Omni Providence Hotel
Last inspected: Jan 8, 2026
67
Score
The health department has logged six inspections at Omni Providence Hotel, the earliest from 2024. On Jan 8, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
“Non-food contact surfaces clean” accounts for the largest share of issues, appearing three times across the record.
Omni Providence Hotel's latest score of 67 falls below the Providence average of 80. The inspection history reads as standard for a restaurant of this size.
6
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 8, 2026
Routine
1 major violation. 6 minor violations. 1 corrected on site.
View 7 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, vegetable slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC informed, items taken out of service to be cleaned and sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Teeth on the deli slicer guard were observed worn and/or missing.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -multiple prep table shelves and under grill -stand mixer (COS) -cafe ice machine (technician on-site).
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -Condenser to walk-in #4 (condensation build-up, leak), work-order in place -gasket to walk-in #4 -missing tile at finishing room door -missing ceiling tile in mop room -dish machine stop bar non-functional.
6-501.11
Mops not properly air-dried after use
(corrected on site)
Inspector notes: Mops must be allowed to air dry after use. PIC hung mop during inspection.
6-501.16
Lighting not sufficient for food or utensil handling areas
Inspector notes: A light bulb was observed non-functional under the grill area hood.
6-303.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Soap, paper towel dispenser, and signage were observed placed at dump sink in cafe. PIC informed to remove and place at designated hand washing sink.
6-301.13
67
Jan 14, 2025
Re-Inspection
No violations found.
100
Dec 31, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Whole ham, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Internal temperature of 58 degrees was observed at time of inspection. PIC disposed.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. A large piece of meat (ham) weighing approximately 12 lbs. was placed in the walk-in wrapped in plastic wrap.
3-501.15
78
Dec 18, 2024
Re-Inspection
3 critical violations. 3 major violations. 2 minor violations. 3 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Ground beef, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). Container of sanitizer was observed empty. Staff replaced.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: A leak was observed at the faucet of the 3-bay sink.
5-205.15
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed ground beef tightly covered with plastic wrap and a temperature of 46 degrees. Per interview of staff, container was leftover from the previous evening. Staff disposed.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in the finishing room. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the rear kitchen was blocked by a speed rack. A hand-washing sink shall be accessible at all times for employee use. Inspector moved rack.
5-204.11
Food storage containers not labeled with contents
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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the slicer and small prep table in the finishing room have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
43
Jul 15, 2024
Re-Inspection
2 minor violations.
View 2 violations
Food storage containers not labeled with contents
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the trash/receiving area, is not tight-fitting. Inspector observed a gap and bent flange at the bottom of the door. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC stated work order is in proces.
6-202.15
90
Jul 3, 2024
Routine
1 critical violation. 4 major violations. 4 minor violations. 5 corrected on site.
View 9 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Containers of pasta, bolognaise, and white chowder observed with dates exceeding 7 days from preparation. PIC voluntarily disposed.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, large mixer bowl) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC cleaned and sanitized slicer during inspection, can opener brought to 3-bay to be cleaned and sanitized.
4-601.11(A)
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine. Inspector provided a small supply of thermo labels during inspection.
4-302.13
Management, food employee and conditional employee knowledge, responsibilities and reporting
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. Inspector provided RIDOH forms to be signed by food handling staff during inspection.
[2-103-.11 (M)]
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -large and small stand mixers -the KitchenAid mixer -fan guards in freezer #5, produce walk-in, main walk-in (#1) -shelving under prep tables -under grill.
4-601.11(B)
Handwashing sign not posted
(corrected on site)
Inspector notes: Hand washing sinks in the kitchen were lacking proper signage. Inspector provided sticker signage during inspection.
6-301.14
Food storage containers not labeled with contents
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the trash/receiving area, is not tight-fitting. Inspector observed a gap and bent flange a the bottom of the door. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
47
Frequently Asked Questions
When was Omni Providence Hotel last inspected?
The most recent health inspection at Omni Providence Hotel on file is from Jan 8, 2026. The public record contains six inspections in total.
What is the most common violation at Omni Providence Hotel?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at Omni Providence Hotel.
How does Omni Providence Hotel compare to other restaurants in Providence?
Omni Providence Hotel most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Omni Providence Hotel's inspection record improved over time?
Yes. Recent inspections at Omni Providence Hotel have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Omni Providence Hotel 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 Omni Providence Hotel inspected?
Based on the inspection history on file, Omni Providence Hotel is inspected around four times per year on average.
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