L'artisan Cafe and Bakery
Last inspected: Jan 29, 2026
78
Score
Across the available record, L'artisan Cafe and Bakery has six inspections on file, the first dated 2024. The most recent report on file is from Jan 29, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better: the most recent inspection turned up six violations, compared to 21 violations previously.
Across the inspection history, physical facilities installed, maintained, & clean is the issue that surfaces most often, recorded nine times.
Among Providence restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Re-Inspection
5 minor violations.
View 5 violations
Equipment not in good repair or proper adjustment
Inspector notes: The 3 door reach-in, walk-in cooler, and chest freezer gaskets were observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor in the kitchen area 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 floors and walls by the grease trap in the basement area 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
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. Establishments RICFSM has expired. Establishment is to re-new/reapply for a RICFSM with RIDOH and send proof of registration to inspector.
2-102.12(A)
78
Jan 15, 2026
Routine
1 critical violation. 4 major violations. 5 minor violations. 3 corrected on site.
View 10 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Ground beef, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Ground beef was observed at 46 DF and voluntarily disposed of at the time of inspection.
3-501.14
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils ice machine and slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off and placed out of order at the time of inspection. Ice machine and slicer are not to be used until they are properly cleaned and sanitized.
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, meat pies, rice, and pasta were placed hot in the refrigerator in containers greater than four inches deep. Food was placed on sheet pans to finish cooling at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.15
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking proper drain plugs for the 3-bay sink. Establishment is to obtain drain plugs.
4-301.12
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. Establishments RICFSM has expired. Establishment is to re-new/reapply for a RICFSM with RIDOH.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: The 3 door reach-in, walk-in cooler, and chest freezer gaskets were observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler fan guards and 2 door lowboy shelves have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor in the kitchen area 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 floor in the ice machine area has an accumulation of soil residue, old droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
45
Jul 9, 2024
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Evidence of pests or pest control inadequate
Inspector notes: Rodent droppings observed in areas of basement. Roach seen in grease trap room. 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.
6-501.111
Physical facilities not in good repair
Inspector notes: The basement ledge is in poor repair. Large opening observed. The physical facilities must be maintained in good repair to prevent entry/exit of pests.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: The grease trap iteself and room has an accumulation of clutter and soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114
82
Jun 4, 2024
Re-Inspection
1 critical violation. 8 major violations. 4 minor violations. 2 corrected on site.
View 13 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the sanitizer buckets.
4-302.14
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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Sanitizer bucket observed in the hand-washing sink in the basement food prep area. Employee observed rinsing bowl in service counter handsink. Employee observed filling buckets at service counter handsink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer is to be cleaned and sanitized before use.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Assorted prepared foods observed held at 44-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods requiring refrigeration are to be moved to the walk in cooler, and the self-service case is not to be used for TCS foods until it is functioning properly.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Croutons and pita chips packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent dropping in the back storage room. 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.
6-501.111
In-use utensils stored improperly between uses
Inspector notes: Scoops observed stored in containers of dry ingredients with the handles in the products. 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
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils in the kitchen such as spatulas and spoons are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-903.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the back storage room especially beneath the milk crates has an accumulation of rodent droppings, soil residue, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the basement walk in cooler have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
32
May 28, 2024
Re-Inspection
1 critical violation. 7 major violations. 8 minor violations. 1 corrected on site.
View 16 violations
Non-food contact surfaces clean
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was in excess of 400 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. Staff diluted to proper concentration during inspection.
4-501.114
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, bowl in dry storage area) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer taken out of service to be cleaned and sanitized. Bowl was brought to ware washing area.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Food observed not consistently marked with the date of preparation, with some items marked with tomorrows date. 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. Chicken was placed hot in the refrigerator in covered plastic containers greater than four inches deep. Disposed.
3-501.15
Food label missing or inaccurate
Inspector notes: Prepared foods packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Foods without complete labels may be sold over the counter, but not in the self service case.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in the back storage room. 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.
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
Hot or cold food held at improper temperature
Inspector notes: Several foods were observed held between 45- and 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were voluntarily disposed.
