Providence Marriott Hotel
Last inspected: Jan 13, 2026
74
Score
The health department has logged nine inspections at Providence Marriott Hotel, the earliest from 2023. The newest entry in the record is dated Jan 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Compared to the prior visit, the count dropped from 11 violations to nine.
Across the inspection history, food & non-food contact surfaces cleanable is the issue that surfaces most often, recorded 11 times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Corn was held at 47 degrees on refrigerator F. Technician on-site stated there was inadequate air flow inside unit. Staff relocated some items to increase air flow during inspection.
3-501.16(A)
Specialized processing method used without required variance
Inspector notes: Establishment is using non-continuous cooking for chicken. PIC to submit written plan to RIDOH for approval.
3-502.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator A was not in good repair. Technician was on-site at the time of this inspection, unit has been taken out of use.
4-501.11
74
Dec 30, 2025
Routine
3 critical violations. 7 major violations. 12 minor violations. 5 corrected on site.
View 22 violations
Garbage & refuse properly disposed: facilities maintained
(corrected on site)
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.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Potatoes, which were prepared in advance (yesterday), were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Large ice cubes at the bar were observed in a bin with frost from the inside edges of the freezer. Food must be protected from contamination.
3-302.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes were placed hot in the refrigerator in a plastic container greater than four inches deep, and covered with plastic wrap.
3-501.15
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: Molluscan Shellfish tags are not maintained for 90 days. Molluscan shellfish tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.
3-203.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar dishwasher.
4-302.14
Food separated and protected
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the kitchen dish machine.
4-302.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the kitchen 3 bay sink.
4-302.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Specialized processing method used without required variance
Inspector notes: Establishment uses non-continuous cooking for chicken. A written plan must be submitted and approved by RIDOH.
3-502.11
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)
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(A)
Hot or cold food held at improper temperature
Inspector notes: Shell eggs observed held at 57-67 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)
Certified food protection manager
(corrected on site)
Inspector notes: Thermometers are lacking in some refrigeration units. 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator A was not in good repair, not holding food at 41 degrees F or below. Ambient temperature readings were 46 and 51. Refrigerator A is not to be used to store any foods requiring refrigeration until it has been serviced.
4-501.11
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: bar blender base ice machine plate storage units refrigerators prep units cold drawers drawer unit on cook line tables/cold drawer units beneath grills kitchen shelves including the undersides condiment bins on bottom shelf The wall-mounted fan had an accumulation of dust.
4-602.13
Proper cold holding temperatures
Inspector notes: The oil recycling receptacle has an accumulation of grease and grime. Receptacles are to be maintained clean.
5-501.116
Compliance with variance/specialized process/hacccp
Inspector notes: The oil recycling and trash areas have an accumulation of leaf litter.
5-501.115
Physical facilities not in good repair
Inspector notes: Four lights beneath the hood were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ansul system pipes beneath the hood have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. 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: Ceiling tiles above refrigerators are in poor repair, warped from previous water damage. A ceiling tile above the cooking line has been pushed aside for ceiling repair work. The physical facilities must be maintained in good repair.
6-501.11
17
May 30, 2024
Re-Inspection
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the slicer has an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the clean linen area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
90
May 24, 2024
Re-Inspection
1 critical violation. 2 major violations. 6 minor violations. 3 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following foods were observed held at 45-61 degrees Fahrenheit: butternut, sauces, soups, cheeses, turkey, assorted sandwiches, spreads, juice, and cooked vegetables. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were voluntarily disposed of.
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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per staff, several foods were placed hot into sliding door refrigerator M with lids or covered in plastic wrap.
3-501.15
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 Center for food protection. Staff are enrolled in class and must register with RIDOH upon completion.
2-102.12
Cleaned equipment or utensils stored improperly
(corrected on site)
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 cooking area. Staff placed on clean sanitized tray.
4-903.11(A)
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: One refrigerator (M) was not in good repair, not holding food at 41 degrees F or below. Unit taken out of service for repair; new unit obtained during inspection.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Bowl for the large stand mixer was not in good repair, observed with gouges and uneven (not smooth) welds.
4-501.11
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: -area under flattop grill -grill knobs -small stand mixer -bread refrigerator, including door tracks
4-602.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: Pooled water of unknown origin was observed in the liquor/beverage closet.
6-201.11
52
May 16, 2024
Re-Inspection
2 critical violations. 4 major violations. 3 minor violations. 5 corrected on site.
