Verney-Woolley Dining Hall
Last inspected: Oct 21, 2025
67
Score
Verney-Woolley Dining Hall has been inspected four times since 2023. On Oct 21, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Physical facilities installed, maintained, & clean” accounts for the largest share of issues, appearing seven times across the record.
Verney-Woolley Dining Hall's latest score of 67 falls below the Providence average of 80. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 21, 2025
Routine
1 critical violation. 5 minor violations.
View 6 violations
Hot or cold food held at improper temperature
Inspector notes: Liquid eggs and pancake batter held on ice observed held at 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were swapped out with refrigerated products. Method to properly hold food on ice discussed with PIC.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: Ceiling tiles in the special dining area observed in poor repair, stained with previous water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: One light bulb missing and 2 lights were nonfunctional in the pass thru area. The physical facilities must be maintained in good repair.
6-501.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The oil recycling receptacles have an accumulation of grease and debris. Receptacles must be maintained clean.
5-501.116
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: blender base buffalo chopper utensil drawer bin inside utensil drawer.
4-602.13
Physical facilities not in good repair
Inspector notes: The wall behind the mixer is in poor repair, with paint flaking and peeling. The physical facilities must be maintained in good repair.
6-501.11
67
Nov 13, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
Inspector notes: Waffle batter, and alternative milks observed held at 46-57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Alternative milks were placed in freezer to rapidly chill. Directions on waffle batter are to use within 4 hours, and will be disposed of after breakfast service, which is within 4 hours. Use of Time as a Control for waffle batter was requested, and forms emailed to PIC.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (mixer, blade attachments for mixer, tomato slicer, and utensils in storage drawers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The slicer was not in good repair, impacting its ability to be cleaned and sanitized. Slicer was taken out of service to be repaired or replaced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The alternate milk dispenser in the breakfast area was not in good repair, not holding milk at 41 degrees F or below. Dispenser will be adjusted or serviced, and no product will be held in it until it is functioning properly.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: utensil drawer handles throughout kitchen and serving line buffalo chopper mixer bin and cart for large utensil storage
4-602.13
Physical facilities not in good repair
Inspector notes: A painted cinderblock wall in a food prep area is in poor repair, with the paint worn away. The physical facilities must be maintained in good repair.
6-501.11
64
Dec 11, 2023
Re-Inspection
3 minor violations.
View 3 violations
Equipment not in good repair or proper adjustment
Inspector notes: A freezer located in the kitchen was not in good repair, nonfunctional at time of inspection. Freezer must be repaired, replaced, or removed from the premises.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the buffalo chopper have an accumulation of food residue and other debris. Paper stickers and adhesive observed on numerous food containers on clean storage rack.
4-602.13
Physical facilities not in good repair
Inspector notes: The wall near the hand sink in the dishwasher area is in poor repair, with peeling paint. The physical facilities must be maintained in good repair.
6-501.11
86
Nov 28, 2023
Routine
3 critical violations. 6 major violations. 7 minor violations. 4 corrected on site.
View 16 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
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 kitchen dry storage area.
4-903.11(A)
Food not cooled to safe temperature within required time
Inspector notes: Chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Chicken observed stacked in pans in the warmer with the top pans directly on the food beneath. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (buffalo chopper, mixer, citrus wedger) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized before use.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Chicken and ham were observed not marked with the date of preparation. Other chicken was observed date-marked with the wrong date. 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken, and pasta were placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the back dry storage area has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: dry ingredient bins mixer food processor base kitchen shelves utensil drawers clean storage cart storage unit next to buffalo chopper Numerous food storage containers have an accumulation of old sticker paper and adhesive. Fans in the dishwasher area have an accumulation of dust and debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The wall near the hand sink in the dishwasher area is in poor repair, with peeling paint. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on shelves that were not at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: A freezer located in the kitchen was not in good repair, nonfunctional at time of inspection. Freezer must be repaired, replaced, or removed from premises.
4-501.11
25
Frequently Asked Questions
When was Verney-Woolley Dining Hall last inspected?
The most recent health inspection at Verney-Woolley Dining Hall on file is from Oct 21, 2025. The public record contains four inspections in total.
What is the most common violation at Verney-Woolley Dining Hall?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited seven times, more than any other issue at Verney-Woolley Dining Hall.
How does Verney-Woolley Dining Hall compare to other restaurants in Providence?
Verney-Woolley Dining Hall most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Verney-Woolley Dining Hall's inspection record improved over time?
Results have been roughly steady. Inspections at Verney-Woolley Dining Hall have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Verney-Woolley Dining Hall 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 Verney-Woolley Dining Hall inspected?
Based on the inspection history on file, Verney-Woolley Dining Hall is inspected around two times per year on average.
Nearby Restaurants
Explore More
→
All locations in Providence