Beef Hearth of Providence
Last inspected: Sep 2, 2025
100
Score
Beef Hearth of Providence has been inspected four times since 2024. The most recent report on file is from Sep 2, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been moving in the right direction: six violations last time, zero this time.
The pattern that stands out is food-contact surfaces, which has been cited two times.
Restaurants in Providence average 80, so Beef Hearth of Providence is doing better than most peers. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 2, 2025
Re-Inspection
No violations found.
100
Aug 20, 2025
Routine
2 critical violations. 3 major violations. 7 minor violations. 4 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw beef) were observed stored above ready-to-eat foods (such as frosting) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated frosting.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various batters were observed held between 49-57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC added more ice water for active cooling.
3-501.16(A)
Insufficient number of handwashing sinks
Inspector notes: The cook line does not have a hand-washing sink that is conveniently located and/or readily accessible. PIC stated hand-washing sink was removed. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in basement 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and food chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took out of service to be washed/sanitized.
4-601.11(A)
Handwashing sign not posted
Inspector notes: The hand-washing sink in the service area was lacking proper hand-washing signage.
6-301.14
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, 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
Dead or trapped pests not removed promptly
Inspector notes: Inspector observed a few dead roaches in basement area.
6-501.112
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC removed and washed/sanitized scoop.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves in the kitchen dry storage area and basement a have an accumulation of dust, dirt, food residue, and/or other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility (particularly behind equipment/shelves and basement) 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
39
Jul 1, 2024
Re-Inspection
1 minor violation.
View 1 violation
Equipment or utensils not air-dried before storage
Inspector notes: Multiple hotel pans were not allowed to air dry prior to stacking. Inspector recommend to PIC wiping hotel pans with paper towel prior to stacking.
4-901.11
95
Jun 26, 2024
Routine
3 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
View 7 violations
Compliance with variance/specialized process/haccp
Inspector notes: Establishment did not conform with approved plan for ROP packaging soups and sauces as evidenced inaccurate time parameters on logs maintained at establishment. Establishment to cease ROP packaging until new HACCP plan has been submitted, reviewed and approved by RIDOH Center for Food Protection.
8-103.12
Food not cooled to safe temperature within required time
Inspector notes: Multiple soups and sauces, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours as evidenced by cooling logs. Items were voluntarily disposed.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Diced tomatoes were observed held at 48 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff placed tomatoes in refrigeration during inspection.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of corn and rice on the cook line. 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. Staff removed during inspection.
3-304.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Multiple hotel pans were not allowed to air dry prior to stacking for storage. PIC separated pans to air dry during inspection.
4-901.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the slicer and can opener base have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
50
Frequently Asked Questions
When was Beef Hearth of Providence last inspected?
The most recent health inspection at Beef Hearth of Providence on file is from Sep 2, 2025. The public record contains four inspections in total.
What is the most common violation at Beef Hearth of Providence?
Across the inspection record, food-contact surfaces has been cited two times, more than any other issue at Beef Hearth of Providence.
How does Beef Hearth of Providence compare to other restaurants in Providence?
Beef Hearth of Providence most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Beef Hearth of Providence's inspection record improved over time?
Yes. Recent inspections at Beef Hearth of Providence have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Beef Hearth of Providence means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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