Riviera Restaurant and Banquet
Last inspected: Feb 16, 2026
58
Score
Riviera Restaurant and Banquet has been inspected six times since 2023. The latest inspection on file is from Feb 16, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to nine violations before.
The most common issue across all inspections has been “insects, rodents & animals not present”, showing up four times.
The city-wide average sits at 79, which Riviera Restaurant and Banquet's 58 doesn't quite reach. The record is unremarkable in either direction.
6
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Feb 16, 2026
Re-Inspection
4 major violations. 3 minor violations. 1 corrected on site.
View 7 violations
Person in charge not controlling unsafe operations
Inspector notes: Lunch menu is lacking an allergen statement.
2-103.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sinks in the kitchen were lacking paper towels. In addition, dishes observed in a couple of the hand-washing sinks.
6-301.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Foods are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the glassware dishwasher. Thermo labels have been ordered.
4-204.115
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Sections of the floor in the kitchen and at the bar are in poor repair. Tiles are cracked and sections are missing on the cook/grill line and at the bar. The grout has receded below tile level in the warewashing area. The physical facilities must be maintained in good repair.
6-101.11
Employee eating, drinking, or using tobacco in food area
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Outer openings not protected against pests
Inspector notes: Doors to the outside 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
58
Feb 3, 2026
Routine
2 critical violations. 7 major violations. 5 minor violations. 5 corrected on site.
View 14 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal food (beef) was observed stored above ready-to-eat foods (carrots) in the walk-in refrigerator. Raw animal foods must be separated from (below) raw ready-to-eat food such as vegetables during storage.
3-302.11
Bare hand contact with ready-to-eat food
Inspector notes: Employees were observed touching ready to eat food (bread, lemons) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Voluntary disposal during inspection.
3-301.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Foods are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided (lunch menu) to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Ready-to-eat food not date marked
Inspector notes: Foods 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
Person in charge not controlling unsafe operations
Inspector notes: Lunch menu is lacking an allergen statement.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink in the warewashing area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Proper eating, tasting, drinking, or tobacco product use
(corrected on site)
Inspector notes: Clams observed in the prep unit without identification tag. Shellfish tags must remain with the stock. In addition, 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.
3-203.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of brown/black residue and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine is being properly cleaned and sanitized.
4-601.11(A)
Food properly labeled; original container
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the high temperature dishwasher in the kitchen.
4-204.115
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Foods were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Sections of the floor in the kitchen and at the bar are in poor repair. Tiles are cracked and sections are missing on the cook/grill line and at the bar. The grout has receded below tile level in the warewashing area. The physical facilities must be maintained in good repair.
6-101.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Outer openings not protected against pests
Inspector notes: Doors to the outside 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
29
Jan 30, 2025
Routine
1 critical violation. 5 major violations. 7 minor violations. 6 corrected on site.
View 13 violations
Plumbing system not maintained in good repair
Inspector notes: Leaking observed under the bar 3-bay sink. A large amount of water is draining from the dishwasher unto the floor. There is a towel wrapped around the handle of the rinse spray hose. Plumbing must be maintained in good repair.
5-205.15
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Bucket observed in the one of the hand-washing sinks. A hand-washing sink must not be used for purposes other than hand washing. In addition, hand-washing sinks were observed without soap and paper towels. Hand-washing sinks must always be supplied with soap and paper towels for proper hand-washing.
5-205.11
Physical facilities installed, maintained, & clean
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.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of brown/black residues. The food contact surfaces of equipment must be clean to sight and touch. Ice machine has been turned off and is being emptied to clean and sanitize.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Foods are served raw or undercooked to the customer's request. The Dinner for 2 menu and the lunch menu must have a written consumer advisory (on the menu, table tent, or placard) to inform the consumer of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Outer openings not protected against pests
Inspector notes: Doors to the outside 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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Foods were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils observed 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)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards 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 corrosion-resistant or cleanable
Inspector notes: Aluminum foil observed lining table shelves. Aluminum foil must be removed and replaced with material that is smooth, durable, easily cleanable, and non-absorbent.
4-101.19
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor on the cook/grill line is in poor repair. There are cracked tiles with pieces missing under the steam/hot hold table resulting in pooling water. Grout has also receded below tile level. The physical facilities must be maintained in good repair.
