Hope and Main Downtown Makers Marketplace
Last inspected: Sep 10, 2025
90
Score
Inspectors have visited Hope and Main Downtown Makers Marketplace five times, with records going back to 2024. Inspectors last stopped by on Sep 10, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The most recent inspection cleaned up several issues, finishing with two violations after five on the prior visit.
Hope and Main Downtown Makers Marketplace's latest score of 90 sits above the Providence average of 80. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 10, 2025
Re-Inspection
2 minor violations. 1 corrected on site.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the trash room, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC has notified landlord.
6-202.15
Wiping cloths used or stored improperly
(corrected on site)
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. Solution was changed-out during inspection.
3-304.14
90
Aug 27, 2025
Routine
4 critical violations. 2 major violations. 4 minor violations. 4 corrected on site.
View 10 violations
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for sausage patties without permission. Application provided.
3-501.19
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. PIC to call for service.
4-501.114
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Soups, which were previously frozen, observed with date mark exceeding 7 days and no date for when taken from freezer. PIC disposed.
3-501.18
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Mushroom puree was observed held at 62 degrees Fahrenheit, placed above the fill line in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods placed above fill line were move to other refrigeration, staff were informed to cease practice.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The door to the outside, located in the trash room, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-501.111
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of pink biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service. Ice at service area disposed.
4-601.11(A)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of liquid and 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. Staff labeled during inspection.
3-302.12
Wiping cloths used or stored improperly
(corrected on site)
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. PIC instructed staff to place in sanitizer.
3-304.14
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the floor in the dry storage area.
4-903.11(A)
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: -slicer -stand mixers -ice machine vents -Vitamix base -self-serve reach-in gaskets.
4-601.11(B)
37
Feb 8, 2024
Re-Inspection
No violations found.
100
Feb 5, 2024
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 10 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Person in charge not controlling unsafe operations
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.
2-103.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Packaged meals from Basil S Bunny in self service case are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Packaged meals were removed from self service case by PIC.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: The slicer was not in good repair. Parts that were in poor repair at previous inspection were repaired or replaced, but the blade has gaps between pieces of metal in the center, impacting its ability to be cleaned and sanitized. Slicer was taken out of service to be repaired or replaced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the cold drawer unit beneath the flattop grill have an accumulation of grease, food residue, and other debris.
4-602.13
64
Jan 22, 2024
Routine
3 critical violations. 5 major violations. 13 minor violations. 7 corrected on site.
View 21 violations
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 in the kitchen.
4-903.11(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-602.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the front service area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
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
Food label missing or inaccurate
Inspector notes: Packaged foods observed with incomplete labels. Food in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Proper cold holding temperatures
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement on menus. English Food Allergy Reactions
2-103.11
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: hot hold unit for to-go orders prep unit panini press cold drawer unit ice machine Numerous food containers have an accumulation of paper and adhesive.
4-602.13
Physical facilities not in good repair
Inspector notes: Observed missing tiles in kitchen (above walk-in cooler).
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back storage area. 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 ceiling, fans covers, and light shield in the walk-in cooler have an accumulation of debris and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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
Person in charge lacks food safety knowledge
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-102.11(C)
Hot or cold food held at improper temperature
Inspector notes: Fruit salad 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. Fruit salad was taken to the walk in cooler to chill.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Foods were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
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: Utensils observed stored on unclean surfaces between uses. 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
(corrected on site)
Inspector notes: Scoops observed stored in bins of dry ingredients with the handles touching the food. 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
Inspector notes: Coffee cups and glasses are stored with the lip contact surface on unclean shelves in the front service area.
4-904.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The following were observed in poor repair. 1. Robot coupe bowl (chipping at base) 2. Slicer (cracked base) PIC took out of service.
4-501.11
20
Frequently Asked Questions
When was Hope and Main Downtown Makers Marketplace last inspected?
The most recent health inspection at Hope and Main Downtown Makers Marketplace on file is from Sep 10, 2025. The public record contains five inspections in total.
How does Hope and Main Downtown Makers Marketplace compare to other restaurants in Providence?
Hope and Main Downtown Makers Marketplace most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Hope and Main Downtown Makers Marketplace's inspection record improved over time?
Yes. Recent inspections at Hope and Main Downtown Makers Marketplace have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Hope and Main Downtown Makers Marketplace 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 Hope and Main Downtown Makers Marketplace inspected?
Based on the inspection history on file, Hope and Main Downtown Makers Marketplace is inspected around three times per year on average.
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