Cassarinos
Last inspected: Sep 25, 2025
100
Score
Public records show three inspections at Cassarinos stretching back to 2025. Inspectors last stopped by on Sep 25, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been moving in the right direction: 10 violations last time, zero this time.
Across the inspection history, proper cooling time and temperature is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. The record reflects steady performance over time.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 25, 2025
Re-Inspection
No violations found.
100
Sep 18, 2025
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Gravy and vodka sauce, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, sauce and gravy were placed hot (approximately 70 degrees) in the walk-in in covered containers greater than four inches deep.
3-501.15
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium and chlorine sanitizing solution for the 3-bay sinks and dish machines. PIC stated supplier was out of stock; inspector provided during inspection.
4-302.14
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The grease receptacle and area surrounding the receptacle were observed with an accumulation of grease debris.
5-501.115
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: A pitcher and shaker cup were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed.
6-301.13
64
Sep 11, 2025
Routine
3 critical violations. 7 major violations. 6 minor violations. 8 corrected on site.
View 16 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Mashed potato, 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
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils. PIC instructed dishwasher to re-wash dishes and wash hands.
2-301.14
Hands clean & properly washed
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service during inspection.
4-501.114
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Date of last item sold and/or disposed were lacking.
3-402.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quaternary ammonium sanitizing solutions for the dish machines and 3-bay sink.
4-302.14
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
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. Inspector provided RIDOH guidance.
2-501.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, stand mixer, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was taken out of service to be cleaned and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 53 degrees Fahrenheit on ice bath. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC added more ice, covering sides of containers.
3-501.16(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per observation and discussion with PIC, mashed potato was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The grease receptacle and area surrounding the grease receptacle were observed with an accumulation of grease debris.
5-501.115
Non-food contact surfaces clean
(corrected on site)
Inspector notes: Drain strainer grate was observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing. PIC removed.
6-301.13
Handwashing sign not posted
Inspector notes: The handwashing sink at the bar is lacking proper signage.
6-301.14
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Plates and bowls were observed in direct contact with the food below in the prep unit and reach-in freezer. PIC removed and informed staff.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of calamari. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. PIC removed the bowl and brought to be cleaned and sanitized.
3-304.12
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: -bottom shelf of reach-in freezer -blender base -stand mixer -can opener base.
4-601.11(B)
23
Frequently Asked Questions
When was Cassarinos last inspected?
The most recent health inspection at Cassarinos on file is from Sep 25, 2025. The public record contains three inspections in total.
What is the most common violation at Cassarinos?
Across the inspection record, proper cooling time and temperature has been cited two times, more than any other issue at Cassarinos.
How does Cassarinos compare to other restaurants in Providence?
Cassarinos most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Cassarinos's inspection record improved over time?
Yes. Recent inspections at Cassarinos have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Cassarinos means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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