Public Kitchen and Bar
Last inspected: Mar 16, 2026
78
Score
Across the available record, Public Kitchen and Bar has five inspections on file, the first dated 2025. The newest entry in the record is dated Mar 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around 12 violations to closer to three violations per visit over the last few inspections.
The most common issue across all inspections has been “certified food protection manager”, showing up four times.
The city-wide average is 80, putting Public Kitchen and Bar squarely in typical territory. There isn't much in the file that would give a customer pause.
5
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 16, 2026
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: The pre-flush spray hose at the 3-bay sink (near dish machine) is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device. Work order is in place.
5-205.15
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. Additional staff are registered to complete training and exam; morning manager has completed exam and is awaiting certificate.
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Peeling paint observed on ceiling over cookline prep units.
6-501.11
78
Mar 2, 2026
Re-Inspection
2 critical violations. 2 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chowder, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Chowder was observed at 57 degrees. Chowder disposed.
3-501.14
Backflow prevention air gap not adequate
Inspector notes: The pre-flush spray hose at the 3-bay sink (near dish machine) is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was permanently taken out of service during inspection.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per observation, chowder was placed hot in the walk-in refrigerator in containers greater than four inches deep.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Per interview with PIC, the server cold-hold unit is in poor repair and non-functional.
4-501.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: A perforated pan and a soda drain line were observed in the bar hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
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. Day manager is scheduled to take class and exam on 3/3/26. Additional staff to be certified.
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Peeling paint was observed on ceiling over cookline prep units.
6-501.11
50
Feb 16, 2026
Routine
5 critical violations. 5 major violations. 7 minor violations. 4 corrected on site.
View 17 violations
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. Staff informed to wash hands between tasks.
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Liquid eggs were observed held on ice at 40-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff submerged container in ice bath.
3-501.16(A)
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: A strawberry was observed covered with a white substance. PIC disposed.
3-101.11
Plumbing system not maintained in good repair
Inspector notes: The diverter for the eye wash/hand wash sink in the prep area was not functioning properly to allow for use as a hand-washing sink. Another hand-washing sink was observed in the area and properly functioning.
5-205.15
Backflow prevention air gap not adequate
Inspector notes: The pre-flush spray hose at the 3-bay sink (dish wash area) is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen (server station) was lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during inspection; ice to be disposed.
4-601.11(A)
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
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, potatoes were placed hot in the refrigerator in plastic containers greater than four inches deep. Staff placed potatoes on sheet trays to facilitate cooling.
3-501.15
Plumbing installed: proper backflow device
Inspector notes: A perforated pan and food debris were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid ingredients (such as oil and water) 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
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit was observed not maintaining temperature of 41 degrees or colder. All foods requiring refrigeration were moved to other units.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -refrigerator gaskets -ice machine vents.
4-601.11(B)
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)
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Several bags of trash were observed on floor of shared refuse room.
5-501.115
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen expo area was in poor repair. Inspector observed evidence of past water damage, peeling tiles, and damaged/missing tiles.
6-501.11
20
Mar 11, 2025
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Backflow prevention air gap not adequate
Inspector notes: The pre-flush spray hose at the dish wash area is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device. PIC stated he has placed a work order.
5-202.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, pizza peel) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were cleaned and sanitized during inspection.
4-601.11(A)
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. PIC informed.
3-603.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -slicer -stand mixers -under grills. Items were cleaned and sanitized during inspection.
4-601.11(B)
67
Feb 25, 2025
Routine
3 critical violations. 10 major violations. 7 minor violations. 5 corrected on site.
View 20 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Marinara, 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
Hands not washed when required
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. PIC informed.
2-301.14
Backflow prevention air gap not adequate
Inspector notes: The pre-flush spray hose at the dish wash area is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in 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.
6-501.111
Person in charge not controlling unsafe operations
Inspector notes: No person in charge was present as needed at the time of inspection.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: The menus are lacking an allergen statement.
2-103.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the bar and dish wash area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC informed.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the bar and dish wash area was lacking paper towels. PIC informed.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, ice machine, pizza peel, charcuterie boards) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items taken out of service to be cleaned and sanitized.
4-601.11(A)
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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Marinara was observed placed in a plastic container greater than four inches deep in the walk-in, with a temperature of 57 degrees.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP lobster was observed thawing with packaging intact. PIC corrected.
3-501.13
Food thermometer not available or accessible
Inspector notes: Thermometers are lacking in the prep refrigeration unit(s). 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.
4-302.12
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue and/or food debris: -floors and walls throughout the facility -under hoods. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Employees' clothing or other personal belongings were observed stored on a prep unit, hanging on racks for clean dishes, and on prep area tables. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions. PIC informed.
6-305.11
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(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: 4 bags of noodles were observed open in the dry storage area. PIC disposed.
3-305.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The charcuterie boards are very scratched, scored, and pitted. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
4-501.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple foods were observed held at 50-70 degrees Fahrenheit above fill line in prep units. 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 alternate refrigeration during inspection.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -stand mixers -food processors -waffle iron -can opener -slicer -under grills/cooktops -reach-in freezers -tap cooler (bar).
4-601.11(B)
17
Frequently Asked Questions
When was Public Kitchen and Bar last inspected?
The most recent health inspection at Public Kitchen and Bar on file is from Mar 16, 2026. The public record contains five inspections in total.
What is the most common violation at Public Kitchen and Bar?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Public Kitchen and Bar.
How does Public Kitchen and Bar compare to other restaurants in Providence?
Public Kitchen and Bar most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Public Kitchen and Bar's inspection record improved over time?
Yes. Recent inspections at Public Kitchen and Bar have averaged around three violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Public Kitchen and Bar 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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