Chans Fine Oriental Dining
Last inspected: Sep 3, 2025
58
Score
Inspectors have visited Chans Fine Oriental Dining six times, with records going back to 2023. The most recent visit was on Sep 3, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly nine violations earlier in the record.
The most common issue across all inspections has been “physical facilities installed, maintained, & clean”, showing up four times.
Compared to other Woonsocket restaurants (averaging 89), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Sep 3, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener, upstairs ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The upstairs ice machine was emptied during time of inspection. Establishment is to clean and sanitize ice machine. Establishment is to send a photo of the clean and sanitized ice machine to RIDOH before resuming use.
4-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of pests is not controlled as evidenced by rodent droppings in the basement, and in the corner of the kitchen behind equipment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to continue to work with pest control. Establishment is to clean and sanitize all areas where droppings are present.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine in the kitchen.
4-302.14
Equipment not in good repair or proper adjustment
Inspector notes: The dish machine located in the bar area was not in good repair. Equipment must be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine in the basement have an accumulation of dust, dirt, food residue, and other debris. Establishment must clean and sanitize ice machine.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The tile floor in the kitchen area is in poor repair (low grout and cracked tiles). The physical facilities must be maintained in good repair.
6-501.11
Adequate ventilation & lighting; designated areas used
Inspector notes: The outside of the hood system was observed with an excess of debris. The hood system must be maintained.
4-204.11
58
Oct 26, 2023
Re-Inspection
1 minor violation.
View 1 violation
Dead or trapped pests not removed promptly
Inspector notes: Dead roaches were observed on the glue trap at the kitchen.
6-501.112
95
Sep 28, 2023
Routine
2 minor violations.
View 2 violations
Dead or trapped pests not removed promptly
Inspector notes: Dead roaches were observed on the glue traps around kitchen, basement.
6-501.112
Adequate ventilation & lighting; designated areas used
Inspector notes: The ventilation hood system has an accumulation of grease that must be cleaned.
4-202.18
90
Aug 3, 2023
Reinspection for Opening
No violations found.
100
Aug 2, 2023
Environmental Complaint
1 critical violation. 4 major violations. 4 minor violations. 1 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the small black refrigeration unit next to fryolator area was observed held at 70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Raw Chicken and Raw beef were held between 41-44 degrees F. Food items were move to walk-in cooler for active cold hold. Non TCS food are allowed to store on unit until hold temperatures of 41 degrees F.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects and rodents are not controlled as evidenced by mice droppings, live and dead roaches on floor, food contact equipment, inside refrigerator units, preparation tables. Evidence of rat burrows and rat droppings were observed outside of the property. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. By Owner Pest control company is active every week. Owner contacted the pest control to be treated immediate. Pest control report should be on place by re-inspection.
6-501.111
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine at the basement area was observed with an accumulation of black residue. Live and dead roaches were observed in the food preparation area (tables), takeout containers, inside refrigeration units, on serving trays and shelving. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by serving try. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Dead or trapped pests not removed promptly
Inspector notes: Several roaches were observed on glue boards throughout the establishment at the kitchen and basement area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
6-501.112
Food stored improperly or exposed to contamination
Inspector notes: Food boxes were observed stored on the floor in the walk-in freezer unit at the basement. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment or utensils not clean
Inspector notes: The following non-food contact surfaces throughout the establishment were observed with an accumulation of debris: 1) All counter tops and prep tables (above and below) had an accumulation of food debris, grease/oil, and other residue. 2) The ledges above the dish washer in the kitchen area had an accumulation of food and other debris. 3) The area under the rice cookers had a heavy accumulation of food debris. 4) The inside of storage units had an accumulation of food debris and dead roaches. 5) Storage areas under the prep and cooklines had food debris, dead roaches, and rodent droppings. 6) Rodent droppings were observed behind fryolators.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the kitchen and bar area has 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
47
Jun 6, 2023
Food Complaint
1 critical violation. 5 major violations. 12 minor violations. 4 corrected on site.
View 18 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knives, tongs, food containers on storage rack) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized.
4-602.11
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Proper date marking and disposition
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
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: Numerous containers of chicken were observed not marked with the date of preparation. 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.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Chicken observed thawing in a bucket of 114 degree F water in the walk in cooler. 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked duck observed stored at room temperature in plastic bags inside a bag of rice. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen, walk in cooler, and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Sauce paddle/oar observed stored on an unclean surface (dirty sauce container rack) between uses. Tongs observed stored on a dirty rod. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The plastic ice bucket, some plates were not in good repair, with pieces broken off. Strainers observed with bent edges, impacting their ability to be cleaned and sanitized. A pot was observed with a taped-up cracked rubber handle.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The beer cooler at the bar area was not in good repair, with an accumulation of water at the bottom of it. Service technician arrived during inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener and base, pans,cart, sauce container rack, ingredient bins, shelves in walk in cooler, portable fan at cook station, hot hold unit, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The kitchen ceiling is in poor repair, with ceiling tiles stained from previous water damage, and one ceiling tile stained and bowed down. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The walk in cooler is in poor repair, with water dripping into the fans and spraying onto the ceiling and shelves of the cooler, causing water droplets to accumulate on both . The physical facilities must be maintained in good repair. Service technician arrived during inspection.
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. Fan covers have an accumulation of dust and mold. Window screens at open window have an accumulation of 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 wall behind the fryers is in poor repair, with the metal panel dropping down, exposing the wood wall beneath the panel. The physical facilities must be maintained in good repair.
6-501.11
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
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Employee observed eating soup over large pan of meat he was preparing.
2-401.11
29
Frequently Asked Questions
When was Chans Fine Oriental Dining last inspected?
The most recent health inspection at Chans Fine Oriental Dining on file is from Sep 3, 2025. The public record contains six inspections in total.
What is the most common violation at Chans Fine Oriental Dining?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited four times, more than any other issue at Chans Fine Oriental Dining.
How does Chans Fine Oriental Dining compare to other restaurants in Woonsocket?
Chans Fine Oriental Dining most recently scored 58 out of 100, which is lower than the Woonsocket average of 89.
Has Chans Fine Oriental Dining's inspection record improved over time?
Yes. Recent inspections at Chans Fine Oriental Dining have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chans Fine Oriental Dining 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 Chans Fine Oriental Dining inspected?
Based on the inspection history on file, Chans Fine Oriental Dining is inspected around three times per year on average.
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