Bertas Red Bridge Tavern
Last inspected: Aug 5, 2025
86
Score
Across the available record, Bertas Red Bridge Tavern has four inspections on file, the first dated 2024. Inspectors last stopped by on Aug 5, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “food-contact surfaces”, showing up four times.
Bertas Red Bridge Tavern's latest score of 86 sits above the East Providence average of 79. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Aug 5, 2025
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
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. Resource provided.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the walk-in condenser fan guards have an accumulation of black residue and other debris. Fan guards must be cleaned.
4-601.11(B)
86
Jul 9, 2025
Routine
1 critical violation. 5 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Food not cooled to safe temperature within required time
Inspector notes: Soup and rice, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Soup observed with a temperature of 88 degrees F. Rice observed with a temperature of 48 degrees F. Voluntary disposal during inspection. Proper cooling methods reviewed.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice and soup were placed hot in the refrigerator units in containers greater than four inches deep. Proper cooling methods reviewed.
3-501.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Equipment or utensils not clean
(corrected on site)
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. PIC is to train employees how to properly clean and sanitize the slicer.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the side of the kitchen, 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: Refrigerator door gaskets of prep unit #1 (side unit) were observed in poor repair, splitting away from the doors. Gaskets are to be replaced.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of black/brown residue. Ice machine is to be cleaned.
4-601.11(B)
41
Aug 6, 2024
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: 1 door glass reach in was observed held at 53 degrees Fahrenheit. Cream-based dressings, single containers of cream, and milk were observed between 52-54 DF. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Dressings, milk, and cream were voluntarily disposed of at the time of inspection. TCS foods can not be stored in unit until it is serviced and can hold an ambient temperature of 41 DF or below. Establishment called for service at the time of inspection, and will send inspector picture of thermometer in unit at the proper temperature.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils ice machine were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was emptied and put out of service at the time of inspection. Establishment must clean and sanitize machine before use. Establishment called for service at the time of inspection, and will send inspector picture of ice machine cleaned and sanitized.
4-601.11(A)
78
Jul 23, 2024
Routine
1 critical violation. 3 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
Inspector notes: 1 door glass reach in was observed held at 51 degrees Fahrenheit. Cream-based dressings, and single containers of cream were observed at 51 DF. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Dressings, and cream were voluntarily disposed of at the time of inspection. TCS foods can not be stored in unit until it is serviced and can hold an ambient temperature of 41 DF or below.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Chili was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. PIC moved chili into walk in cooler at the time of inspection.
3-501.13
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils ice machine were observed with an accumulation of pink and black residue. The food contact surfaces of equipment must be clean to sight and touch. Establishment emptied and placed machine out of order at the time of inspection. Ice machine is not to be used until it is cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Several products prepared in the facility were 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. Establishment is to date mark TCS food.
3-501.17
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen 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
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Fly tape was observed in areas for food preparation. PIC removed fly tape at the time of inspection.
3-307.11
58
Frequently Asked Questions
When was Bertas Red Bridge Tavern last inspected?
The most recent health inspection at Bertas Red Bridge Tavern on file is from Aug 5, 2025. The public record contains four inspections in total.
What is the most common violation at Bertas Red Bridge Tavern?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Bertas Red Bridge Tavern.
How does Bertas Red Bridge Tavern compare to other restaurants in East Providence?
Bertas Red Bridge Tavern most recently scored 86 out of 100, which is higher than the East Providence average of 79.
Has Bertas Red Bridge Tavern's inspection record improved over time?
Yes. Recent inspections at Bertas Red Bridge Tavern have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Bertas Red Bridge Tavern means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants