Avi Food Systems @ Bryant University
Last inspected: Sep 9, 2025
58
Score
Avi Food Systems @ Bryant University appears in inspection records eight times, starting in 2023. The newest entry in the record is dated Sep 9, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
“Physical facilities installed, maintained, & clean” comes up most often, recorded seven times in the inspection record.
Compared to other Smithfield restaurants (averaging 78), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Sep 9, 2025
Food Complaint
1 critical violation. 1 major violation. 6 minor violations. 1 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
Inspector notes: Milk in carafe observed held at 46 degrees Fahrenheit. Milk was placed in refrigerator. Pooled eggs in the Creation area observed held at 55 degrees. Cut tomatoes and cheese observed held at 46-52 degrees in the grill area. Tomatoes and cheese were placed in walk in cooler. 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)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in covered plastic containers greater than four inches deep.
3-501.15
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked food containers, stacked plastic cups, and the blender bowl. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: Cold-holding unit observed in poor repair (not holding food at 41 degrees F or below) in the salad bar area. Director for Safety stated Time as a Control is being used on a temporary basis until the unit is repaired, with stickers placed at each food item indicating the time it was placed on the salad bar. No food was disposed of during inspection, running out in advance of time. RIDOH documents for using Time as a Control was given to PIC.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the floor mixer have an accumulation of food residue, and other debris. Stickers, paper, and adhesive residue observed on numerous food containers.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster area had an accumulation of trash and debris. Facilities was notified during inspection.
5-501.115
Physical facilities not in good repair
Inspector notes: One light bulb beneath hood in Clarity production area was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Ceiling tiles missing or pushed aside outside walk in coolers. The physical facilities must be maintained in good repair.
6-501.11
58
Aug 14, 2025
Routine
1 critical violation. 2 minor violations.
View 3 violations
Food-contact surfaces; cleaned & sanitized
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, while thermolabel used by PIC showed temperature was reached. Service was called during inspection.
4-501.111
Equipment not in good repair or proper adjustment
Inspector notes: One new refrigerator and one small dishwasher were not functioning properly at time of inspection. Service was called during inspection.
4-501.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet rooms near dining area are not self-closing.
6-501.19
78
Feb 13, 2025
Food Complaint
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tempeh was observed held at 119-124 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Tempeh was reheated.
3-501.16(A)
86
Oct 21, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken observed held at 112-120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was reheated.
3-501.16(A)
86
Oct 7, 2024
Routine
3 critical violations. 7 major violations. 13 minor violations. 3 corrected on site.
View 23 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Broth which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Cleaned equipment or utensils stored improperly
Inspector notes: Clean towels observed stored in unclean drawers.
4-903.11(A)
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 areas of the kitchen.
4-903.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the large ice machine were observed with an accumulation of dark soil residue and pink biofilm. 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)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the Lemon Grass area was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can openers and mixers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were 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. Broth was placed hot in the refrigerator in container greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live small flies in kitchen. 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
Fruits or vegetables not washed before use
Inspector notes: Zucchini 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.
3-302.15
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Physical facilities not cleaned at required frequency
Inspector notes: The ansul system pipes in the catering production area have an accumulation of soil residue and oil. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Hot or cold food held at improper temperature
Inspector notes: Hot dogs and meatloaf sandwiches observed held at 89-105 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Hot dogs were reheated.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Liquid eggs, sausage, kimchi, cut tomatoes, pasta salad, egg salad, cut melon, observed held at 45-56 degrees Fahrenheit. 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)
In-use utensils stored improperly between uses
Inspector notes: The ice shovel is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water was observed in stacked plastic cups, and in blender bowls. After cleaning and sanitizing equipment and utensils must be air dried.
4-901.11
Single-service or single-use items not protected from contamination
Inspector notes: Plastic 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.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: The slicer was not in good repair, with some of the points on the grip shaved off, and parts missing on a plastic attachment.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The salad bar unit was not in good repair, not maintaining cold food at 41 degrees F or below. Items requiring refrigeration were removed from that cold portion of unit.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: can opener can opener base ice machines can opener cart stove cutting board shelf outside of potato bin Paper & adhesive observed on numerous food containers
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Several ceiling tiles have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Air curtains in walk in coolers are in poor repair, with missing or torn strips. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Ceiling tiles missing above large ice machine. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Numerous lights beneath hoods were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
17
Nov 21, 2023
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: Handsink by hot breakfast station was observed in poor repair (water not draining).
5-205.15
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient hot holding equipment to maintain foods at 135 degrees F or above. Foods are stored in transporting containers.
4-301.11
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the kitchen were observed in poor repair. 1. blast chiller (not operating) 2. roll-in cooler (handles in poor repair) 3. dishwasher (not operating)
4-501.11
74
Nov 7, 2023
Routine
1 critical violation. 2 major violations. 6 minor violations. 2 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cream cheese and heavy cream was observed held at 48 and 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Temperature logs reviewed, foods moved to other refrigeration during time of inspection.
3-501.16(A)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient hot holding equipment to maintain foods at 135 degrees F or above. Foods were observed being stored in transporting containers.
4-301.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by small flies throughout kitchen and near drains. 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
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the kitchen were observed not in good repair: 1. blast chiller (not operating), 2. roll-in cooler (handles in poor repair), 3. bakery reach-in (ambient temperature 50 degrees Fahrenheit) 4. service counter in Lemongrass area 5. walk in coolers door (not properly closing) 6. dish washer (not operating).
4-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of serving board in grain bowl area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the air filters on ice machine, sides of ice machines and the light covers over the grill service station have an accumulation of dust.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The area around the trash compactor was observed with litter and debris. Areas for refuse are to be maintained clean.
5-501.115
Physical facilities not in good repair
Inspector notes: Floor tiles in the dining and dish return areas are in poor repair. Tiles were observed cracked at the time of inspection. The physical facilities must be maintained in good repair.
6-501.11
52
Jun 14, 2023
Opening
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.
4-302.14
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed condensate dripping from 2 door refrigerator on container of chicken salad.
3-307.11
Physical facilities not in good repair
Inspector notes: The: 1.ceiling in the dish room(missing tiles) 2.ceilings in the bakery(missing tiles) 3.prep sink #2 in kitchen area(observed leak) 4.2 dr refrigerator(dripping condensate)the kitchen area is in poor repair.The physical facilities must be maintained in good repair.
6-501.11
82
Frequently Asked Questions
When was Avi Food Systems @ Bryant University last inspected?
The most recent health inspection at Avi Food Systems @ Bryant University on file is from Sep 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Avi Food Systems @ Bryant University?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited seven times, more than any other issue at Avi Food Systems @ Bryant University.
How does Avi Food Systems @ Bryant University compare to other restaurants in Smithfield?
Avi Food Systems @ Bryant University most recently scored 58 out of 100, which is lower than the Smithfield average of 78.
Has Avi Food Systems @ Bryant University's inspection record improved over time?
Yes. Recent inspections at Avi Food Systems @ Bryant University have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Avi Food Systems @ Bryant University 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 Avi Food Systems @ Bryant University inspected?
Based on the inspection history on file, Avi Food Systems @ Bryant University is inspected around four times per year on average.
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