Santoro Pizza

1864 Mineral Spring Avenue, North Providence, RI 02904

Pizza

License: Seats - Less than 50

Last inspected: Oct 29, 2025

Score

High Risk

Santoro Pizza has only two inspections on file, a thin record to work from. The newest entry in the record is dated Oct 29, 2025. A high risk rating points to multiple serious findings at the most recent inspection.

Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.

The pattern that stands out is “proper cold holding temperatures”, which has been cited two times.

By comparison, the average North Providence facility scores 81, putting Santoro Pizza on the weaker side. There are enough flags in the record to merit a second thought.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 29, 2025

Routine

2 critical violations. 3 major violations. 1 minor violation. 3 corrected on site.

View 6 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Deli meat was observed held between 43-44 degrees Fahrenheit in the walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Warm spot was observed in walk-in cooler. Establishment is not to store any TCS foods in warm spot of walk-in cooler. Establishment is to monitor walk-in cooler temperature. Deli meat was moved to freezer to cool at the time of inspection.

3-501.16(A)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Chicken was observed held at 51 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. 2 door lowboy was observed holding an ambient temperature of 47 DF. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.

3-501.16(A)

Person in charge not controlling unsafe operations

Inspector notes: Allergen statement is lacking on menu. Establishment must add allergen statement to menu.

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. Per interview of PIC, soup was placed hot in the refrigerator in containers greater than four inches deep. Per PIC, soup was cooked 4 hours prior to inspection and was observed at 47 DF. Per PIC, soup was placed into deep container before soup was 41 DF. Soup was separated into shallow pans and placed into freezer to finish cooling. Proper cooling methods reviewed with PIC.

3-501.15

Warewashing sink compartments insufficient or improperly set up

Inspector notes: Establishment is lacking proper drain plugs for 3-bay sink. Establishment is to obtain drain plugs.

4-301.12

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

Oct 28, 2024

Routine

1 critical violation. 2 major violations. 5 minor violations. 2 corrected on site.

View 8 violations

Toxic materials not stored separately from food (corrected on site)

Inspector notes: (Chemical) was stored on prep table next to slicer. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.

7-201.11

Equipment or utensils not clean (corrected on site)

Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)

Sanitizer test kit not available

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.

4-302.14

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

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Inspector notes: Wood is used in the construction of the pizza pan container. 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

Physical facilities not in good repair

Inspector notes: The wall in the hand wash sink area is in poor repair. The physical facilities must be maintained in good repair.

6-501.11

Physical facilities not cleaned at required frequency

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.12

Physical facilities not cleaned at required frequency

Inspector notes: The Ansul and hood system have an accumulation of dust and grease buildup. The physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.12

Frequently Asked Questions

When was Santoro Pizza last inspected?

The most recent health inspection at Santoro Pizza on file is from Oct 29, 2025. The public record contains two inspections in total.

What is the most common violation at Santoro Pizza?

Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Santoro Pizza.

How does Santoro Pizza compare to other restaurants in North Providence?

Santoro Pizza most recently scored 52 out of 100, which is lower than the North Providence average of 81.

Has Santoro Pizza's inspection record improved over time?

Yes. Recent inspections at Santoro Pizza have averaged around six violations per visit, down from roughly eight earlier in the record.

What does a high risk rating mean?

A high risk rating at Santoro Pizza means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

Nearby Restaurants

Puffy Puffs

1860 Mineral Spring Ave

Score: 95 — Low Risk

Ashur Cafe

1860-1862 Mineral Spring Ave Unit 4

Score: 58 — Medium Risk

Dunkin Donuts

1871 Mineral Spring Ave

Score: 86 — Low Risk

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