View 9 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Scrambled eggs, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beef and shrimp were observed held at 48- and 47- degrees Fahrenheit in refrigerator J. Soup cold-holding on ice was observed at 69- degrees Fahrenheit. Sliced tomatoes in the salad prep area were observed at 45 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were moved to walk-in freezer to rapidly chill.
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. Eggs were placed hot in the walk-in refrigerator in plastic-wrapped containers, and hot soup was placed in a plastic container greater than 4 inches deep in the shallow ice on the cook line used for cold holding.
3-501.15
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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, pans) were observed with an accumulation of food, debris, and water. The food contact surfaces of equipment must be clean to sight and touch. Staff re-cleaned and sanitized slicer during inspection.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff were observed placing washed strawberries into an unclean and un-sanitized container Staff informed, re-washed strawberries and placed in clean container.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety registered with RIDOH Center for Food Protection.
2-102.12
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 the cooking area.
4-903.11(A)
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: slicer plate racks area beneath flattop grill bread refrigerator including door tracks
4-602.13
43
May 9, 2024
Routine
5 critical violations. 6 major violations. 5 minor violations. 5 corrected on site.
View 16 violations
Plumbing system not maintained in good repair
Inspector notes: Leaks were observed at the 3-bay sink and mop sink faucet.
5-205.15
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Hash browns, which were prepared in advance, were 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
(corrected on site)
Inspector notes: Diced onion and stock were observed held past 7 days. PIC disposed.
3-501.18
Cleaned equipment or utensils stored improperly
Inspector notes: Plates observed stored in plate racks with debris, food debris, and chips of glass and ceramic. Portion cups and portion cup lids observed stored in bins with debris.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on surfaces that were not clean and sanitized in the kitchen. Boxes of single service items were observed stored on the floor in the upstairs storage area. Single service items must be stored in a clean location not subject to dust, splash or other contamination and at least 6 inches off the floor.
4-903.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods that were recently prepared were observed held between 45- and 56 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were moved to walk-in to rapidly cool.
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
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 guidance during inspection.
2-501.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Several working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Bottles were labeled during inspection.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked pasta was placed in walk-in in containers greater than four inches deep. Hash browns prepared earlier in morning were observed at 50 degrees.
3-501.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, plates, serving plates, large salad bowl, mixers, blender, small ice machine) were observed with an accumulation of food and debris. Hair was observed in the ice bin at the soda station. The food contact surfaces of equipment must be clean to sight and touch. Ice was disposed of.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is registered and licensed with RIDOH Center for Food Protection.
2-102.12
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Plastic wrap is used to wrap shelving in the dish wash area; foil is used to line several shelves. 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.
4-202.16
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -whisk to small mixer -robot coupe base -stand mixer (peeling paint) -plastic coated strainer
4-501.11
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: -shelving throughout the facility -plate racks -bin of miscellaneous tools at dish wash area -working containers of dry ingredients -mixers -lights under hoods -under grill top -shelves in Reach-in E -plate well edges -multiple drawers -portion cup bins -knife rack -prep unit -lock latch on reach-ins -shelving at bar refrigerators. Old rodent droppings were observed in the upstairs storage area.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the kitchen (especially at wall/floor junctures) and the wall behind the grill line have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
20
Jan 18, 2024
Re-Inspection
5 minor violations. 2 corrected on site.
View 5 violations
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Two ice buckets are not stored inverted. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: One ice bucket observed stored on an unclean surface on top of the ice machine. Equipment and utensils must be stored in a clean, dry location.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The door and gasket on the large ice machine was not in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the unused old bread refrigerator, prep unit, table beneath grill, and grill have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The gasket on the walk in freezer is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
78
Dec 20, 2023
Re-Inspection
1 critical violation. 6 major violations. 12 minor violations. 3 corrected on site.
View 19 violations
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 upstairs dry storage area.
4-903.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machines were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machines were taken out of service.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of numerous plate in the clean plate racks were observed with an accumulation of black debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Date marking exceeding 7 days was observed on scampi and sauce. Disposed.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the refrigerator in covered plastic container greater than four inches deep. Assorted items from the hot line last night were covered and double panned, then placed in the refrigerator.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets on walk-in freezer were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The door and gaskets of the large ice machine is not in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The table top mixer was not in good repair, with the coating missing on the attachment port, which is also cracked.
