The Thirsty Beaver
Last inspected: Jan 21, 2026
78
Score
The Thirsty Beaver appears in inspection records 10 times, starting in 2023. The most recent report on file is from Jan 21, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: results have stayed near six violations per visit.
The pattern that stands out is proper cold holding temperatures, which has been cited six times.
Restaurants in North Kingstown average 88, so The Thirsty Beaver trails the local norm. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 21, 2026
Re-Inspection
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Working containers of toxic materials not identified
(corrected on site)
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
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster and surrounding area were observed overflowing with trash and unnecessary items. Per interview with PIC, service has been contacted.
5-501.115
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per interview with PIC, service has been contacted.
6-202.15
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The grease receptacle has a heavy accumulation of grease and soil residue. Refuse areas must be maintained to prevent pest harborage. Per interview with PIC, company will be replacing next week.
5-501.115
78
Jan 5, 2026
Environmental Complaint
2 critical violations. 3 major violations. 7 minor violations. 5 corrected on site.
View 12 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Cans of food items were observed adulterated by rodent droppings on lids. See disposal.
3-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (cheese) 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (food processor) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (in between prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Food stored improperly or exposed to contamination
Inspector notes: Chicken and sour cream were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front entrance, 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
Unnecessary items or litter present on premises
Inspector notes: The floors in the kitchen and basement have accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Non-food contact surfaces clean
Inspector notes: The grease receptacle has a heavy accumulation of grease and soil residue. Refuse areas must be maintained to prevent pest harborage.
5-501.116
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of: 1) Prep table shelf (rodent droppings) 2) Prep units (food residue) 3) Ice machine (orange biofilm) 4) Basement shelving (rodent droppings)
4-602.13
39
Mar 3, 2025
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Per interview of staff, establishment is waiting on a part to service unit.
5-402.11
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, employees have completed the food safety class and awaiting to get certifications.
2-103.11
78
Feb 17, 2025
Re-Inspection
3 critical violations. 1 major violation. 3 corrected on site.
View 4 violations
Sewage backflow not prevented
Inspector notes: The ice machine and bar ice well are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Unsafe or contaminated food not properly discarded
(corrected on site)
Inspector notes: Mozzarella cheese balls were observed adulterated with hair. Mozzarella cheese balls were voluntarily disposed of (see attached disposal form).
3-701.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 46-56 degrees Fahrenheit in prep unit #2. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 45 degrees Fahrenheit during time of visit. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be repaired/replaced/adjusted.
3-501.16(A)
Person in charge not present
(corrected on site)
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager's course. Per person in charge, employees have been enrolled in a food safety manager course.
2-101.11
58
Feb 3, 2025
Re-Inspection
2 critical violations. 1 major violation. 1 corrected on site.
View 3 violations
Sewage backflow not prevented
Inspector notes: The ice machine and bar ice well are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-56 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The initial ambient air temperature was observed at 45 degrees Fahrenheit and dropped to 29 degrees Fahrenheit after closing the top of the prep unit at time of inspection. Prep unit must be monitored. Establishment must not use the prep unit if food cannot be held at 41 degrees Fahrenheit or below. Prep unit must be repaired/adjusted/replaced.
3-501.16(A)
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager's course. Per person in charge, employees have been enrolled in a food safety course.
2-101.11
67
Jan 21, 2025
Re-Inspection
1 critical violation. 4 major violations. 5 minor violations. 2 corrected on site.
View 10 violations
Sewage backflow not prevented
Inspector notes: The ice machine and bar ice well are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager's course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety manager's course.
2-101.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quaternary ammonium sanitizing solution for the kitchen dishwasher and 3-bay sink.
4-302.14
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.
2-102.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the 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
Food stored improperly or exposed to contamination
Inspector notes: Food was observed stored on the floor in the walk-in cooler and beer walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the kitchen area was not in good repair. Water was observed at the bottom of the prep unit. Prep unit must be repaired.
4-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: Wood is used in the construction of pizza serving trays. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Pizza trays were removed at time of inspection.
4-101.17
45
Jan 6, 2025
Routine
5 critical violations. 6 major violations. 11 minor violations. 11 corrected on site.
View 22 violations
Sewage backflow not prevented
Inspector notes: The ice machine and bar ice well are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta was observed expired. Pasta was voluntarily disposed of (see attached disposal form).
3-501.18
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: Beverages were observed stored in ice used for consumption. Ice used for consumption must not be used to store items.
