Cava

473 Putnam Pk Ste A2, Greenville, RI 02828

Greek / Mediterranean

License: Seats - 50 or More

Last inspected: Apr 24, 2025

Score

Low Risk

The health department has logged four inspections at Cava, the earliest from 2023. The latest inspection on file is from Apr 24, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

The trend has been moving in the right direction: six violations last time, one this time.

When inspectors have written things up, proper cold holding temperatures has been the most frequent reason, cited two times.

Among Greenville restaurants, the typical score is 78; Cava is comfortably above that bar. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 24, 2025

Re-Inspection

1 critical violation.

View 1 violation

Hot or cold food held at improper temperature

Inspector notes: One container of cut lettuce was observed held at 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Lettuce was placed in walk in cooler.

3-501.16(A)

Apr 15, 2025

Routine

1 critical violation. 1 major violation. 8 minor violations. 1 corrected on site.

View 10 violations

Hot or cold food held at improper temperature

Inspector notes: Cut lettuce was observed held at 50-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Establishment has a policy of holding greens no longer than 4 hours. Cut lettuce was placed in walk in to chill.

3-501.16(A)

Equipment or utensils not clean (corrected on site)

Inspector notes: Food contact surfaces of equipment/utensils (food containers on the clean storage rack) 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)

Equipment not in good repair or proper adjustment

Inspector notes: Cold- and/or hot-holding units (greens unit were observed in poor repair in the front line area, not maintaining food at 41 degrees or colder. The greens unit is not to be used for cut lettuce or other TCF foods until it is serviced.

4-501.11

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the ice machine, can opener, rice cooker, can opener base, clean towel bin, and prep units have an accumulation of dust, dirt, food residue, and other debris.

4-602.13

Garbage & refuse properly disposed: facilities maintained

Inspector notes: The recycling enclosure has an accumulation of trash, litter, leaf litter, and debris. The enclosure must be maintained clean to prevent harborage of pests.

5-501.115

Physical facilities not cleaned at required frequency

Inspector notes: The walls in the grill area, and above the 3 bay sink have an accumulation of soil residue and 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: The insulation on the water heater pipes is in poor repair (torn). 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. The physical facilities must be maintained in good repair.

6-501.11

Equipment or utensils not air-dried before storage

Inspector notes: Water observed in numerous stacked food containers on the clean storage rack. After cleaning and sanitizing, equipment and utensils must be air dried.

4-901.11

Cleaned equipment or utensils stored improperly

Inspector notes: Gloves, with the end flaps of the boxes removed, are stored beneath the paper towel dispenser at the hand sink in the front service area. Single service items are not being stored properly, on a surface that is not clean in the front service area. Items must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination.

4-903.11(A)

Jul 11, 2023

Routine

3 minor violations. 1 corrected on site.

View 3 violations

Employee eating, drinking, or using tobacco in food area (corrected on site)

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

2-401.11

Equipment not in good repair or proper adjustment

Inspector notes: Refrigerator located by the make line area was not in good repair. Per PIC, service is pending.

4-501.11

Garbage & refuse properly disposed; facilities maintained

Inspector notes: Refuse area was observed with soil residue around and under compactor. Areas for refuse, returnables and recyclables must be maintained clean and free of litter.

5-501.115

Apr 21, 2023

Opening

No violations found.

100

Frequently Asked Questions

When was Cava last inspected?

The most recent health inspection at Cava on file is from Apr 24, 2025. The public record contains four inspections in total.

What is the most common violation at Cava?

Across the inspection record, proper cold holding temperatures has been cited two times, more than any other issue at Cava.

How does Cava compare to other restaurants in Greenville?

Cava most recently scored 86 out of 100, which is higher than the Greenville average of 78.

Has Cava's inspection record improved over time?

Yes. Recent inspections at Cava have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about six previously.

What does a low risk rating mean?

A low risk rating at Cava means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Cava inspected?

Based on the inspection history on file, Cava is inspected around two times per year on average.

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