Sydney
Last inspected: Feb 12, 2025
78
Score
Across the available record, Sydney has seven inspections on file, the first dated 2023. Sydney was last inspected on Feb 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 11 violations.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged five times.
That falls roughly in the middle of the pack for Providence restaurants. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 12, 2025
Re-Inspection
5 minor violations.
View 5 violations
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the entrance, 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
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
Wiping cloths used or stored improperly
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was >400 parts per million (ppm). The required concentration for quat sanitizer is 200 ppm.
3-304.14
Equipment or utensils not air-dried before storage
Inspector notes: Inspector observed employee drying dishes with a cloth from the dishwasher. Dishes must be allowed to air dry.
4-901.11
78
Jan 28, 2025
Re-Inspection
1 critical violation. 1 major violation. 6 minor violations. 2 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items in the 2 door reach in were observed held between 50-59 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC discarded items.
3-501.16(A)
Food label missing or inaccurate
(corrected on site)
Inspector notes: Yogurt & granola parfaits and bowls packaged in the food establishment are lacking complete labels (missing full list of ingredients and business address). 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 and address. PIC moved the items behind the counter.
3-602.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. PIC signed up for a food safety class.
2-102.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the entrance, 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
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
Equipment not in good repair or proper adjustment
Inspector notes: The two door reach-in cooler located in the kitchen area was not in good repair (58 degrees). Refrigeration units must hold food at or below 41 degrees Fahrenheit. Not to be used to hold TSC foods until unit is fixed.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Dishwasher was observed in poor repair. Dishwasher was not able to get up to proper sanitizing temperatures. Dishwasher taken out of service.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The wall in the basement area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
58
Jan 14, 2025
Routine
3 critical violations. 6 major violations. 12 minor violations. 9 corrected on site.
View 21 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Soup was observed with a date mark exceeding 7 days. Disposed.
3-501.18
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Person in charge lacks food safety knowledge
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.
2-102.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
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. Staff was instructed how to properly set up 3 bay sink and test sanitizer. 3 bay sink will be used to sanitize until dishwasher is functioning properly.
4-501.112
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
Toxic substances properly identified, stored, & used
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
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. English Responding to Vomiting and Diarrhea
2-501.11
Food label missing or inaccurate
Inspector notes: Yogurt parfaits and bowls, soups, and overnight oats packaged in the food establishment are lacking complete 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 observed stored on the floor in the basement storage area. 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: Knives observed stored in crack between inside wall and bracket of prep unit, and in the crack behind a shelf rail in the storage area between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Dishwasher was observed in poor repair. Dishwasher was not able to get up to proper sanitizing temperatures. Dishwasher taken out of service.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used to line food storage shelves in the kitchen and basement areas. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Adequate ventilation & lighting; designated areas used
Inspector notes: The receptacle in the toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Food properly labeled; original container
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored under the counter on top of business items. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
In-use utensils: properly stored
(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.
[2-103-.11 (M)]
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Egg whites were observed held at 73 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC discarded.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk was observed held at 44-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Milk was placed in freezer to rapidly chill.
3-501.16(A)
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
19
Oct 23, 2023
Re-Inspection
1 minor violation.
View 1 violation
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelf beneath the counter have an accumulation of dirt and other debris.
4-602.13
95
Oct 12, 2023
Routine
1 critical violation. 5 major violations. 11 minor violations. 2 corrected on site.
View 17 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Cut lemons observed in same container as whole unwashed tomatoes and radishes. Disposed. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
In-use utensils: properly stored
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection. Owner arrived during inspection.
2-101.11
Warewashing facilities: installed, maintained, & used; test strips
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.
4-204.112
Food label missing or inaccurate
Inspector notes: Working containers of nuts and matcha poweder 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.
3-602.11
Food label missing or inaccurate
Inspector notes: Fruit parfaits, peanut butter balls, and Brekkie bowls packaged in the food establishment are lacking complete 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. Items were removed from the self service case and placed into display case by PIC.
3-602.11
Hot or cold food held at improper temperature
Inspector notes: Prosciutto, and milk 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. Prosciutto was disposed of, and milk was placed in refrigerator.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor near the deli display cooler, and beneath wire shelves. Food must be stored at least 6 inches above the floor.
3-305.11
Employee wearing prohibited jewelry while handling food
Inspector notes: Staff observed wearing several pieces of dangling jewelry. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
2-303.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives stored on an unclean surface (beneath the panini press) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Linens observed stored on the floor beneath hanging brooms at the top of the basement stairs. Linens must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: The ice bucket was observed stored on the floor beneath the hand sink in the kitchen. Equipment and utensils must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor. Ice bucket was taken to be washed, rinsed, and sanitized.
4-903.11(A)
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 cooking and coffee areas.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Plastic wrap (out of box) observed stored on the floor near the prep unit. Single service items observed stored on the floor in the basement. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Plastic wrap observed lining the top of the under-counter refrigerator. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the milk refrigerator, and display case (including door tracks) have an accumulation of dust, food residue, and other debris.
4-602.13
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Employees' clothing or other personal belongings were observed stored beneath the cash register counter. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
30
Sep 6, 2023
Reinspection for Opening
No violations found.
100
Aug 22, 2023
Opening
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: A wall in the ice machine area of the basement is in poor repair, with evidence of water damage and peeling paint. The physical facilities must be maintained in good repair.
6-501.11
95
Frequently Asked Questions
When was Sydney last inspected?
The most recent health inspection at Sydney on file is from Feb 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Sydney?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Sydney.
How does Sydney compare to other restaurants in Providence?
Sydney most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Sydney's inspection record improved over time?
No. Recent inspections at Sydney have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Sydney 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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