Ristorante Lucia
Last inspected: Oct 6, 2025
86
Score
Public records show five inspections at Ristorante Lucia stretching back to 2024. The most recent report on file is from Oct 6, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better: the most recent inspection turned up two violations, compared to nine violations previously.
Across the inspection history, required records available is the issue that surfaces most often, recorded four times.
Ristorante Lucia's latest score of 86 sits above the Providence average of 80. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 6, 2025
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
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 clarified requirements with inspector during inspection.
3-402.12
Equipment not in good repair or proper adjustment
Inspector notes: Bar refrigerator was observed in poor repair, maintaining ambient temperature of 50 degrees F. PIC called for service during inspection. Foods requiring refrigeration were disposed.
4-501.11
86
Sep 22, 2025
Environmental Complaint
2 critical violations. 4 major violations. 10 minor violations. 5 corrected on site.
View 16 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (ice machines) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machines were taken out of service to be cleaned and sanitized; ice disposed.
4-602.11
Certified food protection manager
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwashers were 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service, all dishes and utensils to be sanitized in 3-bay sink.
4-501.114
No soap available at handwashing sink
Inspector notes: Soap and paper towel were not available at the hand-washing sink in the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Plumbing installed: proper backflow device
(corrected on site)
Inspector notes: Molluscan Shellfish (mussels) located in (reach-in) did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. PIC retrieved tag and placed with mussels
3-203.12
Physical facilities installed, maintained, & clean
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.
3-402.12
Ready-to-eat food not date marked
Inspector notes: Sauces were 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.
2-102.12(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: A strainer and debris were observed in the hand-washing sink at the bar, a bowl was observed in the hand washing sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing. Staff removed.
6-301.13
Food stored improperly or exposed to contamination
Inspector notes: Containers of food were observed stored on the floor in the walk-in. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the bar 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
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the 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. Staff informed.
4-904.11
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Blender was observed with pooled water. Blender was brought to be cleaned and sanitized.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed not in good repair: -bar ice machine (chipped/missing plastic) -bar low boy (not maintaining 41 or colder, foods requiring refrigeration were disposed).
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: -prep unit gaskets -bar low boy -refrigeration doors -blender bowl and base.
4-601.11(B)
In-use utensils: properly stored
(corrected on site)
Inspector notes: A hose is connected to the faucet at the basement prep sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment. Staff disconnected during inspection.
5-304.12
Physical facilities not cleaned at required frequency
(corrected on site)
Inspector notes: The following were observed with an accumulation of soil residue and food debris: -bar top and mats -floor near service area -floor in walk-in. The physical facilities shall be cleaned as often as necessary to keep them clean. Staff began cleaning during inspection.
6-501.12
30
Oct 31, 2024
Re-Inspection
2 minor violations.
View 2 violations
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. PIC registered for a class to be held 12/5-6 during inspection.
2-102.12
Lighting not sufficient for food or utensil handling areas
Inspector notes: Three lights were observed non-functional at the time of this inspection.
6-303.11
90
Oct 15, 2024
Re-Inspection
5 major violations. 3 minor violations. 2 corrected on site.
View 8 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. PIC provided during inspection.
6-301.12
Required records available: shellstock tags, parasite destruction
Inspector notes: 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.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of pink residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing in the cold drawer without being removed from its packaging or cutting open. PIC disposed.
3-501.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the rear of the building, 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
Lighting not sufficient for food or utensil handling areas
Inspector notes: Three hood lights were observed not functioning at the time of inspection.
6-303.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH. PIC stated they are taking a food safety course at the end of the month.
2-102.12
52
Oct 1, 2024
Routine
2 critical violations. 8 major violations. 5 minor violations. 4 corrected on site.
View 15 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the kitchen dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All dishes and utensils to be sanitized in the 3-bay sink.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC provided during inspection.
6-301.11
Certified food protection manager
Inspector notes: 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.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice disposed. Ice machine taken out of service to be cleaned and sanitized.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: Meat was observed thawing on the counter; fish observed thawing in a prep sink. 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. All items were placed under running water.
3-501.13
Approved thawing methods used
Inspector notes: The dishwasher in the kitchen was not dispensing sanitizer. All dishes and utensils to be sanitized in 3-bau sink until dishwasher is serviced.
4-204.117
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the rear of building, 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
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Chopped lettuce was observed in the hand-washing sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Equipment not in good repair or proper adjustment
Inspector notes: The cold drawers under the grill were not in good repair, not maintaining an ambient temperature of 41 degrees or colder. All foods moved to other refrigeration.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety licensed with RIDOH.
2-102.12
Food storage containers not labeled with contents
Inspector notes: Working containers of spices 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
26
Frequently Asked Questions
When was Ristorante Lucia last inspected?
The most recent health inspection at Ristorante Lucia on file is from Oct 6, 2025. The public record contains five inspections in total.
What is the most common violation at Ristorante Lucia?
Across the inspection record, required records available has been cited four times, more than any other issue at Ristorante Lucia.
How does Ristorante Lucia compare to other restaurants in Providence?
Ristorante Lucia most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Ristorante Lucia's inspection record improved over time?
Yes. Recent inspections at Ristorante Lucia have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about nine previously.
What does a low risk rating mean?
A low risk rating at Ristorante Lucia 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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