Trio
Last inspected: Dec 15, 2025
100
Score
Across the available record, Trio has four inspections on file, the first dated 2023. On Dec 15, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The latest visit found zero violations, down from five violations the time before.
Food-contact surfaces accounts for the largest share of issues, appearing two times across the record.
Among Narragansett restaurants, the typical score is 87; Trio is comfortably above that bar. The record reflects steady performance over time.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 15, 2025
Re-Inspection
No violations found.
100
Dec 1, 2025
Routine
4 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 8 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Several food items in the Chef's Cooler were 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. Food items were voluntarily disposed of by the PIC at the time of inspection.
3-501.18
Food-contact surfaces; cleaned & sanitized
Inspector notes: The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermo-label (temperature indicator) affixed to the surface of a utensil to turn black. Equipment/Utensils to be sanitized in the 3 bay sink until dish machine is adjusted or repaired. (Per the PIC, the dish machine is to be switched to chemical sanitizing until serviced for high temperature sanitizing. Service technician in route to restaurant at time of inspection.)
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items held in the Chef's Cooler were observed held at 43-44 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 moved to colder refrigeration at the time of inspection.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap (currently 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. The air break is to be adjusted to a proper air gap so the end of the drainpipe does not set below the flood rim of the floor drain.
5-402.11
Improper cooling methods used
(corrected on site)
Inspector notes: A covered, deep plastic container of Garlic Aioli prepared prior to inspection was observed cooling in the walk-in cooler at 67 degrees Fahrenheit. The garlic aioli was removed from the container and spread out in a shallow pan for rapid cooling at the time of inspection.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (mixer bowl, strainers, peelers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were moved to the dish area for proper cleaning and sanitizing at the time of inspection.
4-601.11(A)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients were 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. Containers were properly labeled by the PIC at the time of inspection.
3-302.12
Equipment not in good repair or proper adjustment
Inspector notes: The Chef's Cooler was observed maintaining an ambient temperature of 43-44 degrees Fahrenheit with food temperatures observed at 43-44 degrees Fahrenheit. Use of unit for storage of food items is to be discontinued until serviced or repaired. (All items removed, Call made for service at the time of inspection.)
4-501.11
41
Jul 17, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Thermometers provided & accurate
Inspector notes: Thermometers were lacking in refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following in use utensils were observed improperly stored or used: 1) Knife was observed stored in unclean surface 2) Utensils were observed stored in stagnant water 3) A cup was observed being used as a scoop
3-304.12
86
Aug 28, 2023
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was sent to dish area or properly cleaned and sanitized at the time of inspection.
4-601.11(A)
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: At the time of inspection, the following equipment located in the kitchen area was observed in poor repair/adjustment... - Per testing device(s), the high temp. dish machine was observed to be properly sanitizing, with the pressure measuring gauge not working properly. Call was made for service at the time of inspection. - The large knife used for slicing cheeses was observed to be pitted/chipped. Knife was removed from service and discarded at the time of inspection.
4-501.11
86
Frequently Asked Questions
When was Trio last inspected?
The most recent health inspection at Trio on file is from Dec 15, 2025. The public record contains four inspections in total.
What is the most common violation at Trio?
Across the inspection record, food-contact surfaces has been cited two times, more than any other issue at Trio.
How does Trio compare to other restaurants in Narragansett?
Trio most recently scored 100 out of 100, which is higher than the Narragansett average of 87.
Has Trio's inspection record improved over time?
Yes. Recent inspections at Trio have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Trio 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 Trio inspected?
Based on the inspection history on file, Trio is inspected around two times per year on average.
Nearby Restaurants