West Warwick Country Club
Last inspected: May 13, 2025
90
Score
West Warwick Country Club has been inspected four times since 2023. The most recent visit was on May 13, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
“Certified food protection manager” comes up most often, recorded three times in the inspection record.
West Warwick Country Club scores about where you'd expect for a West Warwick restaurant. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
May 13, 2025
Routine
2 minor violations.
View 2 violations
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster outside and grease receptacle is located on dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
90
May 7, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were observed stored above ready-to-eat foods in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food was relocated.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the ice machine and slicer were observed with an accumulation of bio-film and food debris respectively. The food contact surfaces of equipment must be clean to sight and touch. Ice was disposed of. Slicer and ice machine to be washed, rinsed, and sanitized.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH. Application printed for PIC.
2-102.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities not in good repair
Inspector notes: The floors in the up stairs storage area are constructed of wood (tiles are in poor repair so wood is exposed) which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-501.11
67
Jun 8, 2023
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar. Per person in charge, a thermometer has been purchased online but not delivered yet.
4-204.116
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 signed up for the class but has not completed it. Please email inspector proof of completion of course.
2-102.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout (grill, fryolator, and stove) the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
82
May 18, 2023
Routine
3 critical violations. 4 major violations. 9 minor violations. 7 corrected on site.
View 16 violations
Employees not reporting illness or health conditions
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-201.11
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single-use articles (disposable bowls) were observed stored on the floor in the upstairs dry storage area. Single-use articles must be stored at least 6 inches off the floor.
4-903.11(A)
Equipment or utensils not clean
(corrected on site)
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. The ice machine was taken out of service at time of inspection and an employee emptied ice and started to clean it .
4-601.11(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the kitchen dishwasher.
4-302.14
Contamination prevented during food preparation, storage & display
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-204.115
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Soda, Red Bull, and pasta, were observed stored on the floor in the upstairs dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Containers of food were observed uncovered in the refrigerator. Food must be covered to prevent contamination from the premises.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives are not stored on a clean surface (under hot hold unit). During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Knives were cleaned and relocated during time of inspection.
3-304.12
Insects, rodents, & animals not present
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.
4-204.16
Physical facilities not cleaned at required frequency
Inspector notes: The floors (under grill, stove, fryolator, ware-washing area, near the table next to the dishwasher, and under bar equipment) throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Single-use/single-service articles: properly stored & used
(corrected on site)
Inspector notes: Employees' clothing (shirt) was observed stored on top of the slicer. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions. Shirt was relocated during time of inspection.
6-501.110
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.
2-102.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Butter was observed held at 44 degrees Fahrenheit in the refrigerator upstairs. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Butter was relocated to another refrigeration unit during time of inspection. The ambient air temperature of the refrigerator was observed held at 56 degrees Fahrenheit. The refrigerator was taken out of service during time of inspection and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the upstairs area, 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
27
Frequently Asked Questions
When was West Warwick Country Club last inspected?
The most recent health inspection at West Warwick Country Club on file is from May 13, 2025. The public record contains four inspections in total.
What is the most common violation at West Warwick Country Club?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at West Warwick Country Club.
How does West Warwick Country Club compare to other restaurants in West Warwick?
West Warwick Country Club most recently scored 90 out of 100, which is about the same as the West Warwick average of 88.
Has West Warwick Country Club's inspection record improved over time?
Yes. Recent inspections at West Warwick Country Club have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at West Warwick 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 West Warwick Country Club inspected?
Based on the inspection history on file, West Warwick Country Club is inspected around two times per year on average.
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