The Oar
Last inspected: Jun 24, 2025
70
Score
The Oar has been inspected four times since 2023. The newest entry in the record is dated Jun 24, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Compared to the prior visit, the count dropped from five violations to three.
Looking across the full record, required records available is the recurring theme, flagged two times.
By comparison, the average New Shoreham facility scores 85, putting The Oar on the weaker side. On the whole, the file is mixed but not concerning.
4
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jun 24, 2025
Routine
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (fish) were observed stored above ready-to-eat food (Prepped Tartar Sauce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Foods were rearranged or proper storage at the time of inspection.
3-302.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags were not maintained properly. The following was observed, - Several Tags were not properly dated for last date of use - Tags were observed not held with product in refrigeration - Tags were observed not maintained in proper chronological order Molluscan shellfish tags or labels are required to be maintained for 90 calendar days from the date the container is emptied, marked with the last date of use/sale, and held in chronological order.
3-203.12
Food thawed using improper method
(corrected on site)
Inspector notes: Several seafood items observed packaged in reduced oxygen packaging labeled keep frozen were observed thawing in their intact packaging. Seafood items observed at 38 degrees or higher were voluntarily disposed of at time of inspection (See Disposal). Seafood items observed at 37 or less were removed from packaging for proper thawing.
3-501.13
70
Jun 20, 2024
Re-Inspection
1 minor violation.
View 1 violation
Floors, walls, or ceilings not easily cleanable
Inspector notes: The following was observed: 1) The floors in the outdoor server area is constructed of unsealed concrete which is not durable, easily cleanable, or non-absorbent. 2) The ceiling in the outdoor bar area is covered with wood that is not smooth, durable, and easily cleanable. - 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.
6-201.11
95
Jun 13, 2024
Routine
3 critical violations. 5 major violations. 1 minor violation. 3 corrected on site.
View 9 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Several foods that are made on-site were observed with a date mark exceeding 7 days. Person in charge voluntarily disposed of food at the time of inspection.
3-501.18
Compliance with variance/specialized process/haccp
Inspector notes: The establishment does not have the proper pH solutions to ensure proper calibration of pH meter of sushi rice.
8-103.12
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Variance obtained for specialized processing methods
Inspector notes: The establishment does not have a HACCP plan/an approval letter from RIDOH Center for Food Protection for sushi rice acidification readily available for inspector review at the time of inspection. The establishment must maintain and provide to the REGULATORY AUTHORITY upon request once give approval letter from RIDOH Center for Food Protection.
8-103.11
Food thawed using improper method
Inspector notes: Reduced oxygen packaged tuna was observed thawing with the package intact. Tuna observed at 40 degrees Fahrenheit. PIC voluntarily disposed of food at the time of inspection.
3-501.13
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags did not have all of the required information. Last date of sale were lacking. 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu (tuna, sushi rolls, and other items) that are raw or undercooked.
3-603.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: (Glass Cleaner and sanitizer) was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-102.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The following was observed: 1) The floors in the outdoor server area is constructed of unsealed concrete which is not durable, easily cleanable, or non-absorbent. 2) The ceiling in the outdoor bar area is covered with wood that is not smooth, durable, and easily cleanable. - 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.
6-201.11
37
Jun 1, 2023
Routine
1 critical violation. 1 major violation. 5 minor violations. 1 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Clam Chowder in the hot hold unit at the outdoor Lawn Service Bar was observed held at 105 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. (At the Time of inspection, the hot hold steam unit was not turned up and left side was uncovered. Chowder was sent back to the kitchen for reheating at the time of inspection and unit was adjusted.)
3-501.16(A)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Physical facilities installed, maintained, & clean
Inspector notes: The Outdoor Lawn Service Bar floor is crushed stone. The Outdoor Service Bar Floor areas shall be surfaced with concrete, asphalt or other materials that have been effectively treated to facilitate maintenance.
6-102.11
Outer openings not protected against pests
Inspector notes: The door and window(s) to the outside, located in the porch area of the prep kitchen building, were observed to have missing/damaged screens. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food contaminated by miscellaneous source
Inspector notes: At the time of inspection, The paper towels holder at the Sushi Bar area was observed to be located over the prep table/counter. Paper Towel holder to be moved to an area near the sink to avoid possible contamination of the prep area/foods when drying hands.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the veggie prep cooler at the Sushi Bar was not in good repair/properly adjusted. The unit was observed to be maintaining an ambient temperature of 47 to 50 degrees Fahrenheit. Per the PIC, foods within the cooler unit were just placed in the cooler. Foods were moved to colder refrigeration at the time of inspection.
4-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the prep kitchen area of the Prep Building is in poor repair. Paint was observed to be flaking/pealing. The physical facilities must be maintained in good repair.
6-501.11
61
Frequently Asked Questions
When was The Oar last inspected?
The most recent health inspection at The Oar on file is from Jun 24, 2025. The public record contains four inspections in total.
What is the most common violation at The Oar?
Across the inspection record, required records available has been cited two times, more than any other issue at The Oar.
How does The Oar compare to other restaurants in New Shoreham?
The Oar most recently scored 70 out of 100, which is lower than the New Shoreham average of 85.
Has The Oar's inspection record improved over time?
Yes. Recent inspections at The Oar have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about five previously.
What does a medium risk rating mean?
A medium risk rating at The Oar 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 Oar inspected?
Based on the inspection history on file, The Oar is inspected around two times per year on average.
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