Spain Restaurant
Last inspected: Mar 5, 2026
41
Score
Across the available record, Spain Restaurant has five inspections on file, the first dated 2024. The newest entry in the record is dated Mar 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to two violations before.
When inspectors have written things up, “food-contact surfaces” has been the most frequent reason, cited three times.
By comparison, the average Narragansett facility scores 87, putting Spain Restaurant on the weaker side. The pattern in the record is worth a careful look.
5
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine
3 critical violations. 3 major violations. 3 minor violations. 4 corrected on site.
View 9 violations
Sewage backflow not prevented
Inspector notes: A bar ice well and kitchen prep sink were observed to be lacking a proper air gap. The drainpipe to the ice well and prep sink are to be adjusted to not allow the sink drainpipe to sit into or below the flood rim of the air gapped pipe. (Air gap information printed for PIC at time of inspection.)
5-402.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal food (salmon) was observed stored above ready-to-eat foods (such as cooked lobster and rice) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food items were rearranged for proper storage at the time of inspection.
3-302.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the server area glass dishwasher as evidenced by the failure of the thermo-label (temperature indicator) affixed to the surface of a utensil to turn black. PIC is to ensure glasses are sanitized at the kitchen dish machine or in 3 bay sinks until unit is adjusted/repaired.
4-501.114
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, potato chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were moved for proper cleaning and sanitizing at the time of inspection.
4-601.11(A)
Working containers of toxic materials not identified
Inspector notes: Working spray containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray containers to be clearly marked with the name of the product.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, sauces were placed hot in the reach-in refrigerator observed at 144 and 88 degrees Fahrenheit. Sauces were moved to the walk-in cooler for rapid cooling at the time of inspection.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food-contact surfaces of the following were observed in need of cleaning: - Fan cover to the reach-in cooler fan unit - Cookline equipment (sides between equipment) have an accumulation of dust, dirt, food residue, and other debris Equipment is to be cleaned at a frequency necessary to keep them clean and to preclude the buildup of food and 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 that is registered with the RIDOH Center for Food Protection (Expired Certified Food Safety Manger License). Application printed and left with the PIC at time of inspection. Application to be submitted as soon as possible.
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A knife was observed stored between prep line counter and unit surfaces. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location to prevent possible contamination. Knife was removed and sent to dish area for proper cleaning at the time of inspection.
3-304.12
41
Nov 6, 2024
Re-Inspection
No violations found.
100
Oct 30, 2024
Re-Inspection
1 critical violation. 4 major violations. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods were observed held at 43-52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Inspector explained to staff to not double pan to allow for proper cold holding. Foods were moved to walk-in cooler at time of inspection.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Several foods were observed not marked with the date of preparation in the walk-in cooler. 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
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)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beef broth was observed cooling in a large pot greater than four inches deep. Proper cooling method hand out given to PIC. Food was moved to freezer for rapid cooling.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of roaches is not controlled as evidenced by live and dead activity observed throughout kitchen, ware-washing, and prep areas. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
58
Mar 21, 2024
Re-Inspection
No violations found.
100
Mar 7, 2024
Routine
3 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: The plumbing under a sink located in the kitchen was in poor repair (leak observed).
5-205.15
Toxic material container reused for food
(corrected on site)
Inspector notes: Buckets that originally held liquid detergent were observed being re-used as food storage containers. Use of poisonous or toxic material containers to store, transport, or dispense food is prohibited because of the potential for contamination of the food. PIC voluntarily disposed of food.
7-203.11
Required records available: shellstock tags, parasite destruction
Inspector notes: The last date in which shellstock was sold/served is not recorded on the shellstock identification tags. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces were observed with an accumulation of debris: 1) The ice machine had an accumulation of biofilm (PIC voluntarily disposed of ice) 2) The slicer had an accumulation of food debris 3) The can opener had an accumulation of food debris
4-601.11(A)
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machines.
4-302.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Several knives were observed stored in unclean surfaces such as, space between prep unit and table and space behind knife rack and wall. In use utensils must be stored in clean dry locations between uses.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment were observed in poor repair: 1) Tape was observed on the doors of two refrigeration units 2) The gaskets of the bottom doors of a flip top prep unit were frayed 3) The inner plate and plate cover of the slicer were oxidized and had pieces cracked/chipped. PIC instructed to take slicer out of service
4-501.11
43
Frequently Asked Questions
When was Spain Restaurant last inspected?
The most recent health inspection at Spain Restaurant on file is from Mar 5, 2026. The public record contains five inspections in total.
What is the most common violation at Spain Restaurant?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Spain Restaurant.
How does Spain Restaurant compare to other restaurants in Narragansett?
Spain Restaurant most recently scored 41 out of 100, which is lower than the Narragansett average of 87.
Has Spain Restaurant's inspection record improved over time?
No. Recent inspections at Spain Restaurant have averaged around nine violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Spain Restaurant 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 Spain Restaurant inspected?
Based on the inspection history on file, Spain Restaurant is inspected around three times per year on average.
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