Golden House
Last inspected: Aug 12, 2025
67
Score
Across the available record, Golden House has four inspections on file, the first dated 2024. The most recent visit was on Aug 12, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “food & non-food contact surfaces cleanable”, which has been cited three times.
Golden House's latest score of 67 falls below the East Providence average of 79. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Aug 12, 2025
Routine
3 major violations. 2 minor violations. 4 corrected on site.
View 5 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: Chicken was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement on the menu and in the facility.
2-103.11
Food storage containers not labeled with contents
(corrected on site)
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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Boxes of food/veggies were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
67
Aug 14, 2024
Re-Inspection
2 minor violations.
View 2 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets for the prep unit lowboy were observed in poor repair. Gasket must be replaced.
4-501.11
90
Aug 6, 2024
Re-Inspection
1 critical violation. 2 major violations. 4 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Prep unit was observed held at 50 degrees Fahrenheit. Product had been in unit for less than 2 hours and moved into the walk in cooler at the time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Establishment is to have unit serviced and can not store any TCS foods in unit until it is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, shrimp was placed hot in the refrigerator in containers greater than four inches deep. Shrimp was moved to sheet pans at the time of inspection.
3-501.15
Equipment or utensils not clean
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Establishment must attain stoppers for 3-bay sink, and properly sanitize equipment and utensils. 3-bay resource was provided to PIC at the time of inspection.
4-601.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knives were observed being stored in between the prep-unit. Knives must be stored on a clean, dry surface. Knives were moved at the time of inspection.
4-903.11(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen and prep area very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit lowboy gaskets were observed in poor repair. Establishment must replace gaskets.
4-501.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Hood system was observed with an accumulation of grease and dust build up. Hood system is to be cleaned and serviced as needed. Establishment is scheduled to have service done on Monday 8/12/2024.
4-204.11
58
Jul 23, 2024
Routine
4 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Scouring pad was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Scouring pad was moved at the time of inspection.
5-205.11
Equipment or utensils not clean
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Establishment must attain stoppers for 3-bay sink, and properly sanitize equipment and utensils. 3-bay resource was provided to PIC at the time of inspection.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by droppings under 3-bay sink. 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. Corrective action - droppings must be cleaned so that new activity can be monitored. Establishment is to increase pest control as needed.
6-501.111
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. Establishment is to obtain test strips and test the sanitizing solution before sanitizing.
4-302.14
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen and prep area very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the various locations have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Adequate ventilation & lighting; designated areas used
Inspector notes: Hood system was observed with an accumulation of grease and dust build up. Hood system is to be cleaned and serviced as needed.
4-204.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knives were observed being stored in between the prep-unit. Knives must be stored on a clean, dry surface. Knives were moved at the time of inspection.
4-903.11(A)
55
Frequently Asked Questions
When was Golden House last inspected?
The most recent health inspection at Golden House on file is from Aug 12, 2025. The public record contains four inspections in total.
What is the most common violation at Golden House?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at Golden House.
How does Golden House compare to other restaurants in East Providence?
Golden House most recently scored 67 out of 100, which is lower than the East Providence average of 79.
Has Golden House's inspection record improved over time?
Results have been roughly steady. Inspections at Golden House have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Golden House 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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