The East End
Last inspected: Feb 17, 2026
100
Score
Inspectors have visited The East End four times, with records going back to 2024. On Feb 17, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly nine violations earlier on.
Across the inspection history, “adequate ventilation & lighting” is the issue that surfaces most often, recorded three times.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Re-Inspection
No violations found.
100
Feb 3, 2026
Routine
3 critical violations. 5 major violations. 7 minor violations. 3 corrected on site.
View 15 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: Thermometers are lacking in the bar and small server 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
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Veggie tofu sauce was marked with a date exceeding 7 days. Disposed.
3-501.18
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (mustard) 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. Mustard was disposed of.
3-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was taken to be cleaned and sanitized.
4-601.11(A)
Working containers of toxic materials not identified
Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Physical facilities installed, maintained, & clean
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Dates of last use were lacking. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.
4-302.14
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the large ice machine were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Two plastic-coated strainers were not in good repair, with parts of the plastic coating missing.
4-501.11
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 prep units wall-mounted fans sandwich press can opener base table beneath grill.
4-602.13
Thermometers provided & accurate
Inspector notes: The door to the employee toilet room is not self-closing.
6-501.19
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection, The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The kitchen ceiling has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: Employees' clothing or other personal belongings were observed stored in the storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
27
Aug 22, 2024
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep units 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.
4-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The kitchen ceiling tiles have an accumulation of soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
82
Aug 21, 2024
Routine
1 critical violation. 4 major violations. 6 minor violations. 2 corrected on site.
View 11 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machines were observed with an accumulation of soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machines were taken out of service to be cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Macaroni & Cheese was placed hot in the walk in cooler in covered plastic containers greater than four inches deep. Chicken was placed in a covered plastic container in a small prep unit. Macaroni & Cheese was transferred to a shallow metal pan and placed on cooling rack in walk in cooler.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live small flies in the kitchen and basement food prep area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Griggs & Brown pest control service.
6-501.111
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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the kitchen fans have an accumulation of dust and debris. The small freezer has an accumulation of frost.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The ansul system pipes beneath the hood have an accumulation of oil droplets. Ceiling tiles in the kitchen have an accumulation of soil residue. One ceiling tile in the kitchen is missing. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
In-use utensils stored improperly between uses
(corrected on site)
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
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of the wall mount for the potato chopper. 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: Tape observed on the handle of the wall mounted potato chopper. 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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the 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.
4-501.12
43
Frequently Asked Questions
When was The East End last inspected?
The most recent health inspection at The East End on file is from Feb 17, 2026. The public record contains four inspections in total.
What is the most common violation at The East End?
Across the inspection record, “adequate ventilation & lighting” has been cited three times, more than any other issue at The East End.
How does The East End compare to other restaurants in Providence?
The East End most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has The East End's inspection record improved over time?
Yes. Recent inspections at The East End have averaged around zero violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at The East End means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants