Village Tavern
Last inspected: Jun 16, 2025
90
Score
Village Tavern has been inspected five times since 2024. On Jun 16, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around nine violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “food-contact surfaces”, which has been cited five times.
Among Scituate restaurants, this is a fairly standard result. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jun 16, 2025
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair. PIC stated new gaskets have been ordered.
4-501.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Soda drain line was observed draining into the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
90
Jun 2, 2025
Routine
3 critical violations. 5 major violations. 8 minor violations. 6 corrected on site.
View 16 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service during inspection.
4-501.114
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chili and soup were observed with date marks exceeding 7 days. PIC disposed.
3-501.18
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided RIDOH guidance.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The indicated handwashing sink at the bar did not have running water at the time of this inspection.
5-205.11
Non-food contact surfaces clean
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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, soup and sauce were placed hot in the refrigerator in containers greater than four inches deep. PIC placed soup and sauce in shallow containers.
3-501.15
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machines. Inspector provided during inspection.
4-302.14
Food storage containers not labeled with contents
Inspector notes: Working containers of sauces/dressings are 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
Food stored improperly or exposed to contamination
Inspector notes: Shelving in the dry storage area is not 6 inches above the ground.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of tuna salad. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop was stored with the handle in direct contact with ice in the ice machine. Inspector placed ice scoop on hook during inspection.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -refrigeration gaskets -bottom shelving of prep units -under grill -slicer -can opener base.
4-601.11(B)
Contamination prevented during food preparation, storage, & display
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Buckets of various foods were observed stored on the floor in the walk-in. Food must be stored at least 6 inches above the floor. PIC began to relocated buckets during inspection.
3-305.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The hand-washing sink at the bar was blocked by the POS system. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
26
Jun 4, 2024
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Person in charge not present
Inspector notes: No person was certified in food safety at the time of inspection.
2-101.11
Food stored improperly or exposed to contamination
Inspector notes: Oil and onions were observed stored on the floor in the dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
86
May 21, 2024
Re-Inspection
2 critical violations. 3 major violations. 1 minor violation. 2 corrected on site.
View 6 violations
Backflow prevention air gap not adequate
Inspector notes: Prep sink was observed with an inadequate air gap. PIC informed.
5-202.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Per interview of Chef, sauce is left out during service. Sauce was observed held at 89 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Person in charge not present
Inspector notes: No person was certified in food safety at the time of inspection.
2-101.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Lentil soup was placed hot in a covered five-gallon pail, which was observed cooling at 114-135 degrees Fahrenheit in the walk-in cooler. Foods are to be cooled in shallow pans no greater than 4" deep to allow for rapid cooling.
3-501.15
Contamination prevented during food preparation, storage & display
Inspector notes: Sauce was observed stored on the ground outside. Food and drinks must be stored in the establishment. PIC informed.
3-305.12
Food stored improperly or exposed to contamination
Inspector notes: Soup was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC informed.
3-305.11
52
May 7, 2024
Routine
2 critical violations. 9 major violations. 3 minor violations. 6 corrected on site.
View 14 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (drinks) 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
Backflow prevention air gap not adequate
Inspector notes: Prep sink was observed with an inadequate air gap. PIC informed.
5-202.13
Person in charge not present
Inspector notes: No person in charge was certified in food safety at the time of inspection.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a tray. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Plumbing installed; proper backflow devices
Inspector notes: Shellstock tags are not maintained for 90 days. Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black/brown residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken stock was observed held at 72 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various prepared foods were 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of sous chef, soup was placed hot in the refrigerator in containers greater than four inches deep. PIC informed.
3-501.15
Proper date marking and disposition
(corrected on site)
Inspector notes: Onions were observed stored on the floor outside. Food and drinks must be stored in establishment. PIC informed.
3-305.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwashers. PIC informed.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hoods have an accumulation of dust, dirt, food residue, and other debris. PIC informed.
4-602.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the dish racks have an accumulation of black/brown residue. PIC informed.
4-602.13
Food stored improperly or exposed to contamination
Inspector notes: Various foods were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC informed.
3-305.11
26
Frequently Asked Questions
When was Village Tavern last inspected?
The most recent health inspection at Village Tavern on file is from Jun 16, 2025. The public record contains five inspections in total.
What is the most common violation at Village Tavern?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Village Tavern.
How does Village Tavern compare to other restaurants in Scituate?
Village Tavern most recently scored 90 out of 100, which is about the same as the Scituate average of 89.
Has Village Tavern's inspection record improved over time?
Yes. Recent inspections at Village Tavern have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Village 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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