WARWICK KITCHEN

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Inspection history

1. Mar 27, 2026

   ✓

2. Sep 26, 2025

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Feb 6, 2025

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

4. Sep 5, 2024

   ✓

5. Mar 19, 2024

   ✓

6. Feb 28, 2024

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

7. Aug 30, 2023

   ✓
   1 violation

   • Insects, rodents present

8. Apr 5, 2023

   ✓
   3 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

9. Oct 11, 2022

   ✓

10. Sep 23, 2022

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

11. Sep 1, 2022

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

12. Apr 22, 2022

    ✓

13. Mar 31, 2022

    ✕
    2 violations

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

14. Sep 12, 2021

    ✓

15. Aug 20, 2021

    ✕
    9 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Insects, rodents present
    • Critical:Foods or food area/public area contamination by sewage or drippage from waste lines.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Improper thawing procedures used
    • In use food dispensing utensils improperly stored
    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Single service items reused, improperly stored, dispensed, not used when required

16. Apr 30, 2021

    ✓

17. Mar 12, 2021

    ✕
    2 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

18. Oct 2, 2020

    ✓
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

19. Mar 4, 2020

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

20. Sep 4, 2019

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

21. Mar 26, 2019

    ✓
    4 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

22. Feb 14, 2019

    ✓

23. Jan 10, 2019

    ✕
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical:Water/ice: unsafe, unapproved sources, cross connections

24. Nov 28, 2018

    ✕
    7 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • In use food dispensing utensils improperly stored
    • Improper thawing procedures used
    • Critical:Water/ice: unsafe, unapproved sources, cross connections
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)