Surfside Deli
Last inspected: Oct 20, 2025
70
Score
Public records show five inspections at Surfside Deli stretching back to 2023. The most recent report on file is from Oct 20, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Food properly labeled” accounts for the largest share of issues, appearing three times across the record.
Compared to other Narragansett restaurants (averaging 87), there's room to close the gap. On the whole, the file is mixed but not concerning.
5
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 20, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Prepackaged deli salads and soups were observed held at 41-44 degrees Fahrenheit in the Open-Air Cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were moved to colder refrigeration at the time of inspection.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Wrapped pastries/cookies, soups, and pasta salads packaged in the food establishment are lacking proper labels. Food packaged in a food establishment and set for customer self-selection must be labeled with the common name of the food, a list of ingredients and allergens, the quantity of the contents, and the business name/address. Food items are to be held in refrigeration behind the counter and handed to customers by employees until proper labels can be obtained. Per the PIC, a book will be supplied for list of all ingredients and allergens for any packaged food items and located at the cooler used for display of the items themselves unless stored in refrigeration and handed to customer by employees.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: The Open-Air Cooler was observed maintaining an ambient temperature of 43-50 degrees Fahrenheit at time of inspection. Per the PIC, the unit was observed at 38 degrees ambient prior to opening for operation. PIC is to discontinue use of the open-air cooler for storage of Time/Temperature Control for Safety (TCS) Foods until unit is monitored for proper cold holding throughout the time of business and observed maintaining proper ambient/cold holding temperature.
4-501.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Portions of the ceiling in the prep and ware-washing areas are covered with tiles that are not smooth, durable, and easily cleanable. Ceiling tiles are to be replaced with smooth, durable, easily cleanable tiles.
6-101.11
70
Oct 6, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Several food items stored in the Open-Air Cooler and in the Deli Display Cooler were observed held at 43-58 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 held in the Open-Air Cooler (55-58 F) were voluntarily disposed of, and food items in the Deli Display Cooler (43-52 F) stored next to and above cooling chicken cutlets were moved to colder refrigeration 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 thermo-label (temperature indicator) affixed to the surface of a utensil to turn black. PIC is to ensure that equipment is properly sanitized in the 3 bay sink after washing and rinsing in the dishwasher.
4-501.114
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 the PIC, chicken cutlets and chowder were placed into refrigeration hot. PIC to ensure food items are properly cooled prior to being placed in the display coolers or storage refrigerators. (Foods were rearranged into freezers and ice baths to properly cool at the time of inspection.) Proper cooling strategies were reviewed.
3-501.15
Food label missing or inaccurate
Inspector notes: Wrapped pastries/cookies and pasta salads packaged in the food establishment are lacking proper labels. Food packaged in a food establishment and set for customer self-selection must be labeled with the common name of the food, a list of ingredients and allergens, the quantity of the contents, and the business name/address. Food items are to be held in refrigeration behind the counter and handed to customers by employees until proper labels can be obtained.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: The Open Air Cooler was observed to be maintaining an ambient temperature of 51 degrees Fahrenheit with food items observed at 55-58 degrees Fahrenheit. Open Air cooler is not to be used for storage of Time/Temperature Control for Safety Foods until serviced/repaired/replaced.
4-501.11
58
Aug 13, 2024
Re-Inspection
1 minor violation.
View 1 violation
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the prep and ware-washing areas are covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
95
Jul 30, 2024
Routine
2 critical violations. 5 major violations. 3 minor violations. 7 corrected on site.
View 10 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the back prep area.
7-201.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chicken soup was observed held past its seven day date marking. PIC volunariliry disposed of food.
3-501.18
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the restroom was lacking paper towels.
6-301.12
Person in charge not present
(corrected on site)
Inspector notes: No person ceritified in food safety was present as needed at the time of inspection.
2-101.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, peeler) 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Pasta and chicken 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
Food label missing or inaccurate
Inspector notes: Baked foods packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Open employee beverage containers were observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Equipment not in good repair or proper adjustment
Inspector notes: The three compartment sink was observed in poor repair/improper adjustment (stoppers/plugs missing) not allowing for adequate washing, rinsing, and sanitizing of equipment.
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling throughout prep and ware-washing areas are covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
39
May 17, 2023
Routine
3 major violations. 1 minor violation.
View 4 violations
Improper cooling methods used
Inspector notes: The following previously cooked food items were observed to be improperly cooling... - Chicken Breast in the display cooler were observed to be cooling tightly packed at approximately 90 degrees Fahrenheit. Chicken breast is to be cooled by spreading out on thin layers in pans now deeper than 4" in the 2 Door reach-in. - Chicken Salad made from previously cooked chicken was observed cooling in the prep unit in a 6" deep pan at approximately 62 degrees Fahrenheit. Chicken salad is to be made in smaller batches and cooled in the 2 door reach-in.
3-501.15
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine at the high temp. dish machine
4-302.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3 bay sink.
4-302.14
Floors, walls, or ceilings not easily cleanable
Inspector notes: At the time of inspection, the PIC stated smooth ceiling tiles on order to replace the porous ceiling tiles in the prep area.
6-201.11
70
Frequently Asked Questions
When was Surfside Deli last inspected?
The most recent health inspection at Surfside Deli on file is from Oct 20, 2025. The public record contains five inspections in total.
What is the most common violation at Surfside Deli?
Across the inspection record, “food properly labeled” has been cited three times, more than any other issue at Surfside Deli.
How does Surfside Deli compare to other restaurants in Narragansett?
Surfside Deli most recently scored 70 out of 100, which is lower than the Narragansett average of 87.
Has Surfside Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Surfside Deli have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Surfside Deli means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Surfside Deli inspected?
Based on the inspection history on file, Surfside Deli is inspected around two times per year on average.
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