Laurelmead Cooperative
Last inspected: Dec 16, 2025
95
Score
The health department has logged five inspections at Laurelmead Cooperative, the earliest from 2023. On Dec 16, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections show fewer violations than earlier ones, with the latest at one versus eight before.
The pattern that stands out is food-contact surfaces, which has been cited five times.
Restaurants in Providence average 80, so Laurelmead Cooperative is doing better than most peers. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 16, 2025
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
95
Dec 9, 2025
Routine
1 critical violation. 4 major violations. 5 minor violations. 2 corrected on site.
View 10 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Stew, and soup, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Stew and chicken soup were placed hot in the refrigerator in covered plastic containers greater than four inches deep.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, wall-mounted vegetable chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Equipment or utensils not clean
Inspector notes: Food contact surfaces of several plates in the clean plate rack were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
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.
2-102.12(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: The countertop mixer was not in good repair, with the outer layer missing in areas.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the dinner prep unit have an accumulation of food residue, and other debris. Chest freezers in the kitchen and market have an accumulation of frost. The wall-mounted fan in the dishwasher area has an accumulation of dust.
4-602.13
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
45
Dec 27, 2024
Routine
1 critical violation. 3 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Spray bottles of chemicals observed stored with food, equipment, utensils, or single service items in the dishwasher area. 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, wall-mounted potato chopper, strainers, and utensils in clean storage bin) 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
(corrected on site)
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 to be cleaned and sanitized.
4-601.11(A)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
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.
2-102.12
61
Sep 14, 2023
Re-Inspection
1 major violation. 3 minor violations.
View 4 violations
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Carrtos Tzinnis, stuffing, and potatoes were placed hot in the refrigerator in covered stacked containers.
3-501.15
Employee not wearing required hair restraint
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.
2-402.11
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Water was observed in the food processor bowl, which was covered and on the base. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the floor in the storage room. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
78
Sep 8, 2023
Routine
2 critical violations. 6 major violations. 2 minor violations. 2 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: Pasta and raw hamburgers observed held at 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. Pasta was voluntarily disposed of, and hamburgers were placed in the walk in cooler.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as milk) in the store refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC pasta was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3 bay sink.
4-302.14
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
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. English Responding to Vomiting and Diarrhea
2-501.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags for steamers did not have all of the required information. The dates the last shellfish were used were lacking. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-202.18
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (potato chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Potato chopper is to be cleaned and sanitized before use.
4-601.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially in the walk in cooler, and dry storage room 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the mixer and ice machine have an accumulation of dust, food residue, and other debris. Chest freezers in the store have an accumulation of frost.
4-602.13
37
Frequently Asked Questions
When was Laurelmead Cooperative last inspected?
The most recent health inspection at Laurelmead Cooperative on file is from Dec 16, 2025. The public record contains five inspections in total.
What is the most common violation at Laurelmead Cooperative?
Across the inspection record, food-contact surfaces has been cited five times, more than any other issue at Laurelmead Cooperative.
How does Laurelmead Cooperative compare to other restaurants in Providence?
Laurelmead Cooperative most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Laurelmead Cooperative's inspection record improved over time?
Yes. Recent inspections at Laurelmead Cooperative have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Laurelmead Cooperative 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 Laurelmead Cooperative inspected?
Based on the inspection history on file, Laurelmead Cooperative is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Providence