Tavolo Wine Bar and Tuscan Grille
Last inspected: Oct 15, 2025
95
Score
Going back to 2024, Tavolo Wine Bar and Tuscan Grille has four inspections in the public record. The most recent visit was on Oct 15, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around six violations to closer to one violation per visit over the last few inspections.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded three times.
The city-wide average for Warwick sits at 86, putting Tavolo Wine Bar and Tuscan Grille on the better side of that line. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 15, 2025
Re-Inspection
1 minor violation.
View 1 violation
Outer openings not protected against pests
Inspector notes: The double doors to the outside, located in the (side Banquet room), 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
95
Oct 1, 2025
Routine
2 critical violations. 4 minor violations. 3 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: A small pitcher of milk and creamer was observed held at (48-49) degrees Fahrenheit in residential refrigerator located at coffee station. All other tcs foods 41 degrees and below were moved to walk-in cooler. PIC voluntarily disposed of milk and creamer. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals (windex spray bottle and cloths) were stored on the same shelf with equipment (bar handwashing sink). Staff relocated chemicals and cloth to designated area.
7-201.11
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards in the (kitchen connected to prep units) are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following: 1. shelving underneath coffee station 2. inside prep unit 3. around inside chest freezer top 4. around soda fountain nozzles at coffee station has an accumulation of food residue, and other debris.
4-601.11(B)
Mops not properly air-dried after use
(corrected on site)
Inspector notes: Observed wet mop sitting in mop bucket located next to back handwashing sink. Mops must be allowed to air dry after use. PIC relocated mop to air dry at time of inspection.
6-501.16
Physical facilities not cleaned at required frequency
Inspector notes: The floors and behind equipment throughout the kitchen area, bar area and coffee station has an accumulation of food debris and other debris. Observed old rodent droppings underneath storage shelving and second storage room (old walk-in cooler). Establishment shall clean areas to monitor rodent activity and contact pest control for more frequent pest control service. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
61
Apr 3, 2024
Re-Inspection
2 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were observed stored above ready-to-eat foods 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
Plumbing system not maintained in good repair
Inspector notes: The following plumbing was observed in poor repair: 1) Leak observed under single bay prep sink 2) Leak observed under two bay prep sink
5-205.15
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen ware-washing area.
4-204.115
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the back kitchen prep area was lacking paper towels.
6-301.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following in-use utensils were improperly stored or used: 1) Bowls are being used as scoops in containers of food 2) A knife was store in unclean area between prep unit and prep table
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment were observed in poor repair: 1) The faucet handle of a sink in the cook line had a leak when turned on 2) The spray hose of the two bay prep sink in the back area had an active leak and covered with tape
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) The lights in the walk-in cooler had heavy accumulation of biofilm 2) The hood vents on the main cook line had grease accumulation 3) The vents above the ice machine had dust build up
4-602.13
52
Mar 20, 2024
Routine
2 critical violations. 12 major violations. 5 minor violations. 7 corrected on site.
View 19 violations
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
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. Dish machine was taken out of service at time of inspection and staff instructed to use three bay sink.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: The following plumbing was observed in poor repair: 1) Leak observed under two bay prep sink 2) Leak observed under single bay prep sink 3) Leak observed under grease trap in warewashing area
5-205.15
Food-contact surfaces: cleaned and sanitized
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the back warewashing area.
4-204.115
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
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.
2-501.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the back prep area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the back prep area was lacking paper towels.
6-301.12
Plumbing installed; proper backflow devices
Inspector notes: Shellstock tags were not maintianed correctly: 1) The date of, 'last use' was not documented 2) They were not being held in chronological order
3-203.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand wash sink in the bar area was being used as a dump sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. PIC voluntarily disposed of ice and washed and sanitized ice machine at time of inspection.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cognac sauce was observed held at 119 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Sauce was reheated to 190 degrees at time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods (see temperatures) were observed held at 43-45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff instructed to move all TCS foods to other refrigeration units at time of inspection.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Several foods throughout the walk-in cooler were 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
Food thawed using improper method
(corrected on site)
Inspector notes: Vacuum packaged fish was observed thawing in walk-in cooler without opening the package (to break the seal). Vacuum packaged seafood must allow for adequate oxygen transfer when taken out of the frozen state. PIC voluntarily disposed of food.
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The vents in the ice machien area have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Person in charge lacks food safety knowledge
(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.
2-102.11(C)
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
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment were observed in poor repair or improper adjustment: 1) The ambient temperature of the walk-in cooler was observed fluctuating between 40-48 degrees Fahrenheit (Unit not to be used for TCS foods until service is provided) 2) Hood vents cracked, warped, pieces missing 3) Spray hose of two bay prep sink leaking when in use 4) Left faucet handle at sink in cook line leaking when in use 5) Final rinse pressure gauge not showing reading
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) Bottom areas of equipment and counters in main cook line 2) Light fixtures in walk-in cooler have biofilm 3) Racks in walk-in cooler have biofilm
4-602.13
17
Frequently Asked Questions
When was Tavolo Wine Bar and Tuscan Grille last inspected?
The most recent health inspection at Tavolo Wine Bar and Tuscan Grille on file is from Oct 15, 2025. The public record contains four inspections in total.
What is the most common violation at Tavolo Wine Bar and Tuscan Grille?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Tavolo Wine Bar and Tuscan Grille.
How does Tavolo Wine Bar and Tuscan Grille compare to other restaurants in Warwick?
Tavolo Wine Bar and Tuscan Grille most recently scored 95 out of 100, which is higher than the Warwick average of 86.
Has Tavolo Wine Bar and Tuscan Grille's inspection record improved over time?
Yes. Recent inspections at Tavolo Wine Bar and Tuscan Grille have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Tavolo Wine Bar and Tuscan Grille 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 Tavolo Wine Bar and Tuscan Grille inspected?
Based on the inspection history on file, Tavolo Wine Bar and Tuscan Grille is inspected around three times per year on average.
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