Green Basil Restaurant and Bar
Last inspected: Jul 2, 2025
50
Score
Inspectors have visited Green Basil Restaurant and Bar three times, with records going back to 2024. On Jul 2, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 12 violations earlier in the record.
“Person in charge present, demonstrates knowledge, and performs duties” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 81, which Green Basil Restaurant and Bar's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
3
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jul 2, 2025
Routine
2 critical violations. 1 major violation. 6 minor violations. 4 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tofu was observed held at 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (beef) were observed stored above ready-to-eat foods (noodles) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (spice grinder, knives) 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)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the entrance and 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in freezer door gaskets were observed torn and in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the stove has an accumulation of dust, dirt, food residue, and other debris.
4-602.13
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
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
50
Feb 26, 2024
Re-Inspection
4 critical violations. 1 major violation. 3 minor violations. 1 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (raw eggs) were observed stored above ready-to-eat foods (beverages) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Sewage backflow not prevented
Inspector notes: The condensate from the reach in refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.11
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice noodles were observed held at 43-44 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, moved to walk-in cooler.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of roaches is not controlled as evidenced by roaches on glue traps. 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: Glass door located on the beverage cooler at the bar was not in good repair. Inspector observed a crack in door.
4-501.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The doors to the toilet rooms are not self-closing.
6-501.19
Physical facilities not cleaned at required frequency
Inspector notes: The floor behind the cookline has an accumulation of grease residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
43
Feb 12, 2024
Routine
1 critical violation. 9 major violations. 5 minor violations. 6 corrected on site.
View 15 violations
Plumbing system not maintained in good repair
Inspector notes: Leak observed at the prep sink in kitchen.
5-205.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of roaches is not controlled as evidenced by live and dead roaches on glue boards. 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: Food contact surfaces of equipment/utensils (ice machine) was observed with an accumulation of black debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine to be taken out of service to be cleaned and sanitized.
4-601.11(A)
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
(corrected on site)
Inspector notes: Various foods in refrigerator and walk-in 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.
3-501.17
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, house prepared sauce was placed hot in the refrigerator in containers greater than four inches deep. PIC had staff place in shallow pans to chill.
3-501.15
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed staff placing cooked rice into portion bag prior to cooling. PIC informed; staff placed in shallow pans to cool.
3-501.15
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, recently cooked chicken was placed hot in the prep unit reading 61 degrees Fahrenheit. Staff placed in refrigerator to chill.
3-501.15
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Recently prepared spring rolls were observed on counter at 73 degrees Fahrenheit. Staff placed in refrigeration to chill.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Portioned noodles were observed thawing on a condenser unit. 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. PIC placed into walk-in.
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The floor and walls behind the cook line area, hoods have an accumulation of grease and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bean spouts were observed held at 61- and 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 disposed.
3-501.16(A)
Food contaminated by miscellaneous source
Inspector notes: Inspector observed cutting board in mop sink.
3-307.11
Approved thawing methods used
Inspector notes: The door to the men's toilet room is not self-closing.
6-501.19
Unnecessary items or litter present on premises
Inspector notes: Unnecessary equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
27
Frequently Asked Questions
When was Green Basil Restaurant and Bar last inspected?
The most recent health inspection at Green Basil Restaurant and Bar on file is from Jul 2, 2025. The public record contains three inspections in total.
What is the most common violation at Green Basil Restaurant and Bar?
Across the inspection record, “person in charge present, demonstrates knowledge, and performs duties” has been cited four times, more than any other issue at Green Basil Restaurant and Bar.
How does Green Basil Restaurant and Bar compare to other restaurants in North Providence?
Green Basil Restaurant and Bar most recently scored 50 out of 100, which is lower than the North Providence average of 81.
Has Green Basil Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at Green Basil Restaurant and Bar have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Green Basil Restaurant and Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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