Wickford on the Water
Last inspected: Jul 21, 2025
100
Score
Wickford on the Water appears in inspection records nine times, starting in 2023. Inspectors last stopped by on Jul 21, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly five violations earlier in the record.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged 14 times.
Compared to the broader North Kingstown restaurant scene, where the average is 88, this is a stronger showing. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 21, 2025
Re-Inspection
No violations found.
100
Jul 2, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 6 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwashers were observed at 0-25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. The front indoor bar sanitizer solution was calibrated to the proper concentration at the time of inspection. A maintenance service call was made at the time of inspection for the bar in the back.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following was observed: 1) Pasta was observed held at 41-50 degrees Fahrenheit in the sautee prep unit. PIC and staff notified to not overfill hotel pans. 2) Clam cake batter and fish batter was observed at 43-46 degrees Fahrenheit in the bottom of the sautee prep unit. The prep unit was observed with large pans obstructing the fans/air-flow of the unit. PIC and staff notified to put less food product in the unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods all placed in the unit under an hour prior to inspection and moved into walk-in cooler to properly cool.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: The following was observed imporperly stored: 1) Raw animal foods (such as fish) were observed stored above ready-to-eat foods (such as cheese) in the grill prep unit. 2) Raw animal foods were not stored properly to prevent cross-contamination (raw chicken stored over fish in grill prep unit). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 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
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged tuna was observed thawing with the package in-tact. Tuna observed between 36-39 degrees Fahrenheit. Items observed over 38 degrees Fahrenheit were voluntarily disposed of by person in charge. All reduced oxygen packaged seafood must be removed from the bag upon thawing to allow for proper oxygen flow.
3-501.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood ventilation system have an accumulation of grease.
4-602.13
Outer openings not protected against pests
Inspector notes: The doors to the outside, located at the cookline and in the ice machine room, 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
52
Oct 23, 2024
Re-Inspection
No violations found.
100
Oct 9, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 44-51 degrees Fahrenheit in the prep 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 prep unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed with a fluctuating temperature of 38-48 degrees Fahrenheit during time of inspection. Prep unit was taken out of service & must not be used until it is able to hold food at 41 degrees Fahrenheit or below. Prep unit must be repaired/replaced/adjusted.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of fruit flies is not controlled as evidenced by flies in the ware-washing 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. Establishment must contact pest control services.
6-501.111
78
Sep 30, 2024
Routine
5 critical violations. 6 major violations. 2 minor violations. 9 corrected on site.
View 13 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as fish) were observed stored above ready-to-eat foods (such as green beans) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
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 51 degrees Fahrenheit in the walk-in cooler. Per person in charge, pasta was cooked yesterday. Pasta was voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with person in charge.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pasta and dressings were observed held at 46-47 degrees Fahrenheit in the prep units. 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 transferred from the walk-in cooler to the prep units about a half hour prior to inspection. Food was relocated to walk-in cooler to cool. Establishment must not stock food over the fill line.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Dressing were observed held at 51-61 degrees Fahrenheit on the counter. 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, dressings were transferred from the walk-in cooler to the counter about a half hour prior to inspection. Dressings were relocated to the walk-in cooler to cool. Establishment must refrigerate dressings.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. A new quaternary ammonia sanitizer solution was mixed to 200 ppm during time of inspection.
7-204.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by flies in the ware-washing 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
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. Ice machine was taken out of service and cleaned during time of inspection. Ice was voluntarily disposed of (see attached disposal form).
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of person in charge, pasta was placed hot in tied bags in the walk-in cooler. Proper cooling methods were reviewed with the person in charge.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (Ahi tuna) was observed thawing with the package intact. ROP seafood must be removed from the package when thawing. Ahi tuna was observed held at 41 degrees Fahrenheit in the prep unit during time of inspection. Ahi tuna was voluntarily disposed of (see attached disposal form).
3-501.13
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: The bottom surfaces of containers of food were observed touching food in the containers below them. Containers must not be stacked on top of each other to prevent contamination.
3-307.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, 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
23
Jun 2, 2023
Re-Inspection
1 minor violation.
View 1 violation
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
95
May 31, 2023
Re-Inspection
6 critical violations. 6 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple containers of food were observed held at 93-98 degrees Fahrenheit in the hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, food had been placed in the hot hold unit about 2 hours prior to inspection. Food was reheated to 165 degrees Fahrenheit during time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Batter was observed held at 60 degrees Fahrenheit in a container at the fry station. 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, batter had been out of refrigeration for a half hour. Batter was relocated to refrigeration.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple containers of food (see temperature observations) were observed held at 43-44 degrees Fahrenheit in prep unit 1. 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 prep unit for 3 hours. Food was relocated to the walk-in cooler. The prep unit had an ambient air temperature of 47 degrees Fahrenheit. Prep unit was taken out of service at 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple containers of food were observed held at 46-51 degrees Fahrenheit in prep unit 2. 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 prep unit for about 3 hours. The food was relocated to the walk-in cooler during time of inspection. The ambient air temperature was observed at 46 degrees Fahrenheit during time of inspection. The prep 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.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple containers of food were observed held at 52-55 degrees Fahrenheit in the low boy. 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 prep unit for about 3 hours. The food was relocated to the walk-in cooler during time of inspection. The ambient air temperature was observed at 46 degrees Fahrenheit during time of inspection. The 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.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as tuna) were observed stored above ready-to-eat foods (such as avocado) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as avocado during storage.
3-302.11
41
Apr 27, 2023
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Clam cake batter, codfish, and fish batter were observed held at 50-54 degrees Fahrenheit in a container of ice near the fryolator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per employee, all food items had been in the ice for about 2 hours. All food items were relocated to the refrigerator during time of inspection. Establishment must discontinue using ice as a cold holding method.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (tuna and lobster), labeled keep frozen, were observed thawing with the package intact. ROP seafood labeled keep frozen must be removed from the package or the package must be cut open. Tuna was observed held at 40 degrees Fahrenheit and lobster was observed held at 38 degrees Fahrenheit in the walk-in cooler. Tuna was voluntarily disposed of (see attached disposal form). The lobster was removed from the package during time of inspection.
3-501.13
78
Apr 11, 2023
Routine
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
Hands not washed when required
2-301.14
Raw and ready-to-eat foods not properly separated
3-302.11
Toxic materials not stored separately from food
7-201.11
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
Hot or cold food held at improper temperature
3-501.16(A)
Food thawed using improper method
3-501.13
Food stored improperly or exposed to contamination
3-305.11
30
Frequently Asked Questions
When was Wickford on the Water last inspected?
The most recent health inspection at Wickford on the Water on file is from Jul 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Wickford on the Water?
Across the inspection record, “proper cold holding temperatures” has been cited 14 times, more than any other issue at Wickford on the Water.
How does Wickford on the Water compare to other restaurants in North Kingstown?
Wickford on the Water most recently scored 100 out of 100, which is higher than the North Kingstown average of 88.
Has Wickford on the Water's inspection record improved over time?
Yes. Recent inspections at Wickford on the Water have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Wickford on the Water 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 Wickford on the Water inspected?
Based on the inspection history on file, Wickford on the Water is inspected around four times per year on average.
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