East Side Pockets
Last inspected: Mar 13, 2025
82
Score
East Side Pockets appears in inspection records four times, starting in 2023. The most recent report on file is from Mar 13, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly 11 violations before.
The pattern that stands out is “procedures for responding to vomiting and diarrheal events”, which has been cited three times.
East Side Pockets' latest score is in line with the Providence average of 80. Taken together, the history is a positive one.
4
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 13, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw animal food not cooked to required temperature
(corrected on site)
Inspector notes: Chicken was cooked to 154 degrees Fahrenheit. Poultry must be cooked to 165 degrees Fahrenheit or above for 15 seconds. Chicken was reheated.
3-401.11
Physical facilities not cleaned at required frequency
Inspector notes: The wall on the left when entering the basement storage area 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
82
Feb 20, 2025
Routine
3 critical violations. 6 major violations. 10 minor violations. 9 corrected on site.
View 19 violations
Raw animal food not cooked to required temperature
(corrected on site)
Inspector notes: Chicken was cooked to 148 degrees Fahrenheit. Poultry must be cooked to 165 degrees Fahrenheit or above for 15 seconds. Chicken was reheated.
3-401.11
Backflow prevention air gap not adequate
Inspector notes: A hose is attached to the 3 bay sink in the basement food prep area. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Beef kafta which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Utensils or thermometers not in good repair or calibrated
Inspector notes: Establishment does not have the tool required to calibrate the stem food thermometer. An accurate 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.
4-502.11(B)
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea Spanish Responding to Vomiting and Diarrhea
2-501.11
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 during inspection.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beef kafka was placed hot in the refrigerator in stacked, covered containers.
3-501.15
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below.
4-301.11
Utensils or thermometers not in good repair or calibrated
Inspector notes: The thermometer in the walk in cooler was not accurate.
4-502.11(B)
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.
2-102.11(A)
Hot or cold food held at improper temperature
Inspector notes: Tomatoes and falafel mix observed held at 54-60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Pans were uncovered to allow chilling food directly.
3-501.16(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Onions were observed stored on the floor in the basement storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Chips observed stored in a large plastic bin bulging out at the sides, with chips exposed in the basement dry storage area. Food must be protected from contamination.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Lettuce scoop was stored with the handle in contact with the lettuce in the walk in cooler.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items observed stored unwrapped in the basement storage area.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fan in the kitchen have an accumulation of dust and debris. The chest freezer in the basement food prep area has an accumulation of food debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The wall in the basement storage area has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
21
Oct 30, 2023
Environmental Complaint
1 critical violation. 2 minor violations.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: The 3-bay sink upstairs does not have a faucet that is adequate length to fill all bays.
5-205.15
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 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 the handwashing aids and devices required for a Handwashing Sink as specified under 6-301-11 and 6-301.12 and 5-501.16(C).
6-301.13
Physical facilities installed, maintained, & clean
Inspector notes: The wall juncture in the rear of the building near the basement stairs area is in poor repair. The physical facilities must be maintained in good repair.
6-202.19
78
Aug 2, 2023
Routine
1 critical violation. 3 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beef was observed held at 129 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Beef was reheated.
3-501.16(A)
Utensils or thermometers not in good repair or calibrated
Inspector notes: Thermometer in cold hold line unit was in poor repair (nonfunctional).
4-502.11(B)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by large salad spinner. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
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 containers greater than four inches deep. Chicken was taken to be reheated and held hot instead of cooling.
3-501.15
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 front service area.
4-903.11(A)
61
Frequently Asked Questions
When was East Side Pockets last inspected?
The most recent health inspection at East Side Pockets on file is from Mar 13, 2025. The public record contains four inspections in total.
What is the most common violation at East Side Pockets?
Across the inspection record, “procedures for responding to vomiting and diarrheal events” has been cited three times, more than any other issue at East Side Pockets.
How does East Side Pockets compare to other restaurants in Providence?
East Side Pockets most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has East Side Pockets' inspection record improved over time?
Yes. Recent inspections at East Side Pockets have averaged around two violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at East Side Pockets 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 East Side Pockets inspected?
Based on the inspection history on file, East Side Pockets is inspected around two times per year on average.
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