Tavolo Italian Kitchen & Bar
Last inspected: Mar 17, 2025
74
Score
Going back to 2023, Tavolo Italian Kitchen & Bar has five inspections in the public record. The most recent visit was on Mar 17, 2025. 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 18 violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “physical facilities installed, maintained, & clean”, showing up four times.
The city-wide average sits at 78, which Tavolo Italian Kitchen & Bar's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
5
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 17, 2025
Re-Inspection
2 critical violations. 1 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Risotto, and bean salad observed marked with dates exceeding 7 days. Disposed.
3-501.18
Hot or cold food held at improper temperature
Inspector notes: Pasta, beef, and potatoes observed held at 47-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were placed in freezer to rapidly chill. Discussed not overfilling containers in prep unit with staff.
3-501.16(A)
74
Feb 24, 2025
Re-Inspection
3 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 8 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Bar items are to be cleaned and sanitized at the kitchen dishwasher until the bar dishwasher is functioning properly.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Gravy, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Uncovered containers of food observed in the walk in cooler. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Gravy was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (2 vegetable peelers, and food containers on clean storage rack) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to the warewashing area to be cleaned and sanitized.
4-601.11(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.
4-204.16
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine has some of the original delivery plastic attached, which is fraying along the top.
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling above the dishwasher is in poor repair, with a dirty fish bucket lid propped over a cracked vent area. The physical facilities must be maintained in good repair.
6-501.11
45
Feb 13, 2025
Routine
4 critical violations. 8 major violations. 16 minor violations. 7 corrected on site.
View 28 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food observed in freezer on the cooking line, with packaged food in contact with uncovered food. Food must be protected from contamination by packaging, covered contaiers, or wrapping.
3-302.11
Proper date marking and disposition
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher at the bar was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Bolognese, and bean salad observed with date marks exceeding 7 days. Disposed.
3-501.18
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 areas of the kitchen.
4-903.11(A)
Food thermometer not available or 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.
4-302.12
Personal cleanliness
Inspector notes: Thermometers are lacking in some refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Beef 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. Disposed.
3-501.17
Fruits or vegetables not washed before use
Inspector notes: Celery were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut.
3-302.15
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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a stack of containers on it. The hand-washing sink shall be accessible at all times for employee use.
5-205.11
Physical facilities installed, maintained, & clean
Inspector notes: Shellstock tags did not have all of the required information. Dates of final use were lacking.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (knives, and potato chopper ) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils in the cooking area observed stored on an unclean surface (beneath grill) between uses. The ice scoop and other bar utensils observed stored in stagnant water. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
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
Handwashing sign not posted
Inspector notes: The hand-washing sink in the women's toilet room was lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
Inspector notes: Potatoes, cream, chicken, cut tomatoes, observed held at 44-60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cream was disposed of. Foods were placed in the 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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
Inspector notes: The hand sink next to the food prep area near the ice machine needs a splash guard.
3-307.11
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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoops observed in containers of dry ingredients with the handles in the food. 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 or utensils not air-dried before storage
Inspector notes: Water observed in the food processor bowl, and in numerous food containers stacked on the clean storage rack. After cleaning & sanitizing, equipment and utensils must be air dried.
4-901.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Pressed fiberboard is used in the construction of shelves in the kitchen area. 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 corrosion-resistant or cleanable
Inspector notes: A board in poor repair is used as a food prep counter in the area near the ice machine. 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 following have an accumulation of dust, dirt, food residue, and other debris: knife rack utensil containers at the food runner area kitchen shelves, including the underside blender base cutting board shelf has an accumulation of pooled liquid and debris
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in areas of the kitchen. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The wall near the handsink is in poor repair, with holes, and the FRP pulling away from the wall. The physical facilities must be maintained in good repair.
6-501.11
Single-use/single-service articles: properly stored & used
Inspector notes: Employees' clothing or other personal belongings were observed stored in wall nook near cooking area, and on dry storage shelf. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
11
May 1, 2023
Re-Inspection
2 minor violations.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, 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
Physical facilities not in good repair
Inspector notes: The coving by the icemachine and dishroom were observed poor repair. The floor tiles in the dishroom were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
90
Apr 17, 2023
Routine
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Raw and ready-to-eat foods not properly separated
3-302.11
Hot or cold food held at improper temperature
3-501.16(A)
Ready-to-eat food not date marked
3-501.17
Sanitizer test kit not available
4-302.14
Person in charge not controlling unsafe operations
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Equipment or utensils not clean
4-601.11(A)
Physical facilities not in good repair
6-501.11
Food storage containers not labeled with contents
3-302.12
Outer openings not protected against pests
6-202.15
Equipment or utensils not clean
4-601.11(B)
Physical facilities not cleaned at required frequency
6-501.12
35
Frequently Asked Questions
When was Tavolo Italian Kitchen & Bar last inspected?
The most recent health inspection at Tavolo Italian Kitchen & Bar on file is from Mar 17, 2025. The public record contains five inspections in total.
What is the most common violation at Tavolo Italian Kitchen & Bar?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited four times, more than any other issue at Tavolo Italian Kitchen & Bar.
How does Tavolo Italian Kitchen & Bar compare to other restaurants in Smithfield?
Tavolo Italian Kitchen & Bar most recently scored 74 out of 100, which is lower than the Smithfield average of 78.
Has Tavolo Italian Kitchen & Bar's inspection record improved over time?
Yes. Recent inspections at Tavolo Italian Kitchen & Bar have averaged around two violations per visit, down from roughly 18 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tavolo Italian Kitchen & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tavolo Italian Kitchen & Bar inspected?
Based on the inspection history on file, Tavolo Italian Kitchen & Bar is inspected around three times per year on average.
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