6-101.11
37
Oct 4, 2023
Routine
1 critical violation. 4 major violations. 4 minor violations. 2 corrected on site.
View 9 violations
Hands not washed when required
Inspector notes: Employees were observed putting on/changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sinks in the kitchen were lacking soap and/or paper towels. In addition, food debris observed in one of the hand-washing sinks and dishes observed in another. Hand-washing sinks must always be supplied with soap and paper towels for proper hand-washing. Hand-washing sinks must only be used for washing hands.
6-301.12
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock (mussels) located in the walk-in cooler and prep unit, did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
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
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flies observed in the kitchen. No food products observed to be contaminated. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment has active pest control. Pest control is to be contacted and service increased if necessary to control this issue.
6-501.111
Outer openings not protected against pests
Inspector notes: Doors to the outside 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
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum foil observed to be lining a couple of table shelves. Aluminum foil must be removed and replaced using materials that are smooth, durable, and easily cleanable.
4-101.19
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of food equipment have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Floors, walls, or ceilings not easily cleanable
Inspector notes: Tile(s) are missing/cracked under the prep units/hot hold units. Rice and water observed accumulated in these areas. Tile(s) must be replaced/repaired.
6-201.11
47
Jun 21, 2023
Re-Inspection
1 critical violation. 3 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
Plumbing system not maintained in good repair
Inspector notes: Plumbing in the dishwasher area is in poor repair and leaking. Plumbing must be repaired.
5-205.15
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and food debris were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemical taken from bulk supply was not marked with the common name of the chemical.
7-102.11
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the small kitchen dishwasher. Proper thermo labels/temperature measuring device must be obtained.
4-302.13
In-use utensils stored improperly between uses
Inspector notes: Knives observed between prep table and equipment. Utensils must be stored in a clean, dry location.
3-304.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum foil observed lining the bottom shelves of some of the prep tables. Per interview, owner/operator is going to remove aluminum foil and line shelves with plastic that is smooth, durable, and easily cleanable.
4-101.19
58
Jun 12, 2023
Routine
3 critical violations. 3 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Plumbing system not maintained in good repair
Inspector notes: Plumbing under the main kitchen dishwasher observed to be leaking. Plumbing must be repaired.
5-205.15
Food-contact surfaces: cleaned and 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. Service call placed. Dishwasher can be used to wash and rinse. 3-bay sink must be used to sanitize until dishwasher has proper chlorine concentration.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various sauces observed held between 119 - 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. Sauces were properly reheated above 165 degrees F and returned to hot hold units. Temperatures are to be carefully monitored.
3-501.16(A)
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.
3-203.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black/brown residues. The food contact surfaces of equipment must be clean to sight and touch. Ice machine turned off to be emptied and properly cleaned and sanitized.
4-601.11(A)
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the high temperature dishwasher in the kitchen.
4-302.13
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the main dishwasher area have an accumulation of black residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Onions were observed stored on the floor in walk-in #2. Food must be stored at least 6 inches above the floor.
3-305.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. Ice used for drinks must be stored in a separate container to prevent contamination from tubing.
4-204.16
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Bottom shelves of prep tables on the cook/grill line observed to be lined with aluminum foil. Aluminum foil is not smooth, durable, easily cleanable, and non-absorbent. Shelving must be lined with proper materials.
4-101.19
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored in stagnant water between uses. Another knife was observed stored between 2 prep units. In-use utensils must be stored properly to prevent contamination.
3-304.12
37
Frequently Asked Questions
When was Riviera Restaurant and Banquet last inspected?
The most recent health inspection at Riviera Restaurant and Banquet on file is from Feb 16, 2026. The public record contains six inspections in total.
What is the most common violation at Riviera Restaurant and Banquet?
Across the inspection record, “insects, rodents & animals not present” has been cited four times, more than any other issue at Riviera Restaurant and Banquet.
How does Riviera Restaurant and Banquet compare to other restaurants in East Providence?
Riviera Restaurant and Banquet most recently scored 58 out of 100, which is lower than the East Providence average of 79.
Has Riviera Restaurant and Banquet's inspection record improved over time?
No. Recent inspections at Riviera Restaurant and Banquet have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Riviera Restaurant and Banquet 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 Riviera Restaurant and Banquet inspected?
Based on the inspection history on file, Riviera Restaurant and Banquet is inspected around two times per year on average.
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