D's
Last inspected: Apr 6, 2026
22
Score
D's has only two inspections on file, a thin record to work from. The most recent report on file is from Apr 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The most recent inspection turned up 16 violations, more than the one found previously.
Looking across the full record, proper date marking and disposition is the recurring theme, flagged two times.
The city-wide average sits at 80, which D's's 22 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
2
Inspections
3
Critical latest
8
Major latest
5
Minor latest
Inspection History
Apr 6, 2026
Routine
3 critical violations. 8 major violations. 5 minor violations. 4 corrected on site.
View 16 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the floor. Items must be stored at least 6 inches off the ground.
4-903.11(A)
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Chicken and mac & cheese, which was previously cooked and cooled, were only reheated between 53-109 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. PIC discarded.
3-403.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Inspector observed knives stored in-between wall and 3 bay sink. Utensils must be stored in a clean/sanitary manner. PIC removed to wash/sanitize.
4-903.11(A)
Ready-to-eat food not date marked
Inspector notes: Various items 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.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The doors to the outside, located at the front entrance AND garage bay door, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-501.111
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings in the single service storage area. 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
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Person in charge not controlling unsafe operations
Inspector notes: Menu lacks allergen statement.
2-103.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC replaced.
6-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fried chicken was observed held at between 45-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC discarded items.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
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)
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen area is in poor repair (missing tile). The physical facilities must be maintained in good repair.
6-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: - prep unit - freezer unit - 2 door cooler - prep table shelves - toaster oven
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen 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
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the kitchen and bathroom were lacking proper handwashing signage.
6-301.14
22
Oct 19, 2023
Opening
1 critical violation.
View 1 violation
Plumbing system not maintained in good repair
Inspector notes: The 3 bay sink is lacking a faucet head.
5-205.15
86
Frequently Asked Questions
When was D's last inspected?
The most recent health inspection at D's on file is from Apr 6, 2026. The public record contains two inspections in total.
What is the most common violation at D's?
Across the inspection record, proper date marking and disposition has been cited two times, more than any other issue at D's.
How does D's compare to other restaurants in Providence?
D's most recently scored 22 out of 100, which is lower than the Providence average of 80.
Has D's's inspection record improved over time?
No. Recent inspections at D's have flagged more violations than earlier ones, ticking from about one per visit to around 16 more recently.
What does a high risk rating mean?
A high risk rating at D's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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