G Pub
Last inspected: Dec 11, 2025
74
Score
G Pub appears in inspection records three times, starting in 2024. The newest entry in the record is dated Dec 11, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly 14 violations earlier in the record.
Across the inspection history, “food-contact surfaces” is the issue that surfaces most often, recorded two times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 11, 2025
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items taken out of service to be cleaned and sanitized.
4-601.11(A)
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the center of kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC informed.
6-301.11
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 licensed with RIDOH. FMC has expired.
2-102.12(A)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the refrigeration gaskets have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
74
Feb 22, 2024
Re-Inspection
1 major violation. 3 minor violations.
View 4 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in ice machine 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 not in good repair or proper adjustment
Inspector notes: The plastic lid of the robot coupe was not in good repair, cracked with pieces missing.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the chest freezers have an accumulation of frost and debris. The non-food contact surfaces of the can opener and ice machine have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The plumbing beneath the mop sink is in poor repair, dripping. Slow drain (clog) at prep sink. The physical facilities must be maintained in good repair.
6-501.11
78
Feb 15, 2024
Routine
3 critical violations. 7 major violations. 13 minor violations. 6 corrected on site.
View 23 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pork, chili, braising liquid, and corn chow chow observed with date marks exceeding 7 days. Disposed.
3-501.18
Plumbing system not maintained in good repair
Inspector notes: The plumbing under the prep sinks is in poor repair.
5-205.15
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called during inspection. Kitchen dishwasher will be used until dishwasher at the bar is serviced.
4-501.114
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by fire extinguishers on a milk crate. A tray was covering a second handwashing sink in the kitchen. Bottles were blocking the hand sink at the bar. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, ice machine) 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)
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
Food thawed using improper method
Inspector notes: ROP fish observed thawing in the walk in cooler with the plastic intact. Packaging must be opened prior to thawing.
3-501.13
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pork was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings. PIC stated pest control services twice per week. 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
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
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: prep units fryers can opener base ice machine
4-602.13
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The refuse area had an accumulation of trash and grease.
5-501.115
Physical facilities not in good repair
Inspector notes: Two lights beneath the hood were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors 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
Physical facilities not cleaned at required frequency
Inspector notes: Fan covers in the walk in cooler have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Personal cleanliness
Inspector notes: Soap and paper towels observed at the mop sink.
6-301.13
Handwashing sign not posted
Inspector notes: The handwashing sink in the restrooms are lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: A chorizo & breadcrumb mixture was observed held at 66 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: One ice scoop at the bar observed stored on an unclean surface (tucked up against a bottle) between uses. The second ice scoop at the bar observed in the ice with the handle in the ice. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. 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
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Cleaned equipment was stored above and beside the mop sink. Cleaned equipment and utensils must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: Cutting board was not in good repair at a prep unit, with the edges worn off and layers flaking.
4-501.11
17
Frequently Asked Questions
When was G Pub last inspected?
The most recent health inspection at G Pub on file is from Dec 11, 2025. The public record contains three inspections in total.
What is the most common violation at G Pub?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at G Pub.
How does G Pub compare to other restaurants in Providence?
G Pub most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has G Pub's inspection record improved over time?
Yes. Recent inspections at G Pub have averaged around four violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at G Pub 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 G Pub inspected?
Based on the inspection history on file, G Pub is inspected around two times per year on average.
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