Butcher Shop, Inc. the
Last inspected: Feb 19, 2026
58
Score
Butcher Shop, Inc. the appears in inspection records four times, starting in 2024. Butcher Shop, Inc. the was last inspected on Feb 19, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with violation counts hovering near eight.
When inspectors have written things up, physical facilities installed, maintained, & clean has been the most frequent reason, cited 11 times.
By comparison, the average Providence facility scores 80, putting Butcher Shop, Inc. the on the weaker side. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 19, 2026
Routine
3 major violations. 5 minor violations. 2 corrected on site.
View 8 violations
Food thawed using improper method
(corrected on site)
Inspector notes: A turkey was observed thawing in stagnant water in the 3 bay sink. 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.
3-501.13
Food label missing or inaccurate
Inspector notes: Cookies, tuna salad, and nuts/nut & chocolate packaged in the food establishment are lacking complete labels, with ingredients and/or sub-ingredients missing. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
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.
2-501.11
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.
2-102.12(A)
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 restaurant side, and in the basement storage area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The hand washing sink in the front service area on the restaurant side was not in good repair, with the hot water handle leaking.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, and condiment bins have an accumulation of food residue, and other debris. The non-food contact surfaces of the freezer have an accumulation of frost, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor and walls in the basement is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
58
Feb 22, 2024
Re-Inspection
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Strawberries were washed then placed back into original container. Fruits & vegetables are to be placed in clean sanitized containers after washing.
3-302.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the tables beneath grills have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The walls in the basement are in poor repair, with severe water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the basement is in poor repair, with water-damaged and missing tiles. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The basement floor is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
74
Feb 15, 2024
Re-Inspection
1 critical violation. 3 major violations. 7 minor violations. 1 corrected on site.
View 11 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items are to be cleaned and sanitized before use.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Soups packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
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
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths in the sandwich area was 0 parts per million (ppm) in the daily, and in excess of 100 ppm in the kitchen. The required concentration for chlorine sanitizer is 50-100 ppm.
3-304.14
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 basement, sandwich area, and beside the condiment bins in the eating area.
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: the door tracks of the deli case the can opener base mixer tables beneath the grill and flattop grill
4-602.13
Physical facilities not in good repair
Inspector notes: The walls in the basement are in poor repair, with severe water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The basement floor is in poor repair, with broken, water damaged, and missing tiles. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the basement is in poor repair, with water damaged and missing ceiling tiles. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
45
Feb 8, 2024
Routine
3 critical violations. 5 major violations. 8 minor violations. 5 corrected on site.
View 16 violations
Improper handwashing procedure
(corrected on site)
Inspector notes: Employees were observed donning gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.12
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
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 basement, deli, and sandwich areas.
4-903.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP frozen fish observed thawing in a pan of water on the counter with intact packaging. Packaging was cut open, and fish placed in walk in to continue thawing.
3-501.13
Food label missing or inaccurate
Inspector notes: Soups and chicken salad packaged in the food establishment are complete lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was 200 parts per million (ppm). The required concentration for chlorine sanitizer is 50-100 ppm.
3-304.14
Equipment not in good repair or proper adjustment
Inspector notes: Deli trays observed not in good repair, with edge pieces missing.
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 food residue and other debris: tables beneath the grill and flattop grill can opener base mixer slicer deli display case door tracks Chest freezers have an accumulation of frost and debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The insulation on a duct over the area at the top of the basement stairs is in poor repair, torn with spun insulation exposed. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The walls in the basement are in poor repair, with severe water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The basement floor is in poor repair, with broken, water damaged, and missing tiles. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the basement is in poor repair, with water damaged and missing ceiling tiles. The physical facilities must be maintained in good repair.
6-501.11
Non-food contact surfaces clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in the clean storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
26
Frequently Asked Questions
When was Butcher Shop, Inc. the last inspected?
The most recent health inspection at Butcher Shop, Inc. the on file is from Feb 19, 2026. The public record contains four inspections in total.
What is the most common violation at Butcher Shop, Inc. the?
Across the inspection record, physical facilities installed, maintained, & clean has been cited 11 times, more than any other issue at Butcher Shop, Inc. the.
How does Butcher Shop, Inc. the compare to other restaurants in Providence?
Butcher Shop, Inc. the most recently scored 58 out of 100, which is lower than the Providence average of 80.
Has Butcher Shop, Inc. the's inspection record improved over time?
Results have been roughly steady. Recent inspections at Butcher Shop, Inc. the have produced about the same number of violations as earlier ones, holding around eight per visit.
What does a medium risk rating mean?
A medium risk rating at Butcher Shop, Inc. the 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 Butcher Shop, Inc. the inspected?
Based on the inspection history on file, Butcher Shop, Inc. the is inspected around two times per year on average.
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