Sophias Cafe
Last inspected: Mar 26, 2025
82
Score
Going back to 2023, Sophias Cafe has six inspections in the public record. Sophias Cafe was last inspected on Mar 26, 2025. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
Across the inspection history, “food properly labeled” is the issue that surfaces most often, recorded four times.
Sophias Cafe scores about where you'd expect for a Providence restaurant. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 26, 2025
Re-Inspection
2 major violations. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.PIC stated unit was last used yesterday. Unit taken out of service to be cleaned and sanitized.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Desserts 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. PIC stated owner finalizing labels for prepackaged items.
3-602.11
82
Feb 27, 2025
Re-Inspection
6 major violations. 9 minor violations. 1 corrected on site.
View 15 violations
Person in charge not controlling unsafe operations
Inspector notes: No person in charge was present as needed at the time of inspection.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The kitchen 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. Inspector observed prep table blocking kitchen access to hand sink in front service area.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer) 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)
Ready-to-eat food not date marked
Inspector notes: Deli meat was 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
Food label missing or inaccurate
Inspector notes: Desserts (cake) 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
Food stored improperly or exposed to contamination
Inspector notes: Food items were observed stored on the floor in the back kitchen area and walk-in cooler. 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: A cup is being used as scoops in a container of food in the walk-in cooler. 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. PIC removed cup.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Knives are stored on an unclean surface (3 bay sink wooden support beam) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: 1. Grill 2. Prep Unit 3. All chest freezers 4. Ansul system
4-602.13
Physical facilities not in good repair
Inspector notes: The floor in the 3 bay sink area is in poor repair. Inspector observed floor ties missing exposing wood. 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
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Handwashing sign not posted
Inspector notes: Handwashing sink in the kitchen area is missing proper handwashing signage.
6-301.14
35
Feb 11, 2025
Re-Inspection
6 major violations. 7 minor violations. 2 corrected on site.
View 13 violations
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The kitchen 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. Inspector observed hand sink in front area being blocked by wooden door panel. Per interview with Owner contractor has been contacted and will be completed next week.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Deli meats and chicken was 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
Food label missing or inaccurate
Inspector notes: Cake 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
Physical facilities not in good repair
Inspector notes: The floor in the 3 bay sink area is in poor repair. Floor tiles missing exposing wood. 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
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: Chest freezer located in the back area was not in good repair, observed top inside coating peeling with missing pieces throughout.
4-501.11
In-use utensils stored improperly between uses
Inspector notes: Knives are stored on an unclean surface (3 bay sink support beam) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
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. Grill 2. Prep units 3. Chest Freezer 4. Ansul System
4-602.13
39
Jan 29, 2025
Routine
1 critical violation. 8 major violations. 9 minor violations. 6 corrected on site.
View 18 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (tres leche cake) 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
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The kitchen 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. Inspector observed hand sink in front area being blocked by wooden door panel.
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Shredded chicken was 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. PIC informed.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. PIC informed.
7-102.11
Food label missing or inaccurate
Inspector notes: Tres leche cake 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. PIC informed.
3-602.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink. PIC informed.
4-302.14
Toxic substances properly identified, stored, & used
Inspector notes: The area around the dumpster was observed with an accumulation of debris and food. Refuse areas must be kept free of clutter and litter to help prevent pest harborage. PIC informed.
5-501.115
Physical facilities not in good repair
Inspector notes: The floor in the 3 bay sink area is in poor repair. Floor tiles missing exposing wood. 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. PIC informed.
6-501.12
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use. PIC informed.
6-501.16
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Empanadas observed held at 110-118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives are stored behind support shelves (above 3 bay sink) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC informed.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on prep unit are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. PIC informed.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Chest freezer located in the back area was not in good repair, observed top inside coating peeling with missing pieces throughout.
4-501.11
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. Grill 2. Panini press's 3. Ice machine 4. Fryers 5. Prep units 6. Chest freezer gaskets 7. Ansul system PIC informed.
4-602.13
25
Oct 31, 2023
Re-Inspection
No violations found.
100
Oct 10, 2023
Routine
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Plumbing system not maintained in good repair
Inspector notes: The plumbing to the handsink is in poor repair. Pipe observed cut.
5-205.15
Person in charge lacks food safety knowledge
Inspector notes: The establishment is lacking a food allergen statement. PIC informed.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen was blocked by a prep table and mop bucket. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of pink residue and debris. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be cleaned and sanitized.
4-601.11(A)
Physical facilities not in good repair
Inspector notes: The floor in the 3 bay sink area is in poor repair. Floor tiles missing exposing wood. The physical facilities must be maintained in good repair.
6-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood/ventilation unit have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: The floors, grill area 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.
6-501.114
55
Frequently Asked Questions
When was Sophias Cafe last inspected?
The most recent health inspection at Sophias Cafe on file is from Mar 26, 2025. The public record contains six inspections in total.
What is the most common violation at Sophias Cafe?
Across the inspection record, “food properly labeled” has been cited four times, more than any other issue at Sophias Cafe.
How does Sophias Cafe compare to other restaurants in Providence?
Sophias Cafe most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Sophias Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Sophias Cafe have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sophias Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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