Yellow Kittens/Winfields
Last inspected: Jul 10, 2025
82
Score
Public records show six inspections at Yellow Kittens/Winfields stretching back to 2023. The newest entry in the record is dated Jul 10, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The latest visit found three violations, down from five violations the time before.
The most common issue across all inspections has been food-contact surfaces, showing up three times.
By comparison, the average New Shoreham facility scores 85, putting Yellow Kittens/Winfields on the weaker side. The record reflects steady performance over time.
6
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jul 10, 2025
Re-Inspection
2 major violations. 2 corrected on site.
View 2 violations
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. Can opener was placed in dish machine. Per PIC, can opener is used throughout the day. Can opener must be sanitized at least once every four hours.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beans were placed in the walk in at 66 degrees in covered plastic container. Beans were recently placed in unit. Beans were uncovered and placed near walk-in fan to rapidly cool. Proper cooling methods reviewed with PIC.
3-501.15
82
Jun 26, 2025
Routine
2 critical violations. 2 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods out of temperature were disposed of. All other foods were relocated to other refrigeration.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was less than 50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dish machines were adjusted to correct ppm. Dish machines to be tested before use to ensure adequate ppm.
4-501.114
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (Mandoline) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was relocated to be properly sanitized.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beans were placed hot in the walk-in refrigerator in containers greater than four inches deep and directly underneath a sheet pan not allowing for adequate air flow. Proper Cooling methods reviewed with PIC. Item relocated to walk-in freezer to rapidly cool.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in refrigerator was observed not in good repair. Unit was unable to maintain an internal temperature of 41 degrees or less. All foods were relocated, technician was on site at time of inspection. Unit to not be used until unit is able to maintain food temperatures at 41 degrees or less.
4-501.11
Food contaminated by miscellaneous source
Inspector notes: The soda gun tubing was observed draining into the ice well used to serve customers. The tubing must drain directly into a drain to prevent contamination. Tubing was temporarily placed in bucket until permanent fix.
3-307.11
55
Jul 25, 2024
Re-Inspection
No violations found.
100
Jul 11, 2024
Routine
2 critical violations. 5 major violations. 2 minor violations. 5 corrected on site.
View 9 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was <100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm. Bay was drained and a new sanitizer was made.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 43-48 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 at 48 degrees was voluntarily disposed of. Other food was moved to walk-in to rapidly cool.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP lobster was observed thawing with package in tact. ROP lobster was temped at 28 degrees. Lobster was removed from package. Proper thawing procedures reviewed with PIC.
3-501.13
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The outdoor bar does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-204.11
Required records available: shellstock tags, parasite destruction
Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (tongs) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Tongs were relocated to dish machine to be sanitized.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish washers.
4-302.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of food. 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. Scoops were removed. Cheese knife was observed stored between a pipe and the wall. Knife was removed to be sanitized. Knives must be stored in a clean protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: 1 door reach-in refrigerator door gaskets were observed in poor repair.
4-501.11
41
Jul 11, 2023
Re-Inspection
No violations found.
100
Jun 27, 2023
Routine
3 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 7 violations
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) in the Los Gatitos bar area and kitchen. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: House dressing and lobster base was observed with a date mark exceeding 7 days. Person in charge voluntarily disposed of products.
3-501.18
Hot or cold food held at improper temperature
Inspector notes: Pork was observed held at 45-52 degrees Fahrenheit in the walk-in cooler overnight. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge voluntarily disposed of items.
3-501.16(A)
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock muscles located in the walk-in cooler did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine/quaternary ammonium sanitizing solution for the dishwashers/3-bay sink.
4-302.14
Equipment not in good repair or proper adjustment
Inspector notes: The lowboy prep unit was observed maintaining maintaining an ambient between 46-55 located on the Los Gatitos side of the establishment. Foods were placed in the unit under 2 hours prior to visit and moved to refrigeration. Unit taken out of service until it can be serviced/repaired/replaced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of biofilm.
4-602.13
47
Frequently Asked Questions
When was Yellow Kittens/Winfields last inspected?
The most recent health inspection at Yellow Kittens/Winfields on file is from Jul 10, 2025. The public record contains six inspections in total.
What is the most common violation at Yellow Kittens/Winfields?
Across the inspection record, food-contact surfaces has been cited three times, more than any other issue at Yellow Kittens/Winfields.
How does Yellow Kittens/Winfields compare to other restaurants in New Shoreham?
Yellow Kittens/Winfields most recently scored 82 out of 100, which is lower than the New Shoreham average of 85.
Has Yellow Kittens/Winfields's inspection record improved over time?
Yes. Recent inspections at Yellow Kittens/Winfields have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Yellow Kittens/Winfields 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 Yellow Kittens/Winfields inspected?
Based on the inspection history on file, Yellow Kittens/Winfields is inspected around three times per year on average.
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