The Nest
Last inspected: Oct 27, 2025
64
Score
Inspectors have visited The Nest eight times, with records going back to 2023. The most recent visit was on Oct 27, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better: the most recent inspection turned up two violations, compared to five violations previously.
Physical facilities installed, maintained, & clean comes up most often, recorded five times in the inspection record.
By comparison, the average Bristol facility scores 85, putting The Nest on the weaker side. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 27, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Prepared food items (such as corned beef, sliced turkey, and boiled cabbage) were observed held their date of disposition. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held no more than 7 days including the date of preparation. Food items were voluntarily disposed of during the time of inspection.
3-501.18
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shelled eggs) were observed stored above ready-to-eat foods (such as corned beef and other prepared foods) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food items were rearranged during the time of inspection.
3-302.11
Food thawed using improper method
(corrected on site)
Inspector notes: Salmon filet was observed thawed in the prep unit within its original reduced oxygen packaging (ROP). Seafood items packaged within ROP packaging shall be completely removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food items. Food items were observed held at 38 degrees Fahrenheit and were removed from their original packaging during the time of inspection. Proper thawing methods reviewed.
3-501.13
Physical facilities not in good repair
Inspector notes: The floors in the kitchen area observed in poor repair. Floors observed cracked. The physical facilities must be maintained in good repair. -Floors shall be smooth, durable, non-absorbent, and easily cleanable.
6-501.11
64
Oct 4, 2024
Re-Inspection
No violations found.
100
Oct 1, 2024
Re-Inspection
1 critical violation.
View 1 violation
Hot or cold food held at improper temperature
Inspector notes: The walk-in cooler was observed held at an ambient temperature of 46 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 were evaluated and voluntarily disposed of during time of inspection. No TCS foods are to be stored in unit until an ambient temperature of 41 degrees Fahrenheit is maintained. Establishment is limited to a cook/serve menu until walk-in cooler is repaired and proper approval is obtained from RIDOH.
3-501.16(A)
86
Sep 25, 2024
Re-Inspection
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Various food items in steam table, which were previously cooked and cooled, were only reheated to temperatures ranging from 67-91 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Per interview with kitchen staff, food items were removed from refrigeration and placed directly into steam table within the hour. Staff placed items onto stove and reheated items to 165 degrees Fahrenheit.
3-403.11
Hot or cold food held at improper temperature
Inspector notes: The walk-in cooler was observed held at an ambient temperature 50 degrees Fahrenheit. Time/temperature control for safety (TCS) foods must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items within unit were evaluated and voluntarily disposed of during time of inspection.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by sanitizing chemicals and sanitizer bucket and rags. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
67
Sep 4, 2024
Routine
2 critical violations. 3 minor violations.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: The walk-in cooler was observed held at an ambient temperature of 47 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 within unit were evaluated and any items at or above 45 degrees Fahrenheit were voluntarily disposed of. TCS foods are not to be stored in unit until an ambient temperature of 41 degrees Fahrenheit is obtained. Service call was placed to refrigeration company during inspection.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher in the bar area was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service call was placed during time of inspection.
4-501.114
Equipment not in good repair or proper adjustment
Inspector notes: The surfaces of the prep unit and prep tables located in the kitchen area were not in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following areas; -Ice machine in the bar area -3-bay sink back splash -sides of dish washers have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The door of the walk-in cooler was observed to be in poor repair with the insulation exposed. Physical facilities will be in good repair.
6-501.11
64
May 19, 2023
Re-Inspection
6 minor violations.
View 6 violations
No certified food protection manager
Inspector notes: 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. -Per interview of staff, employee is enrolled in a food safety class, which starts on 05/22/23. Proof of enrollment provided to Inspector. -Establishment shall register employee as the designated Certified Food Safety Manager with RIDOH Center for Food Protection upon completion of course and passing the food safety exam. *This violation did not exceed the original correction date of 05/31/23.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: The salad station was not in good repair. Salad station was not operating at the time of this inspection. -Per interview of staff, service has been scheduled for next week. -Establishment shall not store TCS foods in the salad station until it is able to CONSISTENTLY maintain an ambient temperature of 41 degrees F. or below.
4-501.11
Plumbing installed; proper backflow devices
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. -This violation did not exceed the original correction date of 05/31/23.
