Red Stripe East Side
Last inspected: Mar 20, 2025
100
Score
Red Stripe East Side has been inspected five times since 2023. On Mar 20, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly six violations earlier in the record.
Looking across the full record, “proper cooling methods used” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 20, 2025
Re-Inspection
No violations found.
100
Mar 6, 2025
Routine
1 critical violation. 4 major violations. 6 minor violations. 8 corrected on site.
View 11 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (lemon/lemon zest) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Staff informed.
3-301.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. PIC informed.
3-402.12
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Wahed fruit were observed with label remaining on product.
3-302.15
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, cooked buffalo sauce was placed hot on ice plastic containers greater than four inches deep; inspector observed most of ice had melted. Staff placed sauce in shallow containers and added more ice.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP salmon was observed thawing in the walk-in with package intact. Internal temperature was under 38 degrees. Staff was instructed to remove from packaging.
3-501.13
Handwashing sign not posted
Inspector notes: HAnd washing sink at the bar is lacking proper signage.
6-301.14
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The soda dispenser was observed placed over hand wash sink (to capture dripping liquid).
6-301.13
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of multiple sauces were 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. Staff labeled during inspection.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (bar tongs) were observed stored in stagnant water between uses. Inspector discussed options with PIC.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of slaw. 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. Bowl was removed and brought to dish wash area.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is 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. PIC brought to be cleaned and sanitized.
3-304.12
43
Nov 27, 2023
Re-Inspection
2 minor violations. 1 corrected on site.
View 2 violations
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 front cooking area.
4-903.11(A)
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster enclosure and the area around the grease recycling bin have an accumulation of litter, leaf litter, and debris. Areas must be maintained clean.
5-501.115
90
Nov 14, 2023
Re-Inspection
3 critical violations. 5 major violations. 4 minor violations. 2 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
Inspector notes: Soups, pastas, and beef observed held at 44-46 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-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (potato chopper, mixer, slicer, food containers on the clean storage rack) were observed with an accumulation of food and debris. All items are to be cleaned and sanitized before use. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Food-contact surfaces not cleaned and sanitized at required frequency
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 are to be cleaned and sanitized before using ice in food or beverages.
4-602.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the front cooking line. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Ready-to-eat food not date marked
Inspector notes: Date marking is inaccurate, with some foods prepared yesterday date marked today, and other food prepared today with yesterdays date. Food must be date marked accurately.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods, with methods used that do not promote rapid cooling within 6 hours.
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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by cleaning tools. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
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
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in numerous food containers on the clean storage rack. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units, clean storage rack, slicer, mixer, and potato chopper have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially beneath equipment on the cooking line, and in the basement 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
32
Nov 2, 2023
Routine
4 critical violations. 8 major violations. 12 minor violations. 4 corrected on site.
View 24 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Open food containers were observed stacked on top of food in the containers below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
In-use utensils: properly stored
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink in the food prep area of the basement was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be ( ) 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, food processor blades, immersion blender, mixer, ice machines) 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
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.
2-301.14
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live small flies throughout the establishment. 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. RKE pest control service, last date of service unknown.
6-501.111
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 cooking line area and in the basement.
4-903.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwashers. 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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A strainer with ice in it was observed in the hand washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink at the bar was lacking paper towels.
6-301.12
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Clam chowder was placed hot in the refrigerator in containers greater than four inches deep. Clam chowder was reheated, as the chowder was within the 2 hour limit to reach 70 degrees.
3-501.15
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Thermometers are lacking in the refrigeration units on the cooking line. 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
Insects, rodents, & animals not present
Inspector notes: Soap and paper towel dispensers observed at the dump sink in the server station.
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.
2-102.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Mashed potatoes observed held at 108 -110 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Cooked and peeled eggs observed held at 50 degrees Fahrenheit. Meatballs observed held at 59 degrees F. Disposed. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Eggs were placed in a single layer on pan in refrigerator.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in freezer, and various areas in the basement. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in numerous stacked food containers on the clean storage rack. Cleaned equipment and utensils must be air dried.
4-901.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used to line the top of the basement oven, and dry storage rack. 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
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: speed racks in cooking area grill ovens carts stoves table beneath 6 burner countertop stove clean storage rack portable fan on cook line Fan guards in Walk-in Food Processor base
4-602.13
Proper hot holding temperatures
Inspector notes: The dumpster enclosure has an accumulation of vegetation and debris. Dumpster enclosures must be maintained clean.
5-501.115
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 ansul system pipes have an accumulation of grease and oil drips. The floor of the basement fish walk in cooler has an accumulation of liquid. 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: The fan in the fish walk-in area is in poor repair, fan cover observed with pieces missing.. The physical facilities must be maintained in good repair.
6-501.11
14
Frequently Asked Questions
When was Red Stripe East Side last inspected?
The most recent health inspection at Red Stripe East Side on file is from Mar 20, 2025. The public record contains five inspections in total.
What is the most common violation at Red Stripe East Side?
Across the inspection record, “proper cooling methods used” has been cited three times, more than any other issue at Red Stripe East Side.
How does Red Stripe East Side compare to other restaurants in Providence?
Red Stripe East Side most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Red Stripe East Side's inspection record improved over time?
Yes. Recent inspections at Red Stripe East Side have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Stripe East Side 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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