3-501.16(A)
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted on clean storage rack in kitchen.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The self service case was not in good repair, not maintaining food at 41 degrees F or below. A new air curtain was placed on unit during inspection. Foods requiring refrigeration are not to be stored in the case until it is functioning properly.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The gasket on the walk in door in the basement was not in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the slicer have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Dead insects were observed in ceiling light panels in the kitchen.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the back storage area of the basement area has an accumulation of rodent droppings, broken glass, soil residue and 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 area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
29
May 21, 2024
Routine
5 critical violations. 11 major violations. 17 minor violations. 9 corrected on site.
View 33 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as grapes and prepared foods) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Uncovered cut produce observed stored in the refrigerator in container with assorted uncut and uncleaned produce. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Physical facilities installed, maintained, & clean
(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 200 ppm. Staff added more solution to the 3-bay basin.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently prepared quiche, meat pies, spinach pies, cut melon, couscous, salad with chicken, tuna salad, milk and creamers observed held between 43- and 59 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items that were recently prepared were brought to walk-in freezer to rapidly chill. Milk and creamers in carafes were disposed. Discussed not placing food into cold hold units until food is at 41 degrees F or below.
3-501.16(A)
Equipment material allows contamination or unsafe migration
Inspector notes: Numerous non-food containers observed in use for preparing and storing food.
4-101.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer and food containers 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. Items are to be cleaned and sanitized before use.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine taken out of service to be cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Several foods, prepared in advanced, were 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
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Bread pudding was observed cooling in a bowl on the counter. Quiche, spinach pies, and meat pies were observed in 3-door reach-in and display case at 44-59 degrees. Recently prepared pre-packaged items in the open-air self-service were observed 43-53 degrees. All items were moved to walk-in freezer to rapidly chill.
3-501.15
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Thermometers are lacking in the milk 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
Food label missing or inaccurate
Inspector notes: Multiple food items packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in the back storage room. 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.
6-501.111
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 front service area. Staff relocated items to a clean and sanitized tray. Boxes of single service items are being stored on the floor in the basement storage area.
4-903.11(A)
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
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
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. Inspector provided RIDOH guidance.
2-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen and front service area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a plastic container. The hand-washing sink in the front service area was blocked by a red bucket. A hand-washing sink shall be accessible at all times for employee use. Items were removed during inspection.
6-301.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: PIC stated there was no written employee health agreement within the establishment. Inspector provided RIDOH guidance.
[2-103-.11 (M)]
Handwashing sign not posted
Inspector notes: Hand-washing sinks throughout the establishment are lacking proper signage.
6-301.14
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles. Inspector provided hair nets during inspection.
2-402.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of sugar. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The pastry tongs are stored on an unclean surface (top of display case) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC took tongs to be cleaned and sanitized. New tongs were placed on a clean and sanitized plate.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils in the kitchen were observed stored in a container with the food contact surface up. Staff placed in a clean and sanitized container with the food contact service pointed down.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Water observed in stacked bowls on the clean equipment storage rack in kitchen.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The gasket on the walk in cooler in the basement was not in good repair. Several broken and/or cracked food containers observed in the establishment.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the onion rack in the walk in cooler have an accumulation of mold and debris.
4-602.13
Food separated and protected
Inspector notes: The door to the staff toilet room is not self-closing, with unwrapped single service items stored directly outside.
6-501.19
Physical facilities not cleaned at required frequency
Inspector notes: Dead insects observed in ceiling light panels in the kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The walls, ceiling, and fan covers in the walk in cooler have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the back storage area of the basement have an accumulation of rodent droppings, broken glass, soil residue, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Dunnage racks are recommended instead of milk crates to facilitate ease of cleaning.
6-501.12
7
Frequently Asked Questions
When was L'artisan Cafe and Bakery last inspected?
The most recent health inspection at L'artisan Cafe and Bakery on file is from Jan 29, 2026. The public record contains six inspections in total.
What is the most common violation at L'artisan Cafe and Bakery?
Across the inspection record, physical facilities installed, maintained, & clean has been cited nine times, more than any other issue at L'artisan Cafe and Bakery.
How does L'artisan Cafe and Bakery compare to other restaurants in Providence?
L'artisan Cafe and Bakery most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has L'artisan Cafe and Bakery's inspection record improved over time?
Yes. Recent inspections at L'artisan Cafe and Bakery have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about 21 previously.
What does a low risk rating mean?
A low risk rating at L'artisan Cafe and Bakery 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 L'artisan Cafe and Bakery inspected?
Based on the inspection history on file, L'artisan Cafe and Bakery is inspected around four times per year on average.
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