4-501.11
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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, squash, chowder, scampi, onion dip, sauces, chicken noodle soup observed held at 43-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Two ice buckets observed stored on an unclean surface (top of the ice machine) 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: One ice bucket observed not stored inverted.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The slicer was not in good repair, with the silicon seal between ragged in some places, pieces missing in others, and there is exposed hardware where caps are missing. Slicer must be removed, refurbished or replaced.
4-501.11
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: plate racks bread refrigerator including door handles cooking line wells slicer mixers areas beneath the grill, flattop grill, and fryer splash guards
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The walk in fan guard covers, has an accumulation of soil residue. The light bulb cover and cage of the burned out lightbulb beneath the hood had an accumulation of oil and grease. A small amount of old rodent droppings observed in the upstairs storage area. The physical shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: One light bulb beneath the hood was nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
26
Dec 6, 2023
Routine
5 critical violations. 10 major violations. 12 minor violations. 5 corrected on site.
View 27 violations
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-201.11
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
Toxic substances properly identified, stored, & used
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher at the bar was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, mixers, clean equipment on clean storage rack) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
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 on storage shelves, storack rack, and cooking line wells. Single service items must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings observed in the upstairs dry storage area. 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. Ecolab pest control service monthly.
6-501.111
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
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.
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of 2 large ice machines had an accumulation of biofilm and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machines were taken out of service to be cleaned and sanitized.
4-601.11(A)
Pasteurized eggs used where required
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. Establishment must utilize 3-bay sink to sanitize equipment until dish machine is properly serviced.
4-501.112
Ready-to-eat food not date marked
Inspector notes: Ham, onion dip, and soup observed not marked with the date of preparation. 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
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink, and the chlorine sanitizer at the bar dishwasher.
4-302.14
In-use utensils: properly stored
Inspector notes: Thermometers are lacking in the several refrigeration units. 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
Equipment not in good repair or proper adjustment
Inspector notes: The whisk to the small mixer was missing several wires; several plates were observed chipped.
4-501.11
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: cook line prep unit several reach-in refrigerators fan guards of walk-ins blue condiment and portion cup bins storage shelves bread storage refrigerator including door handles cooking line wells slicer mixer prep unit areas beneath grill, flattop grill, 2 burner unit, and stove. Shelves in the upstairs dry storage area have a small accumulation of rodent droppings.
4-602.13
Proper cold holding temperatures
Inspector notes: Dumpster area has accumulation of litter, leaf litter, and unused items. Dumpster areas must be maintained clean.
5-501.115
Physical facilities not in good repair
Inspector notes: One light bulb under hood was non-functional at the time of inspection.
6-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the cooking area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
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
Hot or cold food held at improper temperature
Inspector notes: Fish, shrimp, scallops, cut tomatoes, cut lettuce, sliced turkey were observed held between 44-61 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Fish, shrimp, scallops, tomatoes, and lettuce were disposed of; turkey was moved to another unit for cold hold during inspection.
3-501.16(A)
Raw animal food not cooked to required temperature
Inspector notes: Per employee, unpasteurized raw egg whites are used as an ingredient in one cocktail. Pasteurized egg whites are required when using raw egg whites as an ingredient.
3-401.11(D)
Food does not meet standards of identity
Inspector notes: Working containers of flour, rice, and other grains were not labeled with the common name of the food. Food is stored in containers with old labels from foods previously stored in them. 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.
3-601.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: The ice scoops are stored on unclean surfaces (tops of the ice machines) between uses. Scoops for dry ingredients are stored in unclean holders on bins. 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
Inspector notes: Water observed in large mixing bowl on rack, and in ice buckets. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
10
Frequently Asked Questions
When was Providence Marriott Hotel last inspected?
The most recent health inspection at Providence Marriott Hotel on file is from Jan 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Providence Marriott Hotel?
Across the inspection record, food & non-food contact surfaces cleanable has been cited 11 times, more than any other issue at Providence Marriott Hotel.
How does Providence Marriott Hotel compare to other restaurants in Providence?
Providence Marriott Hotel most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Providence Marriott Hotel's inspection record improved over time?
Yes. Recent inspections at Providence Marriott Hotel have turned up fewer violations than earlier ones, with the latest finding around nine violations compared to about 11 previously.
What does a medium risk rating mean?
A medium risk rating at Providence Marriott Hotel 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 Marriott Hotel inspected?
Based on the inspection history on file, Providence Marriott Hotel is inspected around four times per year on average.
Nearby Restaurants
Explore More
→
All locations in Providence