Smithfield High School
Last inspected: Mar 10, 2026
78
Score
The health department has logged eight inspections at Smithfield High School, the earliest from 2023. On Mar 10, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “physical facilities installed, maintained, & clean” is the issue that surfaces most often, recorded six times.
The city-wide average is 78, putting Smithfield High School squarely in typical territory. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (vegetable chopper grid blade) 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)
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the back storage area and walk in cooler have an accumulation of soil residue and/or debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the back storage area.
4-903.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The fan blades and fan covers in the walk in cooler have an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
78
Sep 8, 2025
Routine
1 critical violation. 3 major violations. 6 minor violations. 1 corrected on site.
View 10 violations
Hands not washed when required
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The kitchen does not have a hand-washing sink that is conveniently located and/or readily accessible in the dishwasher area. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. A portable hand sink was on-site, but not in operation. Portable hand sink was set up next to the paper towel dispenser in dish area, cleaned, filled, and properly supplied with soap and signage during inspection' Portable handsink is to be fully equipped during all hours of operation.
5-204.11
Food label missing or inaccurate
Inspector notes: Yogurt & granola parfaits packaged in the food establishment are lacking complete labels, missing the sub-ingredients for the yogurt and granola. 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. Parfaits are not to be sold in the self-service area until new complete labels have been provided.
3-602.11
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Unwashed apples observed in a woven basket on the serving line. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being served, or offered for human consumption in READY-TO-EAT form.
3-302.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the utensil drawers in the kitchen and pizza areas, shelf beneath prep area, and holding box, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: One 2-door refrigerator in the kitchen was not in good repair, nonfunctional during inspection.
4-501.11
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. Paperwork for RIDOH was completed during inspection.
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Insulation on old unused water pipes in the kitchen are in poor repair, open with spun insulation exposed. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walk in fan soffit has an accumulation of dust and 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 floors in the kitchen and walk in freezer 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
47
Mar 18, 2025
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
Inspector notes: Chicken Caesar salads, and ham & cheese sandwiches observed held in the On The Go line at 54-57 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 Caesar salads and Ham & Cheese sandwiches had just been prepared prior to placing on line, and were placed in refrigerator to chill. Cold items must be 41 degrees F or below below before place in cold hold units.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Precooked chicken patties, and raw hamburgers observed held at 53-57 degrees Fahrenheit inside an enclosed sheetpan rack 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. Chicken was disposed of. Raw hamburger patties were placed in freezer to rapidly chill. The enclosed sheetpan rack must be left open to allow cold air to circulate inside the walk in cooler.
3-501.16(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The dishwasher area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. The portable hand washing station in the dish machine area approved for use by RIDOH was not in use at time of inspection.
5-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup was placed hot in plastic container greater than four inches deep. Pasta was placed hot in covered plastic container in walk in cooler.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the chest freezer and ice cream chest freezer have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: Wall tiles in the new 3 bay sink area are in poor repair, cracked with pieces missing. The physical facilities must be maintained in good repair.
6-501.11
55
Oct 8, 2024
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The kitchen does not have a hand-washing sink that is conveniently located and/or readily accessible in the front service and warewashing areas. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-204.11
Physical facilities not in good repair
Inspector notes: The plumbing is in poor repair, resulting in the 3 bay sink being nonfunctional. The physical facilities must be maintained in good repair.
6-501.11
86
Sep 25, 2024
Routine
3 critical violations. 5 major violations. 4 minor violations. 4 corrected on site.
View 12 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Pasta was disposed of by placing into the compost bin.
3-501.14
Hands not washed when required
(corrected on site)
Inspector notes: Employee observed changing trash bag, then putting on gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Burgers observed held at 105-124 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Burgers were reheated.
3-501.16(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
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. English Responding to Vomiting and Diarrhea
2-501.11
Hands clean & properly washed
Inspector notes: The kitchen does not have a hand-washing sink that is conveniently located and/or readily accessible in the front service, and warewashing areas. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-204.11
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
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Thermometers are lacking in one milk case. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
Single-service or single-use items not protected from contamination
Inspector notes: Plastic utensils are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers
4-904.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the freezer and chest freezer have an accumulation of frost and debris. Numerous food containers, and the coffin cabinet have an accumulation of paper and adhesive. The non-food contact surfaces of the can opener, can opener base, and utensil drawer have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls have an accumulation of soil residue, adhesive residue, and/or 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 plumbing is in poor repair, resulting in the 3 bay sink being nonfunctional. The physical facilities must be maintained in good repair.
6-501.11
32
Mar 11, 2024
Re-Inspection
2 critical violations. 1 major violation. 1 minor violation. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fruit cocktail, roasted mushrooms, marinated tomatoes were observed held at (46-48) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were moved to freezer to blast chill.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink is not plumbed to dispose water. Plumbing systems to be in good repair and proper adjustment.
5-205.15
Insufficient number of handwashing sinks
Inspector notes: The warewashing area, and both service lines do not have hand-washing sinks that are conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the previous deli space. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
64
Feb 8, 2024
Routine
3 critical violations. 3 major violations. 8 minor violations. 3 corrected on site.
View 14 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as ground beef) 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
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink is not plumbed to dispose water. Plumbing systems to be in good repair and proper adjustment.
5-205.15
Cleaned equipment or utensils stored improperly
Inspector notes: Kitchen equipment was observed stored in employee restroom. PIC informed to remove.
4-903.11(A)
Insufficient number of handwashing sinks
Inspector notes: The warewashing area, and both service lines do not have hand-washing sinks that are conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Parfaits and salads packaged in the food establishment are lacking 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
Contamination prevented during food preparation, storage & display
Inspector notes: Water is not available at handsink in kitchen staff employee restroom.
5-103.11
Physical facilities not cleaned at required frequency
Inspector notes: The kitchen employee restroom was observed with an accumulation of soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a Rhode Island Certified Food Protection Manager. Facility must register. Application provided.
2-102.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pasta salad, coleslaw, marinated tomatoes, and sliced carrots were observed held at (47-50) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were observed held at the salad bar. Per interview of PIC, foods were recently prepared. Foods were placed into freezer to blast chill.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Boxes 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the milk cooler gaskets and kitchen hood fins have an accumulation of black residue and dust.
4-601.11(B)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the previous deli space in cafeteria and dry storage area (above walk-in cooler). Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions for pests.
6-501.114
Physical facilities not in good repair
Inspector notes: Wall in dry storage room for canned goods is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
32
Oct 26, 2023
Routine
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
View 5 violations
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink is not plumbed to dispense water. Plumbing systems to be in good repair and proper adjustment.
5-205.15
Insufficient number of handwashing sinks
Inspector notes: The warewashing area, and both service lines do not have hand-washing sinks that are conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils tilt skillet (interior lid, under grate and in spout) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Skillet cleaned and sanitized during time of inspection.
4-601.11(A)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the previous deli space in cafeteria and dry storage area (above walk-in cooler). Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions for pests.
6-501.114
Physical facilities not in good repair
Inspector notes: Wall in dry storage room for canned goods is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
64
Frequently Asked Questions
When was Smithfield High School last inspected?
The most recent health inspection at Smithfield High School on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Smithfield High School?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited six times, more than any other issue at Smithfield High School.
How does Smithfield High School compare to other restaurants in Smithfield?
Smithfield High School most recently scored 78 out of 100, which is about the same as the Smithfield average of 78.
Has Smithfield High School's inspection record improved over time?
Results have been roughly steady. Inspections at Smithfield High School have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Smithfield High School means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Smithfield High School inspected?
Based on the inspection history on file, Smithfield High School is inspected around three times per year on average.
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