Hilton Garden Inn Providence
Last inspected: Apr 8, 2026
74
Score
Going back to 2024, Hilton Garden Inn Providence has seven inspections in the public record. On Apr 8, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits.
Proper cold holding temperatures comes up most often, recorded five times in the inspection record.
Restaurants in Providence average 80, so Hilton Garden Inn Providence trails the local norm. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut melon was observed held at 47 degrees Fahrenheit on the breakfast cold line. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cut melon was placed in the refrigerator.
3-501.16(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does accurately disclose the foods on the menu that are raw or undercooked, and includes eggs prepared YOUR WAY on the Kid's Plate child menu. Menu is provided by Hilton.
3-603.11
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.
2-102.12(A)
74
Mar 26, 2026
Routine
4 critical violations. 5 major violations. 1 minor violation. 3 corrected on site.
View 10 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Two containers of moldy strawberries observed in the refrigerator. Disposed.
3-101.11
Hot or cold food held at improper temperature
Inspector notes: Yogurt and cut melon observed held at 46-48 degrees Fahrenheit at cold line. Turkey, ham, cut tomatoes, and chicken salad observed at 58-60 degrees on the counter, awaiting preparation while staff completed other tasks. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were placed into the refrigerator to chill.
3-501.16(A)
Hands not washed when required
(corrected on site)
Inspector notes: Employee observed entering the kitchen and starting to handle equipment without washing their hands. When To Wash poster given to PIC.
2-301.14
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. 3 bay sink will be used for sanitizing until dishwasher is adjusted.
4-501.114
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)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Foods observed date marked with a range allowing over 7 days. Reviewed proper date marking with PIC.
3-501.17
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does accurately disclose the foods on the menu that are raw or undercooked, and includes eggs prepared YOUR WAY on the Kid's Plate child menu. Menu is provided by Hilton.
3-603.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Equipment or utensils not air-dried before storage
Inspector notes: Ice bucket stored not stored inverted.
4-901.11
32
Oct 17, 2025
Food Complaint
1 critical violation. 1 corrected on site.
View 1 violation
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Inspector observed 2 oranges in the walk-in with a white substance on the skin. PIC disposed.
3-101.11
86
Jul 28, 2025
Re-Inspection
No violations found.
100
Jul 16, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations. 3 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items were observed held at 47-50 degrees Fahrenheit in the cold drawers. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods requiring refrigeration were disposed, all other items moved to other refrigeration.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
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. Can opener taken out of service to be cleaned and sanitized.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP salmon was observed thawing with packaging intact. Disposed.
3-501.13
Physical facilities not in good repair
Inspector notes: The air curtains of the walk-in are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -table-top under grill -bottom shelf of low boy freezer -walk-in fan guards.
4-601.11(B)
Equipment not in good repair or proper adjustment
Inspector notes: The cold drawers on the grill line were observed in poor repair, holding an ambient temperature of 58 degrees.
4-501.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Wiping cloths and spray bottles were observed hanging on the bar hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC informed.
6-301.13
58
Aug 20, 2024
Re-Inspection
1 critical violation. 5 minor violations.
View 6 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was in excess of 200 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was on site at the time of inspection.
4-501.114
Adequate handwashing sinks properly supplied and accessible
Inspector notes: A pitcher was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed.
6-301.13
Handwashing sign not posted
Inspector notes: The hand washing sink on the grill line is lacking proper signage. All other sinks were observed with proper signage during inspection.
6-301.14
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH. PIC stated they are enrolled in course to reinstate certification and will register with RIDOH once completed.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Dishwasher located in the bar area was not in good repair. Service was on-hand at the time of inspection to repair leak.
4-501.11
Garbage & refuse properly disposed; facilities maintained
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
67
Jul 30, 2024
Routine
4 critical violations. 8 major violations. 14 minor violations. 7 corrected on site.
View 26 violations
Food properly labeled; original container
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. Staff must manually fill 3-bay sink to proper concentration until automatic dispenser is adjusted.
4-501.114
Approved thawing methods used
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwashers were 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All equipment and utensils to be sanitized in 3-bay sink until resolved.
4-501.114
Proper date marking and disposition
Inspector notes: Food contact surfaces of the following equipment/utensils were observed with an accumulation of food and debris: -ice machine (taken out of service, ice disposed) -utensil container at the bar -can opener -knife. The food contact surfaces of equipment must be clean to sight and touch.
4-501.114
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Liquid egg replacer was observed in walk-in with an expiration date of June 17, 2024. PIC disposed.
3-501.18
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided RIDOH guidance during inspection.
2-501.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen grill area and the bar were lacking paper towels.
6-301.12
Ready-to-eat food not date marked
Inspector notes: Deli meats, cheeses, cut vegetables 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
Food thawed using improper method
(corrected on site)
Inspector notes: ROP salmon observed thawing in the walk-in with packaging intact. As per package label, product must be removed from package prior to thawing. PIC disposed.
3-501.13
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized carafes are stored on the floor at the bar area.
4-903.11(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The dishwashers were observed not dispensing sanitizer as evidenced by test strip reading 0 parts per million.
4-204.117
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 machines. Inspector provided a small supply of test strips during inspection.
4-302.14
Handwashing sign not posted
Inspector notes: A pitcher was observed in the hand-washing sink in the grill area. A spray bottle and clean rags were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
6-301.14
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the kitchen are lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage was observed held at 132 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 to 165 degrees.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Walk-in cooler was observed holding at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods requiring refrigeration moved to other unit.
3-501.16(A)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the dumpster area. Inspector observed broken/unused equipment and paint cans in the dumpster enclosure. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the kitchen, particularly at the floor/wall junctures and behind/under equipment have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food storage containers not labeled with contents
Inspector notes: Working containers of multiple dry ingredients and sauces 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of sauces. 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. PIC removed bowl and obtained a ladle.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Equipment not in good repair or proper adjustment
Inspector notes: Dishwasher located in the bar area was not in good repair, observed leaking during operation.
4-501.11
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.
2-102.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -spice shelf -under prep unit hood -under grill -reach-in gaskets -bottom of freezer -bottom of hot box -robot coupe base -top of dish machine (kitchen)
4-601.11(B)
Food-contact surfaces: cleaned and sanitized
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
12
Frequently Asked Questions
When was Hilton Garden Inn Providence last inspected?
The most recent health inspection at Hilton Garden Inn Providence on file is from Apr 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Hilton Garden Inn Providence?
Across the inspection record, proper cold holding temperatures has been cited five times, more than any other issue at Hilton Garden Inn Providence.
How does Hilton Garden Inn Providence compare to other restaurants in Providence?
Hilton Garden Inn Providence most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Hilton Garden Inn Providence's inspection record improved over time?
Results have been roughly steady. Recent inspections at Hilton Garden Inn Providence have produced about the same number of violations as earlier ones, holding around four per visit.
What does a medium risk rating mean?
A medium risk rating at Hilton Garden Inn Providence 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 Hilton Garden Inn Providence inspected?
Based on the inspection history on file, Hilton Garden Inn Providence is inspected around four times per year on average.
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