time/Temperature Control for Safety Foods until serviced/repaired. - The faucet to the wash bay of the 3 bay sink was observed leaking/dripping while turned off. - The high temp dish machine was observed not reaching proper high temperature during the rinse cycle to achieve proper sanitization. All utensils/equipment are to be properly sanitized in the 3 bay sink quaternary ammonium sanitizing solution.
4-501.11
52
Jul 24, 2025
Routine
No violations found.
100
Mar 12, 2025
Routine
1 critical violation. 2 minor violations.
View 3 violations
Food-contact surfaces; cleaned & 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 thermo-label (temperature indicator) affixed to the surface of a utensil to turn black. During the inspection, the machine was tested 7-8 times and the observed highest temperature achieved during the rinse cycle was 123 degrees Fahrenheit. PIC is to ensure all utensils/equipment are to be sanitized with chemical sanitizer at the 3-bay sink until serviced/repaired. Service to be called.
4-501.114
Food stored improperly or exposed to contamination
Inspector notes: Frozen item(s) were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: The door gasket to the walk-in cooler was observed to be torn and not in good repair. Equipment is to be maintained in good repair.
4-501.11
78
Sep 30, 2024
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: At the time of inspection, hot and cold water were not available at the Dish Room Hand Sink. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. PIC to make school maintenance aware for service/adjustment so hot water is available at the dish room hand sink. (Per the PIC, a work order is in place.) Per the PIC, the hand sink nearby outside the dishwashing room is currently being used while the hand sink in the dish area is out of service. (Spoke with School Dept. Maintenance personnel on site at the time of re-inspection about repairs needed.)
5-205.11
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the Open Air Coolers were all observed to be out of service for storage of milk. Per the PIC, milk is only placed in cooler during time of breakfast and lunch periods, and immediately placed back in the walk-in cooler between periods. Per the PIC, technician was called for service. Technician arrived at the time of inspection.
4-501.11
86
Sep 18, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Milk being cold held in the open air cooler was observed held at 54-56 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 milk was stored in the open-air cooler overnight. Milks were voluntarily disposed of at the time of inspection.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: At the time of inspection, hot and cold water were not available at the Dish Room Hand Sink. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. PIC to make school maintenance aware for service/adjustment so hot water is available at the dish room hand sink. (Per the PIC, a work order is in place.) Per the PIC, the hand sink nearby outside the dishwashing room is currently being used while the hand sink in the dish area is out of service.
5-205.11
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the open-air cooler with milk stored in it was observed to be in need of repair/adjustment. The unit was observed to be maintaining an ambient temperature of 47 to 56 degrees Fahrenheit with milk observed at 54-56 degrees Fahrenheit in the bottom shelf area. Use of the unit for storage of Time/Temperature Control for Safety Foods is to be discontinued until service/repaired/replaced. (Currently, per the PIC, the 2 other open-air coolers are NOT IN USE due to improper temperature control.)
4-501.11
74
Jul 17, 2024
Routine
1 major violation.
View 1 violation
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: At the time of inspection, hot water was not available at the Dish Room Hand Sink. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. PIC to make school maintenance aware for service/adjustment so hot water is available at the dish room hand sink. (Per the PIC, a work order is in place.)
5-205.11
90
Feb 29, 2024
Routine
1 major violation.
View 1 violation
Handwashing sink water not at required temperature
Inspector notes: At the time of inspection, hot water was not available at the Dish Room Hand Sink. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. PIC to make school maintenance aware for service/adjustment so hot water is available at the dish room hand sink.
5-202.12
90
Oct 3, 2023
Routine
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: The two open air coolers closest to the ware-washing area were observed maintaining an ambient temperature of 45 degrees Fahrenheit. Open air cooler to only be used for the storage of shelf stable drinks until it can be serviced/replaced/repaired.
4-501.11
95
Jul 19, 2023
Routine
No violations found.
100
Frequently Asked Questions
When was South Kingstown High School last inspected?
The most recent health inspection at South Kingstown High School on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at South Kingstown High School?
Across the inspection record, food & non-food contact surfaces cleanable has been cited seven times, more than any other issue at South Kingstown High School.
How does South Kingstown High School compare to other restaurants in South Kingstown?
South Kingstown High School most recently scored 90 out of 100, which is higher than the South Kingstown average of 87.
Has South Kingstown High School's inspection record improved over time?
No. Recent inspections at South Kingstown High School have flagged more violations than earlier ones, ticking from about two per visit to around four more recently.
What does a low risk rating mean?
A low risk rating at South Kingstown 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 South Kingstown High School inspected?
Based on the inspection history on file, South Kingstown High School is inspected around four times per year on average.
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