Vetranos Restaurant
Last inspected: Nov 17, 2025
55
Score
Public records show seven inspections at Vetranos Restaurant stretching back to 2023. Vetranos Restaurant was last inspected on Nov 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
The pattern that stands out is “proper cold holding temperatures”, which has been cited four times.
Vetranos Restaurant's latest score of 55 falls below the Westerly average of 88. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 17, 2025
Routine
1 critical violation. 2 major violations. 5 minor violations. 3 corrected on site.
View 8 violations
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 (leafy greens) 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
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish (clams) located in (prep unit) did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.
3-202.18
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the dishwasher was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm.
4-501.115
No designated area for employee eating or drinking
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the following areas do not have coving. 1. Kitchen entrance wall 2. Pizza area wall/ floor The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitcheh, 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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the dry storage area.
4-903.11(A)
55
Oct 28, 2024
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
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 placed warm in the refrigerator in containers greater than four inches deep. Pasta was observed held at 45 degrees Fahrenheit during time of inspection. Per person in charge, pasta had been cooling for a total of 2 hours. Pasta was placed on a sheet pan and relocated to the walk-in cooler to cool. Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.15
90
Oct 16, 2024
Re-Inspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by flies in the dry storage room, ware-washing area, and area next to walk-in. 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
90
Oct 2, 2024
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Pasta was observed held at 43-44 degrees Fahrenheit in the cold drawer 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, pasta had been in the cold drawer unit for 2 hours. Pasta was transferred to the walk-in cooler to cool during time of inspection. The ambient air temperature was observed held at 45 degrees Fahrenheit during time of inspection. Cold drawer unit was taken out of service and must not be used until it is adjusted/repaired/replaced.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by flies in the dry storage room, ware-washing area, and bar. 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
78
Sep 19, 2024
Routine
5 critical violations. 6 major violations. 6 minor violations. 11 corrected on site.
View 17 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-51 degrees Fahrenheit in the refrigerator. 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 there since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 43 degrees Fahrenheit during time of inspection. Refrigerator was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator was taken out of service and must not be used until it is adjusted/replaired/replaced.
3-501.16(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Linguini and ziti were observed held at 45 degrees Fahrenheit in the walk-in cooler. Pasta was voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.14
Non-food contact surfaces clean
(corrected on site)
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. Dishwasher was taken out of service and must not be used until repaired. Establishment is to use the 3-bay sink until dishwasher is repaired.
4-501.114
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Alcohol (peppermint schnapps) was observed adulterated with flies. Peppermint schnapps was voluntarily disposed of (see attached disposal form).
3-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as fresh mozzarella) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as fresh mozzarella during storage.
3-302.11
Ready-to-eat food not date marked
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
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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Per interview of staff, pizza cutters and knives are only washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 50-54 degrees Fahrenheit in the cold drawer 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 out of temperature for an unknown amount of time. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 50 degrees Fahrenheit during time of inspection. Cold drawer 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. Cold drawer unit must be repaired/replaced/adjusted.
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 was observed placed hot in the refrigerator in containers greater than four inches deep and covered with plastic wrap. Pasta was relocated to an uncovered sheet pan to continue cooling. Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed uncovered in the cold-hold units. Food must be covered to prevent contamination from the premises.
3-305.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The walk-in cooler was observed with an ambient air temperature of 43 degrees Fahrenheit. Food was also observed at 43 degrees Fahrenheit during time of inspection. The ambient air temperature was adjusted and dropped to 41 degrees Fahrenheit during time of inspection. Walk-in cooler must be monitored.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves and on top of the dishwasher have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the ware-washing area, under cold-holding equipment, under flour storage area have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Outer openings not protected against pests
Inspector notes: The screen door to the outside, located in the back room, is not tight-fitting. Screen door is broken. 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 dry storage room. Food must be stored at least 6 inches above the floor.
3-305.11
19
Sep 26, 2023
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
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)
90
Sep 12, 2023
Routine
2 critical violations. 4 major violations. 2 minor violations. 6 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 44-47 degrees Fahrenheit in prep unit #1 near the grill. 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 transferred from the walk-in cooler to the prep unit about an hour prior to inspection. Food was relocated back to the walk-in cooler during time of inspection. The prep unit had an ambient air temperature of 46 degrees Fahrenheit during time of inspection. 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. Per person in charge, prep unit will be repaired.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as fish) were observed stored above ready-to-eat foods (such as ravioli) in the cold-hold unit. Raw animal foods must be separated from raw ready-to-eat food such as ravioli during storage.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Equipment was observed in the hand-washing sink in the kitchen and bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
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. Can opener was cleaned during time of inspection. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service during time of inspection 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: Fish was observed not marked with the date of preparation in the walk-in cooler. 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by flies in the dry storage room and kitchen. 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. Pest control services must be contacted.
6-501.111
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back 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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Cleaned and sanitized equipment (spatulas) were observed stored between the ware-washing table and wall. Cleaned and sanitized equipment must be stored on a clean surface.
4-903.11(A)
45
Frequently Asked Questions
When was Vetranos Restaurant last inspected?
The most recent health inspection at Vetranos Restaurant on file is from Nov 17, 2025. The public record contains seven inspections in total.
What is the most common violation at Vetranos Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Vetranos Restaurant.
How does Vetranos Restaurant compare to other restaurants in Westerly?
Vetranos Restaurant most recently scored 55 out of 100, which is lower than the Westerly average of 88.
Has Vetranos Restaurant's inspection record improved over time?
Yes. Recent inspections at Vetranos Restaurant have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vetranos 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 Vetranos Restaurant inspected?
Based on the inspection history on file, Vetranos Restaurant is inspected around three times per year on average.
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