Providence Art Club
Last inspected: Mar 31, 2026
86
Score
The health department has logged three inspections at Providence Art Club, the earliest from 2024. Inspectors last stopped by on Mar 31, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Compared to the prior visit, the count dropped from eight violations to two.
Across the inspection history, approved thawing methods used is the issue that surfaces most often, recorded two times.
Restaurants in Providence average 80, so Providence Art Club is doing better than most peers. The file should reassure diners considering a visit.
3
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Re-Inspection
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Food thawed using improper method
(corrected on site)
Inspector notes: ROP cooked lobster at 40 degrees F was observed thawing with packaging intact. Lobster was removed from packaging.
3-501.13
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the slicers have an accumulation of food residue.
4-602.13
86
Mar 24, 2026
Routine
6 major violations. 8 minor violations. 1 corrected on site.
View 14 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Fritattas observed not marked with the date of preparation. PIC stated fritattas were prepared last Monday. 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. Disposed.
3-501.17
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, mixer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Food thawed using improper method
Inspector notes: ROP tuna was observed thawed in a cold drawer with packaging intact. Tuna was taken to walk in to remove packaging. Handout on Safe Handling Practices for Reduced Oxygen Packaging (ROP) Seafood Products given to PIC.
3-501.13
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service and ice disposed of.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Sushi rice prepared yesterday without a variance on file was observed held at 71 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
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)
Proper cold holding temperatures
Inspector notes: Sushi rice is prepared without a plan for procedures on file at RIDOH. EnglishSushi Rice Acidification Log
8-201.13
In-use utensils stored improperly between uses
Inspector notes: Knives observed stored on an unclean surface (crack between knife rack and prep unit) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-use articles reused
Inspector notes: Single use items are reused for food preparation and storage. Single use items shall not be reused.
4-502.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used to line shelves in the dry storage area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: can opener base prep units portable fan in dishwasher area mixers Chest freezer has an accumulation of frost and debris. Shredding delivery plastic observed on shelf in dry storage area.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor of the walk in cooler near the door is in poor repair, with peeling surface material. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
37
Oct 22, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags did not have all of the required information. Date of last item sold/discarded was lacking.
3-402.12
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 staff, Brussels sprouts were cooled on counter then placed in the prep unit in a container greater than four inches deep. Staff placed Brussels sprouts on sheet pan and placed in walk-in during inspection.
3-501.15
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the staff toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
78
Frequently Asked Questions
When was Providence Art Club last inspected?
The most recent health inspection at Providence Art Club on file is from Mar 31, 2026. The public record contains three inspections in total.
What is the most common violation at Providence Art Club?
Across the inspection record, approved thawing methods used has been cited two times, more than any other issue at Providence Art Club.
How does Providence Art Club compare to other restaurants in Providence?
Providence Art Club most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Providence Art Club's inspection record improved over time?
Yes. Recent inspections at Providence Art Club have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Providence Art Club 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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