Sorrento Restaurant
Last inspected: Sep 10, 2025
100
Score
Sorrento Restaurant appears in inspection records four times, starting in 2024. Inspectors last stopped by on Sep 10, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about six violations before that.
“Food-contact surfaces” accounts for the largest share of issues, appearing three times across the record.
Sorrento Restaurant's latest score of 100 sits above the North Providence average of 81. The record reflects steady performance over time.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 10, 2025
Re-Inspection
No violations found.
100
Aug 26, 2025
Routine
3 major violations. 6 minor violations. 2 corrected on site.
View 9 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris: - Mixer - Slicer - Knives - Plates - Ice Machine (PIC disposed of ice) The food contact surfaces of equipment must be clean to sight and touch. PIC washed/sanitized.
4-601.11(A)
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. PIC to wash/rinse in dishwasher and sanitize at 3 bay sink.
4-501.112
Ready-to-eat food not date marked
Inspector notes: Various items 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
Physical facilities installed, maintained, & clean
Inspector notes: The wall in the kitchen area (old service window) was observed made from wood and ceiling tiles in the back kitchen were not made of smooth durable material. Materials for wall and ceilings surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.16
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: - Mixer shield - shelves - food prep containers and lids - prep units - kitchen fan
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: The following was not in good repair: - dishwasher in bar area (non-functional) - hand-washing sink in kitchen area (leak)
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors (especially under equipment) 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The wall near the back kitchen area is in poor repair (hole). The physical facilities must be maintained in good repair.
6-501.11
55
May 1, 2024
Re-Inspection
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (potato 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
(corrected on site)
Inspector notes: Marinara 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. Per PIC, marinara was prepared on 4/28/2024 and establishment was closed since. PIC marked sauce with date of preparation during inspection.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in gaskets and gaskets to several prep units observed in poor repair. PIC has ordered gaskets and repair to be made upon arrival.
4-501.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils (silverware) are stored with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided. Staff were asked to wear gloves while wrapping silverware for service.
4-903.11(A)
74
Apr 18, 2024
Routine
3 critical violations. 4 major violations. 7 minor violations. 3 corrected on site.
View 14 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Marinara sauce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Marinara was observed to be 50-58 degrees Fahrenheit at the time of inspection. PIC disposed.
3-501.14
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher located at the bar was under 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All bar glasses and equipment must be sanitized in 3-bay sink or brought to kitchen ware washing area to be sanitized until unit is repaired. PIC called for service during inspection.
4-501.114
Food contacted unclean equipment or utensils
Inspector notes: A box on eggplant was observed stored in direct contact with broccoli in the walk-in, a container of herbs was observed stored in contact with the salad greens in the prep unit at the time of inspection.
3-304.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, knives, wall-mounted potato cutter) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Knife was brought to be washed and sanitized, slicer and potato cutter taken out of service until cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, marinara sauce was prepared the day before and not cooled to 41 degrees within 6 hours.
3-501.15
Proper cooling methods used; adequate equipment for temperature control
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen. Inspector provided thermo labels during inspection.
4-302.13
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: -Prep units under and behind lids -bases of various refrigerators and prep units -underneath grills -can opener base -pasta roller -ice machine -slicer
4-602.13
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage can was observed stored over clean dishes in the ware washing area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. Employee placed beverage in a covered container and moved to a different location.
2-401.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The refuse area was observed with an accumulation of leaf litter, debris, and a chair. Refuse areas shall be maintained free of litter and debris to prevent harborage conditions.
5-501.115
Food contaminated by miscellaneous source
Inspector notes: A box on eggplant was observed stored in direct contact with broccoli in the walk-in, a container of herbs was observed stored in contact with the salad greens in the prep unit at the time of inspection.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: The following items located in the kitchen area were observed not in good repair: -handle to walk-in -gaskets at 2-door freezer -gaskets at several prep units
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors and walls in the kitchen, the plastic barrier at the dish machine have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.11
30
Frequently Asked Questions
When was Sorrento Restaurant last inspected?
The most recent health inspection at Sorrento Restaurant on file is from Sep 10, 2025. The public record contains four inspections in total.
What is the most common violation at Sorrento Restaurant?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Sorrento Restaurant.
How does Sorrento Restaurant compare to other restaurants in North Providence?
Sorrento Restaurant most recently scored 100 out of 100, which is higher than the North Providence average of 81.
Has Sorrento Restaurant's inspection record improved over time?
Yes. Recent inspections at Sorrento Restaurant have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Sorrento Restaurant 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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