Level 99
Last inspected: May 5, 2025
86
Score
Level 99 has been inspected four times since 2024. Level 99 was last inspected on May 5, 2025. 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 two versus 10 before.
Food-contact surfaces accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
May 5, 2025
Re-Inspection
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knife) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC placed in 3 bay to be washed and sanitize.
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and/or other debris: -floor mixer -ice machine -prep unit
4-602.13
86
Apr 21, 2025
Routine
4 critical violations. 5 major violations. 3 minor violations. 7 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 47-56 degrees Fahrenheit in the kitchen prep units. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC packed items in ice for cold holding.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Sliced cheese was observed with a date exceeding 7 days. PIC discarded.
3-501.18
Chemical sanitizer does not meet required criteria
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. PIC to use 3 bay sink to wash and sanitize until dish machine is sanitizing properly.
7-204.11
Hands not washed when required
(corrected on site)
Inspector notes: Kitchen staff member failed to wash his/her hands after adjusting their hat and hair. PIC talked with staff member.
2-301.14
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. PIC removed chemicals.
7-102.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Inspector observed kitchen staff wiping knife blade on apron at the prep unit. PIC talked with staff and placed knife in 3 bay sink to be washed and sanitized.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris. -tilt skillet, -ice machine (ice discarded), -popcorn machine, -potato cutter. The food contact surfaces of equipment must be clean to sight and touch. Items were taken out of service to be washed and sanitized.
4-601.11(A)
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.
2-501.11
Ready-to-eat food not date marked
Inspector notes: Shredded cheese 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
Food storage containers not labeled with contents
Inspector notes: Working containers of dry and liquid 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
Utensils or thermometers not in good repair or calibrated
Inspector notes: Prep unit lid (underside) located in the kitchen area was not in good repair. Observed tape and exposed insulation.
4-502.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: -prep units and reach-in coolers, -knife holder, -containers (previous label residue), -floor mixer underside and shield, -induction burners, -shelf under soda machine, -shelf under ice cream cold hold.
4-602.13
29
Feb 7, 2024
Routine
3 critical violations. 2 major violations. 4 minor violations. 7 corrected on site.
View 9 violations
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Food-contact surfaces: cleaned and sanitized
(corrected on site)
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.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish was observed held at 47-54 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.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, and knives in the knife 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)
Food thawed using improper method
(corrected on site)
Inspector notes: Unopened Reduced Oxygen Packaged (ROP) fish was not opened before thawing.
3-501.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoops at the bar observed stored on unclean surfaces (up against bottles at the ice bin) between uses. Utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked plastic food containers. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units have an accumulation of food residue, and other debris. Numerous food containers had an accumulation of paper & adhesive.
4-602.13
Physical facilities not in good repair
(corrected on site)
Inspector notes: The hand sink in the dishwasher area was in poor repair, nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
43
Jan 12, 2024
Opening
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Walk- In Freezer was observed at an ambient of 37 degrees Fahrenheit. Equipment to be in good repair and proper adjustment.
4-501.11
95
Frequently Asked Questions
When was Level 99 last inspected?
The most recent health inspection at Level 99 on file is from May 5, 2025. The public record contains four inspections in total.
What is the most common violation at Level 99?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at Level 99.
How does Level 99 compare to other restaurants in Providence?
Level 99 most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Level 99's inspection record improved over time?
Yes. Recent inspections at Level 99 have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Level 99 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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