Culinart at the Wheeler School
Last inspected: Feb 10, 2026
64
Score
Culinart at the Wheeler School appears in inspection records nine times, starting in 2023. Culinart at the Wheeler School was last inspected on Feb 10, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited seven times.
Restaurants in Providence average 80, so Culinart at the Wheeler School trails the local norm. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 10, 2026
Routine
2 major violations. 5 minor violations. 1 corrected on site.
View 7 violations
Food label missing or inaccurate
Inspector notes: Cookies packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not air-dried before storage
Inspector notes: Ice bucket in kitchen was not stored inverted. Water observed in plastic food containers on the clean storage rack. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Physical facilities not in good repair
Inspector notes: The wall behind the fryers is in poor repair, burned and fraying. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the meat walk in have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of food containers have an accumulation of adhesive. The plasticware bins have an accumulation of food residue and debris. The ice cream chest freezer has an accumulation of frost.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: The oven electrical cord plugged into the outlet behind the fryers was not in good repair, partially melted, and a paper service tag attached to the cord is 75% burned away.
4-501.11
64
Sep 9, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as cooked eggs) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Egg & Chorizo sandwich, and potatoes observed held at 107-126 degrees Fahrenheit in the cafe. Pasta and beans were observed held at 131-132 in the kitchen. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Tabouleh was 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.
3-501.17
Food label missing or inaccurate
Inspector notes: Donuts, scones, cookies, muffins, sandwiches, wraps, and yogurt & granola parfaits, packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. All products were removed from self-service areas.
3-602.11
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling and pvc pipes in the kitchen have an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
52
Feb 11, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Potatoes was observed held at 102-119 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Potatoes were reheated.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the Takeaway hot hold unit have an accumulation of food residue, and other debris. Paper & adhesive observed on numerous food containers. The ice cream chest has an accumulation of frost and debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers and walls in the main walk in cooler, and the ceilings in both walk in coolers have an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
70
Sep 27, 2024
Re-Inspection
No violations found.
100
Sep 20, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Sliced tomatoes, ham, and chicken salad were observed held at 44-46 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 disposed of as usual procedure at the end of lunch.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The grip on the slicer was not in good repair. A new grip has been ordered per PIC.
4-501.11
82
Sep 16, 2024
Routine
1 critical violation. 5 major violations. 7 minor violations. 3 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
Inspector notes: Ham, turkey, tuna salad, and egg salad observed held at 46-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were transferred from the salad bar to freezer to rapidly chill.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer and mixer) were observed with an accumulation of food and debris. Items are to be cleaned and sanitized before use. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer and mixer) were observed with an accumulation of food and debris. Items are to be cleaned and sanitized before use. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of pink 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.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the refrigerator in covered plastic container. Pasta was placed hot in the refrigerator in covered plastic container greater than four inches deep.
3-501.15
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Green onions 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.
3-302.15
Cleaned equipment or utensils stored improperly
(corrected on site)
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 grilled cheese area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The grip on the slicer was not in good repair, with a part of it broken off.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the table beneath the grill, and the table edge next to the fryer have an accumulation of dust, dirt, food residue, and other debris. Numerous food containers have an accumulation of old stickers paper & adhesive.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially beneath the kitchen equipment 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 cleaned at required frequency
Inspector notes: The wall behind the grill has an accumulation of soil residue and food 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 fan covers in 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
Ventilation system not cleaned properly
Inspector notes: Hood panels have an accumulation of grease and debris.
6-501.14
37
Jan 18, 2024
Routine
3 major violations. 5 minor violations. 1 corrected on site.
View 8 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot into plastic containers greater than four inches deep.
3-501.15
Thermometers provided & accurate
Inspector notes: Thermometer is lacking in the Community refrigeration unit. 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
Food label missing or inaccurate
Inspector notes: Cookies, sweet breads, and sandwiches packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: The tubing on the milk in the dispenser was not cut with at least one inch protruding, or cut on an angle. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
4-501.11
Physical facilities not in good repair
Inspector notes: The hand washing sink in the kitchen is in poor repair, with water leaking from the hot water handle. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walk in fan covers have an accumulation of dust and mold. 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: One light bulb in the hood was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The corner edge piece along the wall by the steam table area is in poor repair, detached from the wall. The physical facilities must be maintained in good repair.
6-501.11
58
Oct 2, 2023
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Cut melon, chicken, and tofu observed held at 47-50 degrees Fahrenheit on the salad bars. Potato salad observed held at 51 degrees F on the service line. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were placed in the walk in cooler on sheet pans to rapidly chill.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Salads, sandwiches, cookies, and muffins packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: One lowboy refrigeration unit located in the back kitchen area was not in good repair, nonfunctional at time of inspection. The refrigeration unit must be repaired or replaced.
4-501.11
74
Sep 26, 2023
Routine
3 critical violations. 3 major violations. 4 minor violations. 3 corrected on site.
View 10 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta was observed with a date mark in excess of 7 days. Disposed.
3-501.18
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and melon observed held at 47-49 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 removed from the salad bar and placed in walk in to rapidly chill.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk was observed held at 48-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Milk at 50 was disposed of. Milk at 48 was transferred to another refrigeration unit.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with soil residue and biofilm. Food contact surfaces of the mixer had an accumulation of soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine and mixer were taken out of service to be clean and sanitized.
4-601.11(A)
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in one store room refrigeration unit. 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
Food label missing or inaccurate
Inspector notes: Salads, breakfast sandwiches, cookies, and muffins packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Physical facilities not in good repair
Inspector notes: The hand sink in the kitchen cooking area is in poor repair, dripping from the hot water handle. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: A dark substance observed on the floor in the back storage area, possibly dripping from the ceiling in front of the refrigerators. The physical facilities must be maintained in good repair.
6-501.11
Wiping cloths used or stored improperly
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was 0 parts per million (ppm). The required concentration for quaternary ammonia sanitizer is 150-400 ppm.
3-304.14
Equipment not in good repair or proper adjustment
Inspector notes: One lowboy refrigeration unit in the back kitchen area was not in good repair, nonfunctional at time of inspection. The refrigeration unit must be repaired or replaced.
4-501.11
39
Frequently Asked Questions
When was Culinart at the Wheeler School last inspected?
The most recent health inspection at Culinart at the Wheeler School on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Culinart at the Wheeler School?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited seven times, more than any other issue at Culinart at the Wheeler School.
How does Culinart at the Wheeler School compare to other restaurants in Providence?
Culinart at the Wheeler School most recently scored 64 out of 100, which is lower than the Providence average of 80.
Has Culinart at the Wheeler School's inspection record improved over time?
Results have been roughly steady. Inspections at Culinart at the Wheeler School have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Culinart at the Wheeler School 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 Culinart at the Wheeler School inspected?
Based on the inspection history on file, Culinart at the Wheeler School is inspected around four times per year on average.
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