Courtyard Providence Warwick
Last inspected: Oct 22, 2025
86
Score
Courtyard Providence Warwick has been inspected six times since 2023. The latest inspection on file is from Oct 22, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “non-food contact surfaces clean”, showing up four times.
Among Warwick restaurants, this is a fairly standard result. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 22, 2025
Re-Inspection
3 minor violations.
View 3 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)
Outer openings not protected against pests
Inspector notes: The doors 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have food debris and other debris... -shelving racks in walk-in -sides of cook line equipment
4-602.13
86
Oct 6, 2025
Re-Inspection
1 major violation. 3 minor violations.
View 4 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized in the bar area. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the bar dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment will sanitize in the 3-bay sink until dishwasher is serviced.
4-501.112
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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have food debris and other debris... - sides of cook line equipment - prep unit gasket and inside prep unit - shelving racks in walk-in Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Refuse receptacles not suitable or in poor condition
Inspector notes: The outside dumpster is not covered/closed. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed.
5-501.13
78
Sep 23, 2025
Routine
2 critical violations. 3 major violations. 7 minor violations. 3 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Two 1 oz plastic containers of diced chicken) were observed held at (48) degrees Fahrenheit located in the top of bar area prep unit. Other TCS foods in the unit were observed at 41 degrees Fahrenheit or below. Person-in-charge voluntarily disposed of diced chicken. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Commercially processed cole slaw (4lbs 8oz containers) in walk-in cooler observed with a date that exceeded the manufacturer's use-by date. PIC voluntarily disposed of the cole slaw. Time/temperature control for safety refrigerated foods must be consumed, sold or discarded by the expiration date.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with food debris. PIC relocated can opener to dishwasher to wash, rinse, and sanitize. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized in the bar area. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the bar dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment will sanitize in the 3-bay sink until dishwasher is serviced.
4-501.112
Food thermometer not available or accessible
Inspector notes: Observed thermometers are lacking in the walk-in cooler and other refrigeration unit(s) located in kitchen of establishment. 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.
4-302.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the (kitchen/bar) area has an accumulation of food debris and other debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH CFP at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Food storage containers not labeled with contents
Inspector notes: Observed several working containers of dry food items 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
Dead or trapped pests not removed promptly
Inspector notes: The presence of (rodent activity) is not controlled as evidenced by (rodent dropping located kitchen and a dead rodent underneath bar area). Person-in-charge removed dead rodent and rodent droppings. 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 shall contact pest control after inspection to get a full assessment of establishment and plan of action to control rodent problem. Per Person-in-charge a deep clean will take place. Establishment does have weekly cleaning schedule.
6-501.112
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have food debris and other debris... - sides of cook line equipment - prep unit gasket and inside prep unit - shelving racks in walk-in Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Refuse receptacles not suitable or in poor condition
Inspector notes: The dumpster outside is located on (dirt/rock mixture). The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.13
Refuse receptacles not suitable or in poor condition
Inspector notes: The outside dumpster is not covered/closed. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed.
5-501.13
39
Dec 5, 2024
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Ready-to-eat food not date marked
Inspector notes: Several prepackaged food items observed removed from original packaging were observed not properly date marked.
3-501.17
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is licensed/registered with RIDOH Center for Food Protection. Application printed and left with the person in charge at time of inspection. Application to be submitted to RIDOH CFP as soon as possible.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the kitchen area was observed not in good repair/in need of adjustment... - dish washer temperature read out observed at 0 degrees during rinse cycle - dish washer pressure gauge observed not operating properly (between 15 to 25 psi) Equipment needs to be maintained in good repair/properly adjusted.
4-501.11
82
Nov 20, 2024
Routine
2 critical violations. 2 major violations. 6 minor violations. 4 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Yogurt and TCS juice were observed held at 42-61 degrees Fahrenheit (See Temperatures). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items observed above 45 degrees were voluntarily disposed. Food items observed at less than 45 degrees were removed and placed in colder refrigeration at time of inspection.
3-501.16(A)
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: In walk-in cooler a 10 LB Circle of Cheese was observed adulterated with multiple bluish-green spots all over it. PIC voluntarily disposed of it at time of inspection.
3-101.11
Ready-to-eat food not date marked
Inspector notes: Several containers of food 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. Reviewed proper procedures with PIC at time of inspection.
3-501.17
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. Chemical spray bottles are to be marked with common names.
7-102.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is licensed/registered with RIDOH Center for Food Protection. Application printed and left with the person in charge at time of inspection. Application to be submitted to RIDOH CFP as soon as possible.
2-102.12
Food storage containers not labeled with contents
Inspector notes: Working containers of several dry food items were observed 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
Cleaned equipment or utensils stored improperly
Inspector notes: Plastic Utensils stored on the front kitchen prep counter and on the self-service counter were 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)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: A case of single-service food boxes were observed stored on the floor in the in the kitchen. single-service food boxes must be stored at least 6 inches above the floor. PIC placed box of single-service boxes on a crate at time of inspection.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the kitchen area was observed not in good repair/in need of adjustment... - glass cooler observe with ambient temperature 42-65 degrees Fahrenheit - dish washer temperature read out observed at 0 degrees during rinse cycle - dish washer pressure gauge observed not operating properly - wall mount sanitizer mixing unit at the 3 bay sink was observed not properly functioning. Equipment needs to be maintained in good repair/properly adjusted.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - sides of cook line equipment - top of cold drawer unit under flat top - hood system metal filters - shelving racks in walk-in Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
45
Nov 29, 2023
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food-contact surfaces: cleaned and 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. PIC to get dish machine serviced. The sink and surface concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration must follow the manufacturer's use directions.
4-501.114
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Gloves used incorrectly or not changed when required
Inspector notes: The establishment had boxes of latex gloves. PIC elected to dispose of gloves.
3-304.15(B)
78
Frequently Asked Questions
When was Courtyard Providence Warwick last inspected?
The most recent health inspection at Courtyard Providence Warwick on file is from Oct 22, 2025. The public record contains six inspections in total.
What is the most common violation at Courtyard Providence Warwick?
Across the inspection record, “non-food contact surfaces clean” has been cited four times, more than any other issue at Courtyard Providence Warwick.
How does Courtyard Providence Warwick compare to other restaurants in Warwick?
Courtyard Providence Warwick most recently scored 86 out of 100, which is about the same as the Warwick average of 86.
Has Courtyard Providence Warwick's inspection record improved over time?
Results have been roughly steady. Inspections at Courtyard Providence Warwick have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Courtyard Providence Warwick means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Courtyard Providence Warwick inspected?
Based on the inspection history on file, Courtyard Providence Warwick is inspected around three times per year on average.
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