Ocean State Job Lot Corporate Cafe
Last inspected: Jan 5, 2026
100
Score
Across the available record, Ocean State Job Lot Corporate Cafe has six inspections on file, the first dated 2023. The newest entry in the record is dated Jan 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: results have stayed near six violations per visit.
Proper hot holding temperatures accounts for the largest share of issues, appearing six times across the record.
The city-wide average for North Kingstown sits at 88, putting Ocean State Job Lot Corporate Cafe on the better side of that line. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 5, 2026
Re-Inspection
No violations found.
100
Dec 22, 2025
Re-Inspection
3 critical violations. 1 major violation. 4 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs was observed held at 118-122 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC discarded due to end of breakfast service.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk and cream was observed held at 54-55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (butter) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, chicken was cooling in covered containers. Reviewed cooling methods with PIC.
3-501.15
58
Dec 9, 2025
Routine
2 critical violations. 6 major violations. 6 minor violations. 9 corrected on site.
View 14 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pork (11/19) and sauce (12/1) which was prepared on site, date mark was observed held beyond the 7 days. Food items exceeding the 7 days shall be discarded. See disposal.
3-501.18
Backflow prevention air gap not adequate
Inspector notes: The ice machine is lacking an air gap. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Gravy, falafel and ham was observed held at 91-117 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC discarded due to end of lunch service.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: 1) Cut tomatoes stored on ice (but not fully surrounded by ice) was observed at 47F in the self-service area. Per interview with PIC, the food had been placed in the self-service area less than one hour prior. Additional ice was added at the time of inspection. 2) Cheese and mayonnaise were observed held at 51 degrees Fahrenheit in the self-service area. Per interview with PIC, food items had been placed in self-service area less than one hour prior to inspection. Food items were relocated to ice bath at time of inspection. Proper storage of TCS foods on ice reviewed. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
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. Per interview of PIC, oatmeal was placed hot in the refrigerator in COVERED containers. Uncovered at time of inspection.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.
2-103.11
Food stored improperly or exposed to contamination
Inspector notes: Eggs 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
Inspector notes: Bowls are being used as scoops in containers of flour. 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.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
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 self-service area.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the knife rack has an accumulation of dust, dirt, food residue, and other debris.
4-602.13
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the throughout the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
30
Oct 31, 2024
Re-Inspection
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) observed with a small amount of food residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: TCS foods that were observed in the grab and go refrigerator and packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. -At the time of this inspection some foods were properly labeled and some were not.
3-602.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the kitchen hood/vent observed with debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
78
Oct 17, 2024
Routine
3 critical violations. 5 major violations. 5 minor violations. 8 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 111 degrees Fahrenheit at the self service area. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. -Staff reheated the chicken to 170 degrees F at the time of this inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut tomatoes, tuna salad, and chicken salad observed stored on ice (not buried in ice) and the top layer of products were observed held at 49-55 degrees Fahrenheit at the self service area. Per interview of PIC, foods were stored at the self service area 20 minutes prior to this i nspection. -Proper storage of TCS foods on ice reviewed. Staff added more ice to ensure all products are maintained at 41 degrees F. or below. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw poultry) were observed stored above seafood (such as shrimp) in the refrigerator 2. Raw animal foods must be separated from raw seafood during storage. Staff moved raw poultry.
3-302.11
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by (warming rack ). A hand-washing sink shall be accessible at all times for employee use. Employee moved warming rack to allow for accessability of handwashing sink.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Staff washed, rinsed and sanitized can opener and slicer.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Chemicals (windex spray bottle) were stored on the same shelf with food/equipment/single service articles in the dry storage area. -Staff removed the windex spray during this inspection.
7-102.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Working containers of salt, sugar, and black peppers 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
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. Establishment must register a serv safe certified employee with RIDOH CFP as a Certified Food Safety Manager (RI License). -Application provide to establishment
2-102.12
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Insect control device observed stored over pre-packaged foods in the kitchen. -Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food-contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. -Staff removed the insect control device during this inspection.
6-202.13
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator 2 door gaskets were observed in poor repair. -Gaskets must be maintained in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator drawer at the self service area, racks in refrigerator 1, and bulbs in the hot holding self service area were not in good repair. Equipment must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fans in the walk-in cooler and hood/vent in the kitchen have an accumulation of dust, dirt, food residue, and other debris. The food-contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
30
Mar 30, 2023
Routine
1 minor violation.
View 1 violation
Proper cooling methods used; adequate equipment for temperature control
33
95
Frequently Asked Questions
When was Ocean State Job Lot Corporate Cafe last inspected?
The most recent health inspection at Ocean State Job Lot Corporate Cafe on file is from Jan 5, 2026. The public record contains six inspections in total.
What is the most common violation at Ocean State Job Lot Corporate Cafe?
Across the inspection record, proper hot holding temperatures has been cited six times, more than any other issue at Ocean State Job Lot Corporate Cafe.
How does Ocean State Job Lot Corporate Cafe compare to other restaurants in North Kingstown?
Ocean State Job Lot Corporate Cafe most recently scored 100 out of 100, which is higher than the North Kingstown average of 88.
Has Ocean State Job Lot Corporate Cafe's inspection record improved over time?
Results have been roughly steady. Recent inspections at Ocean State Job Lot Corporate Cafe have produced about the same number of violations as earlier ones, holding around six per visit.
What does a low risk rating mean?
A low risk rating at Ocean State Job Lot Corporate 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.
How often is Ocean State Job Lot Corporate Cafe inspected?
Based on the inspection history on file, Ocean State Job Lot Corporate Cafe is inspected around two times per year on average.
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