Opa
Last inspected: Sep 11, 2025
86
Score
The health department has logged five inspections at Opa, the earliest from 2023. The most recent visit was on Sep 11, 2025. Low risk means the most recent visit produced few or no significant findings.
The most recent inspection cleaned up several issues, finishing with two violations after 15 on the prior visit.
The pattern that stands out is food-contact surfaces, which has been cited three times.
Opa's latest score of 86 sits above the Providence average of 80. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Sep 11, 2025
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (potato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Wall-mounted potato slicer was removed and discarded during inspection.
4-601.11(A)
Physical facilities not in good repair
Inspector notes: The tile on the top step to the basement was observed in poor repair.
6-501.11
86
Sep 4, 2025
Re-Inspection
3 critical violations. 2 major violations. 2 minor violations. 2 corrected on site.
View 7 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was less than 50m parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Technician was contacted during inspection.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Several foods were observed held at 48-50 degrees Fahrenheit in the lower section of the prep unit, with an ambient of 49 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods that required refrigeration were disposed; other foods were relocated. Technician arrived during inspeciton.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (container of cheese) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (potato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was taken out of service to be cleaned and sanitized.
4-601.11(A)
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine and 3-bay sink. Inspector provided during inspection.
4-302.14
Physical facilities not in good repair
Inspector notes: The tile on the top step to the basement was observed in poor repair.
6-501.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use. Inspector observed mops stored in stagnant water at rear entrance.
6-501.16
47
Aug 14, 2025
Routine
2 critical violations. 11 major violations. 10 minor violations. 8 corrected on site.
View 23 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (various meats) were observed stored above ready-to-eat foods (produce) in the walk-in refrigerator and prep units. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Inspector observed rinse aid connected to sanitizer dispenser. PIC obtained sanitizer during inspection.
4-501.114
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. Inspector provided RIDOH guidance.
2-501.11
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
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen, bar, or staff bathroom. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC informed, soap was provided for the kitchen.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen, bar, hookah area, and staff bathroom was lacking paper towels. PIC informed, paper towels were provided for kithcen.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (potato slicer, ice machine) were observed with an accumulation of food, debris, and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Potato slicer and ice machine taken out of service to be cleaned and sanitized. Ice disposed.
4-601.11(A)
Food thermometer not available or accessible
Inspector notes: Thermometers are lacking in multiple refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-302.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The large dish machine failed to pull sanitizing solution during inspection. PIC to call for service.
4-204.117
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the large dish machine. Inspector provided.
4-302.14
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the small dish machine in the kitchen. Inspector provided.
4-302.13
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Consumer advisory provided for raw/undercooked food
Inspector notes: Water was not available at the 3-bay sink at the bar.
5-104.11
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.
2-102.12(A)
In-use utensils: properly stored
Inspector notes: Dishes were observed in the hand-washing sink in the kitchen, a dump sink mat was observed in the designated hand washing sink at the bar, sponges and condensate drain were observed on the handwashing sink in the hookah area. A hand-washing sink must not be used for purposes other than hand washing. PIC informed.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid 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
Food stored improperly or exposed to contamination
Inspector notes: Breads were observed stored on the floor in the walk-in freezer; beverage bottles were observed stored on the floor in the bar and server station. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC informed, utensils were brought to be cleaned and sanitized.
3-304.12
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: -bottom shelf of reach-in freezers -low-boy gaskets in server area.
4-601.11(B)
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the staff toilet room, which is located directly across from single-service containers, is not self-closing.
6-501.19
Physical facilities not in good repair
Inspector notes: The tile on the top step to the basement was observed in poor repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
15
Nov 30, 2023
Re-Inspection
4 minor violations.
View 4 violations
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. One staff with food safety certificate . RI CFSM expired, must re-instate.
2-102.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Large Robot Coupe Blade in poor repair. Out of service prior to inspection. Service request in place.
4-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
82
Nov 16, 2023
Routine
1 critical violation. 3 major violations. 5 minor violations. 1 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-204.115
Hot & cold water available; adequate pressure
Inspector notes: Hot water was not available for the handwashing sink in the kitchen.
5-103.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the staff restroom. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
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. RI CFSM expired, food safety certificate expired. Must re-instate.
2-102.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Large Robot Coupe Blade observed cracked. Equipment taken out of service during time of inspection.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Lid for dry ingredients (sugar) was observed in poor repair.
4-501.11
50
Frequently Asked Questions
When was Opa last inspected?
The most recent health inspection at Opa on file is from Sep 11, 2025. The public record contains five inspections in total.
What is the most common violation at Opa?
Across the inspection record, food-contact surfaces has been cited three times, more than any other issue at Opa.
How does Opa compare to other restaurants in Providence?
Opa most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Opa's inspection record improved over time?
Yes. Recent inspections at Opa have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 15 previously.
What does a low risk rating mean?
A low risk rating at Opa 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 Opa inspected?
Based on the inspection history on file, Opa is inspected around three times per year on average.
Nearby Restaurants