The Grill - Forty One Degrees North
Last inspected: Mar 18, 2026
90
Score
Inspectors have visited The Grill - Forty One Degrees North three times, with records going back to 2025. The most recent report on file is from Mar 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The latest visit found two violations, down from eight violations the time before.
When inspectors have written things up, food & non-food contact surfaces cleanable has been the most frequent reason, cited three times.
Restaurants in Newport average 84, so The Grill - Forty One Degrees North is doing better than most peers. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine
2 minor violations.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the rear exit by the ware washing area and the door to front exit in basement kitchen, 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: The main prep unit located in the cookline area was not in good repair. Establishment was observed using ice as a coolant to maintain temperature control of food items within the unit. Establishment is to repair, replace, or remove unit. Per PIC, replacement of unit will take place on Monday the 23rd.
4-501.11
90
Feb 11, 2026
Routine
4 critical violations. 2 major violations. 5 minor violations. 5 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Raw marinated chicken was observed held above raw intact beef steaks. Food items were rearranged during the time of inspection.
3-302.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm) at the circle bar. Chlorine sanitizing solutions must be between 50-100 ppm. Establishment is to clean and sanitize all utensils and dishes from circle bar in main kitchen area. Call for service was placed during the time of inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food items were observed held at temperatures ranging from 52-55 degrees Fahrenheit in the cold table unit. 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 evaluated and were voluntarily disposed of during the time of inspection.
3-501.16(A)
Reduced oxygen packaging criteria not met
Inspector notes: Establishment has a HACCP plan for conducting sous vide processes. Per plan, establishment is to complete monthly thermometer calibration logs, annual plan review, and continuous temperature monitoring for units holding products within reduced oxygen packaging (ROP). During the time of inspection, it was observed that required records and had not been properly filled out. Food items within ROP packaging were observed held at 41 degrees or below.
3-502.12
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 thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment is to sanitize all dishes in sanitizing bay of 3-bay sink in the main kitchen area until unit is fixed. Call for service was placed during the time of inspection.
4-501.112
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (robo-coup) were observed with an accumulation of food and debris after washing. The food contact surfaces of equipment must be clean to sight and touch. Equipment was cleaned and sanitized during the time of inspection.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the rear exit by the ware washing area and the door to front exit in basement kitchen, 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Utensils were cleaned, sanitized, and placed in a protected environment during the time of inspection.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of various dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls were disposed of during the time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The main prep unit located in the cookline area was not in good repair. Establishment was observed using ice as a coolant to maintain temperature control of food items within the unit. Establishment is to repair, replace, or remove unit. Per general manager, establishment has contacted vendors looking for replacement of unit.
4-501.11
Physical facilities not in good repair
Inspector notes: The hand sink in the ware washing area was observed to be leaking and is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
35
Mar 12, 2025
Routine
1 critical violation. 1 major violation. 4 minor violations. 2 corrected on site.
View 6 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment is to clean and sanitize dishes and utensils in main kitchen dish room until unit is functioning properly. Call for service was placed during time of inspection.
4-501.114
Food thawed using improper method
(corrected on site)
Inspector notes: Tuna steaks in the walk-in cooler were observed with intact reduced oxygen packaging (ROP). Seafood packaged in ROP shall be removed from its original packaging prior to thawing to allow the reintroduction of oxygen into the food item. Food items were observed at temperatures ranging from 44-46 degrees Fahrenheit and were voluntarily disposed of during time of inspection. Proper thawing methods reviewed with PIC.
3-501.13
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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on prep unit #1 and the bakery 3-door low boy unit. Refrigerator door gaskets must be maintained in good repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The hand sink in the salad area was observed to be leaking and is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Food properly labeled; original container
(corrected on site)
Inspector notes: In-shell oysters were observed commingled from two different harvest area and dates in the salad station cold drawer. Molluscan Shellfish from one tagged or labeled container shall not be Commingled with Molluscan Shellfish from another container with different Certification Numbers, different harvest dates, or different growing areas identified on the tag or label before being ordered by the Consumer. PIC was able to identify and separate lots during time of inspection.
3-203.11
64
Frequently Asked Questions
When was The Grill - Forty One Degrees North last inspected?
The most recent health inspection at The Grill - Forty One Degrees North on file is from Mar 18, 2026. The public record contains three inspections in total.
What is the most common violation at The Grill - Forty One Degrees North?
Across the inspection record, food & non-food contact surfaces cleanable has been cited three times, more than any other issue at The Grill - Forty One Degrees North.
How does The Grill - Forty One Degrees North compare to other restaurants in Newport?
The Grill - Forty One Degrees North most recently scored 90 out of 100, which is higher than the Newport average of 84.
Has The Grill - Forty One Degrees North's inspection record improved over time?
Yes. Recent inspections at The Grill - Forty One Degrees North have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at The Grill - Forty One Degrees North 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 The Grill - Forty One Degrees North inspected?
Based on the inspection history on file, The Grill - Forty One Degrees North is inspected around three times per year on average.
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