Roger Williams University Main Cafeteria
Last inspected: Nov 18, 2025
90
Score
Roger Williams University Main Cafeteria appears in inspection records six times, starting in 2023. The most recent report on file is from Nov 18, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Compared to the prior visit, the count dropped from four violations to one.
Across the inspection history, proper cold holding temperatures is the issue that surfaces most often, recorded four times.
Restaurants in Bristol average 85, so Roger Williams University Main Cafeteria is doing better than most peers. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 18, 2025
Routine
2 minor violations.
View 2 violations
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the second walk-in cooler in the main kitchen and the upstairs dish room air circulating fans have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of potato slicer mount in the upstairs grill area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
90
Aug 19, 2025
Opening
No violations found.
100
Nov 13, 2024
Re-Inspection
1 minor violation.
View 1 violation
Adequate ventilation & lighting; designated areas used
Inspector notes: Personal belongings observed in Production Kitchen storage room. Items were removed during time of inspection.
6-501.110
95
Nov 6, 2024
Routine
4 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods at the salad bar were observed between 47-57 degrees Fahrenheit. Foods were assessed during time of inspection; foods were placed into refrigeration to blast chill. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Food on display not protected from contamination
Inspector notes: Self-service pastries were observed with no sneeze guard or overhead protection. Food on display shall be protected from contamination by the use of packaging, counter, service line, or food guards; display cases; or other effective means. PIC informed.
3-306.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, Pasta, Turkey Stuffing and Pulled Pork which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Foods were assessed during time of inspection; foods that were out of temperature for an unknown amount of time were voluntarily disposed of.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sweet potatoes, rice and beans were observed held at 123-125 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were assessed during time of inspection; foods that were out of temperature were reheated to a minimum of 165 degrees Fahrenheit.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Speed racks of cooked and cooled foods were observed covered with clear plastic bags. Foods were observed out of temperature and with apparent condensation on interior of bags. PIC informed to adjust practice. All foods that are in process of cooling cannot be covered tautly until foods are 41 degrees Fahrenheit or below.
3-501.15
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Production walk-in cooler was observed at ranging ambient temperatures of 42-47 degrees Fahrenheit during time of inspection. Ice accumulation was observe at evaporator/condenser. Equipment to be in good repair and proper adjustment. Service call was placed during time of inspection. Foods were dispersed into other coolers to promote adequate air flow.
4-501.11
41
Oct 11, 2023
Re-Inspection
No violations found.
100
Oct 3, 2023
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Burgers were observed held at 110-112 degrees Fahrenheit at the Grill service line. Hot dogs observed at 120 degrees F. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. -Proper hot holding reviewed. Staff reheated the TCS foods to 165 degrees F. or above during this inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Deli #5 cooler was observed held at 50 degrees Fahrenheit. Chicken observed at 46 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -Per interview of staff, chicken was held in Deli #5 for about 1 hour prior to this inspection. Chicken was moved to a different cold hold unit during this inspection. Service was contacted. Establishment shall not store TCS foods in Deli #5 until it is able to maintain an ambient temperature of 41 degrees F. or below.
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. Onion soup was placed hot in the lower walk-in cooler in plastic containers greater than four inches deep and covered with a lid on top. Onion soup observed at 112-114 degrees F. Per interview of staff, onion soup was prepared less than 1 hour prior to this inspection. Proper cooling methods reviewed. Staff portioned the onion soup into shallow pans to allow for rapid cooling in the walk-in cooler during this inspection -Establishment shall keep a cooling food temperature log for foods in the cooling process. Cooling food temperature log shall be completed and provided to Inspector upon the next re-inspection date.
3-501.15
Sewage & waste water properly disposed
Inspector notes: The condensate from the pizza station is draining into unit. Condensate drainage and other nonsewage liquids must drain into a drain. -Ice build up observed in the outdoor walk-in freezer. Ice buildup shall be broked down and removed.
5-403.12
64
Frequently Asked Questions
When was Roger Williams University Main Cafeteria last inspected?
The most recent health inspection at Roger Williams University Main Cafeteria on file is from Nov 18, 2025. The public record contains six inspections in total.
What is the most common violation at Roger Williams University Main Cafeteria?
Across the inspection record, proper cold holding temperatures has been cited four times, more than any other issue at Roger Williams University Main Cafeteria.
How does Roger Williams University Main Cafeteria compare to other restaurants in Bristol?
Roger Williams University Main Cafeteria most recently scored 90 out of 100, which is higher than the Bristol average of 85.
Has Roger Williams University Main Cafeteria's inspection record improved over time?
Yes. Recent inspections at Roger Williams University Main Cafeteria have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about four previously.
What does a low risk rating mean?
A low risk rating at Roger Williams University Main Cafeteria 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 Roger Williams University Main Cafeteria inspected?
Based on the inspection history on file, Roger Williams University Main Cafeteria is inspected around three times per year on average.
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