Ivy Tavern
Last inspected: Apr 8, 2026
67
Score
Ivy Tavern appears in inspection records three times, starting in 2024. Ivy Tavern was last inspected on Apr 8, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Compared to the prior visit, the count dropped from eight violations to five.
Proper cold holding temperatures comes up most often, recorded two times in the inspection record.
Restaurants in Providence average 80, so Ivy Tavern trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 1 major violation. 3 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Egg wash and beer batter observed held at 57-60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed. PIC instructed on how to use ice to maintain cold food temperatures, with smaller pan inside ice-filled larger pan.
3-501.16(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 and bagged ice purchased.
4-601.11(A)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen and basement. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the chest freezers have an accumulation of frost and debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
67
Sep 11, 2024
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Food-contact surfaces: cleaned and 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. Dishes and utensils will be sanitized in the 3 bay sink until the dishwasher is functioning properly.
4-501.114
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
78
Sep 3, 2024
Routine
3 critical violations. 5 major violations. 7 minor violations. 1 corrected on site.
View 15 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as) were observed stored above ready-to-eat foods (such as cooked chicken) in the refrigerator. Raw animal foods must be separated from ready-to-eat foods during storage.
3-302.11
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 pass-through area.
4-903.11(A)
Physical facilities installed, maintained, & clean
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.
4-501.114
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Ready-to-eat food not date marked
Inspector notes: Cooked chicken 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live small flies throughout the establishment. 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 Service unknown.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the chest freezer has an accumulation of frost and debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling throughout the kitchen has 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement storage area, and between the establishment and building next door. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The swinging door into the kitchen is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The kitchen door to the outside has 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
Hot or cold food held at improper temperature
Inspector notes: Raw hamburgers, and cooked beef observed held at 44-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. were placed in the freezer to rapidly chill. Discussed not double-stacking containers in the prep unit to maintain cold temperatures. Items were placed in the freezer to rapidly chill.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of some 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
27
Frequently Asked Questions
When was Ivy Tavern last inspected?
The most recent health inspection at Ivy Tavern on file is from Apr 8, 2026. The public record contains three inspections in total.
What is the most common violation at Ivy Tavern?
Across the inspection record, proper cold holding temperatures has been cited two times, more than any other issue at Ivy Tavern.
How does Ivy Tavern compare to other restaurants in Providence?
Ivy Tavern most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Ivy Tavern's inspection record improved over time?
Yes. Recent inspections at Ivy Tavern have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about eight previously.
What does a medium risk rating mean?
A medium risk rating at Ivy Tavern 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 Ivy Tavern inspected?
Based on the inspection history on file, Ivy Tavern is inspected around two times per year on average.
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