Little Caesars
Last inspected: Jan 15, 2026
67
Score
Public records show five inspections at Little Caesars stretching back to 2025. The latest inspection on file is from Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The most recent inspection cleaned up several issues, finishing with three violations after 12 on the prior visit.
Across the inspection history, toxic substances properly identified, stored, & used is the issue that surfaces most often, recorded four times.
Little Caesars's latest score of 67 falls below the Providence average of 80. The record is unremarkable in either direction.
5
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 15, 2026
Re-Inspection
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemical bottle was observed stored on the same shelf with food/equipment in the dough mixing area. PIC relocated bottle.
7-201.11
Equipment material allows contamination or unsafe migration
Inspector notes: Inspector observed dough mixer with plastic and paper towels wrapped around midsection. 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. PIC has new seals on order.
4-101.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (dough shaper and liquid measuring cups) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took items out of service to be washed/sanitized.
4-601.11(A)
67
Dec 22, 2025
Re-Inspection
6 critical violations. 2 major violations. 5 minor violations. 4 corrected on site.
View 13 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Inspector observed dough mixer with a plastic and paper towels wrapped around midsection. 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.
4-101.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Per interview of staff, in-use utensils (pizza cutters, tongs, spatulas) are only washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours. Manager corrected staff person and stated in-use utensils are washed/sanitized every 4 hours.
4-602.11
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. PIC added more water and retested.
7-204.11
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the dough station area. PIC relocated chemical.
7-201.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: The following food contact surfaces of equipment/utensils observed with an accumulation of food and debris: - dough shaper machine - can opener - whisk - liquid measuring cups The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. Inspector observed staff washing, rinsing, and air drying dishes without sanitizing them. PIC talked with staff and filled sanitizer bay of the 3 bay sink.
4-702.11
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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings in the food storage area. 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
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the front and back, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
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: - dough mixer (food debris) - kitchen timer (food debris) - shelving units (food debris) - beverage dunnage racks (droppings)
4-602.13
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair. - bathroom ceiling tiles (holes) - kitchen ceiling tiles (missing tiles) - back door frame (hole) 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 throughout the facility 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
26
Dec 8, 2025
Re-Inspection
3 critical violations. 3 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the dough station. PIC removed chemical.
7-201.11
Equipment material allows contamination or unsafe migration
Inspector notes: Inspector observed dough mixer with plastic bags and paper towels tied around waist of machine. 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.
4-101.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Per interview of staff, in-use utensils (pizza cutters, tongs, spatulas) are only washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours. Informed owner. Owner placed items in 3 bay sink to be washed and sanitized and informed employees.
4-602.11
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. - dough shaper machine, - can opener, - whisk, - liquid measuring cups. The food contact surfaces of equipment must be clean to sight and touch. PIC placed in 3 bay sink and took dough machine out of service to be washed and sanitized.
4-601.11(A)
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
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
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the front and back of establishment, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
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: - dough mixer, - kitchen timer, - shelving units, - beverage dunnage racks.
4-602.13
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair. - bathroom ceiling tiles (previous water damage and holes) - kitchen ceiling tiles (missing tiles) - storage area (hole in tile) 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 storage area has an accumulation of soil residue, food debris, and/or old droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
37
Nov 24, 2025
Routine
4 critical violations. 5 major violations. 7 minor violations. 4 corrected on site.
View 16 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemical bottles were observed stored with food, equipment, utensils, or single service items throughout the establishment. 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. Employee relocated chemical bottles.
7-201.11
Equipment material allows contamination or unsafe migration
Inspector notes: Inspector observed dough mixer with plastic bags and paper towels tied around waist of mixer. 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.
4-101.11
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. Employee refilled sanitizing bay and inspector retested.
7-204.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Per interview of staff, in-use utensils are only washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours. Employee informed.
4-602.11
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings. 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 quat sanitizing solution for the 3 bay sink.
4-302.14
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: - dough machine, - can opener, - whisk, - liquid measuring cups, - pizza pans, - knife. The food contact surfaces of equipment must be clean to sight and touch. Employee took items out of service to be washed/sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various TCS items were observed held between 46-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC relocated items to walk-in cooler for active cooling.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of various dry 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
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the front and back, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Inspector observed prep unit with an ambient of 56 degrees F. Establishment NOT to use prep unit for TCS items until unit is serviced AND can maintain TCS food items at or under 41 degrees F.
4-501.11
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: - walk-in fan cover/ceiling, - pizza prep unit, - dough mixer, - ALL shelving units, - kitchen timer.
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling tiles in the bathroom (previous water damage), kitchen (missing tiles), storage area (hole in tile) and back door frame (falling apart) are 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 throughout the facility 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
23
Jun 3, 2025
Opening
2 major violations. 4 minor violations. 1 corrected on site.
View 6 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener and base) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.PIC moved to warewashing area for washing and sanitizing.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (quat and chlorine ) sanitizing solution for the (3 bay sink ).
4-302.14
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
Handwashing sign not posted
Inspector notes: Handwashing sink is employees restroom is lacking signage.
6-301.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the (walk in cooler shelves and doors ) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The (walls, door frame, and ceiling ) in the (kitchen and bathroom ) area is in poor repair. Observed holes, water stains, and/or other damage The physical facilities must be maintained in good repair.
6-501.11
67
Frequently Asked Questions
When was Little Caesars last inspected?
The most recent health inspection at Little Caesars on file is from Jan 15, 2026. The public record contains five inspections in total.
What is the most common violation at Little Caesars?
Across the inspection record, toxic substances properly identified, stored, & used has been cited four times, more than any other issue at Little Caesars.
How does Little Caesars compare to other restaurants in Providence?
Little Caesars most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Little Caesars's inspection record improved over time?
Yes. Recent inspections at Little Caesars have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 12 previously.
What does a medium risk rating mean?
A medium risk rating at Little Caesars means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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