Butler Hospital (Main Kitchen)
Last inspected: Dec 1, 2025
74
Score
Public records show six inspections at Butler Hospital (Main Kitchen) stretching back to 2023. On Dec 1, 2025, the health department conducted the most recent visit. 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 four violations compared to roughly eight violations earlier on.
Looking across the full record, “non-food contact surfaces clean” is the recurring theme, flagged four times.
The city-wide average sits at 80, which Butler Hospital (Main Kitchen)'s 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 1, 2025
Routine
6 minor violations.
View 6 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, robot coupe base, and refrigerator on unit D# have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The walls in the basement dry storage area are in poor repair, with paint cracked and flaking off. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The light covers beneath the hood have an accumulation of soil residue, debris, and/or dead insects. 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 fan covers in the basement walk in cooler have an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the cafe area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
74
May 15, 2025
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the toilet room was lacking paper towels.
6-301.12
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the toilet room. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
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 on kitchen counter and drawer.
4-903.11(A)
78
Dec 20, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the basement prep area was blocked by a shelving unit. A hand-washing sink shall be accessible at all times for employee use. PIC moved at time of inspection.
5-204.11
78
Dec 19, 2023
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked vegetables were placed hot in a covered plastic containers greater than four inches deep.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, and kitchen shelves including the underside have an accumulation of dirt, food residue, and other debris.
4-602.13
74
Dec 5, 2023
Re-Inspection
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the mixer, can opener base, kitchen shelves including the undersides) have an accumulation of dust, dirt, food residue, and other debris. Equipment on the clean storage shelf had an accumulation of old paper & adhesive.
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The hand sink in the kitchen had an accumulation of soil residue and grime. Plumbing fixtures must be maintained clean.
6-501.18
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility especially beneath and behind equipment 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
74
Nov 22, 2023
Routine
3 critical violations. 6 major violations. 8 minor violations. 3 corrected on site.
View 17 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (slicer, mixer, vegetable peelers) 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.
4-602.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: The dodecyclobenzenesulfonic acid/lactic acid sanitizer was in excess of upper limits for food contact surfaces. Service was called during inspection.
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 kitchen drawers, the paper storage area, in the cafeteria, and on carts.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Kitchen equipment observed stored on unclean storage shelves. 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)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3 bay sink.
4-302.14
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
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
Ready-to-eat food not date marked
Inspector notes: Establishment does not have a consistent date marking system. Food held for more than 24 hours shall be clearly marked with the date of preparation, or day by which the food shall be consumed. Food may be held for a maximum of 7 days, with the day of preparation counting as day one.
3-501.17
Food label missing or inaccurate
Inspector notes: Yogurt parfaits, salads, and pies 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
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
Physical facilities not in good repair
Inspector notes: Water was observed dripping from the ceiling outside the basement dry storage area. PIC stated it was coming from the dishwasher above. The physical facilities must be maintained in good repair.
6-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
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
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Water was observed inside the blender bowl on the blender base. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The slicer was not in good repair, with parts missing and a portion of the surface coating missing, impacting its ability to be cleaned and sanitized. Slicer must be repaired or replaced, and is to be removed from the premised.
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: fan in dishroom blender base robot coupe base can opener base utensil drawers kitchen shelves clean area of dishwasher equipment storage cart
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
23
Frequently Asked Questions
When was Butler Hospital (Main Kitchen) last inspected?
The most recent health inspection at Butler Hospital (Main Kitchen) on file is from Dec 1, 2025. The public record contains six inspections in total.
What is the most common violation at Butler Hospital (Main Kitchen)?
Across the inspection record, “non-food contact surfaces clean” has been cited four times, more than any other issue at Butler Hospital (Main Kitchen).
How does Butler Hospital (Main Kitchen) compare to other restaurants in Providence?
Butler Hospital (Main Kitchen) most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Butler Hospital (Main Kitchen)'s inspection record improved over time?
Yes. Recent inspections at Butler Hospital (Main Kitchen) have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Butler Hospital (Main Kitchen) 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 Butler Hospital (Main Kitchen) inspected?
Based on the inspection history on file, Butler Hospital (Main Kitchen) is inspected around three times per year on average.
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