3-303.11
Food is unsafe, adulterated, or misrepresented
Inspector notes: Mayonnaise was observed adulterated. Hair observed in it. Mayonnaise was voluntarily disposed of (see attached disposal form).
3-101.11
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety manager course.
2-101.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Food was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Proper date marking and disposition
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar dishwasher.
4-302.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quaternary ammonium sanitizing solution for the kitchen dishwasher and 3-bay sink.
4-302.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Homemade sauces were observed held at 48-52 degrees Fahrenheit in prep unit #1. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). Food was observed stored over the fill line.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 55-59 degrees Fahrenheit in prep unit #2. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 58 degrees Fahrenheit. Prep unit was accidentally turned off at time of inspection. Prep unit was turned back on and the temperature dropped to 38 degrees Fahrenheit during time of inspeciton.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomatoes were observed held at 47 degrees Fahrenheit in low boy unit #1. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, tomatoes had been out of temperature for an unknown amount of time. Tomatoes were voluntarily disposed of (see attached disposal form).
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the 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
Food stored improperly or exposed to contamination
Inspector notes: Fruit was observed stored on the floor in the beer walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Food was observed uncovered in the cold hold units. Food must be covered to prevent contamination during storage.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored on an unclean surface (between cold hold units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep units located in the kitchen area were not in good repair. Water was observed pooled on the bottom. Prep units must be repaired.
4-501.11
Proper cold holding temperatures
Inspector notes: Wood is used in the construction of pizza serving trays. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Establishment must discontinue using pizza serving trays.
4-101.17
Physical facilities not cleaned at required frequency
(corrected on site)
Inspector notes: The floor in the kitchen area between the handwashing sink and low boy has an accumulation of water. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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.
2-102.12
15
Jan 18, 2024
Re-Inspection
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Marinara sauce made on site was placed hot in the refrigerator in containers greater than four inches deep and covered. PIC inserted ice wands into the container to allow sauce to properly cool. PIC to keep cooling logs for foods and send to inspector at the end of every week.
3-501.15
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking a 3-bay sink in the bar area. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS in ware-washing areas (including bars). Per PIC, 3-bay sink has been ordered and is pending delivery. PIC to notify inspector of of start date/completion of installation. Failure to comply may result in further disciplinary action.
4-301.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the kitchen walk-in cooler are constructed of concrete which is not durable, easily cleanable, or non-absorbent. 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
78
Jan 8, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and beef were observed held at 43-50 degrees Fahrenheit in the flip top prep units. Food was observed to be stored over the fill line and were placed in the unit under 2 hours prior to inspection. Foods moved to walk-in cooler to rapidly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta and marinara sauce were placed hot in the refrigerator in containers greater than four inches deep and covered. PIC moved items to shallow pans to properly cool.
3-501.15
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking a 3-bay sink in the bar area. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS in ware-washing areas (including bars). Person in charge did not notify inspector of 3-bay installation of the bar by 12/05/23. Failure to comply may result in further disciplinary action.
4-301.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the kitchen walk-in cooler are constructed of concrete which is not durable, easily cleanable, or non-absorbent. 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
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.
2-102.12
64
Sep 5, 2023
Opening
1 major violation. 1 minor violation.
View 2 violations
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking a 3-bay sink in the bar area. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS in ware-washing areas (including bars). Person in charge to notify of 3-bay installation of the bar by 12/05/23. Failure to comply may result in disciplinary action.
4-301.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the kitchen walk-in cooler are constructed of concrete which is not durable, easily cleanable, or non-absorbent. 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
86
Frequently Asked Questions
When was The Thirsty Beaver last inspected?
The most recent health inspection at The Thirsty Beaver on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Thirsty Beaver?
Across the inspection record, proper cold holding temperatures has been cited six times, more than any other issue at The Thirsty Beaver.
How does The Thirsty Beaver compare to other restaurants in North Kingstown?
The Thirsty Beaver most recently scored 78 out of 100, which is lower than the North Kingstown average of 88.
Has The Thirsty Beaver's inspection record improved over time?
Results have been roughly steady. Recent inspections at The Thirsty Beaver have produced about the same number of violations as earlier ones, holding around six per visit.
What does a low risk rating mean?
A low risk rating at The Thirsty Beaver 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 Thirsty Beaver inspected?
Based on the inspection history on file, The Thirsty Beaver is inspected around four times per year on average.
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