Mare Restaurant
Last inspected: Mar 24, 2026
100
Score
Mare Restaurant appears in inspection records five times, starting in 2024. On Mar 24, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around nine to closer to zero violations per visit.
“Non-food contact surfaces clean” accounts for the largest share of issues, appearing three times across the record.
Among Providence restaurants, the typical score is 80; Mare Restaurant is comfortably above that bar. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Re-Inspection
No violations found.
100
Mar 10, 2026
Routine
3 critical violations. 3 major violations. 5 minor violations. 4 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice and cooked Brussels sprouts observed held at 50-52 degrees Fahrenheit overnight in the 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. Discussed not overfilling prep unit containers with PIC.
3-501.16(A)
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Chicken broth, which was previously cooked and cooled, was only reheated to 142 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Chicken broth was reheated.
3-403.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The concentration of the sanitizer at the 3 bay sink was not at recommended levels. Service was called during inspection. Dishwasher will be used to clean and sanitize equipment.
4-501.114
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.
2-501.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked shrimp was placed hot in the prep unit in covered plastic container greater than four inches deep. Creme brulee cooled previously observed in container greater than 4 inches. Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of ( ), ( ) was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
Equipment not in good repair or proper adjustment
Inspector notes: The dessert refrigerator in the bar area was not in good repair, not maintaining an ambient temperature of 41 or below. Foods requiring refrigeration are not to be stored in dessert refrigerator until it is serviced.
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: can opener base mixer charcuterie prep unit cold drawer unit beneath grill ice machine .
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The oil recycling bin has an accumulation of grease and debris.
5-501.116
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster enclosure has an accumulation of trash and debris. The dumpster enclosure must be maintained clean.
5-501.115
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored on the clean towel storage rack. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
37
Jan 30, 2025
Routine
1 critical violation. 6 minor violations.
View 7 violations
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Bolognese and marinara observed with date marks exceeding 7 days. Disposed.
3-501.18
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler and freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in numerous clean food containers on clean storage racks. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
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 basement storage area.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed on shelves less than 6 inches above the floor in the basement storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, and ice machine have an accumulation of dust, food residue, and other debris. Broken glass shards observed in bar refrigerator, and speed rail at unused ice bine at bar.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: A large build-up of ice observed on the fan soffit in the walk in freezer. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
64
Jan 10, 2024
Re-Inspection
No violations found.
100
Jan 2, 2024
Routine
3 critical violations. 6 major violations. 9 minor violations. 4 corrected on site.
View 18 violations
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 storage area. Pizza boxes observed stored on the floor. Single service items must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
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 not cleaned and sanitized at required frequency
Inspector notes: Calamari bread mix bowl had an accumulation of food and dried spills from last time used. 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.
4-602.11
In-use utensils: properly stored
(corrected on site)
Inspector notes: Hot water was not available at the hand wash sink in the dough prep room.
5-103.12
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. English Responding to Vomiting and Diarrhea
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the basement dough kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Vegetable stock 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
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.
4-302.14
In-use utensils stored improperly between uses
Inspector notes: Scoops observed in dry ingredients with the handle 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
Equipment not in good repair or proper adjustment
Inspector notes: Several wood butcher blocks used for serving steak were not in good repair, with cracks and the wood separating, impacting their ability to be cleaned and sanitized.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the mixer, ice machine, knife rack, portable fan, dough mixer, dough refrigerator, NS scales in dough room, have an accumulation of dust, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The fan cover in the walk in freezer has an accumulation of ice.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Clean towels observed stored on the floor in the employee locker area.
4-801.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in numerous stacked plastic food containers. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Handwashing sign not posted
Inspector notes: The hand washing sink in the dough prep room is lacking proper signage. A sign or poster reminding food employees to wash their hands must be placed at all hand sinks used by food employees.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of numerous 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
22
Frequently Asked Questions
When was Mare Restaurant last inspected?
The most recent health inspection at Mare Restaurant on file is from Mar 24, 2026. The public record contains five inspections in total.
What is the most common violation at Mare Restaurant?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at Mare Restaurant.
How does Mare Restaurant compare to other restaurants in Providence?
Mare Restaurant most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Mare Restaurant's inspection record improved over time?
Yes. Recent inspections at Mare Restaurant have averaged around zero violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Mare Restaurant 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 Mare Restaurant inspected?
Based on the inspection history on file, Mare Restaurant is inspected around two times per year on average.
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