110 Grill
Last inspected: Apr 15, 2026
21
Score
With just two inspections in the record, there isn't enough history to establish a clear pattern. The most recent visit was on Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The most recent inspection turned up 20 violations, more than the seven found previously.
Looking across the full record, adequate handwashing sinks properly supplied and accessible is the recurring theme, flagged four times.
That's lower than the typical Providence restaurant, which scores around 80. Diners may want to weigh the inspection history when deciding to visit.
2
Inspections
2
Critical latest
7
Major latest
11
Minor latest
Inspection History
Apr 15, 2026
Routine
2 critical violations. 7 major violations. 11 minor violations. 9 corrected on site.
View 20 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw turkey) were observed stored above ready-to-eat foods (such as pasta) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated raw turkey.
3-302.11
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Soups, which was previously cooked and cooled, was only reheated between 78-128 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. PIC reheated.
3-403.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the bar area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris. - slicer - food choppers (x2) - cutting boards (x2) - ice machine - immersion blender The food contact surfaces of equipment must be clean to sight and touch. PIC washed/sanitized non-CIP items and CIP items were taken out of service to be washed/sanitized. PIC disposed of ice.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3 bay sinks and buckets.
4-302.14
Approved thawing methods used
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the dish-washing area.
4-204.115
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Tuna was observed being thawed with the package still intact in walk-in cooler. ROP seafood must be removed from packaging prior to thawing in cooler. PIC removed ROP for some items and re-froze the remaining.
3-501.13
Ready-to-eat food not date marked
Inspector notes: Various items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies are not controlled as evidenced by live small flies. 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
Physical facilities not in good repair
Inspector notes: The wall in the kitchen entrance area is in poor repair (metal corner guard missing with broken wall tiles). The physical facilities must be maintained in good repair.
6-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held at 65 degrees Fahrenheit in the server lowboy cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC disposed of items and placed an Out Of Service sign on door.
3-501.16(A)
Employee wearing dirty outer clothing
(corrected on site)
Inspector notes: A staff member was observed leaving the restroom while wearing an apron. PIC informed and staff changed aprons.
2-304.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC removed utensils.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of gluten free flour. 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 removed.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives are stored on an unclean surface (in-between prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC removed knives and washed/sanitized.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Inspector observed a couple cutting boards that were very scratched and scored located in the dishroom. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Beverage station lowboy cooler area was not in good repair (broken door gasket and observed ambient of 65F).
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: - prep units - food prep tables - mixer shield - kitchen scales - bar cabinets - cold hold drawers - food prep containers (old stickers) - walk-in cooler racks
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen 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
21
Nov 28, 2023
Routine
4 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen. The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3 bay sink. The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar dishmachine.
4-302.13
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Tuna was observed being thawed with the package still intact. ROP seafood must be opened prior to thawing.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed during inspection. 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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
No certified food protection manager
Inspector notes: The establishment does not employ an RI Food Safety Manager. Establishment to enroll with state. Application provided during inspection.
2-102.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Walls and caulking by the dishwashing area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
58
Frequently Asked Questions
When was 110 Grill last inspected?
The most recent health inspection at 110 Grill on file is from Apr 15, 2026. The public record contains two inspections in total.
What is the most common violation at 110 Grill?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited four times, more than any other issue at 110 Grill.
How does 110 Grill compare to other restaurants in Providence?
110 Grill most recently scored 21 out of 100, which is lower than the Providence average of 80.
Has 110 Grill's inspection record improved over time?
No. Recent inspections at 110 Grill have flagged more violations than earlier ones, ticking from about seven per visit to around 20 more recently.
What does a high risk rating mean?
A high risk rating at 110 Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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