University of Rhode Island
Last inspected: Dec 8, 2025
86
Score
Going back to 2023, University of Rhode Island has six inspections in the public record. The latest inspection on file is from Dec 8, 2025. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: results have stayed near four violations per visit.
When inspectors have written things up, physical facilities installed, maintained, & clean has been the most frequent reason, cited five times.
University of Rhode Island's latest score is in line with the South Kingstown average of 87. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Re-Inspection
3 minor violations.
View 3 violations
Outer openings not protected against pests
Inspector notes: The door to the entrance of the dry storage area is not tight-fitting. Weather stripping is to be added in effort to protect food items in storage area against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not cleaned at required frequency
Inspector notes: Various areas of the kitchen and dry storage areas were observed to have an accumulation of droppings under/behind equipment. Physical facilities are to be cleaned at a frequency necessary to keep them clean and to aid in the current pest control program.
6-501.12
Physical facilities not in good repair
Inspector notes: Floor and walls in the areas of the dry storage and kitchen were in need of repair: - Wall nest to entry door to basement dry storage - Floor gap in the dry storage area behind the drainage pipe going into the floor - Base of corner outside the elevator opening was observed to have cracked wall covering Gaps, cracks, and breakdown in wall/floor coatings and coverings are to be repaired as necessary to aid in the current pest control program.
6-501.11
86
Nov 12, 2025
Environmental Complaint
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the wall mounted dispenser located near the 3-bay sink was below 150 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm. Call made for service at the time of inspection.
4-501.114
Sewage backflow not prevented
Inspector notes: The ice machine is lacking a proper air gap (currently equipped with an air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. The drain tube is to be adjusted to not allow the end to sit below the flood rim of the floor drain.
5-402.11
Equipment or utensils not clean
Inspector notes: The mixer bowl to the mixing machine in the back prep room area was observed to have debris/food debris. Mixer bowl not in service at the time of inspection and not to be used until properly washed/rinsed/sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment were observed in need of repair/adjustment... - The hand sink located near the bakery kitchen area was observed working without cold water when turned on. - The hold cabinet in the Hamburger Station was observed with a torn gasket Equipment is to be maintained in good repair.
4-501.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the shared employee women's/men's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: At the time of inspection, the following areas of the physical facilities were observed in need of more frequent cleaning... - The floor in the hamburger grill station area was observed to have an accumulation of dust and debris under equipment. - Various areas of the dining hall food service area and kitchen were observed to have an accumulation of droppings under/behind equipment. Physical facilities are to be cleaned at a frequency necessary to keep them clean and to aid in the current pest control program.
6-501.12
58
Dec 5, 2024
Re-Inspection
2 critical violations. 1 minor violation.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: At the time of inspection, pipes below the large dish machine was observed to be leaking onto the floor. Plumbing is to be maintained in good repair
5-205.15
Plumbing system not maintained in good repair
Inspector notes: At the time of inspection, pipes below the large dish machine was observed to be leaking onto the floor. Plumbing is to be maintained in good repair
5-205.15
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the following equipment was observed in need of repair/adjustment... - A slicer blade to the food processor in the back prep area was observed to be dented and in need of repair. Slicer blade is to be replaced. - The large mixer in the food prep area was observed to have a worn surface finish (chipping paint) Equipment is to be maintained in good repair/properly adjusted.
4-501.11
70
Nov 13, 2024
Routine
1 critical violation. 3 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Plumbing system not maintained in good repair
Inspector notes: At the time of inspection, pipes below the large dish machine and at the base of the wall behind the kitchen cookline were observed to be leaking onto the floor. Plumbing is to be maintained in good repair
5-205.15
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 the PIC, sliced tomato prepped just prior to inspection was not placed in refrigeration to cool to 41 degrees Fahrenheit or below prior to being placed in food service area refrigeration. Sliced Tomato was placed in colder refrigeration to properly cool at the time of inspection.
3-501.15
Improper cooling methods used
(corrected on site)
Inspector notes: Previously prepared tuna salad was observed cooling in a kitchen cold holding unit in the back area in a covered 4 inch deep pan at 60 degrees Fahrenheit. Items set for cooling are to be arranged in the EQUIPMENT to provide maximum temperature transfer through the container walls, and loosely covered, or uncovered if protected from overhead contamination. Tuna was spread out in a shallow pan and placed in refrigeration for rapid cooling.
3-501.15
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: At the time of inspection, the food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermo-label (temperature indicator) affixed to the surface of a utensil to turn black. High Temp. thermometer reading at the time of inspection was observed to be 140 - 150 degrees Fahrenheit. Maintenance personnel on site at the time of inspection. Unit was repaired and observed to be properly high temperature sanitizing during the rinse cycle at 160 degrees Fahrenheit or above at the time of inspection.
4-501.112
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment in the kitchen area was observed in need of repair or adjustment... - The Homestyle Buffet area cold drawer unit was observed to be maintaining an ambient temperature of 41 to 46 degrees Fahrenheit from back to front of drawer(s). Unit is not to be used for Time/Temperature Control for Safety Foods unless properly maintaining ambient and food temperatures at 41 degrees Fahrenheit or below. - A slicer blade to the food processor in the back prep area was observed to be dented and in need of repair. Slicer blade is to be replaced. - The large mixer in the food prep area was observed to have a worn surface finish (chipping paint) Equipment is to be maintained in good repair/properly adjusted.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Shelving in the dish area was observed to have an accumulation of soil and debris underneath. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
58
Nov 29, 2023
Environmental Complaint
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the dry storage, bakery, deli, and cereal bar area has an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
95
Nov 14, 2023
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Quinoa and chickpeas were observed held at 46-50 degrees Fahrenheit in the deli toppings cold rail/plate. Foods were placed in the unit an hour prior to inspection and moved to the walk-in cooler to rapidly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: An aerosolized can of unapproved insecticide was observed in the ware-washing area. Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents (as used by pest control company), shall be allowed in a FOOD ESTABLISHMENT. Person in charge elected to dispose of product at the time of inspection.
7-202.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the back storage area has an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Dead or trapped pests not removed promptly
Inspector notes: Insect traps with an accumulation of flies were observed in the warewashing shelving area above equipment and utensils. Dead insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests.
6-501.112
70
Frequently Asked Questions
When was University of Rhode Island last inspected?
The most recent health inspection at University of Rhode Island on file is from Dec 8, 2025. The public record contains six inspections in total.
What is the most common violation at University of Rhode Island?
Across the inspection record, physical facilities installed, maintained, & clean has been cited five times, more than any other issue at University of Rhode Island.
How does University of Rhode Island compare to other restaurants in South Kingstown?
University of Rhode Island most recently scored 86 out of 100, which is about the same as the South Kingstown average of 87.
Has University of Rhode Island's inspection record improved over time?
Results have been roughly steady. Recent inspections at University of Rhode Island have produced about the same number of violations as earlier ones, holding around four per visit.
What does a low risk rating mean?
A low risk rating at University of Rhode Island means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is University of Rhode Island inspected?
Based on the inspection history on file, University of Rhode Island is inspected around three times per year on average.
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