Weekapaug Inn and Cottages
Last inspected: Aug 12, 2025
95
Score
Public records show four inspections at Weekapaug Inn and Cottages stretching back to 2024. The most recent report on file is from Aug 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about three violations before that.
The most common issue across all inspections has been “physical facilities installed, maintained, & clean”, showing up four times.
Weekapaug Inn and Cottages' latest score of 95 sits above the Westerly average of 88. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 12, 2025
Re-Inspection
1 minor violation.
View 1 violation
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized at the bar. 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 thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. PIC called for service at time of inspection.
4-501.115
95
Nov 27, 2024
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The dishwasher in the bar area is in poor repair. The physical facilities must be maintained in good repair. The dishwasher was out of service at time of inspection. Per person in charge, a new dishwasher is being purchased.
6-501.11
95
Nov 12, 2024
Re-Inspection
1 critical violation. 1 major violation. 3 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) smoked salmon was observed stored at 42 degrees Fahrenheit during time of inspection. The label states the product should be stored at 38 degrees Fahrenheit or below. Per person in charge, smoked salmon gets delivered already thawed. Salmon was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The cutting boards in the kitchen 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.
4-202.11
Equipment not in good repair or proper adjustment
Inspector notes: Coffee station low boy unit door gaskets were observed in poor repair. Per person in charge, a work order has already been placed.
4-501.11
Physical facilities not in good repair
Inspector notes: The dishwasher in the kitchen area is in poor repair. Leak observed. The physical facilities must be maintained in good repair. Establishment is waiting for parts to be delivered.
6-501.11
Physical facilities not in good repair
Inspector notes: The dishwasher in the bar area is in poor repair. The physical facilities must be maintained in good repair. The dishwasher was out of service at time of inspection. Per person in charge, dishwasher is scheduled to get fix.
6-501.11
67
Oct 30, 2024
Routine
4 critical violations. 7 major violations. 3 minor violations. 6 corrected on site.
View 14 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 52-87 degrees Fahrenheit in the produce walk-in cooler. 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 the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 61 degrees Fahrenheit during time of inspection. Walk-in cooler was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Walk-in cooler must be repaired/replaced/adjusted.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pasta was observed held at 47 degrees Fahrenheit in the sauté 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 in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 45 degrees Fahrenheit during time of inspection. Cold hold 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 hold unit must be repaired/replaced/adjusted.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta was observed expired in the walk-in cooler. Pasta was voluntarily disposed of (see attached disposal form).
3-501.18
Food-contact surface not smooth, sealed, or easily cleanable
(corrected on site)
Inspector notes: Establishment is using a paintbrush as a pastry brush. Paintbrush is not easily cleanable. Paint brush was taken out of service and must not be used.
4-202.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-47 degrees Fahrenheit in the coffee station low boy 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 in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). Low boy 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. The ambient air temperature was observed held at 44 degrees Fahrenheit. Low boy unit must be repaired/replaced/adjusted.
3-501.16(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Shellfish tags did not have the date when the last shellfish was used from the bag. 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service and must not be used until it is cleaned. Ice was voluntarily disposed of (see attached disposal form).
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods (steak) on the menu that are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (lobster) was observed thawing with the package intact. ROP seafood must be completely removed from the package when thawing. ROP lobster was observed held at 35 degrees Fahrenheit during time of inspection. ROP lobster was removed from the package at time of inspection.
3-501.13
Physical facilities installed, maintained, & clean
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. 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 thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Bar dishwasher was taken out of service and must not be used until it is repaired.
4-501.112
Physical facilities not in good repair
Inspector notes: The dishwasher was observed in poor repair. Leak observed.
6-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen 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
Equipment not in good repair or proper adjustment
Inspector notes: The coffee station low boy door gaskets were observed in poor repair.
4-501.11
23
Frequently Asked Questions
When was Weekapaug Inn and Cottages last inspected?
The most recent health inspection at Weekapaug Inn and Cottages on file is from Aug 12, 2025. The public record contains four inspections in total.
What is the most common violation at Weekapaug Inn and Cottages?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited four times, more than any other issue at Weekapaug Inn and Cottages.
How does Weekapaug Inn and Cottages compare to other restaurants in Westerly?
Weekapaug Inn and Cottages most recently scored 95 out of 100, which is higher than the Westerly average of 88.
Has Weekapaug Inn and Cottages' inspection record improved over time?
Yes. Recent inspections at Weekapaug Inn and Cottages have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Weekapaug Inn and Cottages 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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