Top of the Bay Restaurant
Last inspected: Nov 5, 2025
64
Score
Across the available record, Top of the Bay Restaurant has seven inspections on file, the first dated 2023. Top of the Bay Restaurant was last inspected on Nov 5, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Physical facilities installed, maintained, & clean” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 86, which Top of the Bay Restaurant's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 5, 2025
Environmental Complaint
1 critical violation. 1 major violation. 4 minor violations. 2 corrected on site.
View 6 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Rice Pilaf was observed held beyond 7 days from the date of preparation. Food items prepared on site are to be held for no longer than 7 days from the date of preparation unless frozen. Rice pilaf was voluntarily disposed of by the PIC at the time of inspection.
3-501.18
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels were provided at the time of inspection.
6-301.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back prep kitchen area, is not tight-fitting (gap at the base of the door). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed in need of repair: - Several floor tiles in the upstairs kitchen area were observed to be cracked/missing and in need of replacement - The sealed surface to the floor in the lower prep kitchen area walk-in coolers was observed to be worn and in need of recoating - The sealed surface to the built-in shelving in the lower prep kitchen area was observed to be worn and in need of recoating
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The 3-door reach-in cooler in the upstairs back kitchen prep area was observed to be in need of service/repair: - Gasket observed to be torn - Ambient and food temperatures were observed held at 43 degrees Fahrenheit - Water/Condensate observed dripping into a pan from the fan unit
4-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients were observed not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
64
Apr 16, 2025
Re-Inspection
1 minor violation.
View 1 violation
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The following areas of the physical facilities were observed in need of repair/resealing... - The sealed coating to the floor in the basement prep and walk-in areas is worn and in poor repair. - Wood surfaces of shelving and prep area backsplash surfaces were observed to have a worn sealed surface and in need of resealing - The built-in back prep counter in the basement prep room area was not in good repair. The smooth surface was observed to be worn exposing the inner wood product. The physical facilities must be maintained in good repair.
6-101.11
95
Mar 27, 2025
Re-Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food-contact surfaces; cleaned & sanitized
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. Per the PIC, the dish machine was serviced since previous inspection. Per the PIC, service call to be made for more service and all dishes and utensils are to be properly sanitized at the 3 bay sink until unit is serviced and properly sanitizing.
4-501.114
Sewage backflow not prevented
Inspector notes: The sink drains of the prep sink used for food preparation in the basement area is lacking proper air gaps (equipped with an air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. (Drains to be adjusted for a proper air gap same as the prep sink in the upstairs kitchen area.)
5-402.11
Person in charge not controlling unsafe operations
Inspector notes: An allergen awareness statement was not available for the customers viewing at the walk-up order counter. An allergen awareness statement is to be posted in view for customers at the point of purchase for the walk-up ordering areas.
2-103.11
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in need of repair/adjustment... - The Produce walk-in cooler was observed to be holding an ambient temperature of 50 degrees Fahrenheit - The Small Sides Prep Cooler #1 was observed to be maintaining an ambient temperature of 51 degrees Fahrenheit - The back prep counter in the basement prep room area was not in good repair. The smooth surface was observed to be worn exposing the inner wood product. Equipment is to be maintained in good repair. At the time of inspection, the refrigeration units were not being used for TCS Foods. Calls for service to refrigeration made at the time of previous inspection. Per the PIC, refrigeration technician is due to service the refrigeration units within a week of this re-inspection date.
4-501.11
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed in need of repair/resealing... - The sealed coating to the floor in the basement prep and walk-in areas is worn and in poor repair. - Wood surfaces of shelving and prep area backsplash surfaces were observed to have a worn sealed surface and in need of resealing The physical facilities must be maintained in good repair.
6-501.11
61
Mar 11, 2025
Routine
4 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 8 violations
Sewage backflow not prevented
Inspector notes: The sink drains of the prep sink used for food preparation in the basement area is lacking proper air gaps (equipped with an air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution at the 3 bay sink was observed at or in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Water was added to dilute the santizer to the proper level at the time of inspection.
7-204.11
Hot or cold food held at improper temperature
Inspector notes: Several food items in the basement produce walk-in cooler and the small sides prep cooler #1 were observed held at 50 to 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of at the time of inspection.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
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. Call was made for service and PIC made aware all utensils/dishes/equipment are to be properly sanitized at the 3 bay sink until dish machine is adjusted or repaired.
4-501.114
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At the time of inspection, the hand-washing sink at the Kitchen area was lacking paper towels, and the hand-washing sink at the cookline had a hand dryer that was not plugged in. Drying provision was provided at the time of inspection.
6-301.12
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Lobster was observed thawing in its intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Lobster was properly stored for thawing at the time of inspection.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in need of repair/adjustment... - The Produce walk-in cooler was observed to be holding an ambient temperature of 50 degrees Fahrenheit - The Small Sides Prep Cooler #1 was observed to be maintaining an ambient temperature of 51 degrees Fahrenheit - The back prep counter in the basement prep room area was not in good repair. The smooth surface was observed to be worn exposing the inner wood product. Equipment is to be maintained in good repair. Calls for service to refrigeration made at the time of inspection.
4-501.11
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed in need of repair/resealing... - The sealed coating to the floor in the basement prep and walk-in areas is worn and in poor repair. - Wood surfaces of shelving and prep area backsplash surfaces were observed to have a worn sealed surface and in need of resealing The physical facilities must be maintained in good repair.
6-501.11
41
Jan 17, 2024
Re-Inspection
No violations found.
100
Jan 2, 2024
Re-Inspection
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
Food-contact surfaces: cleaned and sanitized
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. Sign placed on dishwasher stating "Out of service."
4-501.114
Person in charge not controlling unsafe operations
Inspector notes: Allery statement is needed on the specials menu. Per PIC specials menu is printed daily. All new special menus need an allergy statement.
2-103.11
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
Consumer advisory not provided for raw or undercooked food
Inspector notes: Food on the specials menu are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. Per PIC specials menu is printed daily. All new special menus need an consumer advisory.
3-603.11
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The following was observed in poor repair: -The hot water handle of the hand sink in the kitchen was observed with a leak. -The prep unit next to the hand sink was observed icing up. Sign was placed on the prep unit at the time of inspection stating out of service. -The walk-in freezer door was in poor repair.
4-202.11
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: Insulation is used in the construction of prep unit in the kitchen area. 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.
4-202.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the toilet room in the kitchen is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
50
Apr 5, 2023
Routine
1 minor violation.
View 1 violation
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
95
Frequently Asked Questions
When was Top of the Bay Restaurant last inspected?
The most recent health inspection at Top of the Bay Restaurant on file is from Nov 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Top of the Bay Restaurant?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Top of the Bay Restaurant.
How does Top of the Bay Restaurant compare to other restaurants in Warwick?
Top of the Bay Restaurant most recently scored 64 out of 100, which is lower than the Warwick average of 86.
Has Top of the Bay Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Top of the Bay Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Top of the Bay Restaurant 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 Top of the Bay Restaurant inspected?
Based on the inspection history on file, Top of the Bay Restaurant is inspected around three times per year on average.
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