Western Hotel Pub
Last inspected: Sep 15, 2025
67
Score
The health department has logged three inspections at Western Hotel Pub, the earliest from 2024. Western Hotel Pub was last inspected on Sep 15, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 10 to closer to five violations per visit.
The most common issue across all inspections has been “food & non-food contact surfaces cleanable”, showing up three times.
Restaurants in Rhode Island average 80, so Western Hotel Pub trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 15, 2025
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: The pizza prep unit was observed held at 43 degrees Fahrenheit. All food in unit was observed between 43-45 DF. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All food in unit was moved to properly functioning refrigeration. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the bar 3-bay sink. Per PIC, test strips have been ordered.
4-302.14
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. Establishment has employees with serve safe but does not have an active RICFSM. Establishment is to apply for a RICFSM. Application was printed at the time of inspection.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: The ice machine lid was observed missing. Per PIC, ice machine lid was taken off of machine to be repaired. The prep unit lid was observed in poor repair with a wire holding the top up. Equipment must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigeration shelving have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
67
Sep 8, 2025
Routine
1 critical violation. 3 major violations. 5 minor violations. 3 corrected on site.
View 9 violations
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. Pasta was observed at 70 DF and was voluntarily disposed of at the time of inspection. Proper cooling methods reviewed with PIC at the time of inspection.
3-501.14
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the bar 3-bay sink. Establishment is to obtain test strips.
4-302.14
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 PIC, pasta was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils ice machine and can opener 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 moved to dishwasher. Ice machine was turned off and put out of order at the time of inspection. Establishment is not to use ice machines until it is properly cleaned and sanitized.
4-601.11(A)
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of chili. Utensils used to dispense TCS and 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. 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
Equipment not in good repair or proper adjustment
Inspector notes: The ice machine lid and prep unit lid were observed in poor repair. Equipment must be maintained in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep area 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler shelves, prep unit shelves, fryolator, and grill line have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls 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
50
Jun 18, 2024
Routine
2 critical violations. 2 major violations. 7 minor violations. 1 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (beef) were observed stored above ready-to-eat foods (vegetables) 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
Sewage & waste water properly disposed
Inspector notes: The condensate from the bar cooler unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flying insects in bar area. 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
Warewashing sink compartments insufficient or improperly set up
Inspector notes: At the time of inspection, faucet located at the 3 bay sink was not able to reach all three sinks. PIC informed that faucet needs to reach all three sinks to effectively wash, rinse and sanitize
4-301.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located behind grill area was not in good repair, observed top being held together with tape and wires.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or 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.
4-101.19
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Observed pizza pans being stored in a cardboard box. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-202.16
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. Prep Units 2. Fans (Walk-In Cooler) 3. Oven 4. Grill 5. Ice Machine
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls 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
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (dirty shelf, bar bottle line) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of shelving in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
43
Frequently Asked Questions
When was Western Hotel Pub last inspected?
The most recent health inspection at Western Hotel Pub on file is from Sep 15, 2025. The public record contains three inspections in total.
What is the most common violation at Western Hotel Pub?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at Western Hotel Pub.
Has Western Hotel Pub's inspection record improved over time?
Yes. Recent inspections at Western Hotel Pub have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Western Hotel Pub means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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