Surf Club
Last inspected: Oct 9, 2025
78
Score
Going back to 2023, Surf Club has four inspections in the public record. On Oct 9, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
The pattern that stands out is “non-food contact surfaces clean”, which has been cited two times.
Restaurants in Newport average 84, so Surf Club trails the local norm. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 9, 2025
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and deli slicer were cleaned and sanitized during the time of inspection.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the pizza prep unit. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the shelving above the cookline have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment and physical attachments shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The prep unit 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
78
Sep 23, 2024
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged tuna (ROP) was observed in intact packages. ROP seafood is to be removed from the reduced oxygen environment prior to thawing to allow the reintroduction of oxygen to the food item. The packages of tuna were observed at 36 degrees Fahrenheit and were removed from packaging during of inspection.
3-501.13
90
Sep 10, 2024
Routine
5 critical violations. 4 major violations. 3 minor violations. 6 corrected on site.
View 12 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: House made sauces were observed past their disposition date. Food items must be disposed of after 7 days post preparation. Food items were voluntarily disposed of during time of inspection.
3-501.18
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (cheese garnish) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Prepared dish was voluntarily disposed of during time of inspection.
3-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic in oil and other house made sauces were observed held at 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. Per interview with the PIC, the sauces came from the walk-in cooler prior to inspection and were moved into refrigeration during time of inspection.
3-501.16(A)
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: The ceiling panel above the produce in the walk-in cooler was observed to leaking condensation onto food products. The food items that came into direct contact with the condensate were voluntarily disposed of.
3-101.11
Plumbing system not maintained in good repair
Inspector notes: The plumbing under the outdoor bar dump sink was observed in poor repair. The air gap funnel was observed draining slowly and overflowing into a bucket.
5-205.15
Person in charge not controlling unsafe operations
Inspector notes: The establishment's menu was lacking a written allergen statement. Menus shall include a written allergen statement for consumer view. Allergen statement was placed onto the menu at time of inspection.
2-103.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the outdoor bar area was lacking paper towels. Hand sinks shall be provided with paper towels or other hand drying provisions.
6-301.12
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: Tuna poke bowls and burgers are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. PIC updated menus to include a consumer advisory.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged tuna (ROP) was observed in intact packages. ROP seafood is to be removed from the reduced oxygen environment prior to thawing to allow the reintroduction of oxygen to the food item. The packages of tuna were observed at 36 degrees Fahrenheit and were removed from packaging during of inspection.
3-501.13
Plumbing installed; proper backflow devices
Inspector notes: The soda gun on the left side of the downstairs bar was observed draining onto the floor. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The individual cutting boards in the kitchen, bar areas, and prep units 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the walk-in coolers and ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces shall be cleaned as a frequency to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
27
May 31, 2023
Routine
1 minor violation.
View 1 violation
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Insulation around Heat Ducts is poor repair. Establishment is to maintain ducts. no exposed insulation or ripped hanging material.
6-101.11
95
Frequently Asked Questions
When was Surf Club last inspected?
The most recent health inspection at Surf Club on file is from Oct 9, 2025. The public record contains four inspections in total.
What is the most common violation at Surf Club?
Across the inspection record, “non-food contact surfaces clean” has been cited two times, more than any other issue at Surf Club.
How does Surf Club compare to other restaurants in Newport?
Surf Club most recently scored 78 out of 100, which is lower than the Newport average of 84.
Has Surf Club's inspection record improved over time?
Yes. Recent inspections at Surf Club have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Surf Club 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 Surf Club inspected?
Based on the inspection history on file, Surf Club is inspected around two times per year on average.
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