Massimo
Last inspected: Apr 13, 2026
74
Score
Public records show four inspections at Massimo stretching back to 2023. On Apr 13, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Compared to the prior visit, the count dropped from nine violations to four.
Non-food contact surfaces clean accounts for the largest share of issues, appearing two times across the record.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. On the whole, the file is mixed but not concerning.
4
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine
2 major violations. 2 minor violations.
View 4 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue and debris. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be thoroughly cleaned and sanitized.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Working containers of salt, etc. 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.
3-602.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the scoop holders on dry food storage bins have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: An area of the basement has an accumulation of standing water. The physical facilities shall be cleaned as often as necessary to keep them clean. PIC informed to clean, sanitize and monitor area.
6-501.114
74
Aug 5, 2024
Re-Inspection
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: Eggplant and cheese were observed held at 48 degrees Fahrenheit in the fry-area prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC replaced cover to prep unit, inspector obtained an ambient of 43 degrees.
3-501.16(A)
Sewage & waste water properly disposed
Inspector notes: Inspector observed a leak at a wastewater pipe in the basement (near basement entrance).
5-402.13
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the upstairs bar/server area was lacking paper towels. Staff provided during inspection.
6-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Gnocchi were observed cooling in covered, stacked containers in the walk-in. PIC uncovered containers during inspection.
3-501.15
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures throughout the kitchen do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch. PIC stated that coving is scheduled to be installed tomorrow.
6-201.13
58
Jul 23, 2024
Routine
2 critical violations. 4 major violations. 7 minor violations. 5 corrected on site.
View 13 violations
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the downstairs bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service arrived during inspection.
4-501.114
Bare hand contact with ready-to-eat food
Inspector notes: An employee was observed touching ready to eat food (basil leaves) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment.
3-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the upstairs bar/server station. was lacking paper towels.
6-301.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods were observed held at 48-50 degrees Fahrenheit in the prep units. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chef had staff place foods on ice in prep unit during inspection.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Gnocchi were observed cooling in covered, stacked containers in the walk-in. Chef uncovered so that the pasta could cool.
3-501.15
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quaternary ammonium sanitizing solutions for the dish machines and 3-bay sinks. Service technician provided test strips while repairing dish machine.
4-302.14
Food stored improperly or exposed to contamination
Inspector notes: Boxes of food were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry goods. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC took ice scoop to be cleaned and sanitized.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the throughout the kitchen do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Physical facilities not in good repair
Inspector notes: The wall in the kitchen near the 3-bay sink area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Handwashing sign not posted
Inspector notes: Hand washing sinks throughout the facility are lacking proper signage.
6-301.14
35
Mar 27, 2023
Routine
2 minor violations.
View 2 violations
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
Physical facilities installed, maintained, & clean
55
90
Frequently Asked Questions
When was Massimo last inspected?
The most recent health inspection at Massimo on file is from Apr 13, 2026. The public record contains four inspections in total.
What is the most common violation at Massimo?
Across the inspection record, non-food contact surfaces clean has been cited two times, more than any other issue at Massimo.
How does Massimo compare to other restaurants in Providence?
Massimo most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Massimo's inspection record improved over time?
Yes. Recent inspections at Massimo have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about nine previously.
What does a medium risk rating mean?
A medium risk rating at Massimo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Massimo inspected?
Based on the inspection history on file, Massimo is inspected roughly once per year on average.
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