Gregg's Restaurants
Last inspected: Sep 11, 2025
90
Score
Public records show five inspections at Gregg's Restaurants stretching back to 2023. Gregg's Restaurants was last inspected on Sep 11, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly 18 violations earlier in the record.
Looking across the full record, “physical facilities installed, maintained, & clean” is the recurring theme, flagged six times.
The city-wide average for Providence sits at 80, putting Gregg's Restaurants on the better side of that line. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 11, 2025
Environmental Complaint
2 minor violations.
View 2 violations
Physical facilities not in good repair
Inspector notes: The coving on the back line is in poor repair, with a section missing and water & debris accumulating in the gap. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The corner edge piece near the walk in cooler is in poor repair, broken off with jagged metal sticking out. The physical facilities must be maintained in good repair.
6-501.11
90
May 7, 2025
Re-Inspection
4 minor violations.
View 4 violations
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction under fryer in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the food prep units, food scale, area beneath flattop grill, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The walk in door, some ceiling tiles, and door between kitchen, light beneath hood, and hall to walk in are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls behind grills in the kitchen area 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
82
Apr 23, 2025
Routine
1 critical violation. 4 major violations. 26 minor violations. 5 corrected on site.
View 31 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Bacon jam observed with a date mark exceeding 7 days. Disposed.
3-501.18
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings inside the cabinet of the soda dispenser in the kitchen. 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. Guardian pest control service weekly.
6-501.111
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A scouring pad observed in the hand-washing sink near the dishwasher. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.
4-302.14
Equipment or utensils not clean
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris. mixer in bakery slicer cutting boards lemon wedger egg slicer can opener knife rack The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of some 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back of the kitchen (near the stairs to go up), 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
Food contaminated by miscellaneous source
Inspector notes: Various items were observed in the lowboys and 1 door fridge without a covering.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
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
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
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean on shelves in the kitchen. Single service items stored on the floor in the bakery supply room. Single-service items must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The gasket on the ice machine was not in good repair, cracked and crumbling, with sections missing.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The insulation on a water pipe near the handsink in front of the steamer 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 following have an accumulation of dust, dirt, food residue, and other debris: sides of prep units fryers trash cart bins in dishwasher area mixer in bakery knife racks dessert refrigerator bus carts bag holders food scale equipment storage tough tote below slicer table under flat top grills bread warmer coco machine prep table crockpot shelf near service line service line area can opener base microwave shelf under steam table toaster baker 2 door cooler baker sugar bin fan in baker area employee fridge cake display cooler and tracks
4-602.13
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: The dumpster enclosure and area has an accumulation of trash, leaf litter, and old wood pallets. The area must be maintained clean.
5-501.115
Proper eating, tasting, drinking, or tobacco product use
(corrected on site)
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The oil recycling receptacle has an accumulation of grease and debris. Oil recycling receptacle must be cleaned or replaced.
5-501.116
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Physical facilities not cleaned at required frequency
Inspector notes: The basement has an accumulation of sewage on the floor, draining across the floor to a floor drain. The ceiling pipe comes down and enters a plumbers bowl, which overflows at times per employee. 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: The fan covers, and ceiling, and walls in the walk in cooler have an accumulation of dust, mold, and/or soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: One fan cover in the walk in cooler is in poor, broken with pieces missing. The physical facilities must be maintained in good repair.
6-501.11
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. Areas of particular concern: -behind and under flat top grill/fryer area -basement stairs -grease and oil near ice machine -stickers and ice build-up on floor in walk in freezer -stairs to bakery The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The walk in cooler door is in poor repair, with a hole along the bottom. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement and baker areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: A bulb under the kitchen hood in the kitchen area is in poor repair (observed out). The physical facilities must be maintained in good repair.
6-501.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
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(A)
Employee eating, drinking, or using tobacco in food area
Inspector notes: Employee was observed chewing gum while preparing food.
2-401.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen near the dishwasher and along wall AND the hand-washing sink at the bar were lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Stuffing was observed held at 118 degrees Fahrenheit in the steam table, which temped at 92 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 informed water must be above 135 degrees Fahrenheit for hot holding. PIC reheated stuffing.
3-501.16(A)
16
Dec 13, 2023
Re-Inspection
No violations found.
100
Nov 27, 2023
Routine
2 critical violations. 3 major violations. 2 minor violations. 1 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Raw burgers, chicken, fish, sauce, cheese, and beef were observed held between 44-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Burgers, beef, and chicken were moved to walk-in, cheese was disposed of during inspection.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: Inspector observed waster from dishwasher not draining properly and an accumulation of water on floor. Inspector observed leak at hand sink.
5-205.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: Slicer observed in poor repair. Inspector observed missing prongs, bent plate, and Phillips head screw in center of plate. Unit taken out of service during inspection.
4-202.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit was observed in poor repair in the cook line area. Door was observed out of alignment during inspection. The walk-in freezer and salad prep unit were observed with an accumulation of ice. PIC informed. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-501.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The walls and floors in the following areas in the kitchen were observed in poor repair: wall tiles in the dish machine area, tiles on floor and junctures near the hot holding kettle, and junctures in hall along the walk-ins. The physical facilities must be maintained in good repair.
6-101.11
50
Frequently Asked Questions
When was Gregg's Restaurants last inspected?
The most recent health inspection at Gregg's Restaurants on file is from Sep 11, 2025. The public record contains five inspections in total.
What is the most common violation at Gregg's Restaurants?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited six times, more than any other issue at Gregg's Restaurants.
How does Gregg's Restaurants compare to other restaurants in Providence?
Gregg's Restaurants most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Gregg's Restaurants' inspection record improved over time?
Yes. Recent inspections at Gregg's Restaurants have averaged around two violations per visit, down from roughly 18 earlier in the record.
What does a low risk rating mean?
A low risk rating at Gregg's Restaurants 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 Gregg's Restaurants inspected?
Based on the inspection history on file, Gregg's Restaurants is inspected around three times per year on average.
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