Antonios Pizza by the Slice
Last inspected: Aug 28, 2025
70
Score
Antonios Pizza by the Slice has been inspected five times since 2023. The newest entry in the record is dated Aug 28, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been moving in the right direction: eight violations last time, five this time.
When inspectors have written things up, food & non-food contact surfaces cleanable has been the most frequent reason, cited eight times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. On the whole, the file is mixed but not concerning.
5
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Aug 28, 2025
Re-Inspection
2 major violations. 3 minor violations.
View 5 violations
Food label missing or inaccurate
Inspector notes: Cakes packaged in the food establishment are lacking complete labels, with contact information missing. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. *Slicer was permanently taken out of service for being in poor repair.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the top of the stairs, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Ice machine was not in good repair, not in use during inspection, awaiting service per PIC.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The replaced slicer was not in good repair, with some gaps between pieces, ragged material between seams, and pitted metal, impacting its ability to be cleaned and sanitized. Slicer was taken out of service and must be removed from the premises.
4-501.11
70
Aug 19, 2025
Routine
1 critical violation. 7 major violations. 6 minor violations. 3 corrected on site.
View 14 violations
Equipment material allows contamination or unsafe migration
Inspector notes: A small table was observed beneath a dough machine, covered in dust tape which was torn and dirty.
4-101.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine had an accumulation of orange biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Chicken was observed held at 45-46 degrees Fahrenheit in the upstairs kitchen refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken was relocated to a different refrigeration unit.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the refrigerator and piled up greater than four inches deep.
3-501.15
Food label missing or inaccurate
Inspector notes: Cakes packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Cake was taken out of the self service case.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live flies in basement food prep area. 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 written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Spanish Responding to Vomiting and Diarrhea English Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives) 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 knives are to be cleaned before use. The slicer is permanently taken out of service due to its inability to be cleaned and sanitized, with gaps between pieces of metal.
4-601.11(A)
Equipment or utensils not air-dried before storage
Inspector notes: Water was observed on the slicer, which was covered with a plastic bag. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Flypaper was observed hanging from the ceiling over the floor mixer. Flypaper was removed by PIC.
6-202.13
Equipment not in good repair or proper adjustment
Inspector notes: The slicer was not in good repair, with gaps between pieces of metal impacting its ability to be cleaned and sanitized. Slicer is permanently out of service and must be removed from the establishment.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The refrigerator located in the upstairs kitchen was not in good repair, not holding food at 41 degrees F or colder. Foods requiring refrigeration are not to be stored in it until it has been serviced and maintaining proper refrigeration temperature.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener, can opener base, mop sink, and portable fan have an accumulation of dust, dirt, food residue, and other debris. The chest freezer has an accumulation of frost and debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The pipe behind cooking equipment in the upstairs kitchen has a heavy accumulation of grease and dust. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
32
Nov 20, 2023
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Buffalo chicken and sausage were observed held at 44-45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken was placed in freezer to rapidly chill. Discussed securely closing refrigerator doors with PIC.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The door gaskets on the walk in cooler were not in good repair. PIC provided receipt of gasket ordered.
4-501.11
82
Nov 15, 2023
Re-Inspection
1 critical violation. 2 major violations. 4 minor violations. 1 corrected on site.
View 7 violations
Food-contact surfaces: cleaned and sanitized
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. Service was called during inspection.
4-501.114
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (the container cut peppers were placed into during preparation) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Container was taken out of service to be cleaned and sanitized.
4-601.11(A)
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Green peppers were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. Disposed.
3-302.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the top of the basement stairs, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The door gaskets on the walk in cooler were not in good repair. PIC stated the gaskets have been ordered.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the basement kitchen carts, and walk in cooler door handle have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the following areas do not have coving: basement prep area and upstairs kitchen. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
58
Nov 1, 2023
Routine
1 critical violation. 7 major violations. 13 minor violations. 1 corrected on site.
View 21 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Service was called during inspection.
7-204.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a prep unit and a wire shelf. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of biofilm and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Hot chicken wings were placed hot in covered plastic containers in the self service open case.
3-501.15
Food label missing or inaccurate
Inspector notes: BBQ chicken, and assorted salads packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in areas of the basement. 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. AEM Pest Control Service weekly, last date of service 10/31/2023.
6-501.111
Cleaned equipment or utensils stored improperly
Inspector notes: Scoops in the flour containers are stored with the handle in flour. 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)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement and upstairs kitchen storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Walk-In Cooler door gaskets were observed in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the clean storage shelves, mixer, and walk in door handle, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Food properly labeled; original container
Inspector notes: The receptacle in the 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
Handwashing sign not posted
Inspector notes: The hand washing sink in the toilet room is lacking proper signage. A sign or poster reminding food employees to wash their hands must be posted at all hand sinks used by food employees.
6-301.14
Physical facilities not in good repair
Inspector notes: The ceiling tiles in the basement prep area have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the following areas do not have coving... - Basement prep area - Upstairs kitchen The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are 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.
3-302.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the areas of the establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The grease trap room in the basement has accumulation of grease overflow and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the basement and upstairs kitchen storage areas. Food must be stored at least 6 inches above the floor.
3-305.11
Physical facilities not in good repair
Inspector notes: One light beneath the hood in the upstairs kitchen was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Single-use/single-service articles: properly stored & used
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the establishment. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Equipment not in good repair or proper adjustment
Inspector notes: The colandar in use in the upstairs kitchen was not in good repair, with creases and folds, impacting its ability to be cleaned and sanitized.
4-501.11
22
Frequently Asked Questions
When was Antonios Pizza by the Slice last inspected?
The most recent health inspection at Antonios Pizza by the Slice on file is from Aug 28, 2025. The public record contains five inspections in total.
What is the most common violation at Antonios Pizza by the Slice?
Across the inspection record, food & non-food contact surfaces cleanable has been cited eight times, more than any other issue at Antonios Pizza by the Slice.
How does Antonios Pizza by the Slice compare to other restaurants in Providence?
Antonios Pizza by the Slice most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Antonios Pizza by the Slice's inspection record improved over time?
Yes. Recent inspections at Antonios Pizza by the Slice have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about eight previously.
What does a medium risk rating mean?
A medium risk rating at Antonios Pizza by the Slice means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Antonios Pizza by the Slice inspected?
Based on the inspection history on file, Antonios Pizza by the Slice is inspected around three times per year on average.
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