The Safehouse

195 Old Forge Road, East Greenwich, RI 02818

Italian

License: Seats - 50 or More

Last inspected: Oct 7, 2025

Score

Low Risk

Public records currently show only two inspections for The Safehouse. The latest inspection on file is from Oct 7, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

The trend has been moving in the right direction: 12 violations last time, one this time.

Food & non-food contact surfaces cleanable comes up most often, recorded two times in the inspection record.

Compared to the broader East Greenwich restaurant scene, where the average is 88, this is a stronger showing. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 7, 2025

Re-Inspection

1 minor violation.

View 1 violation

Equipment not in good repair or proper adjustment

Inspector notes: The flip top prep unit for "The Safehouse" was observed with a broken door and lid. Per PIC, a maintenance service was placed and is pending repairs.

4-501.11

Sep 23, 2025

Routine

5 critical violations. 6 major violations. 1 minor violation. 7 corrected on site.

View 12 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Marinara sauce made on site was observed held at 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. Sauce was reheated to above 165 degrees Fahrenheit.

3-501.16(A)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Various items in the salad prep unit was observed held at 50 degrees Fahrenheit. The ambient temperature of the prep unit was observed at 55 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 PIC, items were placed in the unit 2 hours prior to inspection. Foods moved to the walk-in cooler to rapidly cool.

3-501.16(A)

Chemical sanitizer does not meet required criteria

Inspector notes: Sink and surface solution was observed in excess of 1875 parts per million (ppm). A sink and surface sanitizer solution applied to food contact surfaces must be between 704-1875 ppm.

7-204.11

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw beef was observed over raw shrimp. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.

3-302.11

Fish not frozen to destroy parasites

Inspector notes: Molluscan Shellfish tags did not have all of the required information: 1) The last date of sale was lacking. 2) Tags were not kept in chronological order. 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.

3-402.11

Food thawed using improper method

Inspector notes: Reduced oxygen packaged tuna was observed thawing with the package in-tact in the walk-in refrigeration. Tuna was observed at 34 degrees Fahrenheit at the time of inspection. Reduced oxygen packaged seafood must be removed from the packaging upon thawing.

3-501.13

Sanitizer test kit not available

Inspector notes: The facility is lacking test strips to measure the concentration of the sink and surface sanitizing solution for the 3-bay sink.

4-302.14

No hand drying provision at handwashing sink (corrected on site)

Inspector notes: The hand-washing sink (near the cookline) in the kitchen was lacking paper towels.

6-301.12

Handwashing sink blocked, inaccessible, or used improperly (corrected on site)

Inspector notes: The following hand sinks were observed improperly used: 1) The hand sink in the ware washing area was observed with dishes and utensils in it 2) The hand sink at "The Trap" bar was observed with ice and beer 3) The hand sink at "The Safehouse" bar was observed with gloves and other items Hand sinks must be used for hand washing only.

5-205.11

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. Slicers were broken down and moved to ware washing area to be washed, rinsed, and sanitized.

4-601.11(A)

Improper cooling methods used (corrected on site)

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Meat sauce was observed cooling in the refrigerator in a pan greater than four inches deep. Food moved to shallow pans to properly cool.

3-501.15

Equipment not in good repair or proper adjustment

Inspector notes: The following was observed in poor repair: 1) The flip top prep unit for "The Safehouse" was observed with a broken door and lid 2) The unit for both "The Safehouse" and "The Trap" was observed maintaining an ambient temperature of 55 degrees Fahrenheit

4-501.11

Frequently Asked Questions

When was The Safehouse last inspected?

The most recent health inspection at The Safehouse on file is from Oct 7, 2025. The public record contains two inspections in total.

What is the most common violation at The Safehouse?

Across the inspection record, food & non-food contact surfaces cleanable has been cited two times, more than any other issue at The Safehouse.

How does The Safehouse compare to other restaurants in East Greenwich?

The Safehouse most recently scored 95 out of 100, which is higher than the East Greenwich average of 88.

Has The Safehouse's inspection record improved over time?

Yes. Recent inspections at The Safehouse have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 12 previously.

What does a low risk rating mean?

A low risk rating at The Safehouse 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

Pasta Patch

183 Old Forge Road

Score: 55 — Medium Risk

Ritrovo Italian Pub and Grille

441 Old Forge Road

Score: 43 — High Risk

Sunny Hill Convenience Store

1002 Main St

Score: 95 — Low Risk

Explore More

→ All locations in East Greenwich → Italian restaurants in Rhode Island → Italian restaurants in East Greenwich