Hope Club
Last inspected: Nov 6, 2025
100
Score
The health department has logged four inspections at Hope Club, the earliest from 2024. Inspectors last stopped by on Nov 6, 2025. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly six violations earlier on.
“Food-contact surfaces” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Providence sits at 80, putting Hope Club on the better side of that line. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 6, 2025
Re-Inspection
No violations found.
100
Oct 28, 2025
Routine
1 critical violation. 3 major violations. 6 minor violations. 3 corrected on site.
View 10 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Rice, black beans, and soup observed marked with dates exceeding 7 days. Disposed.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (mixer bowl, egg slicer, utensils in bin) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of biofilm and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Stuffing and chicken were placed hot in the refrigerator in covered plastic containers greater than four inches deep.
3-501.15
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not consistently 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
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: food scale mixer robot coupe utensil bin .
4-602.13
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walk in ceiling, fan covers, fan soffit, and light cover have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Single-service or single-use items not protected from contamination
Inspector notes: Whisks are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
47
Mar 28, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: The dodecyclobenzenesulfonic acid/lactic acid sanitizer in the 3 bay sink was in excess of recommended concentration. Sanitizer was diluted, and service called during inspection.
7-204.11
Equipment not in good repair or proper adjustment
Inspector notes: Folding table that is being used as a prep table located in the kitchen area was not in good repair, observed with a tear impacting its ability to be cleaned and sanitized.
4-501.11
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The refuse area has an accumulation of decayed vegetation, leaf litter, and debris. The refuse area must be maintained clean.
5-501.115
78
Mar 14, 2024
Routine
2 critical violations. 11 major violations. 6 minor violations. 6 corrected on site.
View 19 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Sanitizer solution was in excess of manufacturer recommendations. Sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Service was called during inspection. Dishwasher will be used to clean and sanitize until sanitizer is adjusted.
7-204.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (ham) were observed stored above ready-to-eat foods (fruits and vegetables) in the basement walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC moved to a lower shelf during inspection.
3-302.11
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
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. English Responding to Vomiting and Diarrhea
2-501.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Shellstock (clams and littlenecks) located in the walk in cooler did not have the proper identification tags PIC stated tags were kept in the office. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
Physical facilities installed, maintained, & clean
Inspector notes: Shellstock tags did not have all of the required information. Last dates of usage were lacking. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (strainer) 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)
Hot or cold food held at improper temperature
Inspector notes: Turkey, tuna, and cut tomatoes observed held at 44-63 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tomato at 63 degrees F was disposed, and other items were removed from prep unit and placed into refrigerator.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Ham was 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
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Soup, chowder, and carrot puree observed with dates exceeding 7 days. Disposed.
3-501.17
Cleaned equipment or utensils stored improperly
Inspector notes: Multiple utensils in a container in the kitchen were displayed with the lip/food contact surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand washing sink at the bar was lacking a proper signage.
6-301.14
Food-contact surfaces: cleaned and sanitized
Inspector notes: The refuse area has an accumulation of decayed vegetation, leaf litter, and debris. The recycling platform was observed in poor repair.
5-501.115
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
Food storage containers not labeled with contents
Inspector notes: Working containers of panko, nuts, and sunflower seeds were 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
Physical facilities not cleaned at required frequency
Inspector notes: The floors under shelving in the basement dry storage area has an accumulation of food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The break tray on the ice machine was not in good repair, with cracks impacting its ability to be cleaned and sanitized.
4-501.11
18
Frequently Asked Questions
When was Hope Club last inspected?
The most recent health inspection at Hope Club on file is from Nov 6, 2025. The public record contains four inspections in total.
What is the most common violation at Hope Club?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Hope Club.
How does Hope Club compare to other restaurants in Providence?
Hope Club most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Hope Club's inspection record improved over time?
Yes. Recent inspections at Hope Club have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Hope Club 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 Club inspected?
Based on the inspection history on file, Hope Club is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Providence