Sicilias Pizzeria
Last inspected: Apr 6, 2026
50
Score
Inspectors have visited Sicilias Pizzeria four times, with records going back to 2024. On Apr 6, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to nine violations per visit.
“Food & non-food contact surfaces cleanable” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Providence average 80, so Sicilias Pizzeria trails the local norm. There are enough flags in the record to merit a second thought.
4
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 6, 2026
Re-Inspection
1 critical violation. 3 major violations. 5 minor violations. 3 corrected on site.
View 9 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (mixer bowl and dough hook) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen or the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was re-filled in the kitchen during inspection; bar was not in operation at the time of inspection.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the basement prep and dish wash area were lacking paper towels. Paper towel was placed at sinks during inspection.
6-301.12
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals (soap) taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Physical facilities not in good repair
Inspector notes: The insulation tape used to repair ventilation ductwork was observed not adhering to vent, hanging loose. Tape to seal insulation must remain intact.
6-501.11
Food stored improperly or exposed to contamination
Inspector notes: Multiple containers of foods were observed stored on the floor in the walk-in and upstairs hallway. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following were observed stored on an unclean surface between uses: -ice scoop (top of machine) -knives between prep units/low boys. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Ice scoop placed on hanging hook; knives were brought to be cleaned and sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on low boys were observed in poor repair.
4-501.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: the dumpster area has an accumulation of trash and debris.
5-501.115
50
Mar 23, 2026
Routine
2 critical violations. 5 major violations. 13 minor violations. 1 corrected on site.
View 20 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils of the following were observed with an accumulation of food, biofilm, and/or other debris: -ice machine -deli slicer -stand mixer, mixer bowl, and dough hook -can opener. The food contact surfaces of equipment must be clean to sight and touch. All items taken out of service to be cleaned and sanitized. Ice disposed.
4-602.11
Non-food contact surfaces clean
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service.
4-501.114
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the kitchen or the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC supplied soap for the kitchen hand washing sink.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen and basement prep area were lacking paper towels. PIC informed.
6-301.12
Ready-to-eat food not date marked
Inspector notes: Pasta, chicken, 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
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals (such as soap) taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in a covered plastic container greater than four inches deep.
3-501.15
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at ALL times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of cheese in the prep unit. 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
Food stored improperly or exposed to contamination
Inspector notes: Cases of produce were observed stored on the floor in the walk-in; cases of canned soda were observed stored on the floor in the server station area. Food must be stored at least 6 inches above the floor.
3-305.11
Food storage containers not labeled with contents
Inspector notes: Working containers of multiple sauces and oils 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
Hot or cold food held at improper temperature
Inspector notes: Margarine was observed held at 46 degrees Fahrenheit in the walk-in cooler, with an ambient temperature of 46 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods that were processed today were moved to other refrigeration. PIC has called for service.
3-501.16(A)
Person in charge lacks food safety knowledge
(corrected on site)
Inspector notes: Staff were not knowledgeable of setting-up the 3-bay sink. Inspector and staff filled 3-bay sanitizer and tested for proper concentration during inspection.
2-102.11(A)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of food and debris: -table under grill top -shelving throughout the facility -stand mixer -deli slicer -refrigerator gaskets -refrigerator doors.
4-601.11(B)
Proper date marking and disposition
Inspector notes: The dumpster area has an accumulation of trash and debris.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility, and the floors and walls in the basement prep area have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The insulation of the heating vent (over the refrigeration in the kitchen) was observed to be in poor repair, with pieces torn.
6-501.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on low boys were observed in poor repair.
4-501.11
23
Apr 22, 2024
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meatballs were observed held at (133 ) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was reheated to 166 degrees Fahrenheit during time of inspection.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Utensils were observed in the hand-washing sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
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: 1. Shelves in walk-in cooler 2. Fanguards in walk-in cooler
4-601.11(B)
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets for 4 door stack refrigerator was not in good repair.
4-501.11
70
Apr 3, 2024
Routine
5 critical violations. 5 major violations. 6 minor violations. 6 corrected on site.
View 16 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (cutting board at the grill and the ice machine) was observed with an accumulation of food, debris, and/or orange residue. The food contact surfaces of equipment must be clean to sight and touch. Cutting board was removed to be cleaned. Ice machine was taken out of service during time of inspection. Ice machine cannot be used until properly cleaned and sanitized.
4-602.11
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Chemical container was observed empty. Chemicals replaced and machine primed during time of inspection.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food sliced turkey 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. Food was voluntarily disposed.
3-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meatballs and Soup were observed held at (111 and 129) 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 reheated during time of inspection.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishmachine.
4-302.14
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Utensils were observed in the hand-washing sink in the kitchen and at the bar. A hand-washing sink must not be used for purposes other than hand washing. Soap was not available at the hand-washing sink at the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Pasta, tuna salad, 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
Toxic materials not properly labeled
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-101.11
No certified food protection manager
Inspector notes: The establishment does not employ a Rhode Island Certified Food Protection Manager. Once food safety certificate is obtained, establishment to enroll.
2-102.12
Food stored improperly or exposed to contamination
Inspector notes: Beverages were observed stored on the floor in the back hallway. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets for 4 door stack refrigerator was not in good repair.
4-501.11
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: 1. Prep unit near stove 2. Prep tables in basement 3. Chest freezers (ice accumulation) 4. Shelves in walk-in cooler 5. Fanguards in walk-in cooler
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The walls and floors in the basement prep area and walk-in coolers have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The ceiling in the basement prep area is covered with tiles that are not smooth, durable, and easily cleanable.
6-101.11
21
Frequently Asked Questions
When was Sicilias Pizzeria last inspected?
The most recent health inspection at Sicilias Pizzeria on file is from Apr 6, 2026. The public record contains four inspections in total.
What is the most common violation at Sicilias Pizzeria?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited four times, more than any other issue at Sicilias Pizzeria.
How does Sicilias Pizzeria compare to other restaurants in Providence?
Sicilias Pizzeria most recently scored 50 out of 100, which is lower than the Providence average of 80.
Has Sicilias Pizzeria's inspection record improved over time?
Yes. Recent inspections at Sicilias Pizzeria have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sicilias Pizzeria 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.
How often is Sicilias Pizzeria inspected?
Based on the inspection history on file, Sicilias Pizzeria is inspected around two times per year on average.
Nearby Restaurants