Sammys House of Pizza
Last inspected: Jan 21, 2026
55
Score
The health department has logged three inspections at Sammys House of Pizza, the earliest from 2024. The latest inspection on file is from Jan 21, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
When inspectors have written things up, “warewashing facilities” has been the most frequent reason, cited two times.
Restaurants in North Providence average 81, so Sammys House of Pizza trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 21, 2026
Routine
2 critical violations. 2 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 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. Chicken was voluntarily disposed of at the time of inspection. Establishment is to monitor the temperature of the back right of prep unit #1, and service prep unit if needed.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods chicken were observed stored above ready-to-eat foods pasta and cheese in the 3 door reach-in. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Proper food storage reviewed with PIC.
3-302.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Contamination prevented during food preparation, storage, & display
Inspector notes: Various food was observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen entrance and back door, 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
55
Nov 4, 2024
Re-Inspection
1 minor violation.
View 1 violation
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, 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
95
Oct 21, 2024
Routine
12 major violations. 5 minor violations. 10 corrected on site.
View 17 violations
Approved thawing methods used
Inspector notes: The hand wash sink in the kitchen is lacking hot water.
5-103.11
No hand drying provision at handwashing sink
(corrected on site)
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.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (dough roller) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Deli meats 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, chicken was placed hot in the refrigerator in COVERED containers greater than four inches deep.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Beef was observed thawing on the counter. 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.
3-501.13
Warewashing sink compartments insufficient or improperly set up
Inspector notes: At time of inspection, rinse compartment at three bay sink was unable to hold water. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing and utensils. At time of inspection, PIC called for service and temporary rinse procedure was set up. PIC to send inspector proof of repairs.
4-301.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the Quaternary ammonium sanitizing solution for the 3 bay sink.
4-302.14
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the 3 bay sink sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm.
4-501.115
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of cheese. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-209.11
Equipment not in good repair or proper adjustment
Inspector notes: The hand wash sink splash guard was in poor repair, observed rust and incomplete seal.
4-501.11
Food stored improperly or exposed to contamination
Inspector notes: Drinks were observed stored on the floor in the hallway. Food must be stored at least 6 inches above the floor.
3-305.11
23
Frequently Asked Questions
When was Sammys House of Pizza last inspected?
The most recent health inspection at Sammys House of Pizza on file is from Jan 21, 2026. The public record contains three inspections in total.
What is the most common violation at Sammys House of Pizza?
Across the inspection record, “warewashing facilities” has been cited two times, more than any other issue at Sammys House of Pizza.
How does Sammys House of Pizza compare to other restaurants in North Providence?
Sammys House of Pizza most recently scored 55 out of 100, which is lower than the North Providence average of 81.
Has Sammys House of Pizza's inspection record improved over time?
Yes. Recent inspections at Sammys House of Pizza have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sammys House of Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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