The Orchard Grill
Last inspected: Sep 4, 2025
55
Score
Inspectors have visited The Orchard Grill four times, with records going back to 2024. The newest entry in the record is dated Sep 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The latest visit found five violations, down from six violations the time before.
The most common issue across all inspections has been food-contact surfaces, showing up five times.
Restaurants in Smithfield average 78, so The Orchard Grill trails the local norm. The record is unremarkable in either direction.
4
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Sep 4, 2025
Re-Inspection
3 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 5 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. PIC instructed to check sanitizer daily.
7-204.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer is to be cleaned and sanitized before use.
4-602.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: French toast and pancake batters observed held at 50-58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed. Discussed how to properly use ice for cold holding, with ice up to the level of food on all sides.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
2-103.11
Physical facilities not in good repair
Inspector notes: The kitchen floor is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
55
Aug 21, 2025
Routine
3 critical violations. 2 major violations. 6 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. Raw eggs were observed stored above raw seafood. PIC rearranged cooler units.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 44-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed items in another unit for active cooling.
3-501.16(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Per interview of staff, slicers are only washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours.
4-602.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (basement slicer and ice machines) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took items out of service to be washed/sanitized - ice disposed of.
4-601.11(A)
Person in charge not controlling unsafe operations
Inspector notes: Menu was observed lacking an allergy statement.
2-103.11
No certified food protection manager
Inspector notes: At time of inspection, there was no one in the establishment with an active food safety certification. A full-time, on-site manager certified in food safety must be present at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, 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 (top of the ice machine) AND knives (between table and prep unit) are stored on an unclean surface between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC removed items to wash/sanitize.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of 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. PIC removed bowls.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Cold drawer and prep unit door gaskets were observed in poor repair. PIC stated gaskets have been ordered.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors, walls, vents 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
39
Jan 22, 2024
Re-Inspection
2 critical violations. 1 corrected on site.
View 2 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (basement slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer cleaned and sanitized during time of inspection.
4-602.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service called during time of inspection. Establishment must sanitize dishes at 3 bay sink until dishwasher is properly adjusted.
4-501.114
74
Jan 8, 2024
Routine
3 critical violations. 1 major violation. 3 minor violations. 1 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as pooled eggs) were observed stored above ready-to-eat foods (such as romaine and cut fruit) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
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. Establishment must sanitize dishes at 3 bay sink until dishmachine is properly adjusted.
4-602.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (kitchen slicer, basement slicer and ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service during time of inspection. Ice machine cannot be used until equipment is washed, rinsed and sanitized. Slicers were cleaned during time of inspection.
4-602.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags are not maintained for 90 days. Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet rooms are not self-closing.
6-501.19
In-use utensils stored improperly between uses
Inspector notes: In use knives were observed stored in between prep unit lids and prep tables. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the cookline 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
50
Frequently Asked Questions
When was The Orchard Grill last inspected?
The most recent health inspection at The Orchard Grill on file is from Sep 4, 2025. The public record contains four inspections in total.
What is the most common violation at The Orchard Grill?
Across the inspection record, food-contact surfaces has been cited five times, more than any other issue at The Orchard Grill.
How does The Orchard Grill compare to other restaurants in Smithfield?
The Orchard Grill most recently scored 55 out of 100, which is lower than the Smithfield average of 78.
Has The Orchard Grill's inspection record improved over time?
Yes. Recent inspections at The Orchard Grill have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about six previously.
What does a medium risk rating mean?
A medium risk rating at The Orchard Grill 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 Orchard Grill inspected?
Based on the inspection history on file, The Orchard Grill is inspected around two times per year on average.
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