Serendipity Gourmet
Last inspected: Apr 30, 2025
90
Score
Across the available record, Serendipity Gourmet has three inspections on file, the first dated 2025. The newest entry in the record is dated Apr 30, 2025. Low risk means the most recent visit produced few or no significant findings.
The most recent inspection cleaned up several issues, finishing with one violation after 12 on the prior visit.
When inspectors have written things up, food properly labeled has been the most frequent reason, cited three times.
Serendipity Gourmet's latest score of 90 sits above the Providence average of 80. The record reflects steady performance over time.
3
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 30, 2025
Re-Inspection
1 major violation.
View 1 violation
Food label missing or inaccurate
Inspector notes: Various sandwiches packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Inspector further discussed label requirements with PIC. Informational handouts were provided at previous inspections.
3-602.11
90
Apr 23, 2025
Re-Inspection
2 critical violations. 3 major violations. 4 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken salad dishes were observed held at 48-50 degrees Fahrenheit on the buffet line. Inspector observed that the pans were filled over the fill line of the pans. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were taken to walk-in to rapidly chill. PIC informed staff to not fill over fill line.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was in excess of 200 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Inspector and PIC drained sink and refilled to proper concentration.
4-501.114
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Recently prepared chicken and pasta were observed tightly covered with plastic wrap in the walk-in. Plastic wrap was removed to facilitate cooling.
3-501.15
Food label missing or inaccurate
Inspector notes: Various sandwiches packaged in the food establishment are lacking complete labels. PIC informed, guidance provided. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink. Inspector provided test strips during inspection.
4-302.14
55
Apr 9, 2025
Routine
4 critical violations. 10 major violations. 5 minor violations. 11 corrected on site.
View 19 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knives were observed stored between the wall and the hand washing sink in the service area. PIC removed.
4-903.11(A)
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves. PIC instructed staff to wash their hands.
2-301.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (raw chicken) were observed stored above ready-to-eat foods (cooked chicken) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC moved raw chicken.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items taken out of service to be cleaned and sanitized.
4-602.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the 3-bay 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: Sanitizer buckets and bleach bottles were observed in the hand washing sink in the basement (PIC removed). Dish soap and dish sponge were observed at the hand washing sink in the service area (PIC removed). A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and chicken were observed held at 45- and 55-degrees Fahrenheit above the fill line in the cold hold prep unit. Staff moved cheese placed over the fill line to another unit; staff chose to dispose the chicken that was held above the fill line. 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)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals (dish soap) taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Specialized processing method used without required variance
(corrected on site)
Inspector notes: Establishment is par cooking chicken without an approved variance. Inspector discussed with PIC; PIC has decided to cease par cooking.
3-502.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta and cooked chicken were observed in walk-in tightly covered with plastic wrap. Plastic was lifted to facilitate rapid cooling.
3-501.15
Food label missing or inaccurate
Inspector notes: Various sandwiches packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided RIDOH guidance.
2-501.11
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink. Inspector provided during inspection.
4-302.14
Food stored improperly or exposed to contamination
Inspector notes: Cases of food 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently cut melon was observed held at 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC brought to walk-in to rapidly chill.
3-501.16(A)
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue and food debris: -walls and floors behind grill and flat top -fan guard of produce walk-in. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -can opener base -tracks to deli case drawers -under grill and cooktop.
4-601.11(B)
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid 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
16
Frequently Asked Questions
When was Serendipity Gourmet last inspected?
The most recent health inspection at Serendipity Gourmet on file is from Apr 30, 2025. The public record contains three inspections in total.
What is the most common violation at Serendipity Gourmet?
Across the inspection record, food properly labeled has been cited three times, more than any other issue at Serendipity Gourmet.
How does Serendipity Gourmet compare to other restaurants in Providence?
Serendipity Gourmet most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Serendipity Gourmet's inspection record improved over time?
Yes. Recent inspections at Serendipity Gourmet have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 12 previously.
What does a low risk rating mean?
A low risk rating at Serendipity Gourmet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants