The Preserve at Boulder Hills
Last inspected: Oct 8, 2025
74
Score
The health department has logged four inspections at The Preserve at Boulder Hills, the earliest from 2024. Inspectors last stopped by on Oct 8, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged five times.
The Preserve at Boulder Hills' latest score of 74 falls below the Rhode Island average of 80. On the whole, the file is mixed but not concerning.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 8, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation and ice machine is lacking an air gap (Currently has air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Per PIC, plumber is coming next week to provide proper air gaps for equipment.
5-402.11
Equipment or utensils not clean
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. PIC to wash, rinse, and sanitize slicer before use. Proper sanitizing procedures reviewed with PIC. PIC to review proper sanitizing procedures with all staff to ensure utensils and food contact surfaces are properly sanitized.
4-601.11(A)
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster outside is located on crushed stone/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
74
Sep 24, 2025
Routine
4 critical violations. 1 major violation. 4 minor violations. 3 corrected on site.
View 9 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Demi glaze, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Demi-glaze was observed at 44 degrees. PIC voluntarily disposed of food.
3-501.14
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Buckets were diluted. 3-bay dispenser to be adjusted to dispense at adequate ppm.
7-204.11
Reduced oxygen packaging criteria not met
(corrected on site)
Inspector notes: ROP seafood was observed vacuum sealed in the establishment. PIC disposed of product.
3-502.12
Sewage backflow not prevented
Inspector notes: The sink used for food preparation and ice machine is lacking an air gap (Currently has air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Equipment or utensils not clean
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. PIC to wash, rinse, and sanitize slicer before use. Proper sanitizing procedures reviewed with PIC.
4-601.11(A)
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster outside is located on crushed stone/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood (Clothespins) is being used for the clothesline bacon racks. 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. Racks must be food grade material.
4-101.17
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the basement prep area above slicer and 3-bay is covered with a material that is not smooth, durable, and easily cleanable.
6-201.11
Equipment not in good repair or proper adjustment
Inspector notes: The downstairs walk-in was observed at 43 degrees. PIC called technician at time of inspection.
4-501.11
41
Oct 31, 2024
Re-Inspection
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Equipment or utensils not clean
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.
4-601.11(A)
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. Per person in charge, cutting boards have been ordered already.
4-501.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single-service articles (disposable cups) were observed stored on the floor. Single-service articles must be stored at least 6 inches off the floor.
4-903.11(A)
78
Oct 17, 2024
Routine
6 critical violations. 8 major violations. 9 minor violations. 14 corrected on site.
View 23 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as pickles) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as pickles during storage.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: Both bar ice wells were observed in poor repair. Leak observed on both.
5-205.15
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Liquor was observed adulterated with black debris at the bar. Liquor was voluntarily disposed of (see attached disposal form).
3-101.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single-service articles (disposable cups) were observed stored on the floor. Single-service articles must be stored at least 6 inches off the floor.
4-903.11(A)
First aid supplies not properly stored
(corrected on site)
Inspector notes: First aid supplies were not stored to prevent the contamination of food, equipment, or utensils. Burn gel was observed stored in a food prep area.
7-208.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm) at the bar. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Sanitizer was disposed of.
7-204.11
Toxic substances properly identified, stored, & used
Inspector notes: Shellfish tags are not maintained for 90 days in chronological order and the date when the last shellfish was used from the bag was not noted on the shellfish tag. 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener and slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service and must not be used until it is cleaned. Ice was voluntarily disposed of (see attached disposal form).
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Deli meats 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: Thermometers are lacking in the walk-in cooler. 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.
4-203.12
Proper cold holding temperatures
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-302.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-49 degrees Fahrenheit in the salad prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 46 degrees Fahrenheit during time of visit. Salad prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Salad prep unit must be repaired/replaced/adjusted.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 52-54 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 47 degrees Fahrenheit during time of visit. Refrigerator was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator must be repaired/replaced/adjusted.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bottles of sauces were observed held at 46-61 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, sauces were placed in the prep unit less than 4 hours prior to inspection. Sauces were relocated to the walk-in cooler to cool. Bottles of sauce were observed stored over the fill line. Establishment must not store food over the fill line.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Butter steak sauce and rendered beef fat were observed held at 74-75 degrees Fahrenheit on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, rendered beef fat had been on the counter for less than 4 hours. Food was relocated to the walk-in cooler to cool. Per person in charge, the butter steak sauce had been on the counter for over 4 hours. Butter steak sauce was voluntarily disposed of (see attached disposal form). Establishment must refrigerator food.
3-501.16(A)
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The fry skimmers located in the kitchen area were not in good repair. Metal was observed broken and frayed. Fry skimmers were taken out of service at time of inspection.
4-501.11
Plumbing installed; proper backflow devices
Inspector notes: The dumpsters outside are located on gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
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
12
Frequently Asked Questions
When was The Preserve at Boulder Hills last inspected?
The most recent health inspection at The Preserve at Boulder Hills on file is from Oct 8, 2025. The public record contains four inspections in total.
What is the most common violation at The Preserve at Boulder Hills?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at The Preserve at Boulder Hills.
Has The Preserve at Boulder Hills' inspection record improved over time?
Yes. Recent inspections at The Preserve at Boulder Hills have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Preserve at Boulder Hills means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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