Eat BBQ
Last inspected: Jul 22, 2025
82
Score
The health department has logged six inspections at Eat BBQ, the earliest from 2024. The most recent report on file is from Jul 22, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
“Food-contact surfaces” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader North Providence restaurant scene, this is about average. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jul 22, 2025
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Backflow prevention air gap not adequate
Inspector notes: Ice machine has an air break where an air gap is needed. PIC is waiting for service.
5-202.13
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: - large bowels, - meat slicer.
4-602.13
82
Jul 8, 2025
Routine
3 critical violations. 2 major violations. 4 minor violations. 4 corrected on site.
View 9 violations
Backflow prevention air gap not adequate
Inspector notes: Ice machine has an air break where an air gap is needed.
5-202.13
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: White rice, which was previously cooked and cooled, was only reheated to 120 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 reheated to 165 degrees Fahrenheit.
3-403.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 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. PIC placed items in walk-in cooler for active cooling.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces were observed with an accumulation of food and debris. - large bowels, - meat slicer, - ice machine, - blender, - knives. The food contact surfaces of equipment must be clean to sight and touch. PIC discarded ice and placed other equipment in 3 bay sink to be washed and sanitized.
4-601.11(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, large dishwasher, and bar dishwasher.
4-302.14
Food contaminated by miscellaneous source
Inspector notes: Inspector observed several large gray non-food grade containers being used to store wet and dry ingredients. PIC informed to obtain food grade containers.
3-307.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. PIC relocated rags.
3-304.14
Cleaned equipment or utensils stored improperly
Inspector notes: Inspector observed single-use items stored in the employee restroom. PIC informed to relocate items.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the food prep units have an accumulation of dust, dirt, food residue, and/or other debris.
4-602.13
43
Jul 17, 2024
Re-Inspection
1 major violation.
View 1 violation
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand sink, located at the bar, was observed to have a drain pipe draining directly into sink. Hand sinks are designated for hand washing only. Condensate drainage and other nonsewage liquids must drain into a drain.
5-205.11
90
Jun 24, 2024
Environmental Complaint
5 critical violations. 7 major violations. 6 minor violations. 13 corrected on site.
View 18 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Water bottle (single service) was observed stored on top of bean curd in the refrigerator. Per interview of PIC, they freeze the water bottles and place on top to keep it secure. Informed PIC to cease process.
3-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (soup, vegetables) in the walk-in refrigerator and prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
First aid supplies not properly stored
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils. Inspector observed Neosporin stored on prep unit shelf.
7-208.11
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Febreze) was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. PIC called for service, informed to use dishwasher until serviced.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (tongs, sauce containers) 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Per PIC, Noodles and garlic sauce were out left over night at 70-74 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various foods 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. PIC informed.
3-501.17
Food label missing or inaccurate
Inspector notes: Working containers of spices 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. Working containers of ( ) 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. PIC informed.
3-602.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Lemons and straws were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, rice and eggs was observed held at 42-44 degrees Fahrenheit. Inspector observed items being stored on top of containers in top of prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC informed to store in prep unit and not on top of containers.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Oil, meats, soup and drinks were observed stored on the floor in the walk-in freezer, walk-in cooler and bar area. Food must be stored at least 6 inches above the floor. PIC informed.
3-305.11
Packaged food in direct contact with water or ice
(corrected on site)
Inspector notes: Inspector observed container of corn, located in reach-in freezer, uncovered and unprotected from contamination.
3-303.12
Proper cold holding temperatures
(corrected on site)
Inspector notes: At the time of inspection, wet wiping clothes were observed drying on clean and sanitized equipment. PIC informed to cease process and to rinse and sanitize all effected equipment.
4-901.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerator (sauces) have an accumulation of food residue, and other debris.
4-602.13
17
Apr 30, 2024
Reinspection for Opening
No violations found.
100
Apr 22, 2024
Opening
2 major violations. 3 minor violations.
View 5 violations
Equipment or utensils not clean
Inspector notes: All food contact surfaces must be cleaned and sanitized.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the kitchen toilet room is not self-closing.
6-202.14
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
70
Frequently Asked Questions
When was Eat BBQ last inspected?
The most recent health inspection at Eat BBQ on file is from Jul 22, 2025. The public record contains six inspections in total.
What is the most common violation at Eat BBQ?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Eat BBQ.
How does Eat BBQ compare to other restaurants in North Providence?
Eat BBQ most recently scored 82 out of 100, which is about the same as the North Providence average of 81.
Has Eat BBQ's inspection record improved over time?
Yes. Recent inspections at Eat BBQ have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Eat BBQ 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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