Vanda
Last inspected: Mar 4, 2025
70
Score
Public records show three inspections at Vanda stretching back to 2023. The most recent visit was on Mar 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged three times.
The city-wide average sits at 86, which Vanda's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 4, 2025
Re-Inspection
1 major violation. 5 minor violations. 2 corrected on site.
View 6 violations
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, cooked broccoli and roasted slice tomatoes were placed hot (54-61 degrees Fahrenheit) in the 2-door refrigerator in containers covered with plastic wrap. -Per interview of staff broccoli and tomatoes were prepared 1 hour prior to this inspection. Proper cooling methods reviewed. Staff removed broccoli and tomatoes from containers and placed them on to shallow sheet pans to allow for repaid cooling in the walk-in cooler. -Establishment shall keep a cooling log for foods in the cooling process. -Cooling food temp. logs must be completed and provided to inspector (two weeks' worth of logs). -Cooling log provided to establishment.
3-501.15
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen area is in poor repair. some coating observed chipping and peeling from ceiling. The physical facilities must be maintained in good repair.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: 2 bay sink needs a splash guard separating the food prep sink from hand washing side.
4-501.11
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: fly strips observed over the food prep sink. Staff removed fly strips during this inspection.
6-202.13
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair in the salad station. Gaskets shall be repaired or replaced.
4-501.11
Sewage & waste water properly disposed
Inspector notes: AC hose observed draining into hand washing sink in the kitchen. Water from AC must not drain into hand washing sink.
5-403.12
70
Feb 18, 2025
Routine
2 critical violations. 1 major violation. 8 minor violations. 4 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (raw beef) were observed stored above ready-to-eat foods (cheese) in the two-door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -PIC relocated raw beef to designated area.
3-302.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Service was contacted. -Establishment will sanitize in the 3 bay sink until dishwasher has been serviced.
7-204.11
Handwashing done in improper location
Inspector notes: Employees were observed washing their hands at the food prep sink. -Proper guidance on where to wash hands were reviewed. -Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. -Application provided to establishment.
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Open employees' beverage containers were observed stored above sauté station and on the dry ingredient shelf. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. Staff removed open beverages during this inspection.
2-401.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front entrance area, observed 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
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Fly strips observed in the kitchen prep area. Staff removed the fly strip during this inspection.
6-202.13
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair in the salad station. Gaskets shall be repaired or replaced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the areas underneath/behind all kitchen equipment have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.
4-602.13
Sewage & waste water properly disposed
Inspector notes: AC hose observed draining into hand-washing sink in the kitchen. Water from AC must not drain into hand-washing sink.
5-403.12
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen area is in poor repair. Some coating observed chipping and peeling from ceiling. The physical facilities must be maintained in good repair.
6-501.11
45
Aug 9, 2023
Food Complaint
1 major violation. 1 minor violation.
View 2 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The downstairs 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.
5-204.11
Physical facilities installed, maintained, & clean
Inspector notes: The ceiling in the basement prep area is exposed with wood and pipes that are not smooth, durable, and easily cleanable. The materials must be durable, easily cleanable and nonabsorbent for areas such as food preparation areas. Food shall not be prepped in the area until proper ceiling is installed.
6-201.16
86
Frequently Asked Questions
When was Vanda last inspected?
The most recent health inspection at Vanda on file is from Mar 4, 2025. The public record contains three inspections in total.
What is the most common violation at Vanda?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at Vanda.
How does Vanda compare to other restaurants in Warwick?
Vanda most recently scored 70 out of 100, which is lower than the Warwick average of 86.
Has Vanda's inspection record improved over time?
Results have been roughly steady. Inspections at Vanda have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vanda means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Vanda inspected?
Based on the inspection history on file, Vanda is inspected around two times per year on average.
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