Island House Restaurant
Last inspected: Apr 14, 2026
58
Score
Inspectors have visited Island House Restaurant four times, with records going back to 2024. The most recent report on file is from Apr 14, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The latest visit found six violations, down from 15 violations the time before.
Across the inspection history, food & non-food contact surfaces cleanable is the issue that surfaces most often, recorded four times.
Restaurants in Providence average 80, so Island House Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
4
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 14, 2026
Re-Inspection
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Non-food grade plastic containers observed being used for food preparation and storage. Food containers must be made of food grade materials.
4-101.11
Equipment material allows contamination or unsafe migration
Inspector notes: Non-food grade plastic containers observed being used for food preparation and storage. Food containers must be made of food grade materials.
4-101.11
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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerators and shelves have an accumulation of dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back of the 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
58
Apr 2, 2026
Routine
5 critical violations. 6 major violations. 12 minor violations. 7 corrected on site.
View 23 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Non-food grade plastic containers observed being used for food storage. Food containers must be made of food grade materials.
4-101.11
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, and in the front service area.
4-903.11(A)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Breading mix for fish observed left out on the counter overnight. Breading mix must be disposed of after 4 hours once it has been used for raw animal products. Disposed.
3-501.19
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Boiled pineapple, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Cut cabbage observed directly on unclean refrigerator shelf. Unwrapped lettuce observed stored directly on top of jars and containers of food in refrigerator. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen cooking area was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A bucket of cleaning supplies and used glove observed in the hand-washing sink in the prep area of the kitchen. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
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 was placed in 3 bay sink.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Oxtail and chicken 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
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked pineapple was left overnight on the counter in container greater than four inches deep.
3-501.15
Hot or cold food held at improper temperature
Inspector notes: Cheese was observed held at 47 degrees Fahrenheit in the small red refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cheese was relocated to another refrigerator. Food requiring refrigeration is not to be stored in small red refrigerator until it is operating properly.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of 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, 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: Trays from juice machine are being used as scoops in containers of dry ingredients. Scoops in other containers of dry ingredients are stored with the handles in the product. 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-use articles reused
Inspector notes: Single-use items are being reused for food preparation and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: Pots and ingredient storage bin observed not in good repair.
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 refrigerators freezers shelves stove top waffle maker.
4-602.13
Time as a public health control; procedures & records
Inspector notes: The hand sink in the prep area of the kitchen has an accumulation of soil residue and debris.
6-501.18
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
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
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the kitchen is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
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)
14
Jun 25, 2024
Re-Inspection
3 critical violations. 4 minor violations. 1 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Oxtails and chicken ) was observed held at (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. Per interview with PIC, food had been in 2 dr refrigerator for less than four hours. All food was removed from 2 dr refrigerator and placed in another unit.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: Handwashing sink in the kitchen observed in poor repair. Hot water knob on faucet does not dispense water.
5-205.15
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
Physical facilities not cleaned at required frequency
Inspector notes: The walls throughout the kitchen area 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
Equipment not in good repair or proper adjustment
Inspector notes: 2 dr reach in located in the kitchen area was not in good repair. Ambient temperatures was observed at 50df. Establishment not allowed to place any food products in unit until repaired and/or replaced.
4-501.11
Physical facilities not in good repair
Inspector notes: The wall in the dining room area is in poor repair. Inspector observed a hole in wall behind wood structure The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling and ceiling vents in the kitchen area has an accumulation of dust and other debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
52
Jun 6, 2024
Routine
5 critical violations. 5 minor violations. 3 corrected on site.
View 10 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (containers of dressings) 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Oxtails and chicken was observed held at (122-129) 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 food to proper temperature during inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bags of leftover rice and shredded cheese was observed held at (46-51 ) 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 of rice and moved cheese to another unit(purchased today)
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: The handwashing sink in kitchen observed in poor repair. Hot water knob in faucet doesn't dispense water.
5-205.15
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
Handwashing sign not posted
Inspector notes: Handwashing sink in the kitchen is lacking signage.
6-301.14
Physical facilities not cleaned at required frequency
Inspector notes: The ceilings and ceiling vents in kitchen area has an accumulation of dust. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the kitchen area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
Physical facilities installed, maintained, & clean
Inspector notes: The ceiling in the kitchen and steam table area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.16
Equipment not in good repair or proper adjustment
Inspector notes: Cold hold units located in the kitchen area was not in good repair.2 dr reach in and 1 dr reach in were observed with ambient temperatures of 53 and 61DF.No food products are to be stored in these units until repaired/ replaced and properly functioning.
4-501.11
37
Frequently Asked Questions
When was Island House Restaurant last inspected?
The most recent health inspection at Island House Restaurant on file is from Apr 14, 2026. The public record contains four inspections in total.
What is the most common violation at Island House Restaurant?
Across the inspection record, food & non-food contact surfaces cleanable has been cited four times, more than any other issue at Island House Restaurant.
How does Island House Restaurant compare to other restaurants in Providence?
Island House Restaurant most recently scored 58 out of 100, which is lower than the Providence average of 80.
Has Island House Restaurant's inspection record improved over time?
Yes. Recent inspections at Island House Restaurant have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about 15 previously.
What does a medium risk rating mean?
A medium risk rating at Island House Restaurant 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 Island House Restaurant inspected?
Based on the inspection history on file, Island House Restaurant is inspected around two times per year on average.
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