Sott
Last inspected: Jan 27, 2025
78
Score
Going back to 2023, Sott has five inspections in the public record. The most recent report on file is from Jan 27, 2025. Low risk means the most recent visit produced few or no significant findings.
Compared to the prior visit, the count dropped from 10 violations to four.
When inspectors have written things up, procedures for responding to vomiting and diarrheal events has been the most frequent reason, cited five times.
That falls roughly in the middle of the pack for Providence restaurants. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 27, 2025
Re-Inspection
1 major violation. 3 minor violations.
View 4 violations
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the dish wash area was lacking paper towels.
6-301.12
Equipment not in good repair or proper adjustment
Inspector notes: 3-door low boy located on the cookline was not in good repair. PIC is working to order new compressor for the unit. Unit has been taken out of service until repaired.
4-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients and 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
Adequate handwashing sinks properly supplied and accessible
Inspector notes: A spoon and food debris were observed in the hand-washing sink on the cook line. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
78
Jan 13, 2025
Routine
9 major violations. 8 minor violations. 4 corrected on site.
View 17 violations
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: The hand-washing sink at the bar was blocked by a trash can and step ladder. A hand-washing sink shall be accessible at all times for employee use.
5-204.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Spam, sausage, and hot dogs were observed held at 45-46 degrees Fahrenheit in the 3-door low boy. Soups were observed held at 43 and 48 degrees on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC disposed spam, sausage, and hot dogs. Soups were returned to refrigeration.
3-501.16(A)
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3-bay sinks. Inspector provided test strips during inspection.
4-302.14
Person in charge not controlling unsafe operations
Inspector notes: The menu is lacking an allergen statement.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
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. Inspector provided RIDOH guidance.
2-501.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sinks in the kitchen, bar and employee bathroom were lacking paper towels.
6-301.12
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink at the cookline in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
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 storage/office area.
4-903.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Containers of multiple foods were observed stored on the floor in the walk-ins. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Equipment not in good repair or proper adjustment
Inspector notes: 3-door low boy located in the cook line area was not in good repair, observed with an ambient temperature of 45 degrees. Digital temperature display on unit was indicating 36 degrees. PIC scheduled service during inspection.
4-501.11
Food properly labeled; original container
Inspector notes: Contruction materials were observed on ground next to dumpsters.
5-501.115
Floors, walls, or ceilings not easily cleanable
Inspector notes: Pre-installation protection film was observed on the stainless-steel walls in the kitchen.
6-201.11
Food storage containers not labeled with contents
Inspector notes: Working containers of various dry and liquid ingredients 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
Handwashing sign not posted
Inspector notes: Hand washing sink on the cookline in the kitchen is lacking proper signage.
6-301.14
Garbage & refuse properly disposed; facilities maintained
(corrected on site)
Inspector notes: Drain strainers, a cloth, and gloves were observed in the hand-washing sink in the ware washing area. A hand-washing sink must not be used for purposes other than hand washing. PIC removed.
6-301.13
27
Jun 30, 2023
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (shelled eggs over mussels). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Physical facilities not in good repair
Inspector notes: Light bulbs underneath kitchen hoods were observed in poor repair. Physical facilities must be maintained in good repair and proper adjustment.
6-501.11
82
Jun 23, 2023
Re-Inspection
2 critical violations. 2 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the cookline prep unit was observed held at 48-59 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 voluntarily disposed.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as mussels) were observed stored above ready-to-eat foods (such as vegetables and prepared potatoes) in the 3 door 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 controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Ready-to-eat food not date marked
Inspector notes: Various marinated meats and prepped foods 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
Food storage containers not labeled with contents
Inspector notes: Working containers of sauces and spices 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 not in good repair or proper adjustment
Inspector notes: Gaskets for cookline prep unit were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Cookline prep unit was observed at an ambient temperature of 46 degrees Fahrenheit. Equipment to be in good repair and proper adjustment.
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. all BOH refrigeration (interior and exterior) 2. BOH ricecookers 3. BOH handsink 4. fryers
4-601.11(B)
50
Jun 6, 2023
Routine
3 critical violations. 9 major violations. 5 minor violations. 8 corrected on site.
View 17 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food lettuce 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
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. State example was provided to PIC.
2-201.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Batters were observed held at 68 and 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview of PIC, batters were recently prepared. Batters were placed over ice and in refrigeration during inspection.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
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. State guidance provided to site.
2-501.11
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
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-202.18
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauteed Beef and Pork were observed held at 78 and 54 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 voluntarily disposed.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Kimchi, White Radish, Potatoes, Pickled Radish and Sweet and Sour Dressing 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 that were out of temperature for an unknown amount of time were voluntarily disposed by the PIC.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various marinated meats and prepped foods 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
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-203.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live small flies observed in bar area and warewashing area. 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of all interior and exterior refrigeration units, prep sink and interior sides of ice machine have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Food storage containers not labeled with contents
Inspector notes: Working containers of sauces and spices on the cookline 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
Handwashing sign not posted
Inspector notes: All handwashing sinks are lacking the proper signage.
6-301.14
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in back kitchen area, cookline and warewashing room 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
20
Frequently Asked Questions
When was Sott last inspected?
The most recent health inspection at Sott on file is from Jan 27, 2025. The public record contains five inspections in total.
What is the most common violation at Sott?
Across the inspection record, procedures for responding to vomiting and diarrheal events has been cited five times, more than any other issue at Sott.
How does Sott compare to other restaurants in Providence?
Sott most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Sott's inspection record improved over time?
Yes. Recent inspections at Sott have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Sott 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 Sott inspected?
Based on the inspection history on file, Sott is inspected around three times per year on average.
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