Toms Kitchen
Last inspected: Jul 28, 2025
47
Score
Toms Kitchen has only two inspections on file, a thin record to work from. On Jul 28, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
“Food properly labeled” comes up most often, recorded two times in the inspection record.
Restaurants in North Providence average 81, so Toms Kitchen trails the local norm. There are enough flags in the record to merit a second thought.
2
Inspections
0
Critical latest
5
Major latest
5
Minor latest
Inspection History
Jul 28, 2025
Routine
5 major violations. 5 minor violations. 2 corrected on site.
View 10 violations
Food label missing or inaccurate
Inspector notes: Dessert packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was placed in walk-in cooler until they are properly labeled.
3-602.11
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. Establishment is not to use slicer until it is properly cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Grilled chicken and deli meat was 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. Date was added to food items at the time of inspection.
3-501.17
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, grilled chicken was placed hot and covered in the refrigerator in containers greater than four inches deep. Grilled chicken was uncovered and placed on sheet pans to finish cooling at time of inspection. Proper cooling methods reviewed with PIC.
3-501.15
Insufficient number of handwashing sinks
Inspector notes: The kitchen (Prep area) does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Establishment is to install a handwashing sink in the food prep area.
5-203.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The single cutting boards in the prep area 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
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler gasket was observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the 2 door reach-in #2 have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Sewage & waste water properly disposed
Inspector notes: -The 3-bay sink pipe was observed leaking. Establishment is to fix leak. -The condensate from the pizza prep unit was observed draining into a bucket. Condensate must drain into a drain.
5-403.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
47
Feb 5, 2024
Routine
3 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, dough roller) 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)
Ready-to-eat food not date marked
Inspector notes: Various prepared foods 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
Food label missing or inaccurate
Inspector notes: Desserts packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fryer and storage shelving have an accumulation of food residue or other debris.
4-602.13
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are being stored on a surface that is not clean in the kitchen area.
4-903.11(A)
64
Frequently Asked Questions
When was Toms Kitchen last inspected?
The most recent health inspection at Toms Kitchen on file is from Jul 28, 2025. The public record contains two inspections in total.
What is the most common violation at Toms Kitchen?
Across the inspection record, “food properly labeled” has been cited two times, more than any other issue at Toms Kitchen.
How does Toms Kitchen compare to other restaurants in North Providence?
Toms Kitchen most recently scored 47 out of 100, which is lower than the North Providence average of 81.
Has Toms Kitchen's inspection record improved over time?
No. Recent inspections at Toms Kitchen have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Toms Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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