Stone Soup Kitchen
Last inspected: Jul 10, 2025
100
Score
Stone Soup Kitchen has been inspected three times since 2025. The most recent visit was on Jul 10, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The latest visit found zero violations, down from seven violations the time before.
Across the inspection history, proper cold holding temperatures is the issue that surfaces most often, recorded three times.
Restaurants in Warren average 90, so Stone Soup Kitchen is doing better than most peers. Taken together, the history is a positive one.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 10, 2025
Re-Inspection
No violations found.
100
Jun 30, 2025
Routine
6 critical violations. 2 major violations. 4 minor violations. 7 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shell eggs were observed held at room temperature (75 degrees Fahrenheit). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were evaluated and disposed of during time of inspection.
3-501.16(A)
Physical facilities installed, maintained, & clean
Inspector notes: A cot was observed in the kitchen preparation space. A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting food establishment operations.
6-202.111
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Walk-In cooler was observed held at an ambient temperature of 43 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were evaluated and voluntarily disposed of during time of inspection. Establishment is not to store TCS food items within unit until an ambient temperature of 41 degrees Fahrenheit or less is maintained.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as tuna and swordfish) were observed stored above ready-to-eat foods (such as feta cheese) in the 1-door reach-in cooler. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The retail display case was observed held at an ambient temperature of 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items within unit were evaluated and disposed of during the time of inspection.
3-501.16(A)
Proper cold holding temperatures
(corrected on site)
Inspector notes: Establishment was observed bottling juice within the establishment without prior approval from RIDOH Center for Food Protection. Establishment is to cease practice of bottling juice until a HACCP plan is submitted and approved by the regulatory authority. Food items were voluntarily disposed of during time of inspection.
3-404.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels were provided during the time of inspection.
5-205.11
Food thawed using improper method
(corrected on site)
Inspector notes: Tuna steaks and swordfish kabob chunks were observed thawed with intact reduced oxygen packaging (ROP). Seafood items packaged within ROP shall be removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food items. Food items were observed held at temperatures ranging from 41-42 degrees Fahrenheit and were voluntarily disposed of during the time of inspection. Proper thawing methods were reviewed.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler and deli display cooler located in the establishment were observed unable to hold at an ambient temperature of 41 degrees Fahrenheit and were not in good repair. Establishment is to call service for units.
4-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The condensate from the walk-in cooler and air conditioning unit are draining into handsinks. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: A section of the wall in the kitchen are constructed of material is not durable. Materials for wall 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.
6-101.11
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
27
Mar 13, 2025
Opening
1 critical violation. 1 minor violation.
View 2 violations
Sewage backflow not prevented
Inspector notes: The condensate from the walk-in cooler and air conditioning unit are draining into handsinks. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: A section of the wall in the kitchen are constructed of material is not durable. Materials for wall 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.
6-101.11
82
Frequently Asked Questions
When was Stone Soup Kitchen last inspected?
The most recent health inspection at Stone Soup Kitchen on file is from Jul 10, 2025. The public record contains three inspections in total.
What is the most common violation at Stone Soup Kitchen?
Across the inspection record, proper cold holding temperatures has been cited three times, more than any other issue at Stone Soup Kitchen.
How does Stone Soup Kitchen compare to other restaurants in Warren?
Stone Soup Kitchen most recently scored 100 out of 100, which is higher than the Warren average of 90.
Has Stone Soup Kitchen's inspection record improved over time?
Yes. Recent inspections at Stone Soup Kitchen have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about seven previously.
What does a low risk rating mean?
A low risk rating at Stone Soup Kitchen 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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