Pasta Beach
Last inspected: Apr 2, 2026
90
Score
The health department has logged six inspections at Pasta Beach, the earliest from 2023. The newest entry in the record is dated Apr 2, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 13 violations before.
The most common issue across all inspections has been “physical facilities installed, maintained, & clean”, showing up six times.
Restaurants in Providence average 80, so Pasta Beach is doing better than most peers. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Re-Inspection
1 major violation.
View 1 violation
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener and mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items are to be cleaned and sanitized before use.
4-601.11(A)
90
Mar 18, 2026
Routine
7 critical violations. 5 major violations. 7 minor violations. 8 corrected on site.
View 19 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Eggplant in the pizza prep unit, 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
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Demiglace and pasta observed marked with a date exceeding 7 days. Disposed.
3-501.18
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Breading mix dated 3/16 observed with food debris in it. Breading mixes must be disposed of after 4 hours after being used to bread raw animal products. Disposed.
3-501.19
Hands clean & properly washed
(corrected on site)
Inspector notes: Thermometer is lacking in the bar refrigeration unit containing milk. 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.
4-204-112
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Cleaned equipment or utensils stored improperly
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 pizza area and basement.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on shelves less than 6 inches above the floor in the basement storage area.
4-903.11(A)
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.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen near the dishwasher was blocked by a stack of trays. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Squash chips observed at 66 degrees F. Establishment must submit procedures for approval to RIDOH for drying vegetables. Disposed.
8-103.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Eggplant was placed hot in prep unit in covered container. Squash was placed hot in prep unit in container greater than 4 inches. Eggplant (prepared yesterday) was disposed of. Squash was placed in shallow container in refrigerator.
3-501.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, and floor mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items are to be cleaned and sanitized before use.
4-601.11(A)
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The flour scoop is stored on an unclean surface (top of pizza boxes) between uses. Knives observed stored in the crack between the wall and the knife rack. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Tape in poor repair observed covering a gap on the pizza prep unit, shredded and uneven, impacting its ability to be cleaned and sanitized.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the floor mixer, pasta freezer, can opener base, and a milk crate in the pizza area have an accumulation food residue, and other debris. Non-food contact surfaces of the ice machine have an accumulation of dust. Chest freezer in the basement has an accumulation of frost.
4-602.13
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The dumpster and oil recycling bin areas have an accumulation of litter and debris. Dumpster and recycling areas must be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The outside area along the kitchen has an accumulation of litter and leaf litter. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
15
Feb 11, 2025
Re-Inspection
1 critical violation. 2 major violations. 5 minor violations. 2 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pork cheek and pesto with garlic observed held at 58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Reviewed using cold-holding on ice with PIC.
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. Eggplant parmesan was placed hot in the refrigerator in covered and stacked containers. Eggplant was placed uncovered on cooling rack.
3-501.15
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.
4-302.13
Handwashing sign not posted
Inspector notes: The hand-washing sink in the upstairs bar was lacking proper signage. A sign or poster reminding food employees must be posted at all hand-washing sinks used by food employees.
6-301.14
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the bar area has an accumulation of soil residue and glass shards. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Water observed dripping from overhead pipe in the basement. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: tile in the bar area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
55
Feb 3, 2025
Routine
1 critical violation. 5 major violations. 10 minor violations. 5 corrected on site.
View 16 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Individual containers of eggplant parm observed stacked on top of each other. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pomodoro was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Thermometers are lacking in the bar refrigeration unit. 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.
4-204.112
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink at the bar was lacking paper towels.
6-301.12
Thermometers provided & accurate
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.
4-302.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of biofilm and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned & sanitized, ice disposed of, and bagged ice will be used until ice machine is clean.
4-601.11(A)
Physical facilities not in good repair
Inspector notes: Water observed dripping from overhead pipe in the basement. The physical facilities must be maintained in good repair.
6-501.11
In-use utensils: properly stored
Inspector notes: The area behind the oil recycling bin has an accumulation of leaf litter and debris.
5-501.115
Hot or cold food held at improper temperature
Inspector notes: Raw chicken, and eggplant parm observed held at 44-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were placed in freezer to rapidly chill.
