The Patio on Broadway
Last inspected: Mar 16, 2026
74
Score
The Patio on Broadway appears in inspection records seven times, starting in 2023. The most recent report on file is from Mar 16, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Each of the recent inspections has turned up roughly the same number of issues.
The most common issue across all inspections has been food & non-food contact surfaces cleanable, showing up seven times.
The Patio on Broadway's latest score of 74 falls below the Providence average of 80. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the kitchen dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called; 3-bay sink was set-up.
4-501.114
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed foods placed in plastic containers greater than 4 inches deep. PIC placed foods in shallow pans in ice baths and/or placed ice wands in product.
3-501.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: A container of bolognaise was observed stored on the floor in the basement prep area. Food must be stored at least 6 inches above the floor. PIC placed on counter.
3-305.11
74
Mar 5, 2026
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Food-contact surfaces; cleaned & sanitized
(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. PIC changed bottle of sanitizer.
4-501.114
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels. Staff provided.
6-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per observation, sauce was placed hot in the walk-in in covered plastic containers greater than four inches deep. PIC had staff divide into smaller containers.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair. Gaskets have been ordered, awaiting delivery.
4-501.11
Physical facilities not in good repair
Inspector notes: A hole was observed in the wall at the bottom of the stairwell.
6-501.11
64
Feb 19, 2026
Routine
2 critical violations. 6 major violations. 7 minor violations. 6 corrected on site.
View 15 violations
Plumbing system not maintained in good repair
Inspector notes: A leak was observed at basin drain of the 3-bay sink.
5-205.15
Physical facilities installed, maintained, & clean
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 called for service; 3-bay sink was set-up during inspection.
4-501.114
Plumbing installed: proper backflow device
Inspector notes: Molluscan Shellfish (muscles) located in the walk-in did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.
3-203.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machines) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machines taken out of service to be cleaned and sanitized; ice disposed.
4-601.11(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Food properly labeled; original container
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar and server station.
4-302.13
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed mashed sweet potatoes in plastic containers greater than 4 inches deep. PIC instructed staff to use shallow containers.
3-501.15
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: Staff were observed pouring liquid into the kitchen hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC informed.
6-301.13
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry and liquid 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. Staff labeled during inspection.
3-302.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Beverage tubing was observed in direct contact with ice. Staff placed barrier during inspection, ice was disposed.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of rice, flour, and sauce. 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. Bowls were removed.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -refrigerator door gaskets (reach-in and prep unit) -prep unit (work order in place).
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -table under grill -between prep units.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -corner wall tiles in kitchen -missing ceiling tile near dish wash area -hole in wall (bottom of stairway).
6-501.11
29
Apr 11, 2024
Re-Inspection
2 critical violations. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the table top prep unit observed held at 50-58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of. Prep unit was observed off. Unit was turned on during time of inspection.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All kitchen dishes must be sanitized in 3 bay sink until repaired.
4-501.114
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit on the line is in poor repair. Repairs pending.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair. Per PIC, parts are on order.
4-501.11
67
Mar 28, 2024
Routine
6 critical violations. 2 major violations. 4 minor violations. 7 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as meatballs) were observed stored above ready-to-eat foods (such as vegetables and garnishes) in the walk-in 2 door lowboy. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food separated and protected
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the kitchen dishwasher was parts per million 0 (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service called during time of inspection. All dishes to be sanitized in 3 bay sink.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Hollandaise was observed held at (113) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was not reheated due to quality issues. Food was voluntarily disposed of.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various Foods were observed held at (43-53) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. TCS foods were voluntarily disposed of during time of inspection. Foods prepared today were placed over ice and/or into other refrigeration.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Housemade mushroom broth was observed held past 7 days. Food was voluntarily disposed of.
3-501.18
Plumbing system not maintained in good repair
Inspector notes: Pipe under 3 bay sink was observed leaking water into a bucket. Plumbing systems to be in good repair and proper adjustment.
5-205.15
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 PIC, mushroom broth was placed hot in the refrigerator in containers greater than four inches deep. Food was placed into smaller containers to continue cooling process.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Lobster was observed thawing with packaging still intact at 38 degrees Fahrenheit. Reduced Oxygen Packaged seafood must be opened prior to thawing. Package was opened during time of inspection.
3-501.13
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Ice was observed in direct contact with cold plates and soda lines. PIC informed.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Prep Unit on the line was observed at an ambient of 46 degrees Fahrenheit. Unit was taken out of service during time of inspection. Equipment cannot be used until properly adjusted/ repaired/ replaced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
Plumbing installed; proper backflow devices
Inspector notes: The doors to all toilet rooms are not self-closing.
6-501.19
27
Jul 18, 2023
Routine
2 major violations. 4 minor violations.
View 6 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.
3-203.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed during inspection. 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.
6-501.111
Physical facilities not in good repair
Inspector notes: Coving by kitchen entrance is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Food stored improperly or exposed to contamination
Inspector notes: Soda syrups and oil were observed stored on the floor in the basement. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: High temperature glass washer at bar was not reaching proper temperature for sanitization. Equipment was taken out of service during inspection. Equipment must be in good repair prior to use.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the prep unit and lowboy refrigeration units have an accumulation of black residue, food residue, and other debris.
4-601.11(B)
67
May 10, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was The Patio on Broadway last inspected?
The most recent health inspection at The Patio on Broadway on file is from Mar 16, 2026. The public record contains seven inspections in total.
What is the most common violation at The Patio on Broadway?
Across the inspection record, food & non-food contact surfaces cleanable has been cited seven times, more than any other issue at The Patio on Broadway.
How does The Patio on Broadway compare to other restaurants in Providence?
The Patio on Broadway most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has The Patio on Broadway's inspection record improved over time?
Results have been roughly steady. Recent inspections at The Patio on Broadway have produced about the same number of violations as earlier ones, holding around eight per visit.
What does a medium risk rating mean?
A medium risk rating at The Patio on Broadway 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 The Patio on Broadway inspected?
Based on the inspection history on file, The Patio on Broadway is inspected around two times per year on average.
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