Circe Restaurant Bar
Last inspected: Apr 8, 2026
67
Score
The health department has logged three inspections at Circe Restaurant Bar, the earliest from 2024. Inspectors last stopped by on Apr 8, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 13 violations earlier on.
“Proper cold holding temperatures” comes up most often, recorded two times in the inspection record.
By comparison, the average Providence facility scores 80, putting Circe Restaurant Bar on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Re-Inspection
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pico de gallo was observed held at 59 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC added ice.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Various items were observed past 7 day date marking. Items disposed of.
3-501.18
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the side entrance, 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
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(A)
67
Mar 25, 2026
Routine
6 critical violations. 7 major violations. 8 minor violations. 10 corrected on site.
View 21 violations
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(A)
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 10 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC took unit out of service and called someone for service. Establishment will use 3 bay sink at bar or dishwasher in kitchen area.
4-501.114
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm. PIC has service request in prior to inspection. Establishment will use dishwasher unit in kitchen.
4-501.114
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Inspector observed various items past the 7 day date marking. PIC discarded items.
3-501.18
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Inspector observed in-use utensils being stored in a container of chemical. PIC informed and staff removed.
7-204.11
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
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3 bay sink.
4-302.14
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. PIC labeled.
7-102.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC placed soap at sink.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. PIC placed paper towels at sink.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Hand-sink in the bar area was observed as a dump sink. PIC removed strainer.
5-205.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the DATE when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine, food chopper blade, mandoline) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC started to clean/sanitize ice machine during inspection, ice was discarded, and other items were washed/sanitized during inspection.
4-601.11(A)
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the bathrooms and dishwashing area were lacking proper handwashing signs.
6-301.14
Physical facilities not in good repair
Inspector notes: The floor in the walk-in cooler is in poor repair (needs resealing). The physical facilities must be maintained in good repair.
6-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the side receiving area, 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
Food-contact surfaces; cleaned & sanitized
Inspector notes: The doors to the toilet rooms are not self-closing.
6-501.19
Food-contact surfaces; cleaned & sanitized
Inspector notes: The receptacle in the toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the bar area have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pico de gallo was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed item in ice.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The bar wall in the bar area is in poor repair (warping with exposed wood). The physical facilities must be maintained in good repair.
6-501.11
14
Apr 24, 2024
Routine
1 critical violation. 3 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
Plumbing system not maintained in good repair
Inspector notes: Pipes under food preparation sink were observed leaking. Equipment to be in good repair and proper adjustment.
5-205.15
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Improper cooling methods used
(corrected on site)
Inspector notes: Blanched potatoes and chicken tenders were observed stored in stacked containers with plastic wrap. Containers of food were vented and unstacked to allow proper air flow for cooling.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged cooked lobster was observed thawing in a refrigeration unit with the packaging still intact. Reduced oxygen seafood must be opened prior to thawing. Packages of food were opened during time of inspection.
3-501.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The doors to the toilet rooms are not self-closing.
6-501.19
61
Frequently Asked Questions
When was Circe Restaurant Bar last inspected?
The most recent health inspection at Circe Restaurant Bar on file is from Apr 8, 2026. The public record contains three inspections in total.
What is the most common violation at Circe Restaurant Bar?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Circe Restaurant Bar.
How does Circe Restaurant Bar compare to other restaurants in Providence?
Circe Restaurant Bar most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Circe Restaurant Bar's inspection record improved over time?
Yes. Recent inspections at Circe Restaurant Bar have averaged around four violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Circe Restaurant Bar 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 Circe Restaurant Bar inspected?
Based on the inspection history on file, Circe Restaurant Bar is inspected around two times per year on average.
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