Never Land Cafe
Last inspected: Jun 26, 2025
78
Score
Across the available record, Never Land Cafe has five inspections on file, the first dated 2025. Inspectors last stopped by on Jun 26, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Proper hot holding temperatures” comes up most often, recorded four times in the inspection record.
That falls roughly in the middle of the pack for Providence restaurants. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jun 26, 2025
Re-Inspection
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Eggs observed cooling in small prep unit. Discussed not placing food into prep unit until it is 41 degrees or colder as prep unit is not designed for cooling.
3-501.15
Person in charge lacks food safety knowledge
Inspector notes: No person in charge was present as needed at the time of inspection.
2-102.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the tea boxes, portable fan, blender, and sugar container have an accumulation of dust, grease, and food debris.
4-602.13
78
Jun 18, 2025
Routine
3 critical violations. 3 major violations. 2 minor violations. 2 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
Inspector notes: Eggs and partially cooked bacon, 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Hot dog was observed held at 123 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Cut lettuce and sliced tomatoes were observed held at 46-53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Discussed 1) Not storing food above the food containers in the prep unit and 2) not double-stacking plastic food containers with TCS food, as it prevents cold from reaching the food. Lettuce and tomatoes were placed in the refrigerator.
3-501.16(A)
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Eggs and sausage were placed hot in covered plastic containers and placed on the counter. Partially cooked bacon was placed hot in a covered takeout container and left on the counter.
3-501.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Tongs stored on an unclean surface (top of greasy takeout container) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
43
Jun 9, 2025
Reinspection for Opening
No violations found.
100
Jun 6, 2025
Reinspection for Opening
2 critical violations. 1 major violation. 1 minor violation. 1 corrected on site.
View 4 violations
Equipment or utensils not sanitized before use after cleaning
Inspector notes: Food contact surfaces of equipment/utensils (cutting board on prep unit) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Cutting board was taken to be cleaned and sanitized before use.
4-702.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Oat milk, half & half, cream cheese, and garlic observed held at 48-51 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. Food requiring refrigeration are not to be stored in the front refrigerator until it is adjusted or serviced.
3-501.16(A)
Hot & cold water available; adequate pressure
Inspector notes: Water was not available at the handsink in the back area. Temporarily fixed during inspection, but employees were unable to turn handles when attempting to run it at the end of inspection.
5-103.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of food residue, and other debris.
4-602.13
64
Jun 3, 2025
Opening
3 critical violations. 7 major violations. 8 minor violations. 6 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 front area, and in cupboards.
4-903.11(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the front service area.
7-201.11
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-702.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine had 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)
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement. English Food Allergies What You Need to Know Spanish Food Allergy Reactions
2-103.11
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. Spanish Responding to Vomiting and Diarrhea English Responding to Vomiting 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. Eggs were placed hot in the prep unit in covered container.
3-501.15
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
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. Spanish Manual Warewashing and 3 Bay Sink Poster
4-302.14
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food observed stored on the floor in the kitchen, and on a table next to the hand sink. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of container of dressing) 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 front 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
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 debria: freezer refrigerator including door tracks cupboards, especially beneath coffee area
4-602.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The walls around the kitchen hand sink, 3 bay sink, and mop rack is constructed of painted drywall. 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.
6-101.11
Contamination prevented during food preparation, storage, & display
Inspector notes: Employees' clothing or other personal belongings were observed stored in the areas of the establishment. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Ham, milk, turkey, and sopressata observed held at 45-55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Ham was placed in freezer, milk, turkey and sopressata were disposed of.
3-501.16(A)
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)
21
Frequently Asked Questions
When was Never Land Cafe last inspected?
The most recent health inspection at Never Land Cafe on file is from Jun 26, 2025. The public record contains five inspections in total.
What is the most common violation at Never Land Cafe?
Across the inspection record, “proper hot holding temperatures” has been cited four times, more than any other issue at Never Land Cafe.
How does Never Land Cafe compare to other restaurants in Providence?
Never Land Cafe most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Never Land Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Never Land Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Never Land Cafe 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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