The Corporate Cafe
Last inspected: Apr 14, 2026
50
Score
The Corporate Cafe has been inspected four times since 2024. The Corporate Cafe was last inspected on Apr 14, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been moving in the right direction: seven violations last time, six this time.
That's lower than the typical Providence restaurant, which scores around 80. Diners may want to weigh the inspection history when deciding to visit.
4
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine
3 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
View 6 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (cooked chicken) 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. Chicken was disposed.
3-301.11
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. PIC to call for service.
4-501.114
Sewage & waste water properly disposed
Inspector notes: A leak was observed at the basins of the 3-bay sink.
5-402.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine.
4-302.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items taken out of service to be cleaned and sanitized. Ice disposed.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on prep unit were observed in poor repair.
4-501.11
50
May 21, 2025
Re-Inspection
1 critical violation.
View 1 violation
Plumbing system not maintained in good repair
Inspector notes: A leak was observed at the faucet of the 3-bay sink.
5-205.15
86
May 7, 2025
Routine
2 critical violations. 6 major violations. 5 minor violations. 7 corrected on site.
View 13 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Soup was observed with date mark exceeding 7 days. Soup disposed.
3-501.18
Plumbing system not maintained in good repair
Inspector notes: A leak was observed at the faucet of the 3-bay sink.
5-205.15
Person in charge not controlling unsafe operations
Inspector notes: Allergen statement is lacking on menu boards and/or point of order.
2-103.11
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine. Inspector provided test strips during inspection.
4-302.14
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. Inspector provided RIDOH guidance.
2-501.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during inspection.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 53 degrees Fahrenheit and placed above the fill line in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cheese was relocated during inspection.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, chicken was placed hot in the prep unit in plastic containers greater than four inches deep. Chicken was placed on sheet pans in reach-in refrigerator to rapidly cool.
3-501.15
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
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of multiple food items. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored in stagnant water between uses. Knives were taken to be cleaned and sanitized.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the refrigeration gaskets have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
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)
32
Jan 22, 2024
Opening
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: Faucet at 3 bay sink observed leaking. Plumbing systems to be maintained in good repair and proper adjustment.
5-205.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the interior sides of ice machine have an accumulation of residue and other debris.
4-601.11(B)
78
Frequently Asked Questions
When was The Corporate Cafe last inspected?
The most recent health inspection at The Corporate Cafe on file is from Apr 14, 2026. The public record contains four inspections in total.
How does The Corporate Cafe compare to other restaurants in Providence?
The Corporate Cafe most recently scored 50 out of 100, which is lower than the Providence average of 80.
Has The Corporate Cafe's inspection record improved over time?
Yes. Recent inspections at The Corporate Cafe have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about seven previously.
What does a high risk rating mean?
A high risk rating at The Corporate Cafe 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.
How often is The Corporate Cafe inspected?
Based on the inspection history on file, The Corporate Cafe is inspected around two times per year on average.
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