Jefferson Boulevard Diner
Last inspected: Jan 7, 2026
95
Score
The health department has logged five inspections at Jefferson Boulevard Diner, the earliest from 2023. The newest entry in the record is dated Jan 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections show fewer violations than earlier ones, with the latest at one versus four before.
When inspectors have written things up, proper cooling methods used has been the most frequent reason, cited four times.
Restaurants in Warwick average 86, so Jefferson Boulevard Diner is doing better than most peers. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The ceiling in the back prep area and front prep area is covered with tiles that are not smooth, durable, and easily cleanable.
6-501.11
95
Dec 16, 2025
Re-Inspection
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was observed at 61 degrees Fahrenheit in a plastic container and covered with the lid on top in the 2 door refrigerator. The ambient of the 2 door refrigerator is 40 degrees Fahrenheit. Per interview of staff, pasta was prepared 1 hour prior to this inspection. -Proper cooling methods reviewed. Staff moved the pasta to the freezer to rapidly cool during this inspection. -Establishment shall keep a cooling log for foods in the cooling process. -Cooling log must be completed and provided to inspector upon the next re-inspection date.
3-501.15
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: A dead pest observed on a glue trap in the basement. Staff removed the dead pest during this inspection. 6-501.112 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. -Establishment does have active pest control. Proof of service proviced to inspector during this inspection.
6-501.112
Physical facilities not in good repair
Inspector notes: The ceiling in the back prep area and front prep area is covered with tiles that are not smooth, durable, and easily cleanable.
6-501.11
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. -Per interview of PIC, establishment is in the process of submitting the application. They are waiting to get the instructor's license.
2-102.12(A)
78
Nov 12, 2025
Routine
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener and slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC place can opener in dishwasher to washed, rinsed and sanitized. PIC cleaned slicer at time of inspection.
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. Per interview of PIC, macaroni, potato salad, and macaroni salad were cooled down 1 hour prior to this inspection and placed in the kitchen refrigerator at 50-60 degrees Fahrenheit in plastic container with lid on. Proper cooling methods reviewed. PIC uncovered food products and placed in ice bath to rapidly cool at time of inspection. -Establishment shall keep a cooling temperature log for cooling process for two weeks. Cooling temperature logs shall be completed and email to inspector for a two-week period.
3-501.15
Floors, walls, or ceilings not easily cleanable
(corrected on site)
Inspector notes: The floors in the (basement) area has an accumulation of other debris and some old rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean. Staff cleaned floors and other area in the basement where droppings were located.
6-201.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the back prep area is constructed of porous tiles that are not smooth, durable, and easily cleanable. Some tiles in the prep/ware washing area are stained. Ceiling tiles shall be smooth, durable, nonabsorbent 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 with RIDOH CFP at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
70
Dec 11, 2023
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in plastic covered containers. Lids were removed.
3-501.15
90
Nov 28, 2023
Routine
1 critical violation. 3 major violations. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the prep unit were observed held at 44-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was recently placed in unit. Food was relocated to colder refrigeration.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in basement. 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. PIC called pest control company at the time of inspection.
6-501.111
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Inspector demonstrated how to properly sanitize the slice. Can opener was put in dishwasher.
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. Potatoes were observed covered in containers greater than four inches deep. Potatoes were observed at 132. Covers were removed proper cooling methods reviewed with PIC.
3-501.15
64
Frequently Asked Questions
When was Jefferson Boulevard Diner last inspected?
The most recent health inspection at Jefferson Boulevard Diner on file is from Jan 7, 2026. The public record contains five inspections in total.
What is the most common violation at Jefferson Boulevard Diner?
Across the inspection record, proper cooling methods used has been cited four times, more than any other issue at Jefferson Boulevard Diner.
How does Jefferson Boulevard Diner compare to other restaurants in Warwick?
Jefferson Boulevard Diner most recently scored 95 out of 100, which is higher than the Warwick average of 86.
Has Jefferson Boulevard Diner's inspection record improved over time?
Yes. Recent inspections at Jefferson Boulevard Diner 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 Jefferson Boulevard Diner 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 Jefferson Boulevard Diner inspected?
Based on the inspection history on file, Jefferson Boulevard Diner is inspected around two times per year on average.
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