Rufino Pizzeria
Last inspected: Oct 15, 2025
95
Score
Public records show four inspections at Rufino Pizzeria stretching back to 2024. The most recent report on file is from Oct 15, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly four violations earlier in the record.
The pattern that stands out is “proper hot holding temperatures”, which has been cited four times.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 15, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
95
Sep 29, 2025
Routine
3 critical violations. 2 major violations. 3 minor violations. 3 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pizza was observed held at 127 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC increased temperature of the holding unit.
3-501.16(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (stand mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC informed.
4-602.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed.
3-501.14
Ready-to-eat food not date marked
Inspector notes: Various foods 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. PIC informed.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken, prepared in advance, was observed held at 63 degrees F.
3-501.15
Food storage containers not labeled with contents
Inspector notes: Working containers of sauces 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored in the space between prep units. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC removed.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
45
Sep 5, 2024
Re-Inspection
No violations found.
100
Aug 26, 2024
Routine
5 critical violations. 1 major violation. 5 minor violations. 6 corrected on site.
View 11 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed about to touch ready to eat food (sandwich garnish) 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. Staff instructed to discontinue practice; staff washed hands and donned gloves.
3-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked chicken was observed held at 43-44 degrees Fahrenheit in the walk-in. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per staff, chicken was prepared 2 days ago. Voluntarily disposed.
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for calzones without approval. Per staff, calzones are made each morning, cooled, wrapped, and placed on counter at room temperature. Calzones are only served during lunch and all are sold within 4 hours. Establishment must ask for approval.
3-501.19
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: cheese and ham in the prep unit were observed held at 48-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff moved from prep unit to refrigeration.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salad on a shelf for a pick-up or was observed held at 56 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff stated it was just taken from refrigeration; customer picked up order at the time inspector took temperature.
3-501.16(A)
Live animals present in food establishment
(corrected on site)
Inspector notes: Inspector observed customer enter establishment with a non-service animal. Customer paid for order and left premises.
6-501.115
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a pan of bread, handwash sink in the dish room was blocked by a bus pan. A hand-washing sink shall be accessible at all times for employee use. Staff removed the bus pan during inspection.
6-301.13
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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the gaskets and shelving of the 3-door perp unit have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on grass. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
6-202.110
33
Frequently Asked Questions
When was Rufino Pizzeria last inspected?
The most recent health inspection at Rufino Pizzeria on file is from Oct 15, 2025. The public record contains four inspections in total.
What is the most common violation at Rufino Pizzeria?
Across the inspection record, “proper hot holding temperatures” has been cited four times, more than any other issue at Rufino Pizzeria.
How does Rufino Pizzeria compare to other restaurants in Providence?
Rufino Pizzeria most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Rufino Pizzeria's inspection record improved over time?
Yes. Recent inspections at Rufino Pizzeria have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Rufino Pizzeria 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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