A popular Isle of Wight pub says it is "genuinely embarrassed" after being slapped with a one-star food hygiene rating.

An Environmental Health Officer found issues ranging from out-of-date food to poor cleanliness during an inspection at The White Lion in Niton on September 3.

The recently released inspection report stated that full-fat soft cheese, liquid eggs and mozzarella were past their 'use by' dates.

Additionally, foods with reduced shelf life, such as chutney, grated cheese and mayonnaise, had been opened but were not properly labelled with their opening dates, making it difficult to determine whether they were safe to consume.

Raw burgers, sausages and other meat products stored in the chiller and freezer were also found to be undated, raising concerns about their freshness.

In the walk-in freezer, there was a vacuum pack of multiple lamb shanks with a written label, which stated ‘4.09.24’ and then underneath ‘BB 18 July’, with staff unable to advise the meaning of these dates, the report says.

The inspector noted significant cleanliness issues throughout the premises.

Dirt, food debris and grease had built up on kitchen surfaces, equipment and floors, with problem areas noted as kitchen bins, fridge and freezer seals, and mould on the edge of the ice bucket in the bar.

Structural damage to the kitchen floor, shelving and walls contributed to the difficulty of maintaining a sanitary environment, while both walls above the food preparation area had burn marks from a blow torch.

Potential cross-contamination was highlighted as a major concern in the report.

Tomatoes, intended for garnishing, were kept next to the blue chopping board used to prepare raw fish, which could lead to contamination if not thoroughly cooked.

The inspector also saw a staff member putting a container of sugar directly onto the same chopping board.

In addition, raw meat was found stored next to cooked beef in the chiller, while some foods were left uncovered or stored on the floor.

The inspector also discovered that a temperature probe had not been sanitised between uses, which could spread bacteria.

Chicken breasts for chicken kievs were left defrosting at room temperature, a method the report says could encourage bacteria growth.

Meanwhile, high-risk foods like tartare sauce and coleslaw were left at room temperature for extended periods.

A follow-up inspection two days later, on September 5, 2024, revealed the pub had made significant improvements.

Many concerns had been addressed, including deep cleaning the premises and repairing structural damage.

Hygiene standards had also visibly improved, the report states.

In a statement, the management of The White Lion expressed their disappointment with the initial inspection results, stating they have taken the one-star rating “very seriously.”

The pub said it intends to make no excuses but explained the challenges it faced in recent months.

"The unexpected loss of our head chef, followed by our manager at the beginning of August, presented significant challenges in staffing our kitchen."

The pub has since hired a new management team and head chef.

The White Lion's management concluded: "We understand that a report like this can be damaging to our business, and we are genuinely embarrassed by the outcome.

“We want to assure our valued customers and the community that we have learned from this experience and are committed to ensuring this will never happen again.”

The pub is now awaiting a formal re-inspection and is confident of “achieving a five-star rating.”