5-203.13
Sewage & waste water properly disposed
Inspector notes: The condensate from the air conditioning unit is 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 kitchen area observed in poor repair. The walls at the 3 bay sink area observed no longer smooth, durable, and easily cleanable. Black residue observed on the walls. -The physical facilities must be maintained in good repair. Floors/walls shall be smooth, durable, non-absorbent, and easily cleanable. *This violation did not exceed the original correction date of 05/31/23.
6-501.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: Inadequate lighting observed in the walk-in cooler. Lighting 6-303.11 Intensity. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 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. -Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous. *This violation has not exceed the adjusted correction date of 05/31/23.
6-303.11
74
May 12, 2023
Re-Inspection
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The salad station was observed held at 47-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -Ice buildup observed in the fan area. Service was contacted. TCS foods observed at 47-49 degrees F. Staff voluntarily disposed of all TCS foods during this inpection. -Establishment shall not store TCS foods in the salad station until it is able to consistently maintain an ambient temperature of 41 degrees F. or below.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: No person certified in food safety was present as needed at the time of inspection. Establishment shall enroll an employee in a food safety course. Employee shall be registered with RIDOH Center for Food Protection upon completion of course and passing the food safety exam. *This violation did not exceed the original correction date of 05/31/23.
2-103.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Floor mats observed in the food prep sink at the time of this inspection. Proper storage of floor mats reviewed. Staff removed the floor mats from the food prep sink and cleaned the food prep sink during this inspection. -FOOD preparation sinks, HANDWASHING SINKS, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
4-601.11(A)
Plumbing installed; proper backflow devices
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. *This violation did not exceed the original correction date of 05/31/23.
5-203.13
Physical facilities not in good repair
Inspector notes: The floors in the kitchen area observed in poor repair. The physical facilities must be maintained in good repair. Floors shall be smooth, durable, non-absorbent, and easily cleanable.
6-501.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: Inadequate lighting observed in the walk-in cooler. Lighting 6-303.11 Intensity. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 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 -Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous. *This violation did not exceed the original correction date of 05/31/23.
6-303.11
61
Apr 25, 2023
Routine
1 critical violation. 4 major violations. 4 minor violations. 5 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The salad station was observed held at 50-55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. TCS foods (turkey, chicken salad) observed at 55-57 degrees F. were voluntarily disposed of by staff. -Ice buildup observed in salad station. Service was contacted. -Establishment shall not store TCS foods in the salad station until it is able to maintain an ambient temperature of 41 degrees F. or below. *Thermometers checked during this inspection.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing in a container of water in food prep sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. -Staff put the shrimp under continuous running water during this inspection.
3-501.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by stacks of containers. A hand-washing sink shall be accessible at all times for employee use. -Staff removed all the containers from the hand-washing sink during this inspection.
5-205.11
Contamination prevented during food preparation, storage & display
(corrected on site)
Inspector notes: A box of potatoes were observed stored on the floor in the basement storage area. Food must be stored at least 6 inches above the floor. -Staff moved the box of potatoes onto shelf during this inspection.
3-305.12
Person in charge not controlling unsafe operations
Inspector notes: No person certified in food safety was present as needed at the time of inspection. -Per interview of staff, employee has to re-take food safety exam. -Establishment must register employee with RIDOH Center for Food Protection after passing the food safety exam.
2-103.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: Inadequate lighting observed in the walk-in cooler. Lighting 6-303.11 Intensity. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 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
6-303.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was 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. -Staff put a lid and a straw on the open beverage container during this inspection.
2-401.11
Plumbing installed; proper backflow devices
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. *This violation did not exceed the original correction date of 05/31/23.
5-203.13
Physical facilities not in good repair
Inspector notes: The floors in the kitchen area observed in poor repair. Floors observed cracked. The physical facilities must be maintained in good repair. -Floors shall be smooth, durable, non-absorbent, and easily cleanable. *This violation did not exceed the original correction date of 05/10/23.
6-501.11
47
Frequently Asked Questions
When was The Nest last inspected?
The most recent health inspection at The Nest on file is from Oct 27, 2025. The public record contains eight inspections in total.
What is the most common violation at The Nest?
Across the inspection record, physical facilities installed, maintained, & clean has been cited five times, more than any other issue at The Nest.
How does The Nest compare to other restaurants in Bristol?
The Nest most recently scored 64 out of 100, which is lower than the Bristol average of 85.
Has The Nest's inspection record improved over time?
Yes. Recent inspections at The Nest have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about five previously.
What does a medium risk rating mean?
A medium risk rating at The Nest 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 The Nest inspected?
Based on the inspection history on file, The Nest is inspected around three times per year on average.
Nearby Restaurants