3-501.16(A)
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives observed stored on an unclean surface (crack between wall and knife rack) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Ice buckets are not stored inverted.
4-901.11
Cleaned equipment or utensils stored improperly
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 basement storage area.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the bar glass shelf have an accumulation of dust, dirt, glass shard, hair, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the bar has have an accumulation of soil residue and glass shards. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Tile in the bar area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
32
Oct 12, 2023
Re-Inspection
3 minor violations.
View 3 violations
Equipment or utensils not air-dried before storage
Inspector notes: Swing top glass water bottles are not stored inverted, with water observed in them. Water bottles were taken to the 3 bay sink to be cleaned and effectively sanitized.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The top of the ice machine was not in good repair, with a gasket detached in areas, and moisture pooling near the open area on top.
4-501.11
Physical facilities not in good repair
Inspector notes: The floors in the kitchen are in poor repair, with broken tiles in the cooking area, and the rubberized surface of the ramp worn, exposing the wood beneath. The physical facilities must be maintained in good repair.
6-501.11
86
Oct 4, 2023
Routine
2 critical violations. 6 major violations. 12 minor violations. 4 corrected on site.
View 20 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (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
Reduced oxygen packaging criteria not met
Inspector notes: Reduced Oxygen Packaged foods prepared in the establishment were observed in the freezer, packaged in the establishment without RIDOH approval. Disposed. Establishment may not used Reduced Oxygen Packaging without approval.
3-502.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen near the dish machine was blocked by hanging ice buckets, and the hand washing sink nearer to the cooking area was blocked by milk crates and a trash can. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (numerous stacked food containers on clean storage rack, all plates at pizza prep station) were observed with an accumulation of food and debris. An accumulation of soil residue and biofilm was observed on the food contact surfaces of the ice machine. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service. All items must be washed, rinsed, and sanitized before use.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta placed hot in the walk in cooler in plastic-wrapped covered containers. Pasta was divided into smaller portions and returned to walk in cooler.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flies throughout establishment. 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
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Tomatoes were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. PIC disposed.
3-302.15
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Equipment or utensils not air-dried before storage
Inspector notes: Ice buckets are not stored inverted. Water observed in numerous stacked food containers on clean storage rack. After cleaning and sanitizing equipment and utensils must be air dried.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: Several plastic food containers were not in good repair, burned, impacting their ability to be cleaned and sanitized.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: A lowboy was not in good repair, dripping into a container beneath the unit. The Rational Oven was not in good repair, leaking onto the floor.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the stoves, and the shelf beneath the flattop grill, and shelves at the bar have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
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
Physical facilities not in good repair
Inspector notes: The kitchen 3 bay sink is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the establishment have an accumulation of food debris and soil residue, especially beneath equipment. An accumulation of grease observed on the floor in the basement beneath grease trap. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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
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 stored improperly or exposed to contamination
Inspector notes: Various prepared foods were observed stored on the floor in the refrigerator (1 door) and walk-in cooler. Flour bin in pizza area observed stored on the floor. Food must be stored at least 6 inches above the floor.
3-305.11
Certified food protection manager
Inspector notes: Per PIC, some foods are prepared in the basement, which is not approved for food preparation as it lacks proper floors, walls, ceilings, and hand sink. No food preparation is allowed in the basement.
3-305.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The sauce paddle is stored on an unclean surface (top of the ice machine) between uses. Cooking utensils observed stored beneath flattop grill on unclean shelf. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
22
Frequently Asked Questions
When was Pasta Beach last inspected?
The most recent health inspection at Pasta Beach on file is from Apr 2, 2026. The public record contains six inspections in total.
What is the most common violation at Pasta Beach?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited six times, more than any other issue at Pasta Beach.
How does Pasta Beach compare to other restaurants in Providence?
Pasta Beach most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Pasta Beach's inspection record improved over time?
Yes. Recent inspections at Pasta Beach have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pasta Beach 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 Pasta Beach inspected?
Based on the inspection history on file, Pasta Beach is inspected around two times per year on average.
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