Parkside Rotisserie & Bar
Last inspected: Mar 24, 2026
74
Score
Inspectors have visited Parkside Rotisserie & Bar six times, with records going back to 2024. The latest inspection on file is from Mar 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have moved in the wrong direction: violation counts went from nine to 10.
Across the inspection history, food & non-food contact surfaces cleanable is the issue that surfaces most often, recorded nine times.
By comparison, the average Providence facility scores 80, putting Parkside Rotisserie & Bar on the weaker side. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 24, 2026
Re-Inspection
1 major violation. 4 minor violations.
View 5 violations
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. Unit was disassembled and brought to be cleaned and sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Cold drawer gaskets were observed in poor repair. PIC stated gaskets have been ordered.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Cutting surface of the potato slicer were observed with nicks and chipped pieces. PIC contacted owner to request replacement.
4-501.11
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -tape on insulation in prep area (peeling off) -hole/uncovered drain in floor of prep kitchen (covered with piece of wood at the time of this inspection.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The open-top prep unit was observed in poor repair, not maintaining consistent temperature of 41 degrees or colder. PIC stated new unit has been ordered.
4-501.11
74
Mar 10, 2026
Re-Inspection
2 critical violations. 1 major violation. 5 minor violations. 3 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Corn salsa and puree squash was observed held at 47 degrees Fahrenheit in the front row of the open top prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff placed items in ice to facilitate temperature control.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken broth was observed held at 77 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 reheated during inspection.
3-501.16(A)
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. Item taken out of service to be cleaned and sanitized.
4-601.11(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Ice was observed in the hand-washing sink at the server/dish wash area. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Equipment not in good repair or proper adjustment
Inspector notes: The open top prep unit was observed not in good repair, not maintaining ambient temperature of 41 degrees or colder throughout unit. Items out of temperature were placed on ice. Owner informed.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Cold drawer door gaskets were observed in poor repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -pipe insulation in dish machine area -hole in floor/uncovered drain in prep kitchen -tape on insulation in prep area (peeling off).
6-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid ingredients (oil, vinegar, water) 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
52
Feb 18, 2026
Routine
1 critical violation. 7 major violations. 8 minor violations. 4 corrected on site.
View 16 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (beef) were observed stored above ready-to-eat foods (produce) 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
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: Molluscan Shellfish (oysters) located in the walk-in did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Shellfish were received yesterday, tags retrieved and placed with oysters.
3-203.12
Physical facilities installed, maintained, & clean
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Date of last item served were lacking.
3-402.12
Proper eating, tasting, drinking, or tobacco product use
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black.
4-501.112
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, potato cutter, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items taken out of service to be cleaned and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked chicken was observed held on countertop at 71 degrees; cooked fries were observed held in a bus bucket at 47 degrees. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were brought to refrigeration to rapidly cool.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items were observed held at 46-52 degrees Fahrenheit in the open-top prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were disposed.
3-501.16(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Food debris and ice debris were observed in the cookline and bar hand-washing sinks, a cup was observed in the prep area hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid ingredients (sauces, oils, vinegar) 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: Containers of multiple food items were observed stored on the floor in the walk-in and the dry storage room. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
Inspector notes: The concentration of the chlorine sanitizer solution for the wet wiping cloths was in excess of 200 parts per million (ppm). The required concentration for chlorine sanitizer is 50-100 ppm. PIC instructed to refill container.
3-304.14
Equipment not in good repair or proper adjustment
Inspector notes: The open-top prep unit was observed not in good repair, not maintaining ambient temperature of 41 degrees or colder. Inspector observed an ambient temperature of 54 degrees and several foods left overnight with a temperature of 46-59 degree. All foods that were not placed in unit prior to service were moved to other refrigeration; foods that were placed overnight and at elevated temperatures were disposed.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets to cold drawer (under rotisserie) were in poor repair. Lid to Robot Coupe was observed with a cracked lid.
4-501.11
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -Pipe insulation in dish machine area -tape on insulation in prep area (peeling off) -hole in floor/uncovered old drain hole in prep kitchen (under prep table). The physical facilities must be maintained in good repair.
