Lotus Pepper
Last inspected: Feb 27, 2026
100
Score
Going back to 2023, Lotus Pepper has six inspections in the public record. The most recent report on file is from Feb 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better: the most recent inspection turned up five violations, compared to six violations previously.
The pattern that stands out is proper cooling time and temperature, which has been cited three times.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 27, 2026
Re-Inspection
No violations found.
100
Feb 10, 2026
Routine
6 critical violations. 2 major violations. 4 minor violations. 7 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as vegetables) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 124 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was reheated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Dumplings observed held at 46 degrees Fahrenheit in a pan directly below cooling noodles in the small prep unit. 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)
Hot or cold food held at improper temperature
Inspector notes: Shell eggs observed held at 49 degrees Fahrenheit on a shelf below burners in the kitchen. Shell eggs must be held at 45 degrees Fahrenheit or below except during preparation, cooking, or cooling. Eggs were placed in the refrigerator.
3-501.16(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Yellow noodles, 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
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 10 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Sanitizer logs are to be maintained daily.
4-501.114
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (Cuisinart, and the 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)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Yellow noodles and vermicelli noodles were placed hot in the prep units in covered containers greater than four inches deep. Peanut sauce was placed hot in the refrigerator in a covered container greater than 4 inches deep.
3-501.15
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(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers 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.
3-304.12
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Utensils in the cooking area are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors 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
27
Apr 18, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Noodles were placed hot in the prep unit in a covered container greater than four inches deep.
3-501.15
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
86
Dec 28, 2023
Routine
2 major violations. 8 minor violations. 1 corrected on site.
View 10 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Noodles were placed hot in the refrigerator in covered containers greater than four inches deep.
3-501.15
Ready-to-eat food not date marked
Inspector notes: Peanut sauce 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
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen and front service areas. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Food storage containers not labeled with contents
Inspector notes: Working containers of some ingredients are not labeled with the common name of the food, stored in old food containers still with original labels of other foods. 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
In-use utensils stored improperly between uses
Inspector notes: Spoons in dry ingredients observed with the handles in the food. 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
Single-use articles reused
Inspector notes: Single use items observed being used for food prep or storage. Single use items shall not be reused.
4-502.13
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 kitchen and front service area.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit, slicer, and kitchen carts have an accumulation of food residue, and other debris. Numerous stickers observed on equipment. Chest freezers in the basement have an accumulation of frost.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster area has an accumulation of leaf litter and debris. Dumpster areas must be maintained clean.
5-501.115
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
55
Jul 13, 2023
Reinspection for Opening
No violations found.
100
Jul 6, 2023
Opening
1 critical violation. 6 minor violations.
View 7 violations
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is 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: The slicer was not in good repair, and must be removed from the establishment.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The gaskets on the prep unit were not in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: prep units wok unit underside of shelves
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-202.14
Physical facilities not in good repair
Inspector notes: The floor beneath the cooking area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
64
Frequently Asked Questions
When was Lotus Pepper last inspected?
The most recent health inspection at Lotus Pepper on file is from Feb 27, 2026. The public record contains six inspections in total.
What is the most common violation at Lotus Pepper?
Across the inspection record, proper cooling time and temperature has been cited three times, more than any other issue at Lotus Pepper.
How does Lotus Pepper compare to other restaurants in Providence?
Lotus Pepper most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Lotus Pepper's inspection record improved over time?
Yes. Recent inspections at Lotus Pepper have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Lotus Pepper 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 Lotus Pepper inspected?
Based on the inspection history on file, Lotus Pepper is inspected around two times per year on average.
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