Brigidos Fresh Market
Last inspected: May 14, 2025
67
Score
Brigidos Fresh Market appears in inspection records six times, starting in 2024. Inspectors last stopped by on May 14, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 12 violations before.
The most common issue across all inspections has been “physical facilities installed, maintained, & clean”, showing up 11 times.
Compared to other North Smithfield restaurants (averaging 82), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
6
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
May 14, 2025
Re-Inspection
8 minor violations.
View 8 violations
Food stored improperly or exposed to contamination
Inspector notes: Cases of bottled water were observed stored on the ground in the outdoor display.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Several refrigerator door gaskets throughout the facility were observed not in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the produce prep 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the walls and shelving of the poultry open air case have an accumulation of white debris.
4-601.11(B)
Sewage & waste water properly disposed
Inspector notes: The grease trap at the 3-bay sink in the produce prep area is lacking a cover.
5-402.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan guards in several walk-ins have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Ice accumulation was observed around the condensate line in the dairy walk-in.
6-501.11
Physical facilities not in good repair
Inspector notes: ZServeral ceiling tiles in the produce prep area were falling and/or missing.
6-501.11
67
May 1, 2025
Routine
2 critical violations. 2 major violations. 14 minor violations. 8 corrected on site.
View 18 violations
Sewage & waste water properly disposed
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink in the meat department was in excess of 400 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. PIC had staff dilute concentration during inspection.
4-501.114
Insects, rodents & animals not present
Inspector notes: The sinks used for washing produce are lacking an air gap.
5-402.13
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. Inspector provided RIDOH guidance.
2-501.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the produce 3-bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. PIC instructed staff to use hand washing sink.
2-301.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Produce was observed on a gondola stored under a dripping condensate line in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC relocated gondola.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. A staff member removed utensils from the water during inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on several units were observed in poor repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the produce 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -proofing cabinet doors -bread slicer -open air case vents.
4-601.11(B)
Contamination prevented during food preparation, storage, & display
Inspector notes: The grease trap container at the produce 3-bay sink is lacking a cover.
5-402.12
Contamination prevented during food preparation, storage, & display
Inspector notes: Debris was observed on mechanical equipment in the trash compactor room. Trash was observed on floor in trash compactor room.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The fan guards in the walk-in coolers have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -condensate lines in produce walk-in and dairy walk-in freezer -produce walk-in door -floor tiles/covering in sales area -several ceiling tiles missing/falling. The physical facilities must be maintained in good repair.
6-501.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently cut watermelon was observed held at 59 degrees Fahrenheit in the open-air case. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff moved watermelon to walk-in to rapidly chill.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish was observed held at 40-45 degrees Fahrenheit in the open-air case. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Packages were unstacked and placed in single layer.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of water and 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. PIC informed.
3-302.12
Outer openings not protected against pests
Inspector notes: The receiving gate to the outside 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
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Fly tape was observed tucked in ceiling tiles over the produce preparation area. PIC had staff remove the tape during inspection.
3-307.11
30
Feb 24, 2025
Re-Inspection
No violations found.
100
Feb 10, 2025
Food Complaint
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: Reach-in freezers located in the sales floor area were observed not in good repair. Inspector observed a section of the reach-in freezers with an ambient temperature of 26-36 degrees and multiple foods defrosted/soft to touch. Foods that needed to maintain frozen state and were not frozen were disposed. Service order placed.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Freezer door gaskets were observed in poor repair on the customer facing units.
4-501.11
90
Apr 16, 2024
Re-Inspection
1 critical violation. 7 minor violations. 2 corrected on site.
View 8 violations
Food-contact surfaces: cleaned and sanitized
(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 will be added manually until adjusted. Sanitizer logs are to be maintained each time the sink is filled.
4-501.114
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen and deli area.
4-903.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items observed stored on the floor in the deli area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The refrigerator door gaskets observed in poor repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The floors are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The food prep sink in the deli area is in poor repair, with material rubberbanded around faucet. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The gasket on the walk in freezer door is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The 3 bay sink is in poor repair, dripping into a bucket when emptying. The physical facilities must be maintained in good repair.
6-501.11
61
Apr 8, 2024
Routine
2 critical violations. 6 major violations. 17 minor violations. 5 corrected on site.
View 25 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: American Chop Suey, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
In-use utensils: properly stored
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink in the deli area was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm. Service was called during inspection. All equipment and utensils are to be sanitized before use. Sanitizer logs are to be maintained daily to ensure proper sanitizer concentrations are used.
4-501.114
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, numerous utensils in storage bin) 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)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. American chop suey was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the meat area was lacking paper towels.
6-301.12
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
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the deli area, deli prep area.
4-903.11(A)
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. English Responding to Vomiting and Diarrhea
2-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Air curtains in the produce area were not in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The meat band saw cover was not in good repair, (cracked).
4-501.11
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the loading docks, 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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler and freezer. Food observe stored on shelves near deli are that are not at least 6 inches above the floor. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Sheet pans observed stored on the floor between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils on clean storage rack observed stored in an unclean container. Cleaned equipment and utensils must be stored in a clean, dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the meat area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: deli area shelves, including the undersides deli display case door tracks deli case shelf beneath slicer can opener base plastic carts under-counter plastic bins utensil storage bins rolling racks 6-burner stove oven grease receptacles ice machine meat area knife rack meat grinder
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors (including inside walk in coolers and beneath market shelves) and walls throughout the facility have an accumulation of soil residue and/or food debris. The walk in freezer has an accumulation of frost and debrris. Light fixtures and ceiling panels in the deli food prep area have an accumulation of food residue, dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The floors are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The food prep sink in the deli area is in poor repair, with material rubberbanded around faucet. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The lights beneath the hood were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The outside loading dock areas have an accumulation of litter and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The gasket on the walk in freezer door is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the deli prep and meat areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
17
Frequently Asked Questions
When was Brigidos Fresh Market last inspected?
The most recent health inspection at Brigidos Fresh Market on file is from May 14, 2025. The public record contains six inspections in total.
What is the most common violation at Brigidos Fresh Market?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited 11 times, more than any other issue at Brigidos Fresh Market.
How does Brigidos Fresh Market compare to other restaurants in North Smithfield?
Brigidos Fresh Market most recently scored 67 out of 100, which is lower than the North Smithfield average of 82.
Has Brigidos Fresh Market's inspection record improved over time?
Yes. Recent inspections at Brigidos Fresh Market have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Brigidos Fresh Market means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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