Desire
Last inspected: Feb 10, 2025
82
Score
With just two inspections in the record, there isn't enough history to establish a clear pattern. Desire was last inspected on Feb 10, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been moving in the right direction: 18 violations last time, three this time.
When inspectors have written things up, food & non-food contact surfaces cleanable has been the most frequent reason, cited four times.
Desire scores about where you'd expect for a Providence restaurant. There isn't much in the file that would give a customer pause.
2
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 10, 2025
Reinspection for Opening
1 major violation. 2 minor violations.
View 3 violations
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
2-103.11
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.
4-501.115
Equipment not in good repair or proper adjustment
Inspector notes: Dish machine in downstairs kitchen is not pulling sanitizer as evidenced by test strip reading 0 parts per million.
4-501.11
82
Feb 5, 2025
Opening
3 critical violations. 7 major violations. 8 minor violations. 5 corrected on site.
View 18 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Employees' medicines (NyQuil) was observed stored on the same shelf as single service items in the kitchen.
7-201.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Mashed potatoes, which were prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Inspector observed temperature ranging 49-51 degrees. Disposed.
3-501.14
Plumbing not installed to prevent backflow
Inspector notes: A hose is connected to the faucet at the 3 bay sink (1st and 2nd floor). This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-203.14
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the upstairs bar was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, measuring cups, peeler) 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)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed mashed potatoes prepared 2/3/25 with temperature ranging 49-51 degrees in the low-boy.
3-501.15
Food thawed using improper method
Inspector notes: Ham was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Food thawed using improper method
(corrected on site)
Inspector notes: ROP salmon was observed thawing with packaging intact. PIC disposed.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in upstairs and downstairs kitchens. 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
Equipment not in good repair or proper adjustment
Inspector notes: The dish machine in the downstairs kitchen failed to sanitize equipment as evidence of the test strip to change color. Staff called for service during inspection.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator and prep unit door gaskets were observed torn and in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: 1. Pizza plates (gaps/splintering) 2. Bar Cooler 1st floor (lid held together with tape)
4-501.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Raw eggs was observed held at 63 degrees Fahrenheit on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff returned to refrigeration.
3-501.16(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the kitchen outlet has an accumulation of rodent droppings.
4-602.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
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 called for service at time of inspection.
4-501.115
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Inspector observed paper towel dispenser and soap dispenser above 3 bay sink (1st floor). A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with handwashing aids. PIC informed.
6-301.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the kitchens have an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
21
Frequently Asked Questions
When was Desire last inspected?
The most recent health inspection at Desire on file is from Feb 10, 2025. The public record contains two inspections in total.
What is the most common violation at Desire?
Across the inspection record, food & non-food contact surfaces cleanable has been cited four times, more than any other issue at Desire.
How does Desire compare to other restaurants in Providence?
Desire most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Desire's inspection record improved over time?
Yes. Recent inspections at Desire have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 18 previously.
What does a low risk rating mean?
A low risk rating at Desire means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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