6-501.11
29
Oct 30, 2024
Environmental Complaint
No violations found.
100
Sep 17, 2024
Re-Inspection
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and corn salsa were observed held at 50-51 degrees Fahrenheit; cut tomatoes at 44 degrees in front of the open-air prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per staff interview, lunch rush just completed (2.5 hours). Staff covered open air during inspection to aid cold air circulation.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH. PIC has completed ServeSafe and to apply for licensure with RIDOH.
2-102.12
Food stored improperly or exposed to contamination
Inspector notes: Buckets of sauce 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
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -cold drawer unit (not closing and thermometer not working) -walk-in gaskets. PIC stated parts are on order.
4-501.11
74
Sep 3, 2024
Routine
4 critical violations. 12 major violations. 6 minor violations. 13 corrected on site.
View 22 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: House-made smoked butter was observed in walk-in with date mark exceeding 7 days. Staff disposed.
3-501.18
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All barware to be sanitized in main dishwasher or 3-bay sink.
4-501.114
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (liquid eggs) were observed stored above ready-to-eat foods (cut fruit) in the rach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Inspector observed utensils (food peelers) and strings being stored on pieces of wire. PIC informed to cease practice and sanitize equipment.
4-903.11(A)
Food thermometer not available or accessible
Inspector notes: Thermometers are lacking in the prep units and cold drawer 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
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 thermo labels during inspection.
4-204.115
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
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
Handwashing sink water not at required temperature
Inspector notes: The food prep/3-bay sink area is lacking a hand-washing sink.
5-202.12
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sinks in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Staff supplied sinks with soap during inspection.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Staff provided during inspection.
6-301.12
Utensils, equipment & linens: properly stored, dried, & handled
(corrected on site)
Inspector notes: Shellstock (oysters) located in walk-in did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. Per staff, Shellstock tag had been placed with another container of oysters. Staff returned tag to proper container.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine, slicer) were observed with an accumulation of food, debris and/or biofilm. The food contact surfaces of equipment must be clean to sight and touch. Slicer and ice machine taken out of service to be cleaned and sanitized. Ice to be disposed.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp were observed thawing in the sink without running water. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Staff placed under running water.
3-501.13
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing in the cold drawer with packaging intact and a temperature of 45 degrees. Staff disposed.
3-501.13
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 bar dish machine. Inspector provided test strips during inspection.
4-302.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored between the wall and prep unit between uses. Staff removed and brought to be cleaned and sanitized.
3-304.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following foods were observed held at 43-44 degrees Fahrenheit: -turkey in prep unit -cooked Brussels sprouts, raw meats in cold drawer. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods relocated during inspection.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed not in good repair: -cold drawer (drawers not closing, ambient of 54 degrees) -prep unit gaskets -walk-in gaskets.
4-501.11
Physical facilities not in good repair
Inspector notes: The ductwork in the prep/3-bay sink area is in poor repair, observed with exposed insulation. The physical facilities must be maintained in good repair.
6-501.11
Food stored improperly or exposed to contamination
Inspector notes: A container of tomatoes and buckets of sauces were observed stored on the floor in the walk-in. Food must be stored at least 6 inches above the floor.
3-305.11
12
Frequently Asked Questions
When was Parkside Rotisserie & Bar last inspected?
The most recent health inspection at Parkside Rotisserie & Bar on file is from Mar 24, 2026. The public record contains six inspections in total.
What is the most common violation at Parkside Rotisserie & Bar?
Across the inspection record, food & non-food contact surfaces cleanable has been cited nine times, more than any other issue at Parkside Rotisserie & Bar.
How does Parkside Rotisserie & Bar compare to other restaurants in Providence?
Parkside Rotisserie & Bar most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Parkside Rotisserie & Bar's inspection record improved over time?
No. Recent inspections at Parkside Rotisserie & Bar have flagged more violations than earlier ones, ticking from about nine per visit to around 10 more recently.
What does a medium risk rating mean?
A medium risk rating at Parkside Rotisserie & Bar 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 Parkside Rotisserie & Bar inspected?
Based on the inspection history on file, Parkside Rotisserie & Bar is inspected around four times per year on average.
Nearby Restaurants