Bills Place
Last inspected: Oct 1, 2025
100
Score
The health department has logged four inspections at Bills Place, the earliest from 2023. On Oct 1, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly four violations earlier in the record.
Across the inspection history, “proper cooling methods used” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average West Warwick restaurant scores 88. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 1, 2025
Re-Inspection
No violations found.
100
Sep 17, 2025
Routine
3 critical violations. 1 major violation. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food on the left side of the grill prep unit was observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was out of temperature for less that 4 hours. Food was relocated to walk-in to rapidly cool. Food to be covered and pans to be filled half way. Metal pans also recommended.
3-501.16(A)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of ice machine were observed with an accumulation of bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine turned off. Ice voluntarily disposed of.
4-602.11
Food not cooled to safe temperature within required time
Inspector notes: Chili, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Per PIC, chili was prepared yesterday morning.
3-501.14
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
58
Aug 27, 2024
Routine
1 major violation. 4 minor violations. 3 corrected on site.
View 5 violations
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta above 41 degrees was placed in the walk-in refrigerator in covered plastic containers greater than four inches deep. Lids were removed to rapidly cool pasta. Proper cooling methods reviewed with PIC.
3-501.15
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Meatballs were being placed/prepped on a sheet pan that was placed on top of a garbage can. Food must be protected from miscellaneous sources of contamination. Sheet pan/prep area relocated.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
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. Cups were removed.
3-304.12
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The salad prep unit was observed at an ambient temperature of 46-48 throughout the inspection. All food in unit was at 43 degrees. Food was pulled and placed in another unit. Unit to be serviced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of bio-film. Ice machine to be cleaned end of day.
4-602.13
74
Oct 3, 2023
Routine
2 major violations. 6 minor violations. 1 corrected on site.
View 8 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, various soups were placed hot in the refrigerator in tall plastic containers greater than four inches deep. Inspector observed ice wands placed in the soup to be fully melted. Cooling shall be accomplished by using one of the following methods... - Placing the FOOD in shallow pans - Separating the FOOD into smaller or thinner portions - Using rapid cooling EQUIPMENT - Stirring the FOOD in a container placed in an ice water bath - Using containers that facilitate heat transfer (Metal Pans) - Adding ice as an ingredient
3-501.15
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. PIC informed.
2-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The gaskets to the single door freezer in the grill area. Gaskets were observed torn and in poor repair. The physical facilities must be maintained in good repair.
4-501.11
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, food residue, and other debris. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the kitchen toilet room is not self-closing. PIC informed.
5-203.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary items were observed in the refuse area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions. PIC informed.
6-501.114
Food stored improperly or exposed to contamination
Inspector notes: Containers of food were observed to be stored on the floor in the walk-in cooler and dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Inspector observed the sealed coating to the wood shelving unit where the knife in the pizza area was worn and exposing wood. 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. Shelf is to be resealed or covered with a nonabsorbent material.
4-101.19
61
Frequently Asked Questions
When was Bills Place last inspected?
The most recent health inspection at Bills Place on file is from Oct 1, 2025. The public record contains four inspections in total.
What is the most common violation at Bills Place?
Across the inspection record, “proper cooling methods used” has been cited two times, more than any other issue at Bills Place.
How does Bills Place compare to other restaurants in West Warwick?
Bills Place most recently scored 100 out of 100, which is higher than the West Warwick average of 88.
Has Bills Place's inspection record improved over time?
Yes. Recent inspections at Bills Place have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Bills Place means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bills Place inspected?
Based on the inspection history on file, Bills Place is inspected around two times per year on average.
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