Tavern on Main
Last inspected: Aug 19, 2025
82
Score
Public records show four inspections at Tavern on Main stretching back to 2024. Tavern on Main was last inspected on Aug 19, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “food & non-food contact surfaces cleanable”, showing up five times.
That's lower than the typical Chepachet restaurant, which scores around 91. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Aug 19, 2025
Reinspection for Opening
4 minor violations.
View 4 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (back area ), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.Per PIC, gaskets were ordered and waiting to be received and installed.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of debris: 1.walk in cooler fans 2.doors throughout establishment 3.pan storage shelves 4.gaskets in all refrigerator units 5.ice bins at bar
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
82
Aug 5, 2025
Opening
2 critical violations. 2 major violations. 7 minor violations. 2 corrected on site.
View 11 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Inspector observed raw mussels being stored in water in the 1 Dr Reach in unit.PIC voluntarily disposed of food product and informed of proper procedures for storing shelled seafood.
3-101.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Cheese) was observed held at (48) 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 voluntarily disposed of food product.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (chlorine ) sanitizing solution for the (dishwasher ).
4-302.14
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags did not have all of the required information.(Date of last used) were lacking.
3-402.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (front dining room and back storage area ), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Walk in cooler door gaskets were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: (Walk in cooler and the lowboy ) located in the (kitchen ) area was not in good repair.Observed ambient temperatures at walk in(46DF) and lowboy (48DF). Establishment not allowed to store any TCS food products in unit until repaired and/or replaced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces of the have an accumulation of debris: 1.walk in cooler food shelves 2.flat grill tables 3.pan storage shelves 4.gaskets in refrigerator units 5.stove hoods 6.ice bins at the bar Non food contact surfaces must be kept cleaned as often as neccessary to keep them clean.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floors in the (kitchen) are constructed of (concrete ) which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-101.11
Physical facilities not in good repair
Inspector notes: The (wall ) in the (back ) area is in poor repair. Observed exposed insulation and wood. The physical facilities must be maintained in good repair.
6-501.11
43
Jun 6, 2024
Routine
1 major violation. 4 minor violations.
View 5 violations
Sanitizer test kit not available
4-302.14
Outer openings not protected against pests
6-202.15
Food stored improperly or exposed to contamination
3-305.11
Physical facilities not cleaned at required frequency
6-501.12
Unnecessary items or litter present on premises
6-501.114
74
May 8, 2024
Routine
2 critical violations. 11 major violations. 15 minor violations.
View 28 violations
Expired or improperly marked ready-to-eat food not discarded
3-501.18
Proper date marking and disposition
5-402.13
Person in charge lacks food safety knowledge
2-102.11
No written procedures for vomiting or diarrheal events
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Equipment or utensils not clean
4-601.11(A)
Equipment or utensils not clean
4-601.11(A)
Working containers of toxic materials not identified
7-102.11
Improper cooling methods used
3-501.15
Food thawed using improper method
3-501.13
Evidence of pests or pest control inadequate
6-501.111
Cleaned equipment or utensils stored improperly
4-903.11(A)
Sanitizer test kit not available
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Garbage & refuse properly disposed; facilities maintained
6-301.13
Toxic substances properly identified, stored, & used
6-501.18
Proper cooling methods used; adequate equipment for temperature control
5-501.110
Physical facilities not cleaned at required frequency
6-501.12
Unnecessary items or litter present on premises
6-501.114
Outer openings not protected against pests
6-202.15
Food stored improperly or exposed to contamination
3-305.11
Employee not wearing required hair restraint
2-402.11
In-use utensils stored improperly between uses
3-304.12
Equipment or utensils not air-dried before storage
4-901.11
Cleaned equipment or utensils stored improperly
4-903.11(A)
Equipment not in good repair or proper adjustment
4-501.11
Equipment not in good repair or proper adjustment
4-501.11
No certified food protection manager
2-102.12
12
Frequently Asked Questions
When was Tavern on Main last inspected?
The most recent health inspection at Tavern on Main on file is from Aug 19, 2025. The public record contains four inspections in total.
What is the most common violation at Tavern on Main?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited five times, more than any other issue at Tavern on Main.
How does Tavern on Main compare to other restaurants in Chepachet?
Tavern on Main most recently scored 82 out of 100, which is lower than the Chepachet average of 91.
Has Tavern on Main's inspection record improved over time?
Yes. Recent inspections at Tavern on Main have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Tavern on Main 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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