Raymond C Laperche School
Last inspected: Mar 12, 2026
70
Score
Inspectors have visited Raymond C Laperche School eight times, with records going back to 2023. The newest entry in the record is dated Mar 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections show fewer violations than earlier ones, with the latest at three versus five before.
When inspectors have written things up, warewashing facilities has been the most frequent reason, cited four times.
That's lower than the typical Smithfield restaurant, which scores around 78. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Sausage and eggs observed held at 90-118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution, as the test strips on site expired September 1, 2024.
4-302.14
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the employee 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
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)
70
Sep 23, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: Dishwasher was nonfunctional at time of inspection, with no chemicals hooked up. All equipment and utensils are returned to Smithfield High School to be washed, rinsed, and sanitized.
4-204.117
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Facility is lacking a 3 bay sink.
4-301.12
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)
78
Apr 8, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Elote corn observed held at 118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Elote corn was reheated.
3-501.16(A)
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking a 3 bay sink.
4-301.12
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)
74
Nov 6, 2024
Re-Inspection
2 major violations. 3 minor violations. 2 corrected on site.
View 5 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Hummus was 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
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The facility is lacking a 3 bay sink.
4-301.12
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
Equipment not in good repair or proper adjustment
Inspector notes: The refrigerator in the dishwasher area was not in good repair, not maintaining food at 41 degrees F or colder. Foods requiring refrigeration are not to be stored in it until it is functioning properly.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the can opener base have an accumulation of food residue, and other debris.
4-602.13
70
Oct 28, 2024
Routine
1 critical violation. 6 major violations. 2 minor violations. 2 corrected on site.
View 9 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Turkey was observed with a date mark exceeding 7 days. Disposed.
3-501.18
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Facility is lacking a 3 bay sink.
4-301.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Pasta was 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. Disposed.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in a container greater than four inches deep.
3-501.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the 2 refrigerators. 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
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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base have an accumulation of food residue, and other debris. The large chest freezer has an accumulation of frost and debris.
4-602.13
43
Mar 26, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food received at improper temperature
(corrected on site)
Inspector notes: Taco meat was received at 107 degrees Fahrenheit. PIC called high school to verify time and temperature when taco meat was cooked. Food was reheated to 205 degrees Fahrenheit during time of inspection. Hot foods must be received at 135 degrees Fahrenheit or more.
3-202.11
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. Once food safety certificate is obtained, PIC to register Rhode Island Certified Food Protection Manager.
2-102.12
82
Nov 9, 2023
Routine
No violations found.
100
Mar 30, 2023
Routine
4 minor violations.
View 4 violations
Plumbing installed; proper backflow devices
51
Certified food protection manager
2
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
82
Frequently Asked Questions
When was Raymond C Laperche School last inspected?
The most recent health inspection at Raymond C Laperche School on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Raymond C Laperche School?
Across the inspection record, warewashing facilities has been cited four times, more than any other issue at Raymond C Laperche School.
How does Raymond C Laperche School compare to other restaurants in Smithfield?
Raymond C Laperche School most recently scored 70 out of 100, which is lower than the Smithfield average of 78.
Has Raymond C Laperche School's inspection record improved over time?
Yes. Recent inspections at Raymond C Laperche School have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about five previously.
What does a medium risk rating mean?
A medium risk rating at Raymond C Laperche School 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 Raymond C Laperche School inspected?
Based on the inspection history on file, Raymond C Laperche School is inspected around three times per year on average.
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