Locanda Restaurant
Last inspected: Mar 25, 2026
52
Score
Public records show three inspections at Locanda Restaurant stretching back to 2024. Locanda Restaurant was last inspected on Mar 25, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable, with the count rising from four to six between inspections.
That's lower than the typical Rhode Island restaurant, which scores around 80. There are enough flags in the record to merit a second thought.
3
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine
3 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 6 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwashers in the bar area was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Per the PIC, is bar equipment/utensils/glasses are to be properly sanitized in the kitchen dish machine until the bar dish machine is adjusted/repaired.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: The following areas of the plumbing in the facility were observed in need of service/repair: - The plumbing behind the pre-flush spray sink at the dish machine (behind the faucet controls of the pre-flush sink) was observed to be leaking at all times - The plumbing at the point of the vacuum breaker above the dish machine was observed to be leaking during times of the rinse cycle. - The toilet in the employee bathroom was observed to be clogged/not draining properly Plumbing systems are to be maintained in good repair. (Hotel management was made aware of plumbing issues at the time of inspection.)
5-205.15
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machines.
4-302.14
Refuse receptacles not suitable or in poor condition
Inspector notes: The outside dumpster is not covered properly due to broken lids. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered and maintained in good repair.
5-501.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoops at the bar were stored in an unclean area (in storage tray with bottles handled with bare hands) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Scoop(s) were moved to storage in separate containers at the time of inspection.
3-304.12
52
Aug 20, 2024
Re-Inspection
No violations found.
100
Aug 8, 2024
Routine
3 critical violations. 2 major violations. 2 minor violations. 6 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination in the middle cookline prep unit (veal over fish). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food items were adjusted for proper storage at the time of inspection.
3-302.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwashers in the kitchen and bar areas were 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. At the time of inspection, the chlorine sanitizer at the kitchen dish machine was adjusted to 50-100 ppm. Owner placed a call for service to the bar dish machine at the time of inspection. PIC is to ensure bar equipment/utensils/glasses are properly sanitized in the kitchen dish machine until the bar dish machine is properly adjusted.
4-501.114
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Spray bottles of Chemicals were stored at/hanging from the hand sink(s) in the cookline and bar areas. 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. Chemical spray bottles were relocated to a protected location at the time of inspection.
7-201.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (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. Equipment was taken out of service for proper wash/rinse/sanitize at the time of inspection.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Lobster was observed to be held in refrigeration in its intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating KEEP FROZEN until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Based on temperature observed, Lobster meat was removed from the packaging for proper cold holding at the time of inspection.
3-501.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A bowl/container being used as a scoop in container(s) of dry ingredients. 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. Container was removed at the time of inspection.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoops at the bar were stored in an unclean area (in storage tray with bottles handled with bare hands) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Scoop(s) were moved to storage in separate containers at the time of inspection.
3-304.12
47
Frequently Asked Questions
When was Locanda Restaurant last inspected?
The most recent health inspection at Locanda Restaurant on file is from Mar 25, 2026. The public record contains three inspections in total.
Has Locanda Restaurant's inspection record improved over time?
No. Recent inspections at Locanda Restaurant have flagged more violations than earlier ones, ticking from about four per visit to around six more recently.
What does a high risk rating mean?
A high risk rating at Locanda Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Locanda Restaurant inspected?
Based on the inspection history on file, Locanda Restaurant is inspected around two times per year on average.
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