Met Refectory
Last inspected: Nov 6, 2025
78
Score
Across the available record, Met Refectory has five inspections on file, the first dated 2023. Met Refectory was last inspected on Nov 6, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Compared to the prior visit, inspectors found more to write up: three violations versus zero before.
Across the inspection history, food & non-food contact surfaces cleanable is the issue that surfaces most often, recorded three times.
Met Refectory's latest score is in line with the Providence average of 80. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Nov 6, 2025
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed noodles at 73F cooling in large deep containers greater than 4 inches deep in the walk-in cooler. PIC removed from containers, placed items on sheet trays, and put them in the walk-in freezer.
3-501.15
Food label missing or inaccurate
(corrected on site)
Inspector notes: Inspector observed several items at the self-service areas lacking ingredients/allergens. PIC placed sign noting students to see staff for a list of ingredients/allergens during inspection. Establishment has a computer system where they can print out this information upon request.
3-602.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Two mixer whisks were observed in poor repair, with whisk tines missing. Whisks were taken out of service.
4-501.11
78
Mar 13, 2025
Environmental Complaint
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs observed held at 76 degrees Fahrenheit. 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)
86
Nov 21, 2024
Re-Inspection
No violations found.
100
Nov 19, 2024
Routine
2 critical violations. 7 major violations. 3 minor violations. 5 corrected on site.
View 12 violations
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
Hot or cold food held at improper temperature
Inspector notes: Milk observed held at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Milk was placed in a different refrigerator. Small milk refrigerator is not to be used for food requiring refrigeration until temperature is adjusted.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (2 tomato choppers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken out of service to be cleaned and sanitized.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working container (spray bottle) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a cart of clean equipment. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Service was called during inspection, and 2 other dishwashers will be used until the main dishwasher is working properly.
4-501.112
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machines.
4-302.13
Non-food contact surfaces clean
Inspector notes: The hot water temperature at the hand washing sink along the wall closest to the bakery was 69 degrees. Hot water at hand washing sinks must be at least 100 degrees F.
5-103.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of numerous food containers have an accumulation of old stickers, paper, and adhesive. Nonfood contact surfaces of the following have an accumulation of dust and/or debris: tall wire utensil rack prep units
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Dry ingredient scoops in the bakery observed stored on unclean surfaces between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the large utensil storage bin are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
32
Dec 6, 2023
Routine
2 critical violations. 3 minor violations. 1 corrected on site.
View 5 violations
Plumbing system not maintained in good repair
Inspector notes: Prep sink in bakery area was observed leaking at faucet. PIC informed.
5-205.15
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Prosciutto and mortadella were observed marked with date exceeding 7 days. Foods were voluntarily disposed of by PIC.
3-501.18
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the bakery area is covered with tiles that are not smooth, durable, and easily cleanable. PIC informed.
6-201.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator (2 door) gaskets were observed in poor repair. PIC informed.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Slicer blade was observed with chipping. PIC informed.
4-501.11
64
Frequently Asked Questions
When was Met Refectory last inspected?
The most recent health inspection at Met Refectory on file is from Nov 6, 2025. The public record contains five inspections in total.
What is the most common violation at Met Refectory?
Across the inspection record, food & non-food contact surfaces cleanable has been cited three times, more than any other issue at Met Refectory.
How does Met Refectory compare to other restaurants in Providence?
Met Refectory most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Met Refectory's inspection record improved over time?
No. Recent inspections at Met Refectory have flagged more violations than earlier ones, ticking from about zero per visit to around three more recently.
What does a low risk rating mean?
A low risk rating at Met Refectory 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 Met Refectory inspected?
Based on the inspection history on file, Met Refectory is inspected around three times per year on average.
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