Union Supermarket
Last inspected: Mar 9, 2026
50
Score
Inspectors have visited Union Supermarket five times, with records going back to 2024. The most recent visit was on Mar 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
“Food & non-food contact surfaces cleanable” comes up most often, recorded 10 times in the inspection record.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. The pattern in the record is worth a careful look.
5
Inspections
0
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 9, 2026
Routine
4 major violations. 6 minor violations. 3 corrected on site.
View 10 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer and veggie chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took it out of service to be washed/sanitized.
4-601.11(A)
Hot & cold water available; adequate pressure
Inspector notes: Kitchen hand sink was lacking hot water. Hot water temperature was observed at 80F. PIC notified.
5-103.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Deli meat (ham) 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. PIC placed date on item during inspection.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Chicken was observed thawing on a shelf. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: 1) under refrigeration (41 degrees Fahrenheit or less); 2) completely submerged under running water; 3) as part of the cooking process; or 4) in the microwave if cooked immediately after thawing. PIC placed item under cool running water in the prep sink.
3-501.13
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the rotisserie room, 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
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the produce and meat cutting areas.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The meat display unit doors located in the meat cutting area was not in good repair (cracked glass).
4-501.11
Sewage & waste water properly disposed
Inspector notes: Inspector observed a clogged handsink drain the meat cutting area. PIC informed.
5-401.11
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair: - Walls in the walk-in produce cooler (peeling paint) - Wall near the front counter (hole) The physical facilities must be maintained in good repair.
6-501.11
50
Mar 5, 2026
Environmental Complaint
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held between 53-55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC discarded.
3-501.16(A)
Food label missing or inaccurate
(corrected on site)
Inspector notes: Inspector observed cheese without complete label. PIC discarded.
3-602.11
78
Oct 17, 2024
Routine
3 critical violations. 1 major violation. 8 minor violations. 4 corrected on site.
View 12 violations
Food-contact surfaces: cleaned and 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.
4-501.114
Food obtained from unapproved source
(corrected on site)
Inspector notes: Queso cheese was observed being sold without label. Invoice had inadequate information.PIC voluntarily disposed of food product.
3-201.11
Plumbing system not maintained in good repair
Inspector notes: Leak was observed at plumbing under the handwash sink and the cold water knob was observed not dispensing water in front meat counter area.
5-205.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives and knife holder) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC moved 3 bay sink to be washed and sanitized
4-601.11(A)
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by (food prep table). A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Equipment not in good repair or proper adjustment
Inspector notes: The walk in cooler door skirt observed ripped and damaged and the gaskets on double doors(food storage area) observed damaged.
4-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of (storage shelves) in the (meat walk in cooler ) area. Non-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.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards in the ( produce 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.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the (table food storage shelves in the produce area, storage shelves under rotisserie oven and food storage table, food storage shelves in the meat walk in cooler, and fans in walk in cooler ) have an accumulation of food residue and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the (outside refuse area and produce preparation area) area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors in meat cooler walk in cooler, produce walk in cooler, floors and walls in rotisserie area 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
Physical facilities not in good repair
Inspector notes: The (fan condenser ) in the (meat cutting ) area is in poor repair. Observed condesate dripping on table. The physical facilities must be maintained in good repair.PIC informed.
6-501.11
39
Mar 25, 2024
Reinspection for Opening
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: Meat cases (door tracks and exterior of units) located in the deli and meat area were not in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets for the walk-in freezer were observed in poor repair.
4-501.11
90
Mar 8, 2024
Opening
5 critical violations. 13 minor violations. 5 corrected on site.
View 18 violations
Food obtained from unapproved source
(corrected on site)
Inspector notes: Packaged Sazon sauce was observed for retail sale. Invoices were not available during time of inspection. Food was voluntarily disposed of.
3-201.11
Plumbing installed; proper backflow devices
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm.
4-501.114
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and meat grinder) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was cleaned and sanitized during time of inspection.
4-602.11
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink drain stopper in refrigerated meat cutting room was observed in poor repair.
5-205.15
Plumbing system not maintained in good repair
Inspector notes: Handwashing sink in meat area was observed leaking.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bacon, chorizo, and salami was observed held at 45-59 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 that was out of temperature for an unknown amount of time was voluntarily disposed of. Food that was recently stocked per interview of employee, was placed into other refrigeration.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Cans of food, cooking wine and boxed tea bags were observed stored on the floor. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Meat cases (door tracks and exterior of units) located in the deli and meat area were not in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Caulking at the handsink and deli case was not in good repair.
4-501.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Slicer in meat area was observed in poor repair affecting its ability to be properly cleaned and sanitized. Equipment was taken out of service during time of inspection.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the meatcutting 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: Gaskets for the walk-in freezer were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Open air case was observed at 50 degrees Fahrenheit. Unit was taken out of service during time of inspection.
4-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Refuse area was observed with an accumulation of trash, unused equipment and debris. Area to be maintained clean and free of litter to prevent harborage conditions for pests.
5-501.115
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair: 1. Ceiling in walk-in freezer (chipped paint) 2. Walls in large meat walk-in cooler 3. Tiles in the refrigerated meatcutting room The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The fanguards in the produce walk-in cooler have an accumulation of dust. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items (ice machine) were observed in the back storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the meat area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
25
Frequently Asked Questions
When was Union Supermarket last inspected?
The most recent health inspection at Union Supermarket on file is from Mar 9, 2026. The public record contains five inspections in total.
What is the most common violation at Union Supermarket?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited 10 times, more than any other issue at Union Supermarket.
How does Union Supermarket compare to other restaurants in Providence?
Union Supermarket most recently scored 50 out of 100, which is lower than the Providence average of 80.
Has Union Supermarket's inspection record improved over time?
No. Recent inspections at Union Supermarket have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Union Supermarket 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.
How often is Union Supermarket inspected?
Based on the inspection history on file, Union Supermarket is inspected around two times per year on average.
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