Chomp Kitchen and Drinks
Last inspected: Sep 11, 2025
55
Score
Public records show three inspections at Chomp Kitchen and Drinks stretching back to 2024. Inspectors last stopped by on Sep 11, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
When inspectors have written things up, “single-use/single-service articles” has been the most frequent reason, cited three times.
By comparison, the average Providence facility scores 80, putting Chomp Kitchen and Drinks on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
0
Critical latest
3
Major latest
6
Minor latest
Inspection History
Sep 11, 2025
Environmental Complaint
3 major violations. 6 minor violations. 1 corrected on site.
View 9 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. 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, and ice from small ice machine will be used.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked pasta was placed hot in the refrigerator in covered plastic containers greater than four inches deep.
3-501.15
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.
4-302.13
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 kitchen.
4-903.11(A)
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on shelves less than 6 inches from the floor. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor and on shelves less than 6 inches above the floor. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not in good repair
Inspector notes: The hand sink in the kitchen is in poor repair, with the hot water nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
55
Dec 5, 2024
Re-Inspection
1 minor violation.
View 1 violation
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. PIC stated applications have been mailed to RIDOH.
2-102.12
95
Nov 20, 2024
Environmental Complaint
4 critical violations. 3 major violations. 9 minor violations. 3 corrected on site.
View 16 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, 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
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Duxelle, garlic sauce, caesar dressing, peppercorn dressing were marked with a date exceeding 7 days.
3-501.18
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the food prep area.
4-903.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in covered containers greater than four inches deep.
3-501.15
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
Food properly labeled; original container
Inspector notes: The dumpster area has an accumulation of litter, leaf litter, discarded items, and debris. Dumpster area must be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The wall fan above the dishwasher area has an accumulation of dust and debris. 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 floor in the food prep area has an accumulation of leaves and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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: Open employees' beverage containers observed stored in food preparation areas. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the toilet room was lacking proper signage.
6-301.14
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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the prep area. Food observed outside on the ground along building. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine, and sugar bin have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
26
Frequently Asked Questions
When was Chomp Kitchen and Drinks last inspected?
The most recent health inspection at Chomp Kitchen and Drinks on file is from Sep 11, 2025. The public record contains three inspections in total.
What is the most common violation at Chomp Kitchen and Drinks?
Across the inspection record, “single-use/single-service articles” has been cited three times, more than any other issue at Chomp Kitchen and Drinks.
How does Chomp Kitchen and Drinks compare to other restaurants in Providence?
Chomp Kitchen and Drinks most recently scored 55 out of 100, which is lower than the Providence average of 80.
Has Chomp Kitchen and Drinks' inspection record improved over time?
Results have been roughly steady. Inspections at Chomp Kitchen and Drinks have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chomp Kitchen and Drinks 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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