Richmond Smoke
Last inspected: Feb 17, 2026
78
Score
Across the available record, Richmond Smoke has four inspections on file, the first dated 2023. Richmond Smoke was last inspected on Feb 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
The most common issue across all inspections has been “adequate handwashing sinks properly supplied and accessible”, showing up two times.
Richmond Smoke's latest score is in line with the Rhode Island average of 80. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 17, 2026
Routine
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A knife and cup were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment to sanitize in 3 bay sink until serviced and dispensing proper concentration.
4-501.115
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.
3-304.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen and basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
78
Aug 30, 2023
Re-Inspection
1 critical violation. 3 minor violations.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: The dishwasher located in the kitchen area was not in good repair. Per person in charge, establishment does not use the dishwasher in the kitchen.
5-205.15
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility (kitchen and 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
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. Please email proof of enrollment in a food safety course to inspector.
2-102.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service items (straws) were observed stored on the floor in the dry storage area.
4-903.11(A)
74
Aug 4, 2023
Environmental Complaint
2 critical violations. 3 major violations. 5 minor violations. 3 corrected on site.
View 10 violations
Plumbing system not maintained in good repair
Inspector notes: The handwashing sink and ice machine are leaking. Plumbing systems must be maintained in good repair.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Potato salad was observed held at 46 degrees Fahrenheitv in the beer walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the walk-in for more than 4 hours. Potato salad was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 47 degrees Fahrenheit during time of inspection. Establishment must get walk-in cooler repaired/adjusted/replaced if storing time/temperature for control for safety foods. Per person in charge, walk-in cooler will only be used to store alcohol.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Equipment was observed in the hand-washing sink in the kitchen and bar. 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: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of during time of inspection (see attached disposal form). Ice machine must be cleaned.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Food 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
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. Per person in charge, establishment has a cfsm. Per person in charge, establishment only cooks on the weekend. Establishment could not provide a certificate during time of inspection. Please provide proof of cfsm or enroll an employee in a food safety course. Please email inspector proof of certification or proof of enrollment in a course.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: The dishwasher located in the kitchen area was not in good repair. Per person in charge, establishment does not use the dishwasher in the kitchen, they use the bar dishwasher.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility (kitchen and basement) have an accumulation of soil residue and/or food debris. Water is accumulating on the floor in the basement. Establishment has cardboard on the floor. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food stored improperly or exposed to contamination
Inspector notes: Beverages were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service articles (straws and silverware) were observed stored on the floor. Single-service articles must be stored at least 6 inches off the ground.
4-903.11(A)
43
Jul 3, 2023
Environmental Complaint
No violations found.
100
Frequently Asked Questions
When was Richmond Smoke last inspected?
The most recent health inspection at Richmond Smoke on file is from Feb 17, 2026. The public record contains four inspections in total.
What is the most common violation at Richmond Smoke?
Across the inspection record, “adequate handwashing sinks properly supplied and accessible” has been cited two times, more than any other issue at Richmond Smoke.
Has Richmond Smoke's inspection record improved over time?
Yes. Recent inspections at Richmond Smoke have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Richmond Smoke 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 Richmond Smoke inspected?
Based on the inspection history on file, Richmond Smoke is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Wyoming