Four Seasons Restaurant
Last inspected: Mar 26, 2026
70
Score
Four Seasons Restaurant appears in inspection records four times, starting in 2025. The most recent report on file is from Mar 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been moving in the right direction: six violations last time, five this time.
The most common issue across all inspections has been non-food contact surfaces clean, showing up four times.
By comparison, the average Providence facility scores 80, putting Four Seasons Restaurant on the weaker side. Nothing in the record is alarming, but there's room to improve.
4
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 26, 2026
Environmental Complaint
2 major violations. 3 minor violations.
View 5 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of residue. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be washed and sanitized.
4-601.11(A)
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish (clams ) located in (meat walk in cooler) was lacking identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.PIC informed tags are required and must be maintained.
3-203.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Sponges were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumalation of debris: -all refrigerator units -window sill -hand sinks -ceiling vents in dining room -exterior ice machine -top of dishwasher -prep table shelves
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Dumpster area located in back of establishment observed with boxes and/or unnecessary items.
5-501.115
70
Jan 23, 2025
Re-Inspection
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic, tofu, and beef were observed held between 45-53 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 informed and removed the items from the prep unit and put in cooler.
3-501.16(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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units (under the shield/lid) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
74
Jan 21, 2025
Re-Inspection
2 critical violations. 1 major violation. 6 minor violations. 3 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked rice was observed held at 105 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Minced garlic was observed held between 54-63 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 put garlic on ice.
3-501.16(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. PIC labeled.
7-102.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen area (storage shelf). Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
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. PIC informed inspector that two staff members are currently enrolled in food safety classes.
2-102.12
Handwashing sign not posted
Inspector notes: Inspector observed hand-washing sink near the fryers are missing handwashing signage.
6-301.14
Wiping cloths used or stored improperly
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.
3-304.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units and can opener have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: The ceiling vents in the kitchen area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114
50
Jan 7, 2025
Routine
5 major violations. 13 minor violations. 3 corrected on site.
View 18 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils (spoons and ladles), bowls, and strainers in the kitchen are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(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 dish washer.
4-302.14
Insects, rodents, & animals not present
Inspector notes: Inspector observed the hand sink near the fryers is lacking hot water.
5-104.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen was blocked by buckets. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, dish racks, and ice machine) 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 washed and ice machine was taken out of service while on site.
4-601.11(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
Non-food contact surfaces clean
(corrected on site)
Inspector notes: The hand-washing sinks in the kitchen was lacking paper towels.
6-301.13
Handwashing sign not posted
Inspector notes: Inspector observed handwashing sink near the fryer and restrooms missing handwashing signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pooled eggs were observed held at 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Egg container put on ice.
3-501.16(A)
Dead or trapped pests not removed promptly
Inspector notes: The presence of roaches is not controlled as evidenced by traps and droppings. 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.
6-501.112
Food contaminated by miscellaneous source
Inspector notes: Inspector observed opened cans stored under the prep table. Food items need to be wrapped to prevent contamination.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Several items were observed stored on the floor in the kitchen and storage room. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
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.
3-304.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in racks, walk-in floors, freezers, and lowboys, and under prep tables throughout have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Outdoor refuse receptacles lack tight-fitting lids
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.15
Unnecessary items or litter present on premises
Inspector notes: The following areas have an accumulation of soil residue and food debris: -Walls, floors, shelving, hand sink, and piping (fryolator area); -Floors, storage shelves, and walls in the walk-in coolers; -Ceiling vents in the kitchen area. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114
Refuse or recyclables not stored properly
Inspector notes: Inspector observed maintenance tools being stored under prep table with food items.
6-501.113
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen area (under prep table and dry storage shelf). Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
32
Frequently Asked Questions
When was Four Seasons Restaurant last inspected?
The most recent health inspection at Four Seasons Restaurant on file is from Mar 26, 2026. The public record contains four inspections in total.
What is the most common violation at Four Seasons Restaurant?
Across the inspection record, non-food contact surfaces clean has been cited four times, more than any other issue at Four Seasons Restaurant.
How does Four Seasons Restaurant compare to other restaurants in Providence?
Four Seasons Restaurant most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Four Seasons Restaurant's inspection record improved over time?
Yes. Recent inspections at Four Seasons Restaurant have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about six previously.
What does a medium risk rating mean?
A medium risk rating at Four Seasons Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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