Jazzys
Last inspected: Sep 3, 2025
95
Score
The health department has logged four inspections at Jazzys, the earliest from 2024. The most recent report on file is from Sep 3, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around 14 violations to closer to one violation per visit over the last few inspections.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited five times.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 3, 2025
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: One light beneath the hood is in poor repair, nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
95
Aug 19, 2025
Routine
4 critical violations. 7 major violations. 11 minor violations. 4 corrected on site.
View 22 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Uncovered containers of food observed in the freezer. Uncovered containers of food observed stacked in the prep unit, with the top container in direct contact with the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
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 kitchen and basement storage area.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement. Single service items must be stored in a clean, dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
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.
4-501.114
Procedures for responding to vomiting and diarrheal events
Inspector notes: Thermometer is lacking in the lowboy refrigeration unit. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204-112
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, dinnerware on the clean storage rack)) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine had 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 to be cleaned and sanitized.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.
4-302.14
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. Spanish Responding to Vomiting and Diarrhea
2-501.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish observed thawing in the refrigerator with the packaging intact. Fish was removed from packaging and placed back in the refrigerator in a pan.
3-501.13
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Thermometer has never been calibrated per PIC.
4-203.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen was lacking proper signage.
6-301.14
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(A)
Hot or cold food held at improper temperature
Inspector notes: Shell eggs observed held at 50 degrees Fahrenheit in the lowboy. Sausage and cut tomatoes were observed at 45-46 degrees F 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. Eggs, sausage, and tomatoes were placed in the refrigerator. Temperatures were adjusted, and not overfilling containers in the prep unit was discussed with PIC.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A knife was observed stored in the crack between the lowboy and prep unit between uses. Spoons were observed stored on an unclean part of the prep unit. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Drain plugs are lacking for the 3 bay sink.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The can opener base, and a strainer were not in good repair.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Shelves in the kitchen are lined with peeling aluminum wrap. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
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: clean storage rack shelves, including the underside can opener base clean storage rack .
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The mop sink room has an accumulation of soil residue, trash, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The screen door in the kitchen is in poor repair, with the screen detached in areas. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: One light bulb is missing beneath the hood. The physical facilities must be maintained in good repair.
6-501.11
16
Feb 12, 2024
Re-Inspection
6 minor violations. 1 corrected on site.
View 6 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 on kitchen shelves.
4-903.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items observed stored on the floor in the basemement. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The chest freezer in the basement was not in good repair, with the lid broken and spun insulation exposed.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the top of the cold drawer unit, beneath flattop grills have an accumulation of dust, dirt, food residue, and other debris. The nonfood contact surfaces of the stove have an accumulation of food debris & carbon.
4-602.13
Physical facilities not in good repair
Inspector notes: One light beneath the hood is in poor repair, nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the kitchen especially beneath equipment 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
74
Jan 29, 2024
Routine
4 critical violations. 6 major violations. 11 minor violations. 8 corrected on site.
View 21 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta was observed with a date mark exceeding 7 days. Disposed.
3-501.18
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Air freshener was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
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. A phone message was left with the owner to call service on the dishwasher. Three bay sink was set up to use until dishwasher is calibrated.
4-501.114
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items observed stored on the floor in the basement. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Fruits or vegetables not washed before use
Inspector notes: Tomatoes and lettuce were not washed before being cut. PIC was unaware that lettuce must be washed unless specifically labeled otherwise. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. Lettuce was taken to be washed, and tomatoes were disposed of.
3-302.15
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher. Quaternary ammonia test strips for the 3 bay sink expired in 2016.
4-302.14
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
Person in charge lacks food safety knowledge
Inspector notes: No person in charge was present as needed at the time of inspection.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A colander of cooked mushrooms were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes placed hot in the walk in cooler refrigerator in containers greater than four inches deep (plastic bus pans).
3-501.15
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: An orange which had been cut for slices was observed on an unclean surface at the bar (top of refrigeration unit) for cutting. Food must be protected from contamination. Disposed.
3-305.14
Proper hot holding temperatures
(corrected on site)
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.
4-204.16
Equipment not in good repair or proper adjustment
Inspector notes: The chest freezer in the basement was not in good repair, with the lid broken and spun insulation exposed..
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum wrap is used to line shelves and racks in the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
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: waffle maker prep units table beneath grill storage shelves The freezer and chest freezer in the basement had an accumulation of frost and debris. The spray hose sink near the dishwasher had an accumulation of black sludge and debris.
4-602.13
Contamination prevented during food preparation, storage & display
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities not in good repair
Inspector notes: One light beneath the hood is in poor repair, nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
No designated area for employee eating or drinking
Inspector notes: Employees' clothing or other personal belongings were observed stored on prep table. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage gravy was observed held at 124 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage was observed held at 57degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
17
Frequently Asked Questions
When was Jazzys last inspected?
The most recent health inspection at Jazzys on file is from Sep 3, 2025. The public record contains four inspections in total.
What is the most common violation at Jazzys?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited five times, more than any other issue at Jazzys.
How does Jazzys compare to other restaurants in Providence?
Jazzys most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Jazzys' inspection record improved over time?
Yes. Recent inspections at Jazzys have averaged around one violation per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jazzys 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 Jazzys inspected?
Based on the inspection history on file, Jazzys is inspected around three times per year on average.
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