Providence College/Raymond Hall
Last inspected: Sep 23, 2025
70
Score
Providence College/Raymond Hall has been inspected five times since 2023. The most recent report on file is from Sep 23, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around three violations each.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged three times.
By comparison, the average Providence facility scores 80, putting Providence College/Raymond Hall on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 23, 2025
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage and cheese was observed held between 46-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, food in cold well was recently placed into unit. Sausage and cheese were placed in blast chiller to cool. Establishment is to monitor temperatures for the cold well and add ice if needed.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: -Dish room #1 3-bay sink faucet was observed leaking -Dish room #2 spray hose was observed leaking Establishment is to fix leaks.
5-205.15
Equipment not in good repair or proper adjustment
Inspector notes: -The 3rd bay drain stopper for the dish room 3-bay sink was observed not holding water and in poor repair -The hot water handle for the prep sink was observed in poor repair -The sanitizer dispenser in dish room #1 was observed in poor repair Equipment must be maintained in good repair
4-501.11
70
Nov 18, 2024
Re-Inspection
No violations found.
100
Nov 4, 2024
Routine
3 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs, liquid eggs) were observed stored above ready-to-eat foods (pasta, olives) in the walk-in refrigerator and reach in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: Observed 3 bay sink (basement) leaking from bottom pipe. Plumbing systems to be maintained in good repair and proper adjustment.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Liquid eggs were observed held at 51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview of PIC, eggs were put in less than 1 hour prior, more ice was added.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (sauce lids) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The scoop is stored on an unclean surface (top of flour bin) 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 not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed torn and in poor repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The vents in the ware washing area have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
50
Nov 28, 2023
Re-Inspection
No violations found.
100
Nov 15, 2023
Routine
2 critical violations. 2 major violations. 4 minor violations. 5 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (liquid 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. PIC had employee move product.
3-302.11
Hot or cold food held at improper temperature
Inspector notes: Wings, chicken tenders, kung pao sauce, barbeque sauce, tofu scramble, pepper/mushrooms were observed held at 85-126 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 sauces, tofu scramble and peppers/mushrooms to 165 and placed back on hot hold unit. Chicken tenders and chicken wings held at 122-130 were voluntarily disposed.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives, robot coupe blades, spoons, grilled cheese press, strainers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC had all items removed and taken to ware washing area.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per inspectors' observation of pasta/broccoli salad and sweet potatoes were placed in walk in cooler in containers greater than four inches deep. PIC spread product out onto sheet pans and placed in blast chiller.
3-501.15
Physical facilities not in good repair
Inspector notes: Inspector observed missing ceiling tiles in various areas in the downstairs production areas. The physical facilities must be maintained in good repair.
6-501.11
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of sauces, juices and spices 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dumpster area, 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
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: In the bakery area inspector observed fruit fly catcher sitting on ledge attached to prep table. PIC disposed. The presence of fruit flies is not controlled as evidenced by fruit fly activity throughout the facility. 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. PIC informed to have PCS do a thorough evaluation of the problem and provide written plans to resolve the problem.
6-202.13
50
Frequently Asked Questions
When was Providence College/Raymond Hall last inspected?
The most recent health inspection at Providence College/Raymond Hall on file is from Sep 23, 2025. The public record contains five inspections in total.
What is the most common violation at Providence College/Raymond Hall?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Providence College/Raymond Hall.
How does Providence College/Raymond Hall compare to other restaurants in Providence?
Providence College/Raymond Hall most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Providence College/Raymond Hall's inspection record improved over time?
Results have been roughly steady. Inspections at Providence College/Raymond Hall have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Providence College/Raymond Hall 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 Providence College/Raymond Hall inspected?
Based on the inspection history on file, Providence College/Raymond Hall is inspected around three times per year on average.
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