V-Mart
Last inspected: May 20, 2025
35
Score
Across the available record, V-Mart has three inspections on file, the first dated 2025. The most recent visit was on May 20, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Compared to the prior visit, the count dropped from 24 violations to 14.
The pattern that stands out is physical facilities installed, maintained, & clean, which has been cited three times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. The pattern in the record is worth a careful look.
3
Inspections
2
Critical latest
3
Major latest
9
Minor latest
Inspection History
May 20, 2025
Re-Inspection
2 critical violations. 3 major violations. 9 minor violations. 2 corrected on site.
View 14 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as noodles) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated eggs.
3-302.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Establishment is lacking a mop sink.
5-402.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings in the basement area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: Pressboard wood is used in the construction of table tops in the produce cutting 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.
4-202.11
Equipment or utensils not clean
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris. -knives and utensils in the seafood and produce areas, -ice machines in the seafood area, -meat cutting saw in the seafood area. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand-washing sink in the restrooms, produce cutting, and meat cutting areas were lacking proper hand-washing signage. PIC posted hand-washing signs during inspection.
6-301.14
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used in construction of shelf liners in the retail area and produce cooler as well as on meat packing machine. 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.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: Ice machines located in the seafood area was not in good repair (exposed insulation).
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the seafood 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the retail shelves (including freezer and cooler shelves) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Floor drains in the seafood area were observed not draining.
5-401.11
Non-food contact surfaces clean
Inspector notes: The condensate from the walk-in produce cooler refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair. -walls in the basement area (peeling paint) -ceilings in the basement area (peeling paint) -holes in the wall behind noodle open case cooler. The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the walk-in freezer are constructed of plywood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
35
Apr 29, 2025
Re-Inspection
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
Equipment material allows contamination or unsafe migration
Inspector notes: A non food grade shovel was used for ice machine.
4-101.11
Single-use/single-service articles; properly stored & used
Inspector notes: Establishment is lacking a mop sink.
5-402.13
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (shelled egg) were observed stored above ready-to-eat foods (tofu) in the retail open case cooler. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (chlorine ) sanitizing solution for the (3 bay sink ).
4-302.14
No soap available at handwashing sink
Inspector notes: Soap was not available at the handwashing sink in mens. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (knives, ice machines, and meat cutting bandsaw) 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)
Evidence of pests or pest control inadequate
Inspector notes: The presence of (rodents ) is not controlled as evidenced by (droppings in basement). The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
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 (retail ) area.
4-903.11(A)
Handwashing sign not posted
Inspector notes: Handwashing sinks throughout the establishment is lacking handwashing signage.
6-301.14
Food stored improperly or exposed to contamination
Inspector notes: (Various food product ) were observed stored on the floor in the (walk in coolers/freezers ). Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: The bread tongs is stored on an unclean surface (top of cardboard) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is being used as shelf liners in front retail 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.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: (Ice machine ) located in the (seafood area ) area was not in good repair.Observed exposed insulation.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the (seafood 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the (produce walk in cooler vents, sink in produce walk in cooler, and produce and matt wrapping machines) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Inspector observed an accumulation of trash, litter, and/or other debris in the refuse area.
5-501.115
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
22
Apr 8, 2025
Routine
3 critical violations. 7 major violations. 19 minor violations. 3 corrected on site.
View 29 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as raw eggs) were observed stored above ready-to-eat foods (such as tofu) in the retail open case cooler. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Equipment material allows contamination or unsafe migration
Inspector notes: Non-food grade ice shovel was used for the ice machine.
4-101.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Establishment is lacking a mop sink.
5-402.13
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the produce prep area and men's bathroom. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the sanitizer solution.
4-302.14
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Working containers of toxic materials not identified
(corrected on site)
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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings in the basement area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen was blocked by equipment. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris. -knives in the seafood and produce areas; -ice machines in the seafood area; -meat cutting ban saw in the seafood area; -cutting boards on the floor in the seafood area. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used in the construction of shelf liners in the front retail 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.
4-101.19
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Pressboard wood is used in the construction of table tops in the produce prep 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: Ice machine located in the seafood area was not in good repair (exposed insulation).
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the seafood 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: -retail shelves, including the freezers and coolers; -produce cooler vents; -sink in produce walk-in; -produce and mat wrapping machines; -food cart and ice chest coolers.
4-602.13
Food separated and protected
Inspector notes: Floor drains in the seafood area were observed not draining.
5-401.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The condensate from the walk-in produce refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Toxic substances properly identified, stored, & used
Inspector notes: The receptacle in the women'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
Insects, rodents & animals not present
Inspector notes: Inspector observed an accumulation of trash around the refuse area.
5-501.115
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement 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 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
Physical facilities not in good repair
Inspector notes: The following are in poor repair: -ceiling in the seafood and front entrance areas are in poor repair (leaky roof); -walls in the basement area (peeling paint); -ceilings in the basement area (peeling paint). The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the walk-in freezer are constructed of plywood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Handwashing sign not posted
Inspector notes: The hand-washing sinks throughout the establishment is lacking proper handwashing signage.
6-301.14
Outer openings not protected against pests
Inspector notes: The area between the wall and insulation to the outside, located in the seafood 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
Food stored improperly or exposed to contamination
Inspector notes: Various food items were observed stored on the floor in the walk-in coolers/freezers. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was greater 200 parts per million (ppm). The required concentration for chlorine sanitizer is between 50-100 ppm.
3-304.14
In-use utensils stored improperly between uses
Inspector notes: The bread tongs are stored on an unclean surface (top of the cardboard) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the ground. Single service items should be stored at least 6 inches off the ground.
4-903.11(A)
12
Frequently Asked Questions
When was V-Mart last inspected?
The most recent health inspection at V-Mart on file is from May 20, 2025. The public record contains three inspections in total.
What is the most common violation at V-Mart?
Across the inspection record, physical facilities installed, maintained, & clean has been cited three times, more than any other issue at V-Mart.
How does V-Mart compare to other restaurants in Providence?
V-Mart most recently scored 35 out of 100, which is lower than the Providence average of 80.
Has V-Mart's inspection record improved over time?
Yes. Recent inspections at V-Mart have turned up fewer violations than earlier ones, with the latest finding around 14 violations compared to about 24 previously.
What does a high risk rating mean?
A high risk rating at V-Mart 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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