The Loom Hotel
Last inspected: Nov 3, 2025
82
Score
The Loom Hotel has been inspected four times since 2024. The most recent visit was on Nov 3, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited three times.
Restaurants in Warwick average 86, so The Loom Hotel trails the local norm. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 3, 2025
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Contamination prevented during food preparation, storage, & display
Inspector notes: Prep table, pans, and spices was observed stored in hallway. Prep table, pans and spices shall be stored in a clean, dry location and not in prohibited areas. *Hallways are not approved for food prep or food storage. Prep table, pans and spices must be removed from hallway.
3-305.12
Physical facilities not in good repair
Inspector notes: The floors in the walk-in cooler area observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH CFP at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
82
Oct 15, 2025
Routine
2 critical violations. 5 major violations. 7 minor violations. 2 corrected on site.
View 14 violations
Certified food protection manager
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 shall sanitize in 3-bay sink until dishwasher is serviced and in good repair.
4-501.111
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw beef and raw chicken) were observed stored above raw seafood (such as fish) in the cold drawer. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC swapped storage of raw seafood and raw meats during this inspection.
3-302.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Eggs, salmon, oysters, and Hollandaise sauce (made with egg yolk) 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.
3-603.11
Consumer advisory provided for raw/undercooked food
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the (kitchen).
4-204.115
Physical facilities installed, maintained, & clean
Inspector notes: Shellfish tags observed lacking the date of the last shellfish sold/served and observed not in chronological order. 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.
3-203.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (QT) sanitizing solution for the (3-bay sink).
4-302.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The 2 door refrigerator, located at the bar, was observed held at (53) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Milk, stored in the 2 door refrigerator, were observed at 51 degrees Fahrenheit and were voluntarily disposed of by staff. -Service was contacted. Establishment shall not store TCS foods in the Bar 2 door refrigerator until it is able to maintain an ambient temperature of 41 degrees Fahrenheit or below.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH CFP at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. The establishment does not employ a full-time, 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(A)
Insect control devices improperly placed or designed
Inspector notes: Observed insect control device stored above food prep area in the kitchen. Insect control devices shall be installed so that the devices are not located over a FOOD preparation area. Establishment will relocate the insect control device to a different location, away from food prep areas.
6-202.13
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the (front lobby), are 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
Insects, rodents & animals not present
Inspector notes: The espresso machine, located near the bar area, observed draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not in good repair
Inspector notes: The floors in the walk-in cooler area observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Some droppings observed in underneath kitchen equipment, in the dry storage room, and in the bar area. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Lighting not sufficient for food or utensil handling areas
Inspector notes: Inadequate lighting were observed in the walk-in cooler and the kitchen prep area. 6-303.11 Intensity. The light intensity shall be: -At least 108 lux (10 foot candles) at 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; -At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. -Establishment shall replace bulbs with a brighter one.
6-303.11
32
May 21, 2024
Reinspection for Opening
No violations found.
100
May 14, 2024
Opening
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Several foods (see disposal form) were observed adulterated due to rodent gnawing or direct contact with rodent droppings. PIC voluntarily disposed of food.
3-101.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings observed in dry storage and bar areas as well as adulterated foods. 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.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine and the quaternary ammonium sanitizing solution for the three bay sink.
4-302.14
Physical facilities not in good repair
Inspector notes: The wall near the coffee station was in poor repair (observed broken causing a hole).
6-501.11
67
Frequently Asked Questions
When was The Loom Hotel last inspected?
The most recent health inspection at The Loom Hotel on file is from Nov 3, 2025. The public record contains four inspections in total.
What is the most common violation at The Loom Hotel?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at The Loom Hotel.
How does The Loom Hotel compare to other restaurants in Warwick?
The Loom Hotel most recently scored 82 out of 100, which is lower than the Warwick average of 86.
Has The Loom Hotel's inspection record improved over time?
Yes. Recent inspections at The Loom Hotel have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Loom Hotel 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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