Spring House Hotel & Barn
Last inspected: Jul 29, 2025
100
Score
The health department has logged nine inspections at Spring House Hotel & Barn, the earliest from 2023. Spring House Hotel & Barn was last inspected on Jul 29, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections show fewer violations than earlier ones, with the latest at two versus three before.
The pattern that stands out is proper cold holding temperatures, which has been cited eight times.
Among Island restaurants, the typical score is 88; Spring House Hotel & Barn is comfortably above that bar. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 29, 2025
Re-Inspection
No violations found.
100
Jul 17, 2025
Re-Inspection
2 critical violations. 2 corrected on site.
View 2 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Clams and Oysters were observed stored in the Seafood/Raw Bar Prep Cooler in ice and stagnant water. PIC was instructed to ensure shellfish are stored on perforated pans to allow for drainage when using ice. Clams and Oysters were voluntarily disposed of at the time of inspection.
3-101.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: At the time of inspection, cooked Lobsters were observed stored in the Seafood/Raw Bar Prep Unit at 45 to 51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Lobsters were voluntarily disposed of by the PIC at the time of inspection.
3-501.16(A)
74
Jul 8, 2025
Re-Inspection
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Potatoes, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Proper cooling methods discussed with staff at the time of inspection. Person in charge voluntarily disposed of food at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food items were observed held at 47-50 degrees Fahrenheit in various refrigeration units. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items placed in the unit under 4 hours were moved to the walk-in cooler to rapidly cool. Person in charge voluntarily disposed of items left in the units over 4 hours. Staff to discontinue double panning foods in refrigeration units to allow for proper air flow.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The raw bar prep unit was observed in poor repair (maintaining ambient temperature of 40-45 degrees Fahrenheit with water pooling). Equipment must be in good repair and proper adjustment. Per PIC, the unit was serviced on 7/2/25. Unit to not be used until it can be serviced/repaired/replaced.
4-501.11
70
Jun 17, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and marinara sauce was observed held at 107-117 degrees Fahrenheit. Person in charge elected to voluntarily dispose of items at the time of inspection. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 45-50 degrees Fahrenheit in refrigeration units throughout the establishment. Person in charge voluntarily disposed of food items at the time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Various food items (made on site) were observed with a date mark exceeding 7 days. All items cooked on-site must be marked with a date and disposed of on day 7. Person in charge voluntarily disposed of food.
3-501.18
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Remalaude was 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. Person in charge elected to dispose of food at the time of inspection.
3-501.17
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Person in charge melted/disposed of ice at the time of inspection.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The raw bar prep unit was observed in poor repair (maintaining ambient temperature of 46 degrees Fahrenheit). Equipment must be in good repair and proper adjustment. Unit to not be used until it can be serviced/repaired/replaced.
4-501.11
50
Jul 16, 2024
Re-Inspection
No violations found.
100
Jul 2, 2024
Re-Inspection
3 critical violations. 1 major violation. 4 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were observed stored above ready-to-eat foods in the flip top prep unit in The Barn. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Foods were relocated to proper sections.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Vegetable soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Person in charge voluntarily disposed of items at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Butter mixed with fresh garlic and other ingredients was observed held at 64 degrees Fahrenheit at The Barn Cookline prep-unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: The following was observed thawing improperly: 1) Reduced oxygen packaged salmon was observed thawing under refrigeration with the package in tact over 38 degrees Fahrenheit in The Barn. Person in charge voluntarily disposed of food at the time of inspection. 2) Reduced oxygen packaged lobster observed thawing with the package in-tact in the walk-in cooler at the Spring House Hotel. Lobster observed at 28 degrees Fahrenheit. Packages were opened at the time of inspection to promote proper oxygen transfer.
3-501.13
58
Jun 18, 2024
Routine
3 critical violations. 4 major violations. 2 minor violations. 6 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as fish) in the refrigeration unit at The Barn. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Improper cold-holding was observed during the following: 1) Yogurt parfaits and cut melon was observed held at 48 degrees Fahrenheit. Per PIC, food was in the front display cooler under 3 hours prior to inspection. Front display cooler observed maintaining an ambient temperature of 50 degrees Fahrenheit. Food was moved into the walk-in freezer to rapidly cool. 2) Cut fruit observed at 46 degrees Fahrenheit in the 2-door dessert cooler. PIC elected to dispose of food at the time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Garlic Aioli made on-site were observed with a date marking exceeding 7-days. Person in charge voluntarily disposed of items.
3-501.18
Food label missing or inaccurate
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-602.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags did not have all of the required information. Last date of sale was lacking. 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.
3-203.12
Ready-to-eat food not date marked
Inspector notes: Items were observed not marked with the date of preparation in The Barn. 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
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged lobster and smoked salmon was observed thawing with the package in-tact. Reduced oxygen packaged fish must be removed/opened upon thawing.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The following was observed in poor repair: 1) The front display cooler in the coffee bar area observed maintaining an ambient temperature of 50 degrees Fahrenheit 2) The 2-door dessert cooler in the Spring House kitchen was observed maintaining an ambient temperature 47 degrees Fahrenheit. - Units taken out of service until it can be serviced/repaired/replaced.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following utensils were observed improperly stored: 1) Utensils observed in stagnant water 2) Utensils stored in-between the wall and prep table at the cookline All utensils were moved to the proper location at the time of inspection.
3-304.12
39
Jul 20, 2023
Re-Inspection
No violations found.
100
Jul 11, 2023
Routine
2 critical violations. 4 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Hummus, cheese, and other items were observed held at 45-53 degrees Fahrenheit in a prep unit maintaining an ambient of 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. Person in charge voluntarily disposed of food items
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held at 44 degrees Fahrenheit in the breakfast prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved all items to proper refrigeration.
3-501.16(A)
Insufficient number of handwashing sinks
Inspector notes: The dishwashing room was observed to be lacking a hand-washing sink. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Required records available: shellstock tags, parasite destruction
Inspector notes: A batch of Shellstock located in the reach-in cooler that was pulled from a bag in the shared Spring House/Barn Walk-In Cooler did not have the proper identification tags. All batches of shellstock pulled from bags must have a copy of shellstock identification.
3-202.18
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock tags did not have all of the required information. Last day of sale were lacking.
3-203.12
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
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: 1) The gasket of the single door cooler in the salad area 2) The flip top prep unit in the salad area observed maintaining an ambient temperature of 44 degrees Fahrenheit.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following were observed improperly stored: 1) Cup used as scoop in the ice for bar area 2) Utensils held in-between wall and table of near the hot holding unit.
3-304.12
45
Frequently Asked Questions
When was Spring House Hotel & Barn last inspected?
The most recent health inspection at Spring House Hotel & Barn on file is from Jul 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Spring House Hotel & Barn?
Across the inspection record, proper cold holding temperatures has been cited eight times, more than any other issue at Spring House Hotel & Barn.
How does Spring House Hotel & Barn compare to other restaurants in Island?
Spring House Hotel & Barn most recently scored 100 out of 100, which is higher than the Island average of 88.
Has Spring House Hotel & Barn's inspection record improved over time?
Yes. Recent inspections at Spring House Hotel & Barn 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 Spring House Hotel & Barn 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 Spring House Hotel & Barn inspected?
Based on the inspection history on file, Spring House Hotel & Barn is inspected around four times per year on average.
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