Pvd Noodle Bar
Last inspected: Apr 1, 2026
100
Score
Going back to 2023, Pvd Noodle Bar has nine inspections in the public record. The most recent visit was on Apr 1, 2026. Low risk means the most recent visit produced few or no significant findings.
The most recent inspection cleaned up several issues, finishing with five violations after seven on the prior visit.
When inspectors have written things up, physical facilities installed, maintained, & clean has been the most frequent reason, cited three times.
Restaurants in Providence average 80, so Pvd Noodle Bar is doing better than most peers. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Re-Inspection
No violations found.
100
Mar 30, 2026
Routine
1 critical violation. 3 major violations. 10 minor violations. 1 corrected on site.
View 14 violations
Physical facilities installed, maintained, & clean
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
Person in charge not controlling unsafe operations
Inspector notes: No allergen statement on menu. English Food Allergies What You Need to Know
2-103.11
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 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 to be cleaned and sanitized.
4-601.11(A)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment (dishwasher) or items were observed in the 3 bay sink area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back of the establishment, 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
In-use utensils stored improperly between uses
Inspector notes: Rice scoop observed stored with the handle in the rice. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Cleaned equipment and utensils are stored directly beside the mop sink. Equipment and utensils 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.
4-904.11
Single-service or single-use items not protected from contamination
Inspector notes: Utensils on the clean storage rack are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: The plastic lid on the cold hold was not in good repair, with cracked corners and pieces of plastic missing.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum wrap observed lining equipment. 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
Equipment not in good repair or proper adjustment
Inspector notes: The counter top was not in good repair, with worn and shredded tape.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Ceramic kitchenware observed not in good repair, with chips in small dishes and bowls, and cracked plastic on utensils.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The back basement area has an accumulation of mud and pebbles. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
39
Jul 17, 2025
Re-Inspection
No violations found.
100
Jun 23, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed.
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed chicken prepared in advance at 45 degrees in a covered plastic container greater than 4 inches deep, with condensation of cover. PIC discussed with staff and disposed food.
3-501.15
78
Jun 9, 2025
Routine
5 critical violations. 10 major violations. 4 minor violations. 6 corrected on site.
View 19 violations
Hands clean & properly washed
Inspector notes: Prohibited pest control chemicals (Evolve Mouse) was observed in basement storage room. PIC informed to cease use and remove.
7-206.13
Improper handwashing procedure
Inspector notes: An employee was observed drying their hands with their apron in the kitchen. PIC informed.
2-301.12
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
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(A)
Management, food employee and conditional employee knowledge, responsibilities and reporting
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC replaced bottle.
4-501.114
Handwashing done in improper location
Inspector notes: An employee was observed rinsing their hands at the prep sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the dish wash area or the beverage station. 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 was lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Staff were observed wiping a cutting board (on which raw chicken was placed) with a dry cloth. Staff informed to use sanitizing solution.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of bio film. The food contact surfaces of equipment must be clean to sight and touch. Machine taken out of service, ice disposed.
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. Cooked eggs and vegetables were placed hot in the prep units. Foods were moved to refrigeration to facilitate cooling.
3-501.15
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Staff were observed placing cooling eggs and vegetables into deep, covered plastic containers. PIC informed.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings and a bag of restricted rodent control. 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
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 dish machine and the quaternary ammonium solution for the 3-bay sink. Inspector provided.
4-302.14
Employee eating, drinking, or using tobacco in food area
Inspector notes: Staff were observed emptying water bottle and rinsing it in the prep sink.
2-401.11
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: Rinsed lemons were observed in the hand-washing sink, a pot was observed in the hand-washing sink in the dish room. 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 dry and liquid 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the prep units (gaskets and under lids) have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
14
Feb 12, 2024
Re-Inspection
1 minor violation.
View 1 violation
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Alleyway where refuse, returnables, and recycables are located was observed with trash, litter and soil residue on ground. Area must be maintained to prevent harborage conditions for pests.
5-501.115
95
Jan 25, 2024
Re-Inspection
2 minor violations.
View 2 violations
Compliance with variance/specialized process/haccp
Inspector notes: Establishment is using a sous vide cooking process for beef, pork, and eggs. Establishment must submit a HACCP Plan for all products.
8-201.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Alleyway where refuse, returnables, and recycables are located was observed with trash, litter and soil residue on ground. Area must be maintained to prevent harborage conditions for pests.
5-501.115
90
Jan 4, 2024
Routine
4 critical violations. 4 major violations. 4 minor violations. 2 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as vegetables) in the 2 door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service during time of inspection. Equipment must be cleaned and sanitized prior to use.
4-602.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment must use 3 bay sink to sanitize all dishes.
4-501.114
Toxic material container reused for food
(corrected on site)
Inspector notes: Insecticide was observed on paper in basement. PIC informed and removed during time of inspection.
7-203.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Ready-to-eat food not date marked
Inspector notes: Vacuum package pork and beef and broths were 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
Compliance with variance/specialized process/haccp
Inspector notes: Various food boxes were observed stored on the floor in the basement. Food must be stored at least 6 inches above the floor.
3-305.12
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.
4-302.14
Toxic substances properly identified, stored, & used
Inspector notes: Establishment is vacuum packaging and using a sous vide cooking process for beef and pork. Establishment must submit a HACCP plan for both products.
8-201.13
In-use utensils stored improperly between uses
Inspector notes: Knives and utensils were observed stored on the side of prep sink. 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 clean
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Non-food contact surfaces clean
Inspector notes: Alleyway where refuse, returnables and recyclables are located was observed with trash, litter and soil residue on ground. Lids for disposal units were also observed open.
5-501.115
30
Apr 27, 2023
Opening
2 critical violations.
View 2 violations
Backflow prevention air gap not adequate
Inspector notes: Ice bin is lacking an air gap.
5-202.13
Plumbing system not maintained in good repair
Inspector notes: Dump sink at cookline was observed leaking.
5-205.15
74
Frequently Asked Questions
When was Pvd Noodle Bar last inspected?
The most recent health inspection at Pvd Noodle Bar on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Pvd Noodle Bar?
Across the inspection record, physical facilities installed, maintained, & clean has been cited three times, more than any other issue at Pvd Noodle Bar.
How does Pvd Noodle Bar compare to other restaurants in Providence?
Pvd Noodle Bar most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Pvd Noodle Bar's inspection record improved over time?
Yes. Recent inspections at Pvd Noodle Bar have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about seven previously.
What does a low risk rating mean?
A low risk rating at Pvd Noodle 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.
How often is Pvd Noodle Bar inspected?
Based on the inspection history on file, Pvd Noodle Bar is inspected around three times per year on average.
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