Vp Meals Ri
Last inspected: Oct 29, 2025
95
Score
Across the available record, Vp Meals Ri has eight inspections on file, the first dated 2023. The most recent report on file is from Oct 29, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 11 violations before that.
The most common issue across all inspections has been “proper cooling time and temperature”, showing up four times.
The city-wide average for North Providence sits at 81, putting Vp Meals Ri on the better side of that line. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 29, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: The ice machine was observed in poor repair. Per PIC, ice machine is not in use and will be replaced.
4-501.11
95
Oct 16, 2025
Re-Inspection
1 critical violation. 3 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice was observed at 47 DF and was voluntarily disposed of at the time of inspection.
3-501.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. Establishment is to obtain another refrigeration unit.
4-301.11
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
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, chicken and broccoli was placed hot in the refrigerator in containers greater than four inches deep. Chicken and broccoli were moved to sheet pans to finish cooling at the time of inspection.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The ice machine was observed in poor repair. Per PIC, ice machine is not in use and will be replaced.
4-501.11
61
Oct 7, 2025
Routine
1 critical violation. 4 major violations. 3 minor violations. 4 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Various food, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food in units that were cooled, were observed between 43-51 DF. All food 45 DF and above was voluntarily disposed of at the time of inspection.
3-501.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels provided at the time of inspection.
6-301.11
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, noodles and chicken were placed hot in the refrigerator in containers greater than four inches deep. Noodles and chicken were placed onto sheet pans at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.15
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. Establishment is to obtain another refrigeration unit.
4-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils ice machine were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off and put out of order at the time of inspection. Establishment is not to use ice machine until it is properly cleaned and sanitized.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were re-located at the time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The ice machine lid was observed missing with tin foil covering ice machine. Per PIC, ice machine cover/lid has been ordered.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the 2 door reach-in shelves have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
50
Jul 1, 2025
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies are not controlled as evidenced by live small flies. 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 stored on the floor in the storage closet. PIC informed.
4-903.11(A)
86
Jun 17, 2025
Re-Inspection
2 critical violations. 3 major violations. 1 minor violation. 1 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
Inspector notes: Various foods, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. See disposal.
3-501.14
Single-use/single-service articles; properly stored & used
Inspector notes: Single service items are stored on the floor in the storage closet. PIC informed.
4-502.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, eggs and broccoli was placed hot in containers greater than four inches deep. Foods were moved to sheet pans at time of inspection.
3-501.15
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. PIC informed to obtain another cold holding unit.
4-301.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by live small flying insects. 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 stored improperly or exposed to contamination
Inspector notes: Spices were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
52
Jun 4, 2025
Routine
3 critical violations. 7 major violations. 14 minor violations. