Ri School of Design Catering

55 Angell St, Providence, RI 02903

Catering

License: Food Service (Non-Profit)

Last inspected: Nov 6, 2025

Score

Low Risk

Ri School of Design Catering appears in inspection records four times, starting in 2023. The most recent report on file is from Nov 6, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Things are looking better: the most recent inspection turned up one violation, compared to five violations previously.

Food & non-food contact surfaces cleanable comes up most often, recorded one time in the inspection record.

Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 6, 2025

Routine

1 minor violation. 1 corrected on site.

View 1 violation

Equipment not in good repair or proper adjustment (corrected on site)

Inspector notes: The stand mixer whisks were observed in poor repair, with whisk tines missing. Whisks were taken out of service.

4-501.11

Nov 21, 2024

Re-Inspection

No violations found.

100

Nov 19, 2024

Routine

1 critical violation. 6 major violations. 3 minor violations. 5 corrected on site.

View 10 violations

Hands not washed when required (corrected on site)

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

Hot & cold water available; adequate pressure

Inspector notes: The hot water temperature at the hand washing sink along the wall closest to the bakery was 69 degrees. Hot water at hand washing sinks must be at least 100 degrees.

5-103.11

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. Service was called during inspection, and 2 other dishwashers will be used until the main dishwasher is working properly.

4-501.112

Working containers of toxic materials not identified (corrected on site)

Inspector notes: Working containers (spray bottle) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.

7-102.11

Improper cooling methods used (corrected on site)

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Recently prepared chicken and lentil salad were observed wrapped in refrigerator C at 110 and 64 degrees.PIC took to walk-in to rapidly chill.

3-501.15

Warewashing facilities: installed, maintained, & used; test strips

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machines.

4-302.13

Person in charge not controlling unsafe operations

Inspector notes: The Person in charge did not assure compliance with critical code requirements.

2-103.11

Adequate handwashing sinks properly supplied and accessible (corrected on site)

Inspector notes: The hand-washing sink in the kitchen was blocked by a cart. A hand-washing sink shall be accessible at all times for employee use.

6-301.13

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: The flour scoops are stored on an unclean surface (top of the flour bins) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Staff placed scoops on trays during inspection.

3-304.12

Cleaned equipment or utensils stored improperly

Inspector notes: Utensils (whisks and paddles) in the large standing crock 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.

4-903.11(A)

Dec 6, 2023

Routine

No violations found.

100

Frequently Asked Questions

When was Ri School of Design Catering last inspected?

The most recent health inspection at Ri School of Design Catering on file is from Nov 6, 2025. The public record contains four inspections in total.

What is the most common violation at Ri School of Design Catering?

Across the inspection record, food & non-food contact surfaces cleanable has been cited one time, more than any other issue at Ri School of Design Catering.

How does Ri School of Design Catering compare to other restaurants in Providence?

Ri School of Design Catering most recently scored 95 out of 100, which is higher than the Providence average of 80.

Has Ri School of Design Catering's inspection record improved over time?

Yes. Recent inspections at Ri School of Design Catering have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about five previously.

What does a low risk rating mean?

A low risk rating at Ri School of Design Catering 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 Ri School of Design Catering inspected?

Based on the inspection history on file, Ri School of Design Catering is inspected around two times per year on average.

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Score: 52 — High Risk

Bolt Coffee

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Score: 74 — Medium Risk

Ri School of Design Carr Haus

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Score: 100 — Low Risk

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