Baron Market
Last inspected: Sep 23, 2025
61
Score
Inspectors have visited Baron Market four times, with records going back to 2024. Inspectors last stopped by on Sep 23, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with violation counts hovering near six.
Adequate handwashing sinks properly supplied and accessible accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Providence restaurant, which scores around 80. The inspection history reads as standard for a restaurant of this size.
4
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Sep 23, 2025
Re-Inspection
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Grapes were observed with an accumulation of mold build-up. Grapes were voluntarily disposed of at the time of inspection. Establishment is to monitor the quality of produce frequently.
3-101.11
Ready-to-eat food not date marked
Inspector notes: Deli meat 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. Reviewed proper date marking with staff. Deli meat was properly date marked at the time of inspection.
3-501.17
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the meat prep area 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
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the basement 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
Physical facilities not in good repair
Inspector notes: Part of the ceiling in the basement area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
61
Sep 10, 2025
Routine
1 critical violation. 5 major violations. 3 minor violations. 3 corrected on site.
View 9 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Grapes and peaches were observed with an accumulation of mold build-up. Food was voluntarily disposed of at the time of inspection.
3-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Deli meat and cheese 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
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing with ROP packaging still intact.Fish was observed at 33 DF and was completely removed from packaging at the time of inspection.
3-501.13
Contamination prevented during food preparation, storage, & display
Inspector notes: Various food items were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. Food products such as rice and drinks were observed being stored outside. Per PIC, food was delivered earlier today. Food must be stored inside of the establishment in a way that prevents any contamination.
3-305.12
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. Establishment is not to use slicer until it is properly cleaned and sanitized. 3-bay sink was set up at the time of inspection.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards in the meat prep area 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.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The freezer condenser fan was observed in poor repair with a piece of unit missing, exposing wire. The meat display cooler #1 door was observed in poor repair with water stuck between glass. Equipment must be in good repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
45
Jun 24, 2024
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Tray was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the entrance, 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
86
Jun 10, 2024
Routine
1 critical violation. 3 major violations. 6 minor violations. 4 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese, deli meats and cut watermelon were observed held at 45-53 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Cheese 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
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, ROP fish was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed to be 31 degrees.
3-501.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and cutting boards were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and black/brown residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the entrance, 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
Food stored improperly or exposed to contamination
Inspector notes: Several foods were observed stored on the floor throughout the establishment. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, ambient of dairy case was at 45 degrees Fahrenheit. PIC called for service.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelving (chips) have an accumulation of rodent droppings.
4-602.13
Physical facilities not in good repair
Inspector notes: Observed missing ceiling tiles throughout basement.
6-501.11
47
Frequently Asked Questions
When was Baron Market last inspected?
The most recent health inspection at Baron Market on file is from Sep 23, 2025. The public record contains four inspections in total.
What is the most common violation at Baron Market?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited four times, more than any other issue at Baron Market.
How does Baron Market compare to other restaurants in Providence?
Baron Market most recently scored 61 out of 100, which is lower than the Providence average of 80.
Has Baron Market's inspection record improved over time?
Results have been roughly steady. Recent inspections at Baron Market have produced about the same number of violations as earlier ones, holding around six per visit.
What does a medium risk rating mean?
A medium risk rating at Baron Market means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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