The Vig
Last inspected: Apr 6, 2026
90
Score
Across the available record, The Vig has three inspections on file, the first dated 2025. The latest inspection on file is from Apr 6, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around two violations compared to roughly 10 violations earlier on.
“Non-food contact surfaces clean” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. The record reflects steady performance over time.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Re-Inspection
2 minor violations.
View 2 violations
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Machine was taken out of service to be cleaned and sanitized.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -wall junctures on column (next to walk-in) -several floor tiles and tiled coving cracked, broken, or missing.
6-501.11
90
Mar 24, 2026
Routine
3 critical violations. 2 major violations. 7 minor violations. 4 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 48-50 degrees Fahrenheit in the small prep unit cold drawer. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cheese was disposed; other foods requiring refrigeration were moved to alternate units.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage was observed held at 83 degrees Fahrenheit on the stovetop. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Staff re-heated during inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs and sausage were observed held on ice at 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. Sausage and other items were moved to refrigeration to rapidly chill; more ice was added to surround eggs and pancake batter.
3-501.16(A)
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (stand mixer bowl and attachments) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC informed.
4-601.11(A)
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Food debris was observed in the kitchen hand-washing sink, with a bottle scrubber behind the faucet; spray bottles and a rag were draped on the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid ingredients (sauces, oils) 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.
3-302.12
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -whisk tines for large stand mixer (missing) -worn/missing teeth of food guard on slicer -auto sham doors (hinges) -small prep unit cold drawers (temperature).
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: -stand mixer -ice machine -under grill top.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -ceiling over cook line (to be secured by 3/26/26) -wall junctures on column (next to walk-in freezer) -several floor tiles and tiles coving cracked, broken or missing.
6-501.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Lighting not sufficient for food or utensil handling areas
Inspector notes: A light on the cookline was observed non-functional at the time of this inspection.
6-303.11
37
Apr 7, 2025
Routine
1 critical violation. 3 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
Inspector notes: Pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.
3-501.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) 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.
4-601.11(A)
Person in charge not controlling unsafe operations
Inspector notes: The bar menu is lacking an allergen statement.
2-103.11
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 pasta, prepared the evening prior, in a plastic container greater than 4 inches deep with condensation on lid and a temperature of 46 degrees. PIC disposed.
3-501.15
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: -slicer -table-top stand mixer -reach-in doors -under prep unit hoods -under grill -self-service waffle iron.
4-601.11(B)
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The area around the grease receptable has an accumulation of grease debris.
5-501.115
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the refuse/loading dock area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
Inspector notes: The ice scoops at the bar are stored on an unclean surface (in contact with liquor bottles) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC informed.
3-304.12
52
Frequently Asked Questions
When was The Vig last inspected?
The most recent health inspection at The Vig on file is from Apr 6, 2026. The public record contains three inspections in total.
What is the most common violation at The Vig?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at The Vig.
How does The Vig compare to other restaurants in Providence?
The Vig most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has The Vig's inspection record improved over time?
Yes. Recent inspections at The Vig have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Vig means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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