Black Duck Tavern
Last inspected: Mar 12, 2025
70
Score
Public records show three inspections at Black Duck Tavern stretching back to 2023. Inspectors last stopped by on Mar 12, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
Across the inspection history, “toxic substances properly identified, stored, & used” is the issue that surfaces most often, recorded three times.
Black Duck Tavern's latest score of 70 falls below the East Providence average of 79. The record is unremarkable in either direction.
3
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 12, 2025
Re-Inspection
2 major violations. 3 minor violations.
View 5 violations
Working containers of toxic materials not identified
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
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement. Per interview with owner/operator, new menu with allergen statement will be printed today.
2-103.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the prep units and some of the 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. Per interview of owner/operator, new cutting boards will be ordered.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of the prep units and the cold drawers were observed in poor repair, splitting away from the doors/drawers. New gaskets are to be ordered. In addition, cold drawers and walk-in cooler observed in poor repair. These units are not currently being used. Equipment must be maintained in good repair.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per interview of owner/operator, an employee will be registered in an approved food safety management course. Owner/operator or employee certified in food safety management will register with RIDOH Center for Food Protection as the Certified Food Safety Manager.
2-102.12(A)
70
Jan 8, 2025
Routine
1 critical violation. 5 major violations. 4 minor violations. 2 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of cold drawers observed at 49 degrees Fahrenheit. Foods observed with temperatures of 47 - 48 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Voluntary disposal during inspection. Cold drawer unit is not to be used to store TCS foods until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergy statement.
2-103.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by a live mouse observed in the warewashing area and droppings observed around the perimeter of the basement. No food/food equipment observed to be contaminated. 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. Establishment has active pest control. Pest control is to be contacted to assess this issue. Areas of droppings are to be cleaned and sanitized in order to observe activity level. Pest control to be increased as needed. Pest control report must be available for inspector to review upon re-inspection.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the kitchen and bar dishwashers. Test strips must be obtained.
4-302.14
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the prep units as well as the 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 not in good repair or proper adjustment
Inspector notes: Refrigeration gaskets of a couple of the prep units as well as the cold drawer unit were observed in poor repair, split away from the door/drawer. Gaskets are to be replaced.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee(s) must register in and successfully complete an approved course in food safety management. One employee certified in food safety must register with RIDOH Center for Food Protection as Certified Food Safety Manager. Approved courses and application provided.
2-102.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler condenser and condenser fan guards have an accumulation of dust, dirt, food residue, and other debris. The duct work above the cook/grill line and the fan in the dishwasher room observed with an accumulation of dust and dirt. These areas must be cleaned.
4-602.13
43
Jul 6, 2023
Routine
2 major violations. 3 minor violations. 1 corrected on site.
View 5 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black/brown residues. The food contact surfaces of equipment must be clean to sight and touch. Ice machine is being properly cleaned and sanitized.
4-601.11(A)
Working containers of toxic materials not identified
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
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: A section of the floor in the warewashing area is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the prep units 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the duct above the grill line and the ventilation fans of the walk-in cooler have an accumulation of dust, dirt, and other debris.
4-602.13
70
Frequently Asked Questions
When was Black Duck Tavern last inspected?
The most recent health inspection at Black Duck Tavern on file is from Mar 12, 2025. The public record contains three inspections in total.
What is the most common violation at Black Duck Tavern?
Across the inspection record, “toxic substances properly identified, stored, & used” has been cited three times, more than any other issue at Black Duck Tavern.
How does Black Duck Tavern compare to other restaurants in East Providence?
Black Duck Tavern most recently scored 70 out of 100, which is lower than the East Providence average of 79.
Has Black Duck Tavern's inspection record improved over time?
Yes. Recent inspections at Black Duck Tavern have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Black Duck Tavern means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Black Duck Tavern inspected?
Based on the inspection history on file, Black Duck Tavern is inspected around two times per year on average.
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