Rhode Island Hospital Main Patient
Last inspected: Mar 5, 2026
74
Score
Rhode Island Hospital Main Patient has been inspected 11 times since 2023. Inspectors last stopped by on Mar 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The most recent inspection cleaned up several issues, finishing with three 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 11 times.
The city-wide average sits at 80, which Rhode Island Hospital Main Patient's 74 doesn't quite reach. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 45 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff closed unit to faciliate temperature control.
3-501.16(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: The concentration of the sink & surface sanitizer solution for the wet wiping cloths was in excess of 848/2258 parts per million (ppm). Buckets were emptied and refilled to proper concentration. Service was called for automatic dispenser.
3-304.14
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -gasket to unit #31 -chest freezer on cookline line (accumulates excess ice/condensation).
4-501.11
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -floors under steam kettles (work order in place) -floor tiles under cooking equipment (various areas).
6-501.11
74
Oct 23, 2025
Food Complaint
No violations found.
100
Sep 15, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 4 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish was observed held at 120 degrees Fahrenheit in the line 1 hot box. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Staff were instructed to reheat during inspection.
3-501.16(A)
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 PIC and direct observation, sauce was placed hot in the refrigerator in covered, plastic containers greater than four inches deep. PIC took sauce to blast chiller to rapidly cool.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Bagged carrots were observed thawing on top of chest freezer. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Carrots were still frozen and were returned to freezer.
3-501.13
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: A spatula was observed in the hand-washing sink on the service line. A hand-washing sink must not be used for purposes other than hand washing. PIC removed.
6-301.13
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the chest freezer (on service line) have an accumulation of ice accumulation.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -large walk-in freezer (near dry storage) observed with ice accumulation on condenser fan box and at entrance (work order in place) -a leak was observed on the ceiling of the production walk-in -ceiling and pipes of walk-in #9 observed with rust/deterioration (work order in place) -missing air curtain panel in walk-in #13 -floor tiles cracked/missing near steam kettles (work order in place). The physical facilities must be maintained in good repair.
6-501.11
61
Mar 26, 2025
Routine
3 critical violations. 1 major violation. 6 minor violations. 3 corrected on site.
View 10 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The automatic dispenser for quaternary ammonium at the 3-bay sink was dispensing at 0 ppm. Staff manually dispensed sanitizer to proper concentration and called for service. The auto dispenser (wall-mounted) in the dish pit area was dispensing quaternary ammonium at a concentration in excess of 400 ppm.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: A leak was observed at the faucet of the sink in the nourishment area.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salmon was 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. Staff instructed to reheat to minimum of 165 degrees.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice is used only to facilitate cooling process with no direct contact with food.
4-601.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The gaskets of several walk-in coolers 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
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Pans of pasta were observed stacked on each other with no protective barrier between pan and pasta below. PIC instructed staff to dispose of pasta.
3-307.11
Food contaminated by miscellaneous source
Inspector notes: The chest freezer on the service line has an accumulation of ice/condensation.
3-307.11
Utensils or thermometers not in good repair or calibrated
Inspector notes: Per PIC, 1 bay on service line is non-functional.
4-502.11(A)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of prep unit #14 have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The floor in the steam kettle area is in poor repair. The physical facilities must be maintained in good repair. Inspector observed cracked and missing sections of the concrete floor directly under the kettles.
6-501.11
43
Oct 3, 2024
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -Prep area walk-in condenser dripping (work order submitted) -walk-in #9 not functional -big freezer in dry storage area missing curtain panel; panel ordered -floor tiles missing at rear cookline (near kettles). Repair scheduled for this evening. -ceiling tiles from previous leaks are stained/discolored. The physical facilities must be maintained in good repair.
6-501.11
95
Sep 19, 2024
Environmental Complaint
3 critical violations. 1 major violation. 7 minor violations. 2 corrected on site.
View 11 violations
Sewage backflow not prevented
Inspector notes: The prep sink in bakery area is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently prepared beans were observed held at 125-135 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Staff stirred containers of beans to redistribute heat.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Yogurt parfaits on tray line and in refrigerator #30 were observed held at 58-64 degrees Fahrenheit; a container of yogurt on counter was observed at 54 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer grip) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer taken out of service to be cleaned and sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Hot box located near the sandwich prep station in the kitchen was not in good repair. Inspector observed a missing latch, loose door handle, and gaskets in poor repair.
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: -cold drawers under grill -small stand mixer in food prep area -under lids of several prep units.
4-601.11(B)
Sewage & waste water properly disposed
Inspector notes: The pipe conveying drainage from the ice machine does not align with the floor drain.
5-401.11
Sewage & waste water properly disposed
Inspector notes: Temporary ceiling leak containment system is draining into a bucket. System should drain into a drain or an evaporator tray.
5-403.12
Physical facilities not in good repair
Inspector notes: The plastic casing on the pipe next to hand sink on service line is in poor repair, with exposed insulation. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors under shelving in the bakery storage area, especially at the floor/wall junctures, has 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
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -Prep area walk-in condenser dripping -walk-in #9 and #10 not functional -big freezer in dry storage area observed with ice accumulation on ceiling -big freezer also missing curtain panel -floor tiles missing/broken at rear cookline (near kettles) -ceiling tiles near temporary rainwater drains are stained/discolored. The physical facilities must be maintained in good repair. PIC stated work orders have been placed for most repairs.
6-501.11
41
Mar 7, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cod was observed held at 124 and 129 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was recently cooked, food was reheated to 200 degrees Fahrenheit during time of inspection.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following was observed in poor repair: 1. Blast Cooler 2. Plastic Coating on steam pipe (near handsink and prep unit) 3. Gaskets and door handle for cooler #11 4. Caulking at dumpsink (junctures where partition and table meet) near kettles 5. Gaskets for hot holding unit (near altoshaam) Per PIC, work orders in place.
4-501.11
Physical facilities not in good repair
Inspector notes: Several tiles by kettle area is in poor repair. The physical facilities must be maintain in good repair and proper adjustment.
6-501.11
78
Feb 21, 2024
Routine
3 critical violations. 3 major violations. 4 minor violations. 6 corrected on site.
View 10 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, top blade cover) was 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 time of inspection.
4-602.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, rice noodles, and cooked veggies, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Pasta was voluntarily disposed of by the PIC.
3-501.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta was observed held past 7 days. Pasta was voluntarily disposed of.
3-501.18
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta, cooked veggies, and rice noodles were observed at 46-52 degrees Fahrenheit and placed into refrigerator in containers greater than four inches deep. Food was voluntarily disposed of by the PIC.
3-501.15
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Oranges were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. Food was voluntarily disposed of by the PIC.
3-302.15
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Per management, maintenance was called during time of inspection.
4-501.112
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Staff assembling patient trays on tray line were observed not wearing gloves. PIC informed.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: The following was observed in poor repair: -Blast Cooler -Hot holding unit -Plastic coating on steam pipe (near handsink and prep unit) -Gaskets for hot holding unit (near autosham) -Gaskets for cooler #11 -Faucet leaking at food prep sink (deli area) -Bakery handsink leaking (at faucet handle) -2 bay sink leaking (at bakery area) -Caulking at dumpsink (junctures where partition and table meet) near kettles -Handle for cooler #11 Equipment to be in good repair and proper adjustment.
4-501.11
Physical facilities not in good repair
Inspector notes: Several tiles by kettle area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The shelving and floors in cooler #6 area has 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
39
Jul 12, 2023
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The floor tiles by the large soup kettles area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
95
Jun 22, 2023
Re-Inspection
1 major violation. 5 minor violations. 2 corrected on site.
View 6 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cambros of tomato sauce were observed cooling in blast chiller in containers greater than 4 inches deep. Sauce was divided and placed into shallow containers.
3-501.15
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Slicer was observed in poor repair, with pieces of metal chipped on blade. Slicer was removed from service and kitchen area during time of inspection.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Salad prep unit is in poor repair. Equipment is not maintaining proper temperatures to hold TCS/PHF foods. Unit was out of service prior to inspection.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards at the sandwich prep unit are very scratched and scored. 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the dunnage racks and shelving in the walk-in coolers have an accumulation of food residue and other debris. The non-food contact surfaces of the pipes underneath the hoods have an accumulation of grease, food residue, and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The floor in the large soup kettles area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
70
Jun 16, 2023
Routine
3 critical violations. 4 major violations. 6 minor violations. 8 corrected on site.
View 13 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as several trays of eggs) were observed stored above ready-to-eat foods (such as cheese, fruits, etc.) in a refrigeration unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, 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 voluntarily disposed of food at time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods, such as, cod, soup, gravy were observed held between 106-127 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC re-heated foods and voluntarily disposed of pasta
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was observed cooling in large plastic container greater than four inches deep and covered with a lid as well as turkey tightly covered with plastic wrap.
3-501.15
Person in charge not present
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: 1) The hand-washing sink in the ware-washing area was blocked by a large cart. A hand-washing sink shall be accessible at all times for employee use 2) A scrubbing pad was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces were observed with an accumulation of debris: 1) Two deli slicers 2) A chopper 3) Tomato/Cheese Slicer 4) Can opener The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An employees' beverage container was observed stored with patients foods in a refrigeration unit. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: An accumulation of dead flies were observed in a walk-in cooler near uncovered food. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
6-501.112
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment were observed in poor repair: 1) A salad prep unit was observed with an ambient temperature of 49 degrees Fahrenheit, food Products being kept cold using ice. Unit must be serviced if intended for continuous use 2) A hot holding unit was holding an ambient temperature between 120-130 degrees Fahrenheit. Unit was taken out of service and all food moved to another unit 3) A section of a steam table of the cook/prep line was not holding adequate hot holding temperature (water observed at 120 degrees Fahrenheit). All food in that section was removed and reheated
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the dunnage racks holding milk crates in walk-in #6 have an accumulation of spilled dried milk, mold, and other biofilm.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor in the large soup kettles area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
32
Frequently Asked Questions
When was Rhode Island Hospital Main Patient last inspected?
The most recent health inspection at Rhode Island Hospital Main Patient on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Rhode Island Hospital Main Patient?
Across the inspection record, physical facilities installed, maintained, & clean has been cited 11 times, more than any other issue at Rhode Island Hospital Main Patient.
How does Rhode Island Hospital Main Patient compare to other restaurants in Providence?
Rhode Island Hospital Main Patient most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Rhode Island Hospital Main Patient's inspection record improved over time?
Yes. Recent inspections at Rhode Island Hospital Main Patient have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about seven previously.
What does a medium risk rating mean?
A medium risk rating at Rhode Island Hospital Main Patient 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 Rhode Island Hospital Main Patient inspected?
Based on the inspection history on file, Rhode Island Hospital Main Patient is inspected around four times per year on average.
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