Coffee and Cream Restaurant
Last inspected: Sep 16, 2025
70
Score
Across the available record, Coffee and Cream Restaurant has eight inspections on file, the first dated 2023. The latest inspection on file is from Sep 16, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “proper cold holding temperatures”, which has been cited seven times.
That's lower than the typical North Smithfield restaurant, which scores around 82. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Sep 16, 2025
Re-Inspection
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Baked beans and hollandaise sauce was observed held between 51-56 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 in walk-in cooler for active cooling.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview, hollandaise sauce was placed hot in the 2 door refrigerator in containers greater than four inches deep. PIC pour hollandaise in shallower containers and placed them in the walk-in cooler.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live small flies. 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.
6-501.111
70
Sep 3, 2025
Re-Inspection
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Inspector observed sausage, pasta salad, and chowder past the 7 day date marking. PIC discarded items.
3-501.18
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 46-53 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 disposed of.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Baked potatoes (foil removed) were placed hot in the freezer in containers greater than four inches deep. PIC placed in shallower containers.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies are not controlled as evidenced by live small flies. 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.
6-501.111
61
Aug 19, 2025
Routine
1 critical violation. 5 major violations. 6 minor violations. 6 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Batter was observed held at 52 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 in cooler unit for active cooling.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the dish-washing area was blocked by fan and had items in the sink. A hand-washing sink shall be accessible at all times for employee use. PIC moved fan over and removed items from sink.
5-205.11
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 wrote the names during inspection.
7-102.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took unit out of service to be washed and sanitized. PIC disposed of ice. PIC sent staff to purchase ice in meantime.
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. Hollandaise sauce was observed cooling on the counter in containers deeper than 4 inches. PIC moved the sauce to a 2 inch pan and placed in the walk-in cooler.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies are not controlled as evidenced by live flies. 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.
6-501.111
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and/or other debris: -prep units, -table/shelves under flat top grill, -shelf above flat top grill
4-602.13
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils (cutlery) in the back service station are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Rubber spatula was observed stored on old egg cartons. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC washed/sanitized rubber spatula and discarded egg cartons.
3-304.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, 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 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
Outdoor refuse receptacles lack tight-fitting lids
Inspector notes: Inspector observed outside grease receptacle with an heavy accumulation of grease and other debris on the outside.
5-501.15
39
Jun 24, 2024
Re-Inspection
1 minor violation.
View 1 violation
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. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
95
Jun 18, 2024
Re-Inspection
2 critical violations. 3 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: French toast batter 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. Disposed.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausages observed held at 95 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Sausages were reheated.
3-501.16(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Plastic food containers observed stored on unclean cardboard next to the hand sink in the expo area. One ice bucket observed stored in an unclean sink with a pool of water. One ice bucket observed stored on an unclean surface, inverted on a chair. Equipment and utensils shall be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Equipment or utensils not air-dried before storage
Inspector notes: One ice bucket was observed not stored inverted, with water in it.
4-901.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen 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
64
Jun 13, 2024
Routine
1 critical violation. 6 major violations. 6 minor violations. 4 corrected on site.
View 13 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chicken and oatmeal observed marked with dates exceeding 7 days. Disposed.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Pooled eggs, batter, and cheese observed observed held at 48-53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were placed in freezer to rapidly chill, and staff instructed on proper cold holding using ice.
3-501.16(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Proper date marking and disposition
Inspector notes: Thermometers are lacking in several refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
Fruits or vegetables not washed before use
Inspector notes: Cucumber and avacado were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. Avacado was disposed of.
3-302.15
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
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 front bar area.
4-903.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items observed stored on the floor in the back storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the back bar have an accumulation of soil residue, and other debris.
4-602.13
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: Hand washing sinks have an accumulation of soil residue and debris.
6-501.18
Physical facilities not in good repair
Inspector notes: The FRP in the expo area is in poor repair, pulling away from the wall. The physical facilities must be maintained in good repair.
6-501.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the back bar was lacking proper signage.
6-301.14
35
Jul 19, 2023
Re-Inspection
5 minor violations.
View 5 violations
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in the mixing bowl on mixer. After cleaning and sanitizing, equipment and utensil must be air dried.
4-901.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the floor mixer and freezer have an accumulation of food residue, and other debris.
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: Hand sinks have an accumulation of food debris and soil residue. Hand sinks must be maintained clean.
6-501.18
Physical facilities not in good repair
Inspector notes: The floor in the walk in cooler is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors including inside the walk in cooler 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
78
Jul 10, 2023
Routine
5 critical violations. 3 major violations. 13 minor violations. 6 corrected on site.
View 21 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored in the back storage and in the dry storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta salad observed marked with a date exceeding 7 days. Disposed.
3-501.18
Raw and ready-to-eat foods not properly separated
Inspector notes: Uncovered croissants and bagels observed in the refrigerator, in contact with unclean refrigerator shelves. Food must be protected from contamination by packaging, covered containers, or wrapping. Disposed.
3-302.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (toast) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment.
3-301.11
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.
2-301.14
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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black soil residue and/or biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned & sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Baked beans were placed hot on the counter in containers greater than four inches deep. Baked beans were placed in a wide metal pan, and put in the walk in cooler.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: area beneath grill prep units stove potato chopper vegetable prep sink dry ingredient bins refrigerator shelves chest cooler in server area unused ice well in dry storage area
4-602.13
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Hand sinks in the kitchen were dirty and need to be cleaned.
6-501.18
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility including inside the walk in cooler 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
Physical facilities not in good repair
Inspector notes: The floor of the walk in cooler is in poor repair, with a metal strip pulled up, and a large gash. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers, and fan soffit inside the walk in cooler have an accumulation of dust and mold. 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
Inspector notes: Eggs, ham, potatoes observed held at 60-87 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Eggs and potatoes were disposed of. Ham was divided into smaller containers and placed in the freezer to rapidly chill.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The rubber mat on the stairs from the server area to the kitchen is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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 back storage area, dry storage area, and walk in cooler, and near the floor mixer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives and spatulas observed stored on unclean surfaces (cracks between equipment, and on unclean edges of prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Utensils(spoons) in the server area are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: The ice machine was not in good repair. A photo of the inside revealed what looks like a piece cracked off, now filled with soil residue or biofilm. Ice machine (which was taken out of service for cleaning) is to be evaluated for repair or replacement, per PIC.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Several plates observed not in good repair, with chips missing.
4-501.11
18
Frequently Asked Questions
When was Coffee and Cream Restaurant last inspected?
The most recent health inspection at Coffee and Cream Restaurant on file is from Sep 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Coffee and Cream Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited seven times, more than any other issue at Coffee and Cream Restaurant.
How does Coffee and Cream Restaurant compare to other restaurants in North Smithfield?
Coffee and Cream Restaurant most recently scored 70 out of 100, which is lower than the North Smithfield average of 82.
Has Coffee and Cream Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Coffee and Cream Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Coffee and Cream Restaurant 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 Coffee and Cream Restaurant inspected?
Based on the inspection history on file, Coffee and Cream Restaurant is inspected around four times per year on average.
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