The Wharf
Last inspected: Jul 16, 2025
90
Score
The Wharf appears in inspection records seven times, starting in 2023. On Jul 16, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better: the most recent inspection turned up four violations, compared to 10 violations previously.
Food & non-food contact surfaces cleanable comes up most often, recorded five times in the inspection record.
Among Warren restaurants, this is a fairly standard result. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 16, 2025
Re-Inspection
2 minor violations.
View 2 violations
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The grout in the dish area to the ice machine area is low with standing water. The physical facilities must be maintained in good repair. Grouting is on the schedule to be repaired.
6-101.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of prep units 1 and 2, the 2-door lowboy freezer, and the walk-in cooler were observed in poor repair. New gaskets have been delivered and are to be installed.
4-501.11
90
Jun 30, 2025
Routine
1 critical violation. 3 major violations. 5 minor violations. 6 corrected on site.
View 9 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (bread) 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. Food item was voluntarily disposed of during time of inspection.
3-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Lobster meat was observed thawed with intact reduced oxygen packaging (ROP) in the walk-in cooler. Seafood items packaged in ROP shall be removed from original packaging prior to thawing to allow the reintroduction of oxygen into the food item. Food items were observed at temperatures ranging from 36-37 degrees Fahrenheit and were removed from their packaging during the time of inspection. Proper thawing procedures reviewed with PIC.
3-501.13
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen by the oven was blocked by a speed rack. A hand-washing sink shall be accessible at all times for employee use. Speed rack was moved during time of inspection.
5-204.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener and upstairs ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The can opener was cleaned and sanitized during time of inspection and the ice machine was turned off and emptied.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Ice scoop was cleaned and sanitized during time of inspection.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (ice cream scoops) were observed stored in stagnant water between uses. Utensils between uses shall be maintained in one of the following manners: on a dry clean surface, in water that is maintained at 135 degrees Fahrenheit or more, or in water with sufficient velocity to flush particulates to the drain. Ice cream scoops were cleaned and sanitized during time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on prep unit #1 and #2, and on the 2-door low boy freezer, and inside walk-in cooler. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the hood ventilation system and Ansul system have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor tile grout in the dish area by the ice machine was observed low with standing water and is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
50
Jun 13, 2024
Re-Inspection
2 minor violations.
View 2 violations
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. PIC stated that establishment has had contractor come to discuss plans of pad for dumpsters and work will be completed at same time as dishwashing floor.
5-501.11
Physical facilities installed, maintained, & clean
Inspector notes: The floor in the dishwashing area is in poor repair. The physical facilities must be maintained in good repair. PIC stated that the establishment has had a contractor inspect the dish area floor and are going to do repairs during fall.
6-202.19
90
Jun 5, 2024
Re-Inspection
2 critical violations. 4 major violations. 3 minor violations. 2 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shrimp) were observed stored above ready-to-eat foods (dessert) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. No cross contamination was observed. Food items were moved appropriately
3-302.11
Hot or cold food held at improper temperature
Inspector notes: 2 Door was observed held at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Rice in the unit was observed held at 48 Degrees rice was voluntarily disposed of. All items in fridge were moved to walk in. Chaurico was observed held at 72 Degrees. Item was voluntarily disposed of.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged lobster meat was observed thawing with out oxygen being allowed back into package. Oxygen must be reintroduced before thawing. Lobster was observed at 34 DF. Packaged was cut open.
3-501.13
Evidence of pests or pest control inadequate
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.
6-501.111
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and slicer were corrected on site. Ice Machine was emptied (disposed of ice). Establishment is not to use ice machine until proof of cleaning has been provided to RIDOH.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. The lunch menu does not have a written consumer advisory.
3-603.11
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. Corrective Action - Establishment currently employees individuals with Serve Safe Manager training, however no employees are registered with the RIDOH.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair. Gaskets must be maintained in good repair. The top of prep unit 1 is in poor condition, equipment must be maintained in good condition.
4-501.11
Physical facilities not in good repair
Inspector notes: The floor in the dishwashing area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
43
May 30, 2024
Routine
4 critical violations. 4 major violations. 10 minor violations. 8 corrected on site.
View 18 violations
Backflow prevention air gap not adequate
Inspector notes: Air gap is absent on two food prep sinks in kitchen.
5-202.13
Food on display not protected from contamination
(corrected on site)
Inspector notes: Container of potatoes were observed stored on the floor in the walk-in. Food must be stored at least 6 inches above the floor.
3-306.11
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice scoop observed on un-clean surface
4-702.11
Ready-to-eat food not date marked
Inspector notes: Chowder 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was being portioned in bags at 50 degrees Fahrenheit. Pasta removed from bags and placed on sheet pans to cool.
3-501.15
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar.
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. Recently expired and will renew
2-102.12
Handwashing sign not posted
Inspector notes: Soap was not available at the hand-washing sink at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. The signage is lacking for a hand-washing sink.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lobster salad, tomatoes and tuna poke was observed held at 45-46 degrees Fahrenheit. ROP lobster meat was observed held at 41-43 degrees Fahrenheit Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items voluntarily disposed of. Cole slaw was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items recently prepped and moved to walk-in.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Cups are being used as scoops in containers of salad prep unit. 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.
3-304.12
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Knives stored between equipment. Utensils washed, rinsed, and sanitized
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on sandwich unit at end of service line.
4-501.11
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The dumpster outside is located on gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The back dry storage area has an accumulation of soil residue and food debris (old mouse droppings). The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Mops not properly air-dried after use
(corrected on site)
Inspector notes: Mops must be allowed to air dry after use. Mops observed in bucket with water
6-501.16
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: The floors in the dish area are constructed of painted concrete and have eroded. 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.
6-201.15
22
Jul 5, 2023
Re-Inspection
2 major violations. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer) 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)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. New menus will be properly notated.
3-603.11
82
Jun 7, 2023
Routine
1 critical violation. 6 major violations. 2 minor violations. 1 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
Inspector notes: Grill draw was observed held at 50 degrees Fahrenheit. Misc. Food items were observed held between 48-50 Degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Corrective Action - Grill Draw was emptied - Misc. Food items were voluntarily disposed of.
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
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the bar was blocked by a strainer, the second hand wash sink had a Tap Drainage hose draining inside of it. A hand-washing sink shall be accessible at all times for employee use. The strainer was moved during time of inspection, hose is to be relocated after hours. Bar staff is to use the hand sink with out the drainage hose until correction is made.
5-205.11
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock tags did not have all of the required information. Time and date were lacking. The shellstock tags were observed not in chronological order. Corrective action - staff is to put tags in chronological order and are to start putting the time and date of last used shellstock on all tags.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, 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. Corrective Action - the ice machine was emptied and is not to be used until cleaned.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on the grill draw and cooler were observed in poor repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen 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
43
Frequently Asked Questions
When was The Wharf last inspected?
The most recent health inspection at The Wharf on file is from Jul 16, 2025. The public record contains seven inspections in total.
What is the most common violation at The Wharf?
Across the inspection record, food & non-food contact surfaces cleanable has been cited five times, more than any other issue at The Wharf.
How does The Wharf compare to other restaurants in Warren?
The Wharf most recently scored 90 out of 100, which is about the same as the Warren average of 90.
Has The Wharf's inspection record improved over time?
Yes. Recent inspections at The Wharf have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at The Wharf 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 Wharf inspected?
Based on the inspection history on file, The Wharf is inspected around three times per year on average.
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