Sushi Seafood Buffet & Grill
Last inspected: Apr 7, 2026
70
Score
Sushi Seafood Buffet & Grill appears in inspection records four times, starting in 2025. The most recent report on file is from Apr 7, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around seven violations to closer to three violations per visit over the last few inspections.
Looking across the full record, “proper cooling time and temperature” is the recurring theme, flagged two times.
Restaurants in North Providence average 81, so Sushi Seafood Buffet & Grill trails the local norm. The inspection history reads as standard for a restaurant of this size.
4
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Re-Inspection
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice was observed at 47 DF and voluntarily disposed of at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: Shellfish are served raw. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. Establishment is to add a consumer advisory and allergen statement to the buffet line.
3-603.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was moved to 3-bay sink at the time of inspection.
4-601.11(A)
70
Mar 23, 2026
Routine
4 critical violations. 6 major violations. 4 minor violations. 6 corrected on site.
View 14 violations
Time used as public health control not properly documented
Inspector notes: Establishment is not maintaining logs for sushi rice. Permission to use Time as a Public Health Control contingent upon maintenance of records. Establishment must maintain daily records and keep on file for inspector review.
3-501.19
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment was observed using time as a public health control for sushi rolls, fish, and salads. Establishment is only approved to use time for sushi rice. Establishment is to stop using time as a public health control for any food, other than sushi rice, until approval is granted from RIDOH. All food was recently prepared and moved to refrigeration at the time of inspection.
3-501.19
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice and noodles, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice and noodles were observed at 50 DF and were voluntarily disposed of at the time of inspection.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods eggs and fish were observed stored above ready-to-eat foods seafood salad, lettuce, and mushrooms 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
Food thawed using improper method
(corrected on site)
Inspector notes: ROP shrimp, mackerel, and tilapia were observed thawing with ROP packaging still intact. All food was observed at 41 DF and was voluntarily disposed of at the time of inspection. Proper thawing methods reviewed with PIC.
3-501.13
Contamination prevented during food preparation, storage, & display
Inspector notes: Molluscan Shellfish tags are not maintained for 90 days. Molluscan shellfish tags or labels are required to be maintained for 90 calendar days from the date the container is emptied. Molluscan 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.
3-402.12
In-use utensils: properly stored
(corrected on site)
Inspector notes: Molluscan Shellfish oysters and clams located in walk-in cooler 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.
3-203.12
Ready-to-eat food not date marked
Inspector notes: Various food 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, noodles were placed hot and covered in the refrigerator in containers greater than four inches deep. Noodles were moved to sheet pans and placed in the walk-in cooler at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.15
Approved thawing methods used
Inspector notes: Various food was observed stored on the floor in the walk-in cooler, walk-in freezer, and kitchen. Food must be stored at least 6 inches above the floor.
3-305.12
Equipment not in good repair or proper adjustment
Inspector notes: The sink located in the dishwashing area was observed leaking from the faucet and not in good repair. Equipment must be maintained in good repair.
4-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. 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.
3-304.12
25
Dec 15, 2025
Reinspection for Opening
No violations found.
100
Dec 9, 2025
Opening
1 major violation.
View 1 violation
Hot & cold water available; adequate pressure
Inspector notes: The establishment is lacking hot water.
5-103.11
90
Frequently Asked Questions
When was Sushi Seafood Buffet & Grill last inspected?
The most recent health inspection at Sushi Seafood Buffet & Grill on file is from Apr 7, 2026. The public record contains four inspections in total.
What is the most common violation at Sushi Seafood Buffet & Grill?
Across the inspection record, “proper cooling time and temperature” has been cited two times, more than any other issue at Sushi Seafood Buffet & Grill.
How does Sushi Seafood Buffet & Grill compare to other restaurants in North Providence?
Sushi Seafood Buffet & Grill most recently scored 70 out of 100, which is lower than the North Providence average of 81.
Has Sushi Seafood Buffet & Grill's inspection record improved over time?
Yes. Recent inspections at Sushi Seafood Buffet & Grill have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Seafood Buffet & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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