Italian Gourmet

1235 Wampanoag Trail No 5, Riverside, RI 02915

Café / Breakfast

License: Seats - Less than 50

Last inspected: Aug 12, 2025

Score

Low Risk

Italian Gourmet appears in inspection records three times, starting in 2024. Inspectors last stopped by on Aug 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.

Recent inspections show fewer violations than earlier ones, with the latest at one versus four before.

The pattern that stands out is proper cold holding temperatures, which has been cited two times.

Compared to the broader Riverside restaurant scene, where the average is 82, this is a stronger showing. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Aug 12, 2025

Re-Inspection

1 minor violation.

View 1 violation

Outer openings not protected against pests

Inspector notes: The doors to the outside, located at the entrance, are not tight-fitting. Space observed between the 2 doors. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

6-202.15

Jul 30, 2025

Routine

3 critical violations. 1 major violation.

View 4 violations

Bare hand contact with ready-to-eat food

Inspector notes: An employee was observed touching ready to eat food (cheese when slicing) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Voluntary disposal during inspection.

3-301.11

Hands not washed when required

Inspector notes: Employee observed putting on gloves without washing her hands. Food employees must wash their hands before putting on gloves.

2-301.14

Hot or cold food held at improper temperature

Inspector notes: Small refrigerator at the coffee station was observed held at 47 degrees Fahrenheit. Milk observed with a temperature of 45 degrees F. Prep unit observed with an ambient temperature of 48 degrees F. Foods in this unit observed with temperatures 45 - 46 degrees F. Products were moved into this unit this morning. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. TCS products were relocated to a properly functioning refrigeration units. No TCS food products are to be stored in these units until they are able to maintain a consistent temperature at/below 41 degrees F.

3-501.16(A)

Handwashing done in improper location

Inspector notes: Employees observed washing their hands at the prep sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. One employee observed washing gloved hands in the handsink.

2-301.15

Aug 26, 2024

Routine

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

Hot or cold food held at improper temperature

Inspector notes: 2-door produce reach-in observed with an ambient temperature of 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Raw chicken was observed with a temperature of 36 degrees F and was moved to a properly functioning unit. No TCS foods are to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.

3-501.16(A)

Evidence of pests or pest control inadequate

Inspector notes: The presence of insects is not controlled as evidenced by small flies observed at the front counter handsink. 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. Pest control is to be contacted to evaluate and treat as needed.

6-501.111

Ready-to-eat food not date marked

Inspector notes: Deli meats, cheeses, and prepared foods were observed not marked with the date of preparation/slicing. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced in the establishment and held for more than 24 hours must be marked with the date of preparation/slicing.

3-501.17

Equipment not in good repair or proper adjustment

Inspector notes: Refrigerator door gaskets of the 2-door produce reach-in were observed in poor repair, split away from the door. Gaskets are to be replaced.

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. No employee certified in food safety management was on-site at the time of inspection. In addition, the RI Certified Food Safety Manager license has expired for this establishment. Employee(s) must register in, and successfully complete, an approved course in food safety management. One full-time employee must register with RIDOH as Certified Food Safety Manager.

2-102.12

Frequently Asked Questions

When was Italian Gourmet last inspected?

The most recent health inspection at Italian Gourmet on file is from Aug 12, 2025. The public record contains three inspections in total.

What is the most common violation at Italian Gourmet?

Across the inspection record, proper cold holding temperatures has been cited two times, more than any other issue at Italian Gourmet.

How does Italian Gourmet compare to other restaurants in Riverside?

Italian Gourmet most recently scored 95 out of 100, which is higher than the Riverside average of 82.

Has Italian Gourmet's inspection record improved over time?

Yes. Recent inspections at Italian Gourmet have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about four previously.

What does a low risk rating mean?

A low risk rating at Italian Gourmet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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