579 Benefit St Restaurant
Last inspected: May 21, 2025
82
Score
579 Benefit St Restaurant has been inspected six times since 2023. On May 21, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged additional issues, ticking from five violations up to 12.
Across the inspection history, food & non-food contact surfaces cleanable is the issue that surfaces most often, recorded four times.
By comparison, the average Pawtucket facility scores 87, putting 579 Benefit St Restaurant on the weaker side. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
May 21, 2025
Re-Inspection
4 minor violations.
View 4 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils forks and spoons displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: -The walk-in cooler gasket was observed in poor repair. Gaskets must be maintained in good repair. -The Microwave is in poor repair. Equipment must be maintained in good repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The floor tiles in the dish machine area is in poor repair. 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. Establishment must apply to have a RIFSM.
2-102.12(A)
82
May 8, 2025
Routine
4 critical violations. 14 major violations. 14 minor violations. 15 corrected on site.
View 32 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods such as beef was 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. Storage was corrected at the time of inspection.
3-302.11
Sewage backflow not prevented
Inspector notes: The ice machine 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. Establishment is to install an airgap on ice machine.
5-402.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Sauce and mashed potatoes, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Sauce was observed at 57 DF and mashed potatoes were observed at 45 DF. Both food items were voluntarily disposed of at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: -Various food items were observed held between 43-47 degrees Fahrenheit in the salad prep unit. Foods in unit were evaluated at the time of inspection and either moved to colder refrigeration or voluntarily disposed of. -Various foods in the bottom of prep unit #1 were observed between 52-59 DF. All TCS foods in unit were voluntarily disposed of. (see disposal form) -Meatballs and shrimp were observed at 45 DF because they were stored directly above cooling pasta. Meatballs and shrimp were moved below cooling pasta at the time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Establishment is not to store any TCS foods in either unit until they are able to hold and ambient temperature of 41 DF or less.
3-501.16(A)
Person in charge not present
Inspector notes: No designated person licensed in food safety training was present while preparing food at the start of the inspection.
2-101.11
Toilet facilities: properly constructed, supplied, & cleaned
(corrected on site)
Inspector notes: Molluscan Shellfish oysters located in walk-in did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tags were put with products at the time of inspection.
3-203.12
Physical facilities installed, maintained, & clean
Inspector notes: Molluscan Shellfish tags did not have all of the required information. The date when the last shellfish was used from the bag was lacking.
3-402.12
Working containers of toxic materials not identified
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles must be labeled.
7-102.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the prep unit 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. Establishment is to obtain thermometers.
4-203.12
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
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 sink. Establishment is to obtain test strips.
4-302.14
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen. Establishment is to obtain thermo labels or similar internal temperature indicating device.
4-204.115
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener, robo coupe, and plates were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and plates were moved to the 3-bay sink at the time of inspection.
4-601.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils forks and spoons in the kitchen are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment is to sanitize equipment and utensils in the 3-bay sink until the dishwashers are able to reach the proper sanitizing temperature. 3-bay sink was set up at the time of inspection.
4-501.112
Contamination prevented during food preparation, storage, & display
(corrected on site)
Inspector notes: Various food products were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes were observed in the bar hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Dish was removed at the time of inspection.
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Ribs, sauce, and pasta was 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. Dates were added to food at the time of inspection.
3-501.17
Food separated and protected
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
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. Establishment must apply to have a RIFSM.
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Employee was observed eating in the dish room. Establishment shall have a designated area for eating.
2-401.11
Handwashing sign not posted
Inspector notes: Signage was lacking at all hand washing sinks. Establishment is to supply all hand washing sinks with signage.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of a liquid substance was 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. Food products must be labeled.
3-302.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: -The bottom of a pan was observed in contact with rice. Rice was voluntarily disposed of at the time of inspection. -Splash guard is lacking at kitchen hand sink to prevent contamination from clean dishes. Establishment is to install a splash guard.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: -Skewers were observed stored in stagnant water between uses. -Tongs were observed hanging on stove handle. Skewers were disposed of at the time of inspection and proper storage of utensils were reviewed with PIC.
3-304.12
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.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen area. Single service items must be stored in their original packaging or on a clean and dry surface.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in poor repair. -Walk-in cooler gasket -3-bay sink sanitizer dispenser -Sanitizer bay drain plug -Paper towel dispenser at hand sink -Prep unit #3 covers Equipment must be in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine, all microwaves, 1 door freezer gasket, and mixer have an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor tiles in the dish machine area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Utensils, equipment & linens; properly stored, dried, & handled
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
7
Oct 29, 2024
Re-Inspection
1 critical violation.
View 1 violation
Sewage backflow not prevented
Inspector notes: The sink used for food preparation 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. Establishment must install an air gap.
5-402.11
86
Oct 19, 2023
Re-Inspection
No violations found.
100
Oct 11, 2023
Environmental Complaint
3 critical violations. 4 major violations. 4 minor violations. 3 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
Inspector notes: Chili was observed held at ( 120 ) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chili was voluntarily disposed of.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Misc salad bar items were observed held on ice at 43 degrees Fahrenheit. Items were moved to a working prep unit holding an ambient of 37 D F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Backflow prevention air gap not adequate
Inspector notes: The prep sink is lacking an air gap. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knives) 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)
Ready-to-eat food not date marked
Inspector notes: Items in the walk in was 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
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on the grill unit were observed in poor repair. Gaskets must be maintained in good condition.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. 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
Sewage & waste water properly disposed
Inspector notes: The beer draft drainage is draining into the hand wash sink at the bar. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
35
Sep 25, 2023
Routine
1 critical violation. 4 minor violations.
View 5 violations
Backflow prevention air gap not adequate
Inspector notes: The prep sink in the back prep area is lacking an air gap. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair (beard) restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. 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
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
70
Frequently Asked Questions
When was 579 Benefit St Restaurant last inspected?
The most recent health inspection at 579 Benefit St Restaurant on file is from May 21, 2025. The public record contains six inspections in total.
What is the most common violation at 579 Benefit St Restaurant?
Across the inspection record, food & non-food contact surfaces cleanable has been cited four times, more than any other issue at 579 Benefit St Restaurant.
How does 579 Benefit St Restaurant compare to other restaurants in Pawtucket?
579 Benefit St Restaurant most recently scored 82 out of 100, which is lower than the Pawtucket average of 87.
Has 579 Benefit St Restaurant's inspection record improved over time?
No. Recent inspections at 579 Benefit St Restaurant have flagged more violations than earlier ones, ticking from about five per visit to around 12 more recently.
What does a low risk rating mean?
A low risk rating at 579 Benefit St Restaurant 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 579 Benefit St Restaurant inspected?
Based on the inspection history on file, 579 Benefit St Restaurant is inspected around four times per year on average.
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