Wannamoisett Country Club
Last inspected: May 21, 2025
90
Score
The health department has logged five inspections at Wannamoisett Country Club, the earliest from 2023. The newest entry in the record is dated May 21, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly six violations earlier in the record.
The pattern that stands out is “food-contact surfaces”, which has been cited three times.
Compared to the broader East Providence restaurant scene, where the average is 79, this is a stronger showing. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 21, 2025
Re-Inspection
1 major violation.
View 1 violation
Person in charge not controlling unsafe operations
Inspector notes: Menus are lacking an allergen statement. New menus are being printed today containing the allergen statement.
2-103.11
90
May 1, 2025
Routine
1 critical violation. 6 major violations. 3 minor violations. 3 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: The 4-door reach-in observed with an ambient temperature of 44 degrees Fahrenheit. Chowder in this unit observed with a temperature of 41 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service call is to be placed. TCS foods were moved to a properly functioning refrigeration unit. No TCS foods are to be stored in this unit until it is maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Container of soup observed in one of the handsinks. Food debris observed in another handsink. 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 (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: Foods 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.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Pulled pork was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in a couple of the refrigeration unit(s). Thermometers in some of the refrigeration units are not accurate. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one accurate thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Person in charge not controlling unsafe operations
Inspector notes: The lunch and dinner menus are lacking an allergen statement.
2-103.11
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.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Some of the individual cutting boards 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
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. An employee certified in food safety management must register with RIDOH Center for Food Protection as the Certified Food Safety Manager. Application provided.
2-102.12(A)
41
May 22, 2024
Re-Inspection
1 major violation.
View 1 violation
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. Test strips have been ordered.
4-302.14
90
May 8, 2024
Routine
1 critical violation. 5 major violations. 3 minor violations. 5 corrected on site.
View 9 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Individual servings of rice observed to be date marked 4/26 (past the 7-day expiration date). Rice was voluntarily disposed of during inspection.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (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)
Ready-to-eat food not date marked
Inspector notes: Sliced ham, cheese, and other food products observed not marked with the date of preparation/slicing/opening. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced/opened in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
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 dishwasher.
4-302.14
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the kitchen dishwasher.
4-204.115
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knife observed stored between prep unit and prep table. Utensils must be stored in/on a clean, dry location.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Some of the individual cutting boards 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
45
May 15, 2023
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer, knife) 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the wire shelving that is used to store cookware have an accumulation of dust, dirt, food residue, and other debris. Wire shelving must be cleaned.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives observed between 2 prep tables. Utensils must be stored in/on a clean, dry surface/area.
3-304.12
82
Frequently Asked Questions
When was Wannamoisett Country Club last inspected?
The most recent health inspection at Wannamoisett Country Club on file is from May 21, 2025. The public record contains five inspections in total.
What is the most common violation at Wannamoisett Country Club?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Wannamoisett Country Club.
How does Wannamoisett Country Club compare to other restaurants in East Providence?
Wannamoisett Country Club most recently scored 90 out of 100, which is higher than the East Providence average of 79.
Has Wannamoisett Country Club's inspection record improved over time?
Yes. Recent inspections at Wannamoisett Country Club have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Wannamoisett Country Club 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 Wannamoisett Country Club inspected?
Based on the inspection history on file, Wannamoisett Country Club is inspected around two times per year on average.
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