Pauly Penta's Italian Deli
Last inspected: Aug 27, 2025
95
Score
Across the available record, Pauly Penta's Italian Deli has four inspections on file, the first dated 2024. On Aug 27, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around six violations to closer to one violation per visit over the last few inspections.
“Food & non-food contact surfaces cleanable” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader North Providence restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 27, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: 1 door reach-in #1 and #2 were observed not holding proper temperature and in poor repair. No food observed in unit at the time of inspection. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.
4-501.11
95
Aug 18, 2025
Routine
4 critical violations. 3 major violations. 2 minor violations. 7 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: 1 door reach-in #2 was observed held at 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken in unit was observed held at 47 DF and was voluntarily disposed of at the time of inspection. All other food in unit was evaluated and moved to properly working refrigeration at the time of inspection. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chicken marsala, and rice was observed past the date of disposition. Both food items were voluntarily disposed of at the time of inspection.
3-501.18
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the sanitizer bucket was over 200 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Sanitizing solution was corrected to 50 ppm at the time of inspection.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken marsala, and chicken stock sauce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Both food items were observed between 47-48 DF. Food was voluntarily disposed of at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils slicer and can opener were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was moved to 3-bay sink and slicer was cleaned and sanitized at the time of inspection.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled at the time of inspection.
7-102.11
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, pasta was placed hot and covered in the refrigerator in containers greater than four inches deep. Pasta was put on a sheet pan and uncovered at the time of inspection.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The gasket for the 1 door reach-in #1 was observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Sewage & waste water properly disposed
Inspector notes: The condensate from the Deli display case refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
37
Mar 13, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Backflow prevention air gap not adequate
Inspector notes: The ice machine is lacking an air gap.
5-202.13
Equipment not in good repair or proper adjustment
Inspector notes: The deli counter located area was not in good repair, observed with tape holding the handle.
4-501.11
82
Mar 6, 2024
Routine
4 critical violations. 4 major violations. 5 minor violations. 8 corrected on site.
View 13 violations
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the sanitizing buckets were 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. PIC corrected on site.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meatloaf was observed held at 46 degrees Fahrenheit; macaroni & cheese, roasted turkey, white pizza, meat pizza, and calzones were observed at 44- and 45-degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC disposed.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (raw eggs) were observed stored above ready-to-eat foods (prepared sauces) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Staff moved eggs during inspection.
3-302.11
Food not cooled to safe temperature within required time
Inspector notes: Lasagna, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Lasagna was observed at 50 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. Per interview of PIC, lasagna, turkey, meatloaf, and macaroni & cheese were cooled on an ice bath with insufficient ice.
3-501.15
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: The following foods were observed not marked with the date of preparation: -Macaroni & Cheese -Meatloaf -Roasted Turkey -Pork ends Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
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 3-bay sink. Inspector provided test strips during inspection.
4-302.14
Toxic materials not properly labeled
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. A spray bottle of bleach was labeled at time of inspection.
7-101.11
Physical facilities not in good repair
Inspector notes: The coving in the kitchen area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored between prep unit and deli counters. PIC took to 3-bay to be washed and sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The deli counter and slicer were not in good repair. Door to counter was held together with tape; the slicer blade was observed with rust and taken out of service.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the utensil drawers have an accumulation of dirt, food residue, and other debris.
4-602.13
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: The door to the toilet room in the kitchen was observed held open. PIC removed tie holding the door during inspection.
6-501.19
29
Frequently Asked Questions
When was Pauly Penta's Italian Deli last inspected?
The most recent health inspection at Pauly Penta's Italian Deli on file is from Aug 27, 2025. The public record contains four inspections in total.
What is the most common violation at Pauly Penta's Italian Deli?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited four times, more than any other issue at Pauly Penta's Italian Deli.
How does Pauly Penta's Italian Deli compare to other restaurants in North Providence?
Pauly Penta's Italian Deli most recently scored 95 out of 100, which is higher than the North Providence average of 81.
Has Pauly Penta's Italian Deli's inspection record improved over time?
Yes. Recent inspections at Pauly Penta's Italian Deli have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Pauly Penta's Italian Deli means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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