Somo Kitchen and Sushi
Last inspected: May 19, 2025
90
Score
Public records show three inspections at Somo Kitchen and Sushi stretching back to 2024. Somo Kitchen and Sushi was last inspected on May 19, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Compared to the prior visit, the count dropped from nine violations to two.
Looking across the full record, food properly labeled is the recurring theme, flagged two times.
Somo Kitchen and Sushi's latest score of 90 sits above the Providence average of 80. Taken together, the history is a positive one.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
May 19, 2025
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: The low boy in the sushi bar area was observed holding an ambient of 47-51 degrees. PIC called for service and chose to dispose any foods requiring refrigeration.
4-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of various sauces 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
90
May 12, 2025
Routine
3 critical violations. 4 major violations. 4 minor violations. 3 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish and crab salad were observed held at 46-48 degrees Fahrenheit; refrigerator ambient temperature was 52 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Fish and crab salad disposed. Technician arrived during inspection.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service.
4-501.114
Food-contact surfaces; cleaned & sanitized
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was less than 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm.
4-501.114
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing in the walk-in with packaging intact. Disposed.
3-501.13
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish (oysters) located in (walk-in) did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. PIC replaced tag during inspection.
3-203.12
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Date last unit sold were lacking.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine, knives) 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; ice disposed.
4-601.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of various sauces 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
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: -under prep unit hoods -bar mini refrigerator.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue, food debris, and old rodent droppings: -floors and walls in the kitchen -floor in walk-in -fan guards in beverage walk-in. The physical facilities shall be cleaned as often as necessary to keep them clean. PIC stated they have scheduled deep cleaning for 5/13/25.
6-501.12
Lighting not sufficient for food or utensil handling areas
Inspector notes: A light at ventilation hood was observed non-functional at the time of inspection.
6-303.11
35
May 6, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (fish) were observed stored above ready-to-eat foods (fruit/sauce) 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by small flying insects. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Compliance with variance/specialized process/haccp
Inspector notes: Sushi rice pH logs are not being maintained. Establishment to follow HACCP procedures including maintaining records. Acidification logs to be kept on file for inspector review. PIC informed.
8-201.14
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, ROP yellow tail was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed to be under 38 degrees Fahrenheit.
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors (under equipment) 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
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. Once food safety certificate is obtained, establishment to register with RIDOH.
2-102.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. Ice Machine 2. Walk-In Cooler Shelving 3. Fryer 4. Walk-In Cooler Fans
4-602.13
55
Frequently Asked Questions
When was Somo Kitchen and Sushi last inspected?
The most recent health inspection at Somo Kitchen and Sushi on file is from May 19, 2025. The public record contains three inspections in total.
What is the most common violation at Somo Kitchen and Sushi?
Across the inspection record, food properly labeled has been cited two times, more than any other issue at Somo Kitchen and Sushi.
How does Somo Kitchen and Sushi compare to other restaurants in Providence?
Somo Kitchen and Sushi most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Somo Kitchen and Sushi's inspection record improved over time?
Yes. Recent inspections at Somo Kitchen and Sushi have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about nine previously.
What does a low risk rating mean?
A low risk rating at Somo Kitchen and Sushi 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 Somo Kitchen and Sushi inspected?
Based on the inspection history on file, Somo Kitchen and Sushi is inspected around three times per year on average.
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