Elmhurst Pub
Last inspected: Apr 13, 2026
33
Score
Public records show three inspections at Elmhurst Pub stretching back to 2024. The latest inspection on file is from Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around 12 violations, down from roughly 14 violations earlier in the record.
When inspectors have written things up, “non-food contact surfaces clean” has been the most frequent reason, cited four times.
By comparison, the average Providence facility scores 80, putting Elmhurst Pub on the weaker side. This restaurant has more on its record than most do.
3
Inspections
2
Critical latest
6
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Re-Inspection
2 critical violations. 6 major violations. 4 minor violations. 1 corrected on site.
View 12 violations
Food is unsafe, adulterated, or misrepresented
Inspector notes: Container of chili was observed with mold. PIC voluntarily disposed of food product.
3-101.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Various food product) was observed held at (46-54 ) 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 voluntarily disposed of food product.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
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)
Food in good condition, safe, & unadulterated
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black.
4-501.112
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be washed and sanitized. Ice disposed.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: (Various food product) was 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 presence of (rodents ) is not controlled as evidenced by (droppings throughout kitchen and basement ). 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 following non food contact equipment was observed in poor repair: 1.Door handle to 1 Dr reach in cooler 2.1 Dr reach in cooler ambient temperatures was observed at 48DF. Equipment must be maintain in good repair and proper adjustment. Establishment not allowed to store TCS foods in unit until repaired or preplaced.
4-501.11
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: -all sinks -stove hoods -grill table and shelves -stoves -sandwich presser -prep table shelves -all refrigerator units Non food contact surfaces must be cleaned as often as necessary to keep them clean.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
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
33
Mar 30, 2026
Routine
1 critical violation. 5 major violations. 8 minor violations. 2 corrected on site.
View 14 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: (Grilled chicken breast and corned beef), which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.PIC voluntarily disposed of product.
3-501.14
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be washed and sanitized. Ice disposed.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: (Cheese) was 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 presence of (rodents ) is not controlled as evidenced by (droppings throughout the establishment ). 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
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.
6-301.11
Equipment or utensils not clean
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black.
4-601.11(A)
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
Physical facilities not in good repair
Inspector notes: The following physical facilities observed in poor repair: 1.walls in the kitchen, back kitchen, and basement observed holes and chipped paint(kitchen). 2.floors in the kitchen observed with broken tiles. 3.ceiling tiles observed with water stain and missing tiles. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
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: -dishwasher -dish strainer -all sinks -all refrigerator units -prep table shelves -stove hoods -grill table and shelves -sandwich presser -stoves Non food food contact surfaces must be cleaned as often as necessary to keep them clean.
4-602.13
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)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (kitchen), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (co2 tank) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following non food contact equipment is not in good repair: 1.1 door reach in cooler door handle 2.1 door reach in unit ambient temperatures observed at 44df. Establishment not allowed to store any TCS products in unit until repaired and/or replaced. Equipment must be maintain in good repair and proper adjustment.
4-501.11
35
Jul 9, 2024
Routine
3 major violations. 12 minor violations. 1 corrected on site.
View 15 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Observed ROP fish observed at 42DF with package still intact. PIC informed and voluntarily disposed of food product.
3-501.13
Ready-to-eat food not date marked
Inspector notes: Containers of cooked onions was 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
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the bar area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Handwashing sign not posted
Inspector notes: Establishment is lacking handwashing signage at handwashing sink in mens bathroom. A sign or poster must be available to notify food service employees of handwashing.
6-301.14
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the back kitchen area , is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment observed in poor repair: 1.1 dr Refrigerator is has broken door handle. 2.1dr refrigerators located in kitchen observed with ambient temperature of 57DF and 61DF.Establishment not allowed to store any TCS food products in unit until repaired and/or replaced.
4-501.11
Equipment or utensils not clean
Inspector notes: The following non-food contact surfaces debris: 1.ice machine observed with debris. 2.food storage shelves in basement and kitchen observed with soil and food residue, other debris. 3.all refrigeration units (interior & exterior) has food residue and other debris. 4.stove hoods has an accumulation of grease. 5.
4-601.11(B)
Approved thawing methods used
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
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
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The ceiling in the kitchen area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.16
Physical facilities not in good repair
Inspector notes: The following physical facilities observed in poor repair: 1.floors in the kitchen has cracked, damage, or missing tiles. 2.ceiling observed with water stains in the kitchen. 3.walls in kitchen and back hallway area observed with holes. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls, floors, doorway, doors, and ceilings in the walk in cooler has an accumulation of soil residue, food debris, and/or black residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen and floors in basement 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
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the kitchen near warewashing area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
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
41
Frequently Asked Questions
When was Elmhurst Pub last inspected?
The most recent health inspection at Elmhurst Pub on file is from Apr 13, 2026. The public record contains three inspections in total.
What is the most common violation at Elmhurst Pub?
Across the inspection record, “non-food contact surfaces clean” has been cited four times, more than any other issue at Elmhurst Pub.
How does Elmhurst Pub compare to other restaurants in Providence?
Elmhurst Pub most recently scored 33 out of 100, which is lower than the Providence average of 80.
Has Elmhurst Pub's inspection record improved over time?
Yes. Recent inspections at Elmhurst Pub have averaged around 12 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Elmhurst Pub 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.
How often is Elmhurst Pub inspected?
Based on the inspection history on file, Elmhurst Pub is inspected around two times per year on average.
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