Fleur Providence
Last inspected: Mar 3, 2026
82
Score
The health department has logged 10 inspections at Fleur Providence, the earliest from 2024. The most recent report on file is from Mar 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections show fewer violations than earlier ones, with the latest at four versus 11 before.
The pattern that stands out is food & non-food contact surfaces cleanable, which has been cited five times.
Fleur Providence's latest score is in line with the Providence average of 80. The record reflects steady performance over time.
10
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Re-Inspection
2 major violations.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Establishment does not have adequate shelving and/or speed racks to facilitate proper cooling.
4-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) 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)
82
Feb 10, 2026
Re-Inspection
1 critical violation. 2 major violations.
View 3 violations
Food not cooled to safe temperature within required time
Inspector notes: Mashed potato and pasta, 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) 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)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per observation, mashed potato and pasta was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
70
Jan 27, 2026
Re-Inspection
3 critical violations. 2 major violations. 1 minor violation. 1 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Potatoes, 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
Plumbing system not maintained in good repair
Inspector notes: The drain plug to the middle bay 3-bay sink were not closing properly during inspection.
5-205.15
Food-contact surfaces; cleaned & sanitized
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink auto-dispenser was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. Chemical to be dispensed manually.
4-501.114
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) 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)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per observation, potatoes were placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH.
2-102.12(A)
50
Jun 18, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Bolognaise was observed with date mark exceeding 7 days. Staff disposed.
3-501.18
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Lobster base and potatoes 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. Staff disposed.
3-501.17
Adequate handwashing sinks properly supplied and accessible
Inspector notes: A tea bag was observed in the hand-washing sink near the dish machine. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
74
Jun 5, 2025
Re-Inspection
3 critical violations. 3 major violations. 4 minor violations. 2 corrected on site.
View 10 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs, beef) were observed stored above ready-to-eat foods (oysters, produce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Staff relocated items during inspection, manager informed.
3-302.11
Food not cooled to safe temperature within required time
Inspector notes: Chicken soup, 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, manager informed.
3-501.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Soups were observed with dates exceeding 7 days. Disposed.
3-501.18
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Ready-to-eat food not date marked
Inspector notes: Soup and bolognaise 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. Staff informed inspector the items were prepared day prior, manager informed.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by the presence of small flies around the pre-flush sink at the dish machine. 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
Physical facilities not cleaned at required frequency
Inspector notes: The floor under the beverage station cooler has an accumulation of brown residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Salad prep #1 was observed in poor repair, lid hinges observed broken.
4-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid ingredients were observed 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
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Dishes were observed in the hand-washing sink near the dish machine; a rag was observed in the hand washing sink in the rear of the kitchen, chemical spray bottles were observed hanging on the guard of a hand wash sink at the bar.. A hand-washing sink must not be used for purposes other than hand washing. PIC informed.
6-301.13
39
May 22, 2025
Routine
4 critical violations. 9 major violations. 6 minor violations. 4 corrected on site.
View 19 violations
Hands not washed when required
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Inspector observed the dishwasher rinse hands with the pre-flush spray and wipe hands dry with a cloth towel. Food employees must clean their hands after handling soiled equipment or utensils. PIC informed.
2-301.14
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves. PIC informed.
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following foods were observed held at 46-64 degrees Fahrenheit: -eggs, 64 degrees on counter (disposed) -Tomatoes, 46 and 59 degrees on ice (placed in walk-in) -Cheese, 58 degrees on ice (placed in walk-in) -liquid eggs, 64 degrees (added more ice) -Chicken, 47 degrees (added more ice) Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Procedures for responding to vomiting and diarrheal events
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Staff changed container of sanitizer during inspection.
4-501.114
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. Inspector provided RIDOH guidance.
2-501.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sinks in the bar were lacking paper towels.
6-301.12
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sinks at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, tilt kettle, ice machine, stand mixer bowls) 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)
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. Inspector observed unused steam wells filled with ice and hotel pans on the counter filled with ice used for cold holding.
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP salmon and muscles were observed thawing with packaging intact. Temperatures were under 38 degrees; staff removed product from packaging during inspection.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of pests is not controlled as evidenced by small flies around beverage tubing 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -stand mixers -refrigeration doors -underside of steam table.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following areas in the kitchen have an accumulation of soil residue and food debris: floors and walls rear cook line -under beverage tubing -front cookline hoods. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Employee eating, drinking, or using tobacco in food area
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Physical facilities installed, maintained, & clean
Inspector notes: Scrub brushes and spray bottle were observed in the hand-washing sink in the kitchen, a hose was connected to the faucet of the hand washing sink in the kitchen, spray bottles were observed on the hand wash sinks at the bar. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of dry and liquid 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
Equipment not in good repair or proper adjustment
Inspector notes: Salad prep #1 was observed in poor repair. Inspector observed torn gaskets and the lid hinges broken.
4-501.11
17
May 16, 2024
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: Handwashing sink was observed leaking from drain pipe. Equipment to be properly adjusted.
5-205.15
No soap available at handwashing sink
(corrected on site)
Inspector notes: Hose was attached at kitchen handsink. A hand-washing sink must not be used for purposes other than hand washing. Hose was detached at time of inspection.
6-301.11
Food stored improperly or exposed to contamination
Inspector notes: Various foods were observed stored on the floor in the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Glass washer at bar was not pulling sanitizing chemical at proper concentration. All glassware to be cleaned in 3 bay sink at bar or in kitchen dish machine.
4-501.11
70
May 8, 2024
Routine
5 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the walk-in cooler were observed held at (44-48) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods out of temperature for an unknown amount of time were voluntarily disposed of. Various foods observed over ice ranging from 54-66 degrees Fahrenheit, foods were placed into walk-in freezer to blast chill.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the kitchen and bar dishwashers were (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Kitchen dishmachine was observed with the incorrect chemical for the sanitizing line. Proper sanitizer was placed and machine was primed and properly adjusted. All glassware at bar to be sanitized in the 3 bay sink.
4-501.114
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: Handwashing sink was observed leaking from drain pipe. Equipment to be properly adjusted.
5-205.15
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Sauces and pomegranate seeds were observed held past 7 days. Foods were voluntarily disposed of.
3-501.18
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Perforated pans were observed in the hand-washing sinks at the bar. Hose was attached at kitchen handsink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Condensate water from walk-in cooler condenser was observed leaking unto foods in the walk-in cooler. Foods were voluntarily disposed of.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Foods were observed stored on the floor in the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in cooler was observed at ranging ambient temperatures of 44-47 degrees Fahrenheit during time of inspection. Liquid leaking from walk-in cooler condensers. Equipment to be proper adjusted.
4-501.11
33
Mar 7, 2024
Reinspection for Opening
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The ceiling in walk-in freezer (chipped paint) is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
95
Feb 21, 2024
Opening
1 critical violation. 7 minor violations.
View 8 violations
Plumbing system not maintained in good repair
Inspector notes: Faucet by handwashing sink observed leaking.
5-205.15
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -ceiling in walk-in freezer (chipped paint) -ceiling tiles in kitchen, liquor room and by entrance to the kitchen observed in poor repair or missing (rust also observed at junctures of tile) -floor tiles by the expansion joint -floor tile grout by the range -wall tiles by washer (holes observed) The physical facilities must be maintained in good repair.
6-501.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the walk-in freezer area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.115
Food contaminated by miscellaneous source
Inspector notes: Splash guard needed at ice bin and handsink at the bar.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -drain stopper at 3 bay sink -slicer (PIC informed to remove from the premises) -covering under hot well (insulation exposed) -prep unit lid (poor repair) -cutting boards (PIC informed to remove from premises) -caulking at the prep sink
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -interior and exterior of oven -front of refrigeration units -ice crusher (at base)
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following was observed with an accumulation of soil residue and food debris: -window sills by space partition -floors under all equipment (especially ranges and icemachine) The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
61
Frequently Asked Questions
When was Fleur Providence last inspected?
The most recent health inspection at Fleur Providence on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fleur Providence?
Across the inspection record, food & non-food contact surfaces cleanable has been cited five times, more than any other issue at Fleur Providence.
How does Fleur Providence compare to other restaurants in Providence?
Fleur Providence most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Fleur Providence's inspection record improved over time?
Yes. Recent inspections at Fleur Providence have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 11 previously.
What does a low risk rating mean?
A low risk rating at Fleur Providence 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 Fleur Providence inspected?
Based on the inspection history on file, Fleur Providence is inspected around five times per year on average.
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