Downstairs
Last inspected: Apr 8, 2025
86
Score
Downstairs has been inspected four times since 2025. On Apr 8, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about 10 violations before that.
Across the inspection history, “food-contact surfaces” is the issue that surfaces most often, recorded four times.
Compared to the broader Smithfield restaurant scene, where the average is 78, this is a stronger showing. There isn't much in the file that would give a customer pause.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2025
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Potatoes observed held at 88 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.
3-501.16(A)
86
Mar 28, 2025
Routine
5 critical violations. 5 major violations. 10 minor violations. 6 corrected on site.
View 20 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the bar.
7-201.11
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items were observed stored on the floor. Single service items must be stored at least 6 inches off the floor.
4-903.11(A)
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 kitchen.
4-903.11(A)
Food not reheated to required temperature for hot holding
Inspector notes: ( ), which was previously cooked and cooled, was only reheated to ( ) degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds.
3-403.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Per PIC, chicken wings are par cooked, cooled, and then cooked. Establishment must submit a proposal/plan to DOH for a variance approval.
8-103.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Egg rolls, pasta, chicken was placed hot in the refrigerator in covered plastic continers and/or containers greater than four inches deep.
3-501.15
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, choppers, mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items must be cleaned and sanitized before use.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Sliced meats and numerous prepared foods observed not marked with the date of preparation, or marked with dates showing disposal date in excess of 7 days. 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
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. List of Certified Food Safety Manager Course Instructors
2-102.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage was observed held at 61 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)
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
Food stored improperly or exposed to contamination
Inspector notes: Potato chips were observed stored on the floor in the bar. Food must be stored at least 6 inches above the floor.
3-305.11
Proper date marking and disposition
(corrected on site)
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.
4-204.16
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the (kitchen and basement) areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The light bulb under the kitchen hood was observed out. The physical facilities must be maintained in good repair.
6-501.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the walk-in cooler area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
Contamination prevented during food preparation, storage, & display
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen and bar areas. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
17
Feb 21, 2025
Reinspection for Opening
1 minor violation.
View 1 violation
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
95
Feb 19, 2025
Opening
1 critical violation. 1 major violation. 6 minor violations. 2 corrected on site.
View 8 violations
Backflow prevention air gap not adequate
(corrected on site)
Inspector notes: The food prep sink located in the kitchen is lacking an air gap. PIC created an air gap during inspection.
5-202.13
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine, can opener, and immersion blender) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All to be cleaned and sanitized before use.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: One prep unit was not in good repair, nonfunctional at time of inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base have an accumulation of food residue and debris. Stickers observed on various utensils.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The ledge going down the the basement contained an accumulation of soil residue and/or debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand-washing sink in the bar area was lacking proper handwashing signage.
6-301.14
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
58
Frequently Asked Questions
When was Downstairs last inspected?
The most recent health inspection at Downstairs on file is from Apr 8, 2025. The public record contains four inspections in total.
What is the most common violation at Downstairs?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Downstairs.
How does Downstairs compare to other restaurants in Smithfield?
Downstairs most recently scored 86 out of 100, which is higher than the Smithfield average of 78.
Has Downstairs' inspection record improved over time?
Yes. Recent inspections at Downstairs have averaged around one violation per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Downstairs 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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