Rhode Island Hospital Cafeteria
Last inspected: Apr 15, 2026
52
Score
Rhode Island Hospital Cafeteria appears in inspection records nine times, starting in 2023. The most recent report on file is from Apr 15, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged additional issues, ticking from four violations up to five.
The most common issue across all inspections has been food & non-food contact surfaces cleanable, showing up five times.
Restaurants in Providence average 80, so Rhode Island Hospital Cafeteria trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 15, 2026
Routine
2 critical violations. 1 major violation. 5 minor violations. 4 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several grab-n-go sandwiches and parfaits were observed held at 47-50 degrees Fahrenheit in the open-air case, with an ambient temperature of 50 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods placed in unit today were moved to other refrigeration, all other foods disposed in compost.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Cut vegetables were observed with a date mark exceeding 7 days. PIC disposed.
3-501.18
Food label missing or inaccurate
Inspector notes: Sandwiches, salads, and parfaits packaged in the food establishment are lacking complete labels; sub ingredients were missing. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Food storage containers not labeled with contents
Inspector notes: Working containers of water, oil, and coffee drizzles 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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils in the utensil crock in open kitchen are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided. PIC inverted utensils during inspection.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -open-air case -reach-in #33 (non-functional) -open kitchen low-boy (door misaligned) -reach-in #19 gaskets -dish machine vents (staff placed work order).
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the auto-sham and fryer in open kitchen have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' personal belongings (bags) were observed stored on a shelf in the coffee area and a window shelf in prep area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions. PIC hung bag on designated hook in prep area; staff had removed from shelf in coffee area
6-305.11
52
Nov 4, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves. PIC addressed with staff.
2-301.14
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator unit #31 (Catering) was observed with an ambient temperature of 55 degrees. PIC to place work order.
4-501.11
82
Oct 23, 2025
Routine
2 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut melon was observed held at 59 degrees Fahrenheit in cooler #31. Recently prepared pasta salad was observed held at 54 degrees on the salad bar. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Melon was disposed. Pasta salad was brought to the blast chiller to cool.
3-501.16(A)
Hands not washed when required
(corrected on site)
Inspector notes: Service staff was observed not washing hands after re-entering service area after bringing soiled dishes to dish room. PIC spoke with staff.
2-301.14
Food label missing or inaccurate
Inspector notes: Multiple foods packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Information on label requirements was provided during inspection.
3-602.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, hotel pans in prep unit) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was cleaned and sanitized during inspection.
4-601.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dressings are not labeled with the common name of the food in the Open Kitchen area. 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: The doors to the prep unit (Open Kitchen) and low boy (coffee service area) are in poor repair, not closing properly. The cold drawers (Wanderlust) were observed non-functional at the time of this inspection.
4-501.11
55
Jun 11, 2025
Routine
4 minor violations. 1 corrected on site.
View 4 violations
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Hose nozzle was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Nozzle was removed during inspeciton.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of 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 following have an accumulation of dust, dirt, food residue, and other debris: -slicer (per PIC, slicer is no longer in use) -side of center kitchen refrigerator.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the kitchen facilities, especially in the center kitchen, 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
82
Jan 8, 2025
Routine
2 major violations. 4 minor violations. 2 corrected on site.
View 6 violations
Evidence of pests or pest control inadequate
Inspector notes: The doors to the outside, located in the dining area, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC stated work order has been placed.
6-501.111
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken and salmon for lunch service were taken from hot holding and placed in walk-in tightly covered with plastic wrap. PIC removed plastic wrap to facilitate cooling.
3-501.15
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sinks in the coffee area was blocked by a cart and the burger area was blocked by a cutting board. A hand-washing sink shall be accessible at all times for employee use. Items were moved from the areas.
6-301.13
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair in pizza area.
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: -can opener and base -under pizza prep unit hoods -ice machine -slicer. All units taken out of service to be cleaned and sanitized.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the prep area, under coffee station, and dry have an accumulation of soil residue and food debris under shelving and equipment. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Nov 14, 2024
Environmental Complaint
2 minor violations.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dining room, 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
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the back room of the coffee service area 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
90
Mar 7, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: Both prep sinks were observed leaking from faucet. Equipment to be in good repair and properly adjusted.
5-205.15
Food label missing or inaccurate
Inspector notes: Parfaits and salads packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. PIC informed, labels to be placed on grab n go products.
3-602.11
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: 1. fryer 2. area behind grill 3. kitchen hood vents
4-601.11(B)
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the dining room, are 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
70
Jul 12, 2023
Re-Inspection
No violations found.
100
Jun 26, 2023
Routine
3 critical violations. 4 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: French toast, pancake batter, cheese and salsas over ice were observed held at 47 to 59 degrees Fahrenheit. Ice was observed melted and not in direct contact with bottom of pans. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Additional ice was added to foods.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Breakfast sandwiches were observed held at 108 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per interview of PIC, sandwiches were placed in hot holding unit approximately 7:30 AM, sandwiches are disposed of at 10 AM. Based on time, sandwiches were deemed safe to eat.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: Faucet and plumbing at 3 bay sink was observed leaking. Plumbing systems to be maintained in good repair and proper adjustment.
5-205.15
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 with food contact surface up.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Hot holding open air cases were observed at ambient temperatures of 116-134 degrees Fahrenheit. Equipment must be maintained in good repair and proper adjustment.
4-501.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's 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
Physical facilities not cleaned at required frequency
Inspector notes: The following areas have an accumulation of soil residue and food debris: 1. fan guards in walk-in cooler 2. fans in back prep area 3. wall by 3 bay sink (black residue) The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
52
Frequently Asked Questions
When was Rhode Island Hospital Cafeteria last inspected?
The most recent health inspection at Rhode Island Hospital Cafeteria on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Rhode Island Hospital Cafeteria?
Across the inspection record, food & non-food contact surfaces cleanable has been cited five times, more than any other issue at Rhode Island Hospital Cafeteria.
How does Rhode Island Hospital Cafeteria compare to other restaurants in Providence?
Rhode Island Hospital Cafeteria most recently scored 52 out of 100, which is lower than the Providence average of 80.
Has Rhode Island Hospital Cafeteria's inspection record improved over time?
No. Recent inspections at Rhode Island Hospital Cafeteria have flagged more violations than earlier ones, ticking from about four per visit to around five more recently.
What does a high risk rating mean?
A high risk rating at Rhode Island Hospital Cafeteria means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rhode Island Hospital Cafeteria inspected?
Based on the inspection history on file, Rhode Island Hospital Cafeteria is inspected around three times per year on average.
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