Flames Restaurant
Last inspected: Mar 16, 2026
70
Score
Across the available record, Flames Restaurant has three inspections on file, the first dated 2024. Inspectors last stopped by on Mar 16, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 14 violations earlier on.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited three times.
Flames Restaurant's latest score of 70 falls below the Providence average of 80. The record is unremarkable in either direction.
3
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Re-Inspection
1 critical violation. 4 minor violations.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Oxtail was observed held at 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Oxtail was reheated.
3-501.16(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the stepstool, rolling rack, and outside edge of food prep sink have an accumulation of food residue, and other debris.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The oil recycling bin has an accumulation of grease and debris. The bin must be maintained clean.
5-501.116
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster & oil recycling bin enclosure has an accumulation of grease and gravel.
5-501.115
Physical facilities not in good repair
Inspector notes: Wall tile near the kitchen door is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
70
Mar 2, 2026
Routine
2 critical violations. 6 major violations. 13 minor violations. 4 corrected on site.
View 21 violations
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 basement storage area.
4-903.11(A)
Rodent bait not in tamper-resistant station
Inspector notes: Employee showed inspector where rodent bait had been strewn on the ground near the dumpster area. Rodent bait shall be contained in a covered, tamper-resistant bait station.
7-206.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was taken to the 3 bay sink to be cleaned and sanitized.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rat droppings observed near the dumpster enclosure. 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. PCS unknown.
6-501.111
Utensils or thermometers not in good repair or calibrated
Inspector notes: Thermometer in the beverage refrigerator is not in good repair, unreadable.
4-502.11(B)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Fish in the walk in cooler 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. Disposed.
3-501.17
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.
2-501.11
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, as the ones on site expired in May 2018.
4-302.14
Food contaminated by miscellaneous source
Inspector notes: Beverages were observed stored on the floor on the side of the hand sink in the front service area, directly beneath the paper towel dispenser. Food must be stored in a clean dry location, where it is not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
3-307.11
In-use utensils stored improperly between uses
Inspector notes: Scoops in containers of dry ingredients observed with the handles in the food. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit was not in good repair, nonfunctional during inspection. Prep unit must be repaired, replaced, or removed.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: ladder in front of hot hold cabinet in service area prep unit ingredient bins refrigerator freezers chest freezer hot hold units portable fan in front service area dunnage racks, especially in walk in cooler Delivery plastic observed on metal shelf in the front service area.
4-602.13
Food properly labeled; original container
Inspector notes: The receptacle in the employee 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
Physical facilities not in good repair
Inspector notes: The handwashing sink in the kitchen is in poor repair, dripping into a container. 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen and basement . Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
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)
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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked vegetables observed held at 74 degrees F on the stovetop. Chicken in the hot hold case observed at 97 degrees F. Chicken was observed held at 94-97 degrees Fahrenheit in the steam table. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. All foods were taken to be reheated.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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
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
21
Apr 22, 2024
Routine
1 critical violation. 6 minor violations. 2 corrected on site.
View 7 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Sanitizer adjusted during time of inspection.
7-204.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, 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: Caulking at 2 bay prep sink was observed in poor repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the speed rack have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Garbage & refuse properly disposed; facilities maintained
(corrected on site)
Inspector notes: Dumpster was observed with lids opened.
5-501.113
Physical facilities not cleaned at required frequency
Inspector notes: The floors underneath shelving in the basement have an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: 2 light bulbs under kitchen hood and 1 light bulb in walk-in cooler were observed burned out.
6-501.11
64
Frequently Asked Questions
When was Flames Restaurant last inspected?
The most recent health inspection at Flames Restaurant on file is from Mar 16, 2026. The public record contains three inspections in total.
What is the most common violation at Flames Restaurant?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Flames Restaurant.
How does Flames Restaurant compare to other restaurants in Providence?
Flames Restaurant most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Flames Restaurant's inspection record improved over time?
Yes. Recent inspections at Flames Restaurant have averaged around five violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flames Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Flames Restaurant inspected?
Based on the inspection history on file, Flames Restaurant is inspected around two times per year on average.
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