Bellini by Ignazio Cipriani
Last inspected: Mar 17, 2026
100
Score
The inspection history at Bellini by Ignazio Cipriani is still short, with only two visits logged. The latest inspection on file is from Mar 17, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The most recent inspection cleaned up several issues, finishing with zero violations after 22 on the prior visit.
Food & non-food contact surfaces cleanable accounts for the largest share of issues, appearing two times across the record.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. Overall, the inspection record reads well.
2
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Re-Inspection
No violations found.
100
Mar 3, 2026
Routine
4 critical violations. 9 major violations. 9 minor violations. 5 corrected on site.
View 22 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (beef and eggs) were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Refrigeration storage poster provided to PIC.
3-302.11
Utensils, equipment & linens; properly stored, dried, & handled
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm. Sanitizer was manually corrected.
4-501.114
Food not cooled to safe temperature within required time
Inspector notes: Cooked onions were 84 degrees after cooling for 2 hours. Onions were reheated to begin cooling process again.
3-501.14
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (bread) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Bread was disposed of.
3-301.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sinks as test strips on site expired in 2023..
4-302.14
Consumer advisory provided for raw/undercooked food
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machines.
4-302.13
Hot or cold food held at improper temperature
Inspector notes: Pork and breaded cheese observed held at 48-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Pork and cheese were placed in freezer to rapidly chill.
3-501.16(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked onions were placed hot in the refrigerator in plastic wrapped container greater than four inches deep.
3-501.15
Fruits or vegetables not washed before use
Inspector notes: Per discussions with staff, avocados and strawberries are not washed before being cut. Plant foods must be thoroughly washed in water to remove soil and other contaminants before they are cut.
3-302.15
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.
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service and all ice disposed of.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener and slicer) 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, and other debris.
4-602.13
Handwashing sign not posted
Inspector notes: The handwashing sinks in the toilet rooms used by food employees are lacking proper signage. A sign or poster reminding all food employees to wash their hands must be posted at all hand sinks used by food employees.
6-301.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
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
Equipment or utensils not air-dried before storage
Inspector notes: Ice bucket was not stored inverted.
4-901.11
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the kitchen are displayed with the food contact 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: Immersion blender was not in good repair, with shredded electrical tape around it.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Drain plugs are lacking for the 3 bay sink.
4-501.11
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(A)
14
Frequently Asked Questions
When was Bellini by Ignazio Cipriani last inspected?
The most recent health inspection at Bellini by Ignazio Cipriani on file is from Mar 17, 2026. The public record contains two inspections in total.
What is the most common violation at Bellini by Ignazio Cipriani?
Across the inspection record, food & non-food contact surfaces cleanable has been cited two times, more than any other issue at Bellini by Ignazio Cipriani.
How does Bellini by Ignazio Cipriani compare to other restaurants in Providence?
Bellini by Ignazio Cipriani most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Bellini by Ignazio Cipriani's inspection record improved over time?
Yes. Recent inspections at Bellini by Ignazio Cipriani have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about 22 previously.
What does a low risk rating mean?
A low risk rating at Bellini by Ignazio Cipriani 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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