Luis & Doris Bakery
Last inspected: Nov 13, 2025
90
Score
Luis & Doris Bakery appears in inspection records eight times, starting in 2025. The most recent report on file is from Nov 13, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged seven times.
Among Providence restaurants, the typical score is 80; Luis & Doris Bakery is comfortably above that bar. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 13, 2025
Re-Inspection
1 major violation.
View 1 violation
Food label missing or inaccurate
Inspector notes: Food packaged in the food establishment are lacking label information including subingredients. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was removed from shelf and refrigeration and must not be made available for self-service until labels are corrected. Please email inspector proof of correction.
3-602.11
90
Oct 30, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 47-50 degrees Fahrenheit in the deli display case. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer sanitizing solution for the 3-bay sink was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. A new sanitizing solution was mixed during time of inspection.
4-501.114
Ready-to-eat food not date marked
Inspector notes: Chicken and deli meat were 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 label missing or inaccurate
(corrected on site)
Inspector notes: Baked goods, tortillas, and refrigerated desserts packaged in the food establishment are lacking label information. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was removed from the shelf and must not be sold as a self serve item until proper labels are made.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: The deli display case was observed with a fluctuating ambient air temperature of 43-47 degrees Fahrenheit during time of inspection. Deli display case was taken out of service and must not be used until it is repaired/replaced/adjusted.
4-501.11
58
Sep 29, 2025
Opening
No violations found.
100
Sep 16, 2025
Reinspection for Opening
2 minor violations.
View 2 violations
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the sheet pans have an accumulation of dust, dirt, food residue, and other debris. Sheet pans must be cleaned or replaced.
4-601.11(B)
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the kitchen area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
90
Sep 4, 2025
Reinspection for Opening
1 critical violation. 1 major violation. 4 minor violations. 1 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken parmesan calzones were observed held at 103 degrees Fahrenheit in the hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, calzones were placed in the hot hold unit more than 2 hours prior to inspection. Chicken parmesan calzones were voluntarily disposed of (see attached disposal form). Spinach calzones were relocated to the walk-in cooler to rapidly cool. Per person in charge, chicken parmesan calzones are cooked, cooled down, cut and placed in the hot hold unit. Firm must discontinue hot holding calzones until hot hold procedures are approved. Establishment must write and submit hot holding procedures to inspector.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of cockroaches is not controlled as evidenced by a cockroach near the walk-in. 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. Most recent pest control report (9/3/2025) was reviewed during time of inspection. Establishment must schedule pest control services and get an evaluation and treatment plan.
6-501.111
Outer openings not protected against pests
Inspector notes: The door to the outside, located the kitchen near the walk-in cooler, 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 1-door refrigerator located in the kitchen area was not in good repair. The ambient air temperature was observed held at 51 degrees Fahrenheit during time of inspection. No time/temperature control for safety foods were observed stored in the refrigerator at time of inspection. Refrigerator was taken out of service and must not be used to store time/temperature control for safety foods until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator must be repaired/replaced/adjusted.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the sheet pans have an accumulation of dust, dirt, food residue, and other debris. Sheet pans must be cleaned or replaced.
4-601.11(B)
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the kitchen area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
64
Aug 26, 2025
Reinspection for Opening
2 critical violations. 5 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Calzones were observed held at 126-130 degrees Fahrenheit in the hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, calzones were placed in the hot hold unit about 4.5 hours prior to inspection. Calzones were voluntarily disposed of (see attached disposal form). Calzones observed held at 135 degrees Fahrenheit or above were relocated to the walk-in cooler to cool.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Calzones were observed held at 61 degrees Fahrenheit in the 1-door refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, calzones had been in the refrigerator for more than 4 hours. Calzones were voluntarily disposed of (see attached disposal form).
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Hot hold unit was observed in poor repair/improper adjustment. Hot hold unit was taken out of service and must not be used until it can maintain an internal food temperature of 135 degrees Fahrenheit or above. Hot hold unit must be repaired/replaced/adjusted.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The 1-door refrigerator located in the kitchen area was not in good repair. The ambient air temperature was observed at 64 degrees Fahrenheit during time of inspection. Refrigerator was taken out of service for storing time/temperature control for safety foods and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator must be repaired/replaced/adjusted.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the sheet pans have an accumulation of dust, dirt, food residue, and other debris. Sheet pans must be cleaned or replaced.
4-601.11(B)
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the kitchen area are covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor in the 3-bay sink area is in poor repair. Needs to be regrouted. The physical facilities must be maintained in good repair.
6-201.13
58
Aug 12, 2025
Reinspection for Opening
1 critical violation. 2 major violations. 11 minor violations. 2 corrected on site.
View 14 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Person in charge not present
Inspector notes: Establishment did not have a person in charge who has completed an approved food safety managers course at time of inspection. Per person in charge, an employee is signed up to take an approved food safety manager course.
2-101.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Cookies and pepper biscuits packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was relocated behind the counter and made not available for self-service. Per person in charge, going forward, firm plans to keep everything behind the counter.
3-602.11
Physical facilities not in good repair
Inspector notes: Mop sink is in poor repair. Water doesn't turn on. The physical facilities must be maintained in good repair. Per person in charge, mop sink was recently installed and plumber is scheduled to repair water.
6-501.11
Physical facilities not in good repair
Inspector notes: The walk-in cooler condenser pipe is in poor repair. Pipe was observed dripping into a container and an accumulation of ice was observed. Establishment must repair leak and remove ice accumulation.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling tiles in the prep area are in poor repair. Water stains observed. The physical facilities must be maintained in good repair.
6-501.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Calzones were observed held at 97-130 degrees Fahrenheit in the hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, calzones were placed in the hot hold unit about 5 hours prior to inspection. Calzones were voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 120 degrees Fahrenheit during time of inspection. The temperature was observed set to 120 degrees Fahrenheit during time of inspection. Firm must set temperature to hold food at 135 degrees Fahrenheit or above.
3-501.16(A)
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the kitchen area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located near basement stairs, 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: Two door reach-in located in the bakery area was not in good repair. Two door reach-in was not in use at time of inspection. Establishment must repair, replace, or remove equipment if not in service.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The following items were observed in poor repair: 1)Both mixers were observed rusted and paint peeling off. 2)Bread slicer blades were observed rusted.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the sheet pans, rolling racks, 3-door freezer, and 1-door freezer have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor around 3-bay sink, walk-in cooler (located on the right), and retail area are in poor repair. Tile is cracked, missing, and needs to be regrouted. The physical facilities must be maintained in good repair.
6-201.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The wall in the walk-in cooler, located on the right, is constructed of wood. This material is not durable. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.17
41
Aug 6, 2025
Opening
2 critical violations. 5 major violations. 12 minor violations. 1 corrected on site.
View 19 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener, mixers, bread slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Physical facilities installed, maintained, & clean
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-207.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Dishes and utensils were observed in the hand-washing sink next to 3 bay sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Deli cheese and pepperoni were observed not marked with the date of preparation at the walk-in cooler. 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 label missing or inaccurate
Inspector notes: Biscuits, and bread packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was removed from the shelf and must not be used until labels with all the required information are placed on food. Please inspector proof of corrections.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by flies. 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. Per owner pest control company is active 2X month. New assessment is required and report will be sent to inspector.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the 3 door reach-in unit, fans at the walk-in coolers, bakery area, shelves, containers, sheet pans, racks, have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces of the ( ) have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Food properly labeled; original container
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.13
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor around 3 bay sink, walk-in coolers and retail area are in poor repair. The physical facilities must be maintained in good repair.
6-201.13
Insects, rodents & animals not present
Inspector notes: The walls and door in the walk-in cooler and frame at the windows are constructed of wood. This material is not durable. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.17
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the bakery area and basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Food storage containers not labeled with contents
Inspector notes: Working containers of sugar 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Spinach pies were observed over the counter held at 73 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge food items were held for more than 4 hours. Voluntarily disposed of was observed.
3-501.16(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. must need to send proof of registration immediately to inspector.
2-102.12(A)
Dead or trapped pests not removed promptly
Inspector notes: fly ribbon tape was observed at bakery preparation area. Device should be removed immediately.
6-501.112
Outer openings not protected against pests
Inspector notes: The screen window to the outside, located in the bakery, 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: 2 door reach-in located in the bakery/retail area was not in good repair. no food items were observed.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Mixer located in the bakery area was observed rusty not in good repair.
4-101.19
25
Frequently Asked Questions
When was Luis & Doris Bakery last inspected?
The most recent health inspection at Luis & Doris Bakery on file is from Nov 13, 2025. The public record contains eight inspections in total.
What is the most common violation at Luis & Doris Bakery?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited seven times, more than any other issue at Luis & Doris Bakery.
How does Luis & Doris Bakery compare to other restaurants in Providence?
Luis & Doris Bakery most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Luis & Doris Bakery's inspection record improved over time?
Yes. Recent inspections at Luis & Doris Bakery have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Luis & Doris Bakery 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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