The Treehouse Bistro and Tavern

1094 Centerville Road, Warwick, RI 02886

Bar / Pub

License: Seats - 50 or More

Last inspected: Feb 20, 2025

Score

Low Risk

The Treehouse Bistro and Tavern has been inspected four times since 2023. Inspectors last stopped by on Feb 20, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.

When inspectors have written things up, “proper hot holding temperatures” has been the most frequent reason, cited two times.

The city-wide average is 86, putting The Treehouse Bistro and Tavern squarely in typical territory. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 20, 2025

Re-Inspection

1 critical violation. 1 corrected on site.

View 1 violation

Toxic materials not stored separately from food (corrected on site)

Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils. Employees' medicines observed in the back food prep area. -Proper storage or medicines reviewed. Staff removed the medicines from the food prep area during this inspection.

7-201.11

Feb 7, 2025

Routine

3 critical violations. 1 major violation. 4 corrected on site.

View 4 violations

Bare hand contact with ready-to-eat food (corrected on site)

Inspector notes: An employee was observed touching ready to eat strawberry with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. -Staff voluntary disposed of strawberry during this inspection and proper glove use reviewed.

3-301.11

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Fried onions were observed held at 88 degrees Fahrenheit on top of the oven. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. -Staff reheated the fried onions to 170 degrees Fahrenheit during this inspection for hot holding.

3-501.16(A)

Proper eating, tasting, drinking, or tobacco use (corrected on site)

Inspector notes: An open employees' beverage container was observed stored in back 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 removed the open beverage container away from food prep area during this inspection.

3-301.12

Required records available: shellstock tags, parasite destruction (corrected on site)

Inspector notes: At the time of this inspection, shellstock tags were observed: 1. Lacking the date of the last shellfish sold. 2. The tags were not kept in chronological order. -Staff maintained the tags in chronological order during this inspection.

3-203.12

Sep 13, 2023

Re-Inspection

1 minor violation.

View 1 violation

Equipment not in good repair or proper adjustment

Inspector notes: The bakery sliding door refrigerator was observed dripping inside of unit. Unit to be repaired.

4-501.11

Aug 30, 2023

Routine

1 critical violation. 3 major violations. 1 minor violation. 3 corrected on site.

View 5 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Chicken wing sauce was observed held at 70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. The sauce must be held above 135 or below 41 degrees. Sauce was recently removed from refrigeration. Sauce was placed back into refrigeration. Moving forward chef stated sauce would be hot held to ensure it is no held in the temperature danger zone.

3-501.16(A)

Food thawed using improper method (corrected on site)

Inspector notes: ROP seafood was observed thawing with the package. Lobster recently came out of temperature due to get thawed under running water earlier. ROP tuna was stored in walk-in over night to thaw. Tuna was observed above 38 degrees and voluntarily disposed of. Proper thawing procedures reviewed with PIC.

3-501.13

Required records available: shellstock tags, parasite destruction

Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag.

3-203.12

Equipment or utensils not clean (corrected on site)

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 was cleaned. PIC to instruct staff on proper cleaning procedures of slicer.

4-601.11(A)

Equipment not in good repair or proper adjustment

Inspector notes: The bakery sliding door refrigerator was observed leaking inside the unit. All food was moved away from area. Unit must be maintained in good repair.

4-501.11

Frequently Asked Questions

When was The Treehouse Bistro and Tavern last inspected?

The most recent health inspection at The Treehouse Bistro and Tavern on file is from Feb 20, 2025. The public record contains four inspections in total.

What is the most common violation at The Treehouse Bistro and Tavern?

Across the inspection record, “proper hot holding temperatures” has been cited two times, more than any other issue at The Treehouse Bistro and Tavern.

How does The Treehouse Bistro and Tavern compare to other restaurants in Warwick?

The Treehouse Bistro and Tavern most recently scored 86 out of 100, which is about the same as the Warwick average of 86.

Has The Treehouse Bistro and Tavern's inspection record improved over time?

Results have been roughly steady. Inspections at The Treehouse Bistro and Tavern have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at The Treehouse Bistro and Tavern 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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