Woodriver Golf
Last inspected: Sep 8, 2025
90
Score
Inspectors have visited Woodriver Golf five times, with records going back to 2023. The newest entry in the record is dated Sep 8, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about nine violations before that.
“Food-contact surfaces” accounts for the largest share of issues, appearing three times across the record.
Woodriver Golf's latest score is in line with the Hopkinton average of 89. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 8, 2025
Re-Inspection
2 minor violations.
View 2 violations
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
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the doorway (kitchen) do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
90
Aug 25, 2025
Routine
3 critical violations. 2 major violations. 6 minor violations. 5 corrected on site.
View 11 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Marinade was found stored past its disposition date of 08/09. See disposal.
3-501.18
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Windex, insecticide) was stored with food (onions) and single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk, sour cream and dressings was observed held at 49-56F degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, 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)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with red/orange biofilm. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of sauces and spices 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
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
Utensils or thermometers not in good repair or calibrated
Inspector notes: The following were observed in poor repair: 1) Robot coupe was observed with multiple cracks making it not easily cleanable. 2) Refrigerator located in the kitchen area was not in good repair, ambient observed at 52F. PIC called for service at time of inspection.
4-502.11(A)
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) shelving (bar, kitchen) 2) handwash sink (bar) 3) hoods 4) freezers - frost buildup
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
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the doorway do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
39
Aug 7, 2024
Routine
1 critical violation. 5 major violations. 1 minor violation. 3 corrected on site.
View 7 violations
Sewage backflow not prevented
Inspector notes: The ice well at the bar 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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A rag was observed in the bar hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Person in charge not controlling unsafe operations
Inspector notes: Lunch menu is lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.
2-103.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer & French fry cutter) 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: The consumer advisory provided does not disclose the foods on the lunch menu that are raw or undercooked.
3-603.11
Thermometers provided & accurate
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 stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed uncovered in the walk-in cooler and refrigerator. Food must be covered to prevent contamination from the premises.
3-305.11
50
Aug 29, 2023
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The floor in the walk-in area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
95
Aug 8, 2023
Re-Inspection
1 critical violation. 4 minor violations. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Baked stuffed fish was observed held at 43 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was relocated to another spot in the walk-in.
3-501.16(A)
Sewage & waste water properly disposed
(corrected on site)
Inspector notes: The condensate from the walk-in refrigeration unit had excess liquid dripping onto the shelves and floor. Condensate drainage and other nonsewage liquids must drain into a drain. Bucket was put on the shelf to capture any excess liquid as a temporary solution. All foods were relocated to other spots on the shelf to prevent any potential contamination.
5-403.12
Physical facilities not in good repair
Inspector notes: The floors in the walk-in was observed in poor repair.
6-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense 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. PIC replaced bowl with a container with a handle.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in was observed to not keep all foods at an adequate temperature. (Warmer spots of the unit was observed.) Establishment to have unit serviced. Until then, no food should be store in the observed warm spots. Establishment to take measures to limit putting stress on unit.
4-501.11
70
Frequently Asked Questions
When was Woodriver Golf last inspected?
The most recent health inspection at Woodriver Golf on file is from Sep 8, 2025. The public record contains five inspections in total.
What is the most common violation at Woodriver Golf?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Woodriver Golf.
How does Woodriver Golf compare to other restaurants in Hopkinton?
Woodriver Golf most recently scored 90 out of 100, which is about the same as the Hopkinton average of 89.
Has Woodriver Golf's inspection record improved over time?
Yes. Recent inspections at Woodriver Golf have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Woodriver Golf 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 Woodriver Golf inspected?
Based on the inspection history on file, Woodriver Golf is inspected around two times per year on average.
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