O-Dinis Restaurant
Last inspected: Aug 13, 2025
55
Score
O-Dinis Restaurant has been inspected three times since 2023. The most recent report on file is from Aug 13, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The most common issue across all inspections has been “consumer advisory provided for raw/undercooked food”, showing up three times.
O-Dinis Restaurant's latest score of 55 falls below the East Providence average of 79. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
4
Major latest
4
Minor latest
Inspection History
Aug 13, 2025
Routine
4 major violations. 4 minor violations. 3 corrected on site.
View 8 violations
Consumer advisory not provided for raw or undercooked food
Inspector notes: Foods are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration unit(s). All cold holding equipment (including walk-in cooler) used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
2-103.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ice machine) were observed with an accumulation of food, debris, and black residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Between uses utensils must be stored in a clean, dry location.
3-304.12
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of 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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice used for drinks.
4-204.16
55
Sep 16, 2024
Routine
1 critical violation. 2 major violations. 5 minor violations. 4 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented. Raw chicken observed stored above raw beef in the upper/lower reach-in. Raw chicken observed stored above raw seafood in the 4-door reach-in. Raw animal foods must be stored properly to prevent cross-contamination. Resource provided.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of knives on the magnetic storage strip were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Buckets of fish were observed stored on the floor in the walk-in cooler. 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: Utensils were observed stored in stagnant water between uses. Utensils must be stored in/on a clean, dry surface.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine as well as the wall and shelving in the walk-in cooler have an accumulation of dust, dirt, food residue, and other debris. These areas are to be properly cleaned and sanitized.
4-601.11(B)
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. No employee certified in food safety management available at the time of inspection. Employee(s) must register in, and successfully complete, an approved food safety management course.
2-102.12
55
Apr 26, 2023
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of 4-door reach-in unit was observed held at 43 degrees Fahrenheit. TCS foods in this unit observed with temperatures at/below 41 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. This unit is currently being serviced and parts have been ordered. TCS foods are not to be stored in this unit until it has been repaired and is maintaining ambient temperature at/below 41 degrees F.
3-501.16(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. This is being corrected on the new menus.
3-603.11
Food stored improperly or exposed to contamination
Inspector notes: Buckets of fish and pork were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board in the kitchen is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of black/brown residue.
4-601.11(B)
67
Frequently Asked Questions
When was O-Dinis Restaurant last inspected?
The most recent health inspection at O-Dinis Restaurant on file is from Aug 13, 2025. The public record contains three inspections in total.
What is the most common violation at O-Dinis Restaurant?
Across the inspection record, “consumer advisory provided for raw/undercooked food” has been cited three times, more than any other issue at O-Dinis Restaurant.
How does O-Dinis Restaurant compare to other restaurants in East Providence?
O-Dinis Restaurant most recently scored 55 out of 100, which is lower than the East Providence average of 79.
Has O-Dinis Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at O-Dinis Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at O-Dinis Restaurant 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 O-Dinis Restaurant inspected?
Based on the inspection history on file, O-Dinis Restaurant is inspected roughly once per year on average.
Nearby Restaurants
Explore More
→
All locations in East Providence