The Abbey
Last inspected: Apr 9, 2026
19
Score
The inspection history at The Abbey is still short, with only two visits logged. The most recent report on file is from Apr 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 20 violations per visit versus roughly nine violations earlier in the record.
When inspectors have written things up, “food-contact surfaces” has been the most frequent reason, cited two times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
2
Inspections
3
Critical latest
7
Major latest
10
Minor latest
Inspection History
Apr 9, 2026
Routine
3 critical violations. 7 major violations. 10 minor violations. 10 corrected on site.
View 20 violations
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
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. Establishment to use 3 bay sink to sanitize.
4-501.111
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Inspector observed in-use utensils being stored in a container with chemical sanitizer. Staff removed, washed/sanitized utensils, and placed in a container of hot water on the grill.
7-204.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Inspector observed tuna salad past the 7 day date marking. Staff discarded tuna salad.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (potato cutter) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took unit out of service to be washed/sanitized.
4-601.11(A)
Person in charge not controlling unsafe operations
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.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Handwashing sink at the bar was observed being used as a dump sink. Staff removed strainer from sink.
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various items 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. Staff placed date during inspection.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Raw meats were observed thawing on the counter. PIC placed items in walk-in cooler. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: 1) under refrigeration (41 degrees Fahrenheit or less); 2) completely submerged under running water; 3) as part of the cooking process; or 4) in the microwave if cooked immediately after thawing.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat AND chlorine sanitizing solution for the 3 bay sinks.
4-302.14
Proper hot holding temperatures
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-204.115
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 108-120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Staff reheated during inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut lettuce was observed held at 58 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 placed in cooler unit for active cooling.
3-501.16(A)
Proper cold holding temperatures
Inspector notes: The liquids from the keg machines and soda dispensing gun is draining into containers. Non-sewage liquids must drain into a drain.
5-403.12
Proper date marking and disposition
Inspector notes: The receptacle in the women's 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
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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knife was observed stored in crevice of the prep unit hood. Staff removed and washed/sanitized.
3-304.12
Physical facilities not in good repair
Inspector notes: The ceiling and light shield in the kitchen area was observed in poor repair (ceiling bowing and light shield cracked). The physical facilities must be maintained in good repair.
6-501.11
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.
2-102.12(A)
Physical facilities not in good repair
Inspector notes: The floor in the kitchen area is in poor repair (broken floor tiles). The physical facilities must be maintained in good repair.
6-501.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the bathroom and bar were lacking proper handwashing signage.
6-301.14
19
Aug 14, 2024
Routine
3 critical violations. 1 major violation. 5 minor violations. 2 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (chicken wings) 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-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm).The dishwasher in kitchen was lacking chemical sanitizer for dishwasher machine. Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (sub roll) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Disposed.
3-301.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (quaternary) sanitizing solution for the (3 bay sink ).
4-302.14
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of (interior of walk in cooler ) 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.
4-101.17
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (back hallway area), 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
Handwashing sign not posted
Inspector notes: The handwashing sinks in restrooms are lacking handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
6-301.14
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's 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
Equipment not in good repair or proper adjustment
Inspector notes: Walk in cooler located in the (kitchen) area was not in good repair. Ambient temperatures observed at 44DF.
4-501.11
45
Frequently Asked Questions
When was The Abbey last inspected?
The most recent health inspection at The Abbey on file is from Apr 9, 2026. The public record contains two inspections in total.
What is the most common violation at The Abbey?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at The Abbey.
How does The Abbey compare to other restaurants in Providence?
The Abbey most recently scored 19 out of 100, which is lower than the Providence average of 80.
Has The Abbey's inspection record improved over time?
No. Recent inspections at The Abbey have averaged around 20 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at The Abbey means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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