Brown University Sharpe Refectory
Last inspected: Oct 30, 2025
58
Score
Public records show five inspections at Brown University Sharpe Refectory stretching back to 2023. The most recent report on file is from Oct 30, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to eight violations per visit.
“Physical facilities installed, maintained, & clean” accounts for the largest share of issues, appearing 12 times across the record.
By comparison, the average Providence facility scores 80, putting Brown University Sharpe Refectory on the weaker side. The record is unremarkable in either direction.
5
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 30, 2025
Routine
1 critical violation. 1 major violation. 6 minor violations. 2 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
Inspector notes: Hummus and tempeh observed held at 46-49 degrees Fahrenheit in the main dining room. Items were placed in the freezer to rapidly chill. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can openers in main kitchen and allergen kitchen) were observed with an accumulation of food and debris. One slicer had a box of gloves and an unclean knife on the food contact surface. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: An employee was observed rinsing a utensil in the hand washing sink in the cafeteria service area. Employee was directed to cease behavior.
6-301.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the utensil drawers, tables beneath grills, in the main kitchen and the shelves in the bakery area have an accumulation of soil residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The insulation on pipes in Walk In 7 is in poor repair. Insulation in the basement is in poor repair, with a large section hanging down, exposing spun insulation. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the pot sink and grill areas in the main kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling in Walk In 7 has an accumulation of soil residue and mold. 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: Inspector observed paint chipping off trim around windows in the bakery area. The physical facilities must be maintained in good repair.
6-501.11
58
Nov 6, 2024
Re-Inspection
1 major violation. 5 minor violations.
View 6 violations
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in deep covered plastic containers greater than four inches deep. PIC stated pasta was made at 11. Pasta was placed in blast chiller to finish cooling process quickly.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The following were not in good repair: drawer handl
4-501.11
Physical facilities not in good repair
Inspector notes: A tile is missing in one walk in cooler. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling tiles in the meat room appear to have old water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Ice and frozen condensate observed in walk in freezer in the kitchen, and basement storage area walk in. 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: Walk in cooler #9 is in poor repair, nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
70
Oct 30, 2024
Routine
3 critical violations. 1 major violation. 10 minor violations. 4 corrected on site.
View 14 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, 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
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chimichurra sauce was marked with a date exceeding 7 days. Disposed.
3-501.18
Cleaned equipment or utensils stored improperly
Inspector notes: Equipment/utensils with food contact surfaces, and linens observed stored in drawers containing debris and unclean items.
4-903.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (mandolin in the meat room, and slicer in the main serving hall ) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The ice machine had an accumulation of biofilm. Items were taken out of service to be cleaned and sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following were was not in good repair: -hot hold unit -handles to bakery storage cabinets -air curtain in bakery walk-in freezer.
4-501.11
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: Drawer handles in prep tables, Table below flat top, Grills, Hot-holding door tracks, Catering fridge door tracks, Knife sharpening
4-602.13
Physical facilities not in good repair
Inspector notes: A tile is missing in one walk in cooler. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling ties in the meat room appear to have old water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Ice and frozen condensate observed in walk in freezer in the kitchen, meat room, and basement storage area freezer walk in.. 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: Walk in cooler #9 is in poor repair, nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The wood escape door and window frames along the wall in the pan storage area of the kitchen are in poor repair, with chipped wood and paint. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The radiator along the wall in the kitchen in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Water observed dripping onto the floor between cooking areas from beneath the hood (not affecting food prep areas.) The physical facilities must be maintained in good repair.
6-501.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Two mixing bowls containing butter were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
35
Dec 7, 2023
Routine
2 critical violations. 3 major violations. 7 minor violations. 2 corrected on site.
View 12 violations
Physical facilities installed, maintained, & clean
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized at dishwasher #2. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Dishwasher #2 was taken out of service, and dishwasher #1 will be used.
4-501.111
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Fish 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, manual juicer, utensils on the clean utensil storage rack in kosher dairy kitchen, and can openers) 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. Fish was placed hot in the refrigerator in plastic covered container greater than four inches deep.
3-501.15
Food-contact surface not smooth, sealed, or easily cleanable
(corrected on site)
Inspector notes: Foil was used to cover the front of the stove. 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. PIC removed the foil at time of inspection.
4-202.11
Equipment not in good repair or proper adjustment
Inspector notes: One slicer was not in good repair, with a crack in the plastic grip, and hardware covers missing. Slicer was taken out of service.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the the following have an accumulation of dust, dirt, food residue, and other debris: gaskets on hot hold units, tracks on hot hold drawers, hood light covers, mixer, and working containers of ingredients.
4-602.13
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use. Mop was stored in the mop bucket in the allergen kitchen.
6-501.16
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed kitchen and loading dock. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling vent, ceiling tiles, and light covers in the kitchen 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 cleaned at required frequency
Inspector notes: The floor in the basement storage area has an accumulation of soil residue 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: Ceiling pipes in the basement are in poor repair, with water dripping from them onto the floor in one area, and into a bucket in another area. The physical facilities must be maintained in good repair.
6-501.11
39
Aug 29, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was Brown University Sharpe Refectory last inspected?
The most recent health inspection at Brown University Sharpe Refectory on file is from Oct 30, 2025. The public record contains five inspections in total.
What is the most common violation at Brown University Sharpe Refectory?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited 12 times, more than any other issue at Brown University Sharpe Refectory.
How does Brown University Sharpe Refectory compare to other restaurants in Providence?
Brown University Sharpe Refectory most recently scored 58 out of 100, which is lower than the Providence average of 80.
Has Brown University Sharpe Refectory's inspection record improved over time?
Yes. Recent inspections at Brown University Sharpe Refectory have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Brown University Sharpe Refectory 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 Brown University Sharpe Refectory inspected?
Based on the inspection history on file, Brown University Sharpe Refectory is inspected around two times per year on average.
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