Contenders Sports Bar
Last inspected: Jan 27, 2026
58
Score
Across the available record, Contenders Sports Bar has four inspections on file, the first dated 2023. The latest inspection on file is from Jan 27, 2026. 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 five violations, down from roughly eight violations earlier in the record.
Across the inspection history, “thermometers provided & accurate” is the issue that surfaces most often, recorded four times.
Compared to other East Providence restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
1
Critical latest
4
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Re-Inspection
1 critical violation. 4 major violations. 1 corrected on site.
View 5 violations
Food-contact surfaces; cleaned & sanitized
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. Paper products are to be used for service. 3-bay sink must be used to wash, rinse, and sanitize until dishwasher is serviced and reaching proper sanitizing concentration. Owner/operator is to send proof (positive test strip) of proper concentration to inspector. lori.marchand@health.ri.gov
4-501.114
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Foods are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. Owner/operator is to send picture of updated menu to inspector. lori.marchand@health.ri.gov
3-603.11
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement. Owner/operator is to send picture of updated menu to inspector. lori.marchand@health.ri.gov
2-103.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the prep unit. All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
58
Jan 20, 2026
Routine
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Paper products are to be used, or 3-bay sink to wash, rinse, and sanitize until dishwasher is serviced and reaching proper concentration of sanitizer.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the walk-in cooler was observed held at 45 degrees Fahrenheit. Food products observed with temperatures of 43 - 44 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service call placed. TCS foods moved to properly functioning refrigeration unit.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (shell eggs) were observed stored above ready-to-eat foods (vegetables, condiments) in the walk-in refrigerator. Raw bacon observed in the same container as raw chicken. Raw animal foods must be separated (below) from raw ready-to-eat food such as vegetables during storage. Types of raw animal foods must be stored to prevent cross contamination.
3-302.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine is being emptied to be properly cleaned and sanitized. Bagged ice is to be used until ice machine has been cleaned.
4-601.11(A)
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the prep unit and condiment slide cold refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Foods are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
2-103.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. The hand-washing sink at the bar was lacking soap and paper towels. Hand-sinks must always be supplied with soap and paper towels for proper hand-washing. Cleaning supplies observed in the bar hand-washing sink. Hand-washing sink must not be used for anything but hand-washing.
6-301.12
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
37
Dec 3, 2024
Routine
1 critical violation. 6 major violations. 1 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the prep unit was observed held at 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food products in this unit observed with temperatures of 43 degrees F. Foods were moved to the walk-in cooler. No TCS foods are to be stored in this unit until it is maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
2-103.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine is being emptied to be cleaned and sanitized. Bagged ice is to be used until ice machine is cleaned and sanitized.
4-601.11(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
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration unit(s). 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.
4-203.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar dishwasher.
4-302.14
47
Sep 1, 2023
Opening
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher at the bar was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. 3-bay sink must be used to sanitize until dishwasher is serviced and reaching proper concentration of sanitizer.
4-501.114
Thermometers provided & accurate
Inspector notes: Thermometer is lacking in the refrigerator. 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.
4-203.12
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures behind the sinks do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Food contaminated by miscellaneous source
Inspector notes: Bar handsink is lacking splashguards to prevent contamination. Splashguards must be installed.
3-307.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The doors to the restrooms are not self-closing.
6-501.19
67
Frequently Asked Questions
When was Contenders Sports Bar last inspected?
The most recent health inspection at Contenders Sports Bar on file is from Jan 27, 2026. The public record contains four inspections in total.
What is the most common violation at Contenders Sports Bar?
Across the inspection record, “thermometers provided & accurate” has been cited four times, more than any other issue at Contenders Sports Bar.
How does Contenders Sports Bar compare to other restaurants in East Providence?
Contenders Sports Bar most recently scored 58 out of 100, which is lower than the East Providence average of 79.
Has Contenders Sports Bar's inspection record improved over time?
Yes. Recent inspections at Contenders Sports Bar have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Contenders Sports 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 Contenders Sports Bar inspected?
Based on the inspection history on file, Contenders Sports Bar is inspected around two times per year on average.
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