Tavern in the Square Restaurant and Bar
Last inspected: Aug 18, 2025
82
Score
Tavern in the Square Restaurant and Bar has been inspected four times since 2023. Inspectors last stopped by on Aug 18, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections show fewer violations than earlier ones, with the latest at two versus four before.
The most common issue across all inspections has been food & non-food contact surfaces cleanable, showing up three times.
The city-wide average sits at 88, which Tavern in the Square Restaurant and Bar's 82 doesn't quite reach. There isn't much in the file that would give a customer pause.
4
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 18, 2025
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the glass washer in the kitchen was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment to discontinue use of dishwasher until it can be repaired/replaced/serviced. Per PIC, dishwasher was serviced 8/6/25. PIC has requested another maintenance service.
4-501.114
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back of the prep 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. PIC has requested a maintenance service and is pending repairs.
6-202.15
82
Aug 4, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the glass washer in the kitchen was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment to discontinue use of dishwasher until it can be repaired/replaced/serviced.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food items were observed held at 45-50 degrees Fahrenheit in the prep unit in various refrigeration units at the cookline. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, all foods are taken from the walk-in cooler at the beginning of the shift and placed into the prep units (2 hours prior of inspection). PIC and staff informed to not fill food above the fill line in the hotel pans. Foods were moved to different refrigeration to properly cool. Units observed with ambient temperatures over 41 degrees Fahrenheit are to not be used to hold food until they can be repaired/replaced/serviced.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged lobster labeled "KEEP FROZEN" was observed thawing with the package in-tact. Reduced oxygen packaged seafoods labeled "KEEP FROZEN" must be removed from the packaging upon thawing. Lobster was observed over 38 degrees Fahrenheit. Person in charge voluntarily disposed of food.
3-501.13
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta and other foods were placed hot in the refrigerator in containers greater than four inches deep. Proper cooling methods and procedures reviewed with PIC. Foods moved to sheet pans to properly cool.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back of the prep 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
Equipment not in good repair or proper adjustment
Inspector notes: The third prep unit from the batter/breading station was observed in poor repair (maintaining ambient temperature of 49 degrees Fahrenheit). Unit to not be used until it can be replaced/serviced/repaired.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of pink residue. The non-food contact surfaces of the ice machine must be cleaned as often as necessary.
4-601.11(B)
52
Nov 16, 2023
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Cheese 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.PIC voluntarily disposed of product.
3-501.14
86
Nov 1, 2023
Routine
2 critical violations. 3 major violations. 7 minor violations. 3 corrected on site.
View 12 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Cheese 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.PIC voluntarily dispose of product.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shredded cheese was observed held at (48 ) 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 voluntarily disposed of cheese.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary and chlorine sanitizing solution for the 3 bay sink and glass dishwashers.
4-302.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, cheese sauce was placed hot in the refrigerator in containers greater than four inches deep.PIC informed of proper cooling procedures.
3-501.15
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen area.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have a small accumulation of biofilm.
4-602.13
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
Certified food protection manager
(corrected on site)
Inspector notes: Bar utensils were observed in the hand-washing sink in bar area. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food stored improperly or exposed to contamination
Inspector notes: Various food products were observed stored on the floor in the walk in freezer and back food storage area. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls and cups are being used as scoops in containers of dry ingredients and ice. 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
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located on the cook line area was not in good repair. Inspector observed inadequate ambient temperatures. Per interview with PIC, food product was placed there within time/temperature for food safety. Some food product was placed in bins with ice and water and other refrigeration units. Establishment not allowed to store any TCS products in unit until repaired /serviced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Handwashing sink located in the ware washing area was not in good repair(faucet does not dispense cold water).
4-501.11
39
Frequently Asked Questions
When was Tavern in the Square Restaurant and Bar last inspected?
The most recent health inspection at Tavern in the Square Restaurant and Bar on file is from Aug 18, 2025. The public record contains four inspections in total.
What is the most common violation at Tavern in the Square Restaurant and Bar?
Across the inspection record, food & non-food contact surfaces cleanable has been cited three times, more than any other issue at Tavern in the Square Restaurant and Bar.
How does Tavern in the Square Restaurant and Bar compare to other restaurants in Cranston?
Tavern in the Square Restaurant and Bar most recently scored 82 out of 100, which is lower than the Cranston average of 88.
Has Tavern in the Square Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at Tavern in the Square Restaurant and Bar have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about four previously.
What does a low risk rating mean?
A low risk rating at Tavern in the Square Restaurant and Bar 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 Tavern in the Square Restaurant and Bar inspected?
Based on the inspection history on file, Tavern in the Square Restaurant and Bar is inspected around two times per year on average.
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