Caffe Nero
Last inspected: Aug 19, 2025
74
Score
Going back to 2025, Caffe Nero has four inspections in the public record. The newest entry in the record is dated Aug 19, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
“Physical facilities installed, maintained, & clean” comes up most often, recorded three times in the inspection record.
By comparison, the average Providence facility scores 80, putting Caffe Nero on the weaker side. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Aug 19, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Hollandaise sauce was observed held at 124 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC stated it was made and hot held since approximately 8 a.m. this morning. Disposed.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Date marking on prepared foods shows a lack of knowledge of the procedure, with use by dates ranging up to 8 days.
3-501.17
Physical facilities not in good repair
Inspector notes: Cardboard observed in place of one ceiling tile. PIC stated ceiling tile has been delivered. The physical facilities must be maintained in good repair.
6-501.11
74
Aug 12, 2025
Routine
2 critical violations. 7 major violations. 4 minor violations. 4 corrected on site.
View 13 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Commercially prepared soup was only heated to 125 degrees Fahrenheit before being placed into hot holding. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees Fahrenheit for hot holding. Soup was reheated.
3-403.11
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, and in the kitchen food prep area.
4-903.11(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
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. Slicer is to be cleaned and sanitized before use.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Date marking on prepared foods showed a lack of knowledge of the procedure, with use by dates observed in a range up to 14 days. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation and held for no more than 7 days.
3-501.17
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by containers on the front of it, and a spray bottle in it. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Ice observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing, and the labeled dump sink used for dumping ice.
5-205.11
Food storage containers not labeled with contents
Inspector notes: Working containers of 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.
3-302.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: No hot water was available at time of inspection due to the hot water tank breaking yesterday. Service technician was on site at time of inspection. The physical facilities must be maintained in good repair. The 3 bay sink may be used to sanitize equipment and utensils, after washing them in the dishwasher.
6-501.11
Physical facilities not in good repair
Inspector notes: One kitchen ceiling tile was missing in the food prep area. The physical facilities must be maintained in good repair.
6-501.11
30
Apr 18, 2025
Reinspection for Opening
No violations found.
100
Apr 17, 2025
Opening
1 major violation. 5 minor violations.
View 6 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine in the front service area were observed with an accumulation of soil residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The outside area along the back of the building have an accumulation of leaf litter, rocks, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the kitchen and service area are lacking proper signage.
6-301.14
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement. 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 prep unit have an accumulation of delivery tape.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
70
Frequently Asked Questions
When was Caffe Nero last inspected?
The most recent health inspection at Caffe Nero on file is from Aug 19, 2025. The public record contains four inspections in total.
What is the most common violation at Caffe Nero?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Caffe Nero.
How does Caffe Nero compare to other restaurants in Providence?
Caffe Nero most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Caffe Nero's inspection record improved over time?
Yes. Recent inspections at Caffe Nero have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Caffe Nero 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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