Stoneacre Brasserie
Last inspected: Jul 15, 2025
78
Score
Stoneacre Brasserie has been inspected six times since 2024. Stoneacre Brasserie was last inspected on Jul 15, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around nine to closer to three violations per visit.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up six times.
Stoneacre Brasserie's latest score of 78 falls below the Newport average of 84. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jul 15, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shellfish and calamari) were observed stored above ready-to-eat foods (such as cooked lobster meat) 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 separated during the time of inspection.
3-302.11
Food thawed using improper method
(corrected on site)
Inspector notes: Cooked lobster meat was observed thawed in its original reduced oxygen packaging (ROP); packages were observed pierced. Seafood items packaged in ROP shall be completely removed from their original packaging prior to thawing. Food items were observed at 35-36 degrees Fahrenheit and were removed from their original packaging during the time of inspection.
3-501.13
78
Jul 1, 2025
Routine
1 critical violation. 4 major violations. 2 minor violations. 3 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: 3-door low boy #1 was observed held at an ambient temperature of 50 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 within unit were evaluated and disposed of during the time of inspection. Establishment shall not store TCS food items within the unit until an ambient temperature of 41 degrees Fahrenheit or less is maintained. Call for service was made during the time of inspection.
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.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The deli slicer was disassembled, cleaned, and sanitized during the time of inspection.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings found in the basement storage area. 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. Establishment is to continue pest control services to obtain control.
6-501.111
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish (oysters and mussels) located in protein walk-in cooler 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. Tags placed with shellstock during time of inspection.
3-203.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on both of the 3-door low boy units on the cookline. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Cold- and/or hot-holding units were observed in poor repair in the kitchen area. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-501.11
52
Jul 12, 2024
Re-Inspection
No violations found.
100
Jun 26, 2024
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Prep unit #1 was observed held at 55 degrees Fahrenheit, prep unit #3 was observed held at 49 degrees Fahrenheit, and prep unit #4 was observed held at 57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC turned down temperature control on unit #3 and reached ambient of 41 degrees Fahrenheit at time of inspection. Prep units #1 and #4 were taken out of service at time of inspection. Establishment is not to store TCS foods in prep units #1 and #4 until units are serviced and proper temperature control is obtained.
3-501.16(A)
Thermometers provided & accurate
Inspector notes: Thermometers in cold holding units are not accurate, thermometers installed must be accurate.
4-203.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Plumbing installed; proper backflow devices
(corrected on site)
Inspector notes: A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-203.13
67
Jun 20, 2024
Re-Inspection
2 critical violations. 1 major violation. 1 minor violation. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Walk-in cooler was observed held at 42 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service is to be called to adjust temperature of unit.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Prep unit #1 was observed held at 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 loaded into unit within past 3 hours, items moved to other functioning equipment to regain temperature control.
3-501.16(A)
Thermometers provided & accurate
Inspector notes: Thermometers in cold holding units are not accurate, thermometers installed must be accurate.
4-203.11
Plumbing installed; proper backflow devices
(corrected on site)
Inspector notes: A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-203.13
64
Jun 12, 2024
Routine
3 critical violations. 5 major violations. 11 minor violations. 4 corrected on site.
View 19 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: RTE foods were observed in the walk-in cooler lacking covering or wrapping. RTE foods must be covered.
3-302.11
Reduced oxygen packaging criteria not met
Inspector notes: ROP salmon was observed at 40-42 degrees Fahrenheit in walk-in cooler. Manufacturer indicates to keep product at 38 degrees Fahrenheit or below. Items were voluntarily disposed of at time of inpsection.
3-502.12
Hands not washed when required
(corrected on site)
Inspector notes: Employee was observed not washing hands after coming back from disposing of trash in dumpster and resuming work.
2-301.14
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement on menus. Allergen statement must be present on menus Two reach-in units and walk-in unit was out of temperature control.
2-103.11
Ready-to-eat food not date marked
Inspector notes: Multiple items 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
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. Menu must indicate which food items that may be undercooked or raw.
3-603.11
Hands clean & properly washed
Inspector notes: Thermometers in cold holding unit are not accurate. Thermometers must be installed.
4-203.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The hand-washing sink in the kitchen was blocked by refrigeration equipment. A hand-washing sink shall be accessible at all times for employee use.
5-204.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
No certified food protection manager
Inspector notes: The establishment does not have an 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
In-use utensils: properly stored
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. English Employee Illness Reporting Agreement English Reportable Symptoms Poster Spanish Employee Illness Reporting Agreement Spanish Reportable Symptoms Poster
[2-103-.11 (M)]
Hot or cold food held at improper temperature
Inspector notes: Prep Unit #1 and #4 were observed to be out of temperature control. Foods in both units were observed between 44 and 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods within units were voluntarily disposed of.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Items in the walk-in cooler was observed held at 42-45 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 evaluated and service must be contacted immediately.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry goods 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.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of wall partition) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on multiple units. Door gaskets must be in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Proper date marking and disposition
(corrected on site)
Inspector notes: A hose is connected to the faucet at the (mop sink). This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment. PIC removed hose
5-203.13
Consumer advisory provided for raw/undercooked animal foods
(corrected on site)
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
22
Frequently Asked Questions
When was Stoneacre Brasserie last inspected?
The most recent health inspection at Stoneacre Brasserie on file is from Jul 15, 2025. The public record contains six inspections in total.
What is the most common violation at Stoneacre Brasserie?
Across the inspection record, “proper cold holding temperatures” has been cited six times, more than any other issue at Stoneacre Brasserie.
How does Stoneacre Brasserie compare to other restaurants in Newport?
Stoneacre Brasserie most recently scored 78 out of 100, which is lower than the Newport average of 84.
Has Stoneacre Brasserie's inspection record improved over time?
Yes. Recent inspections at Stoneacre Brasserie have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Stoneacre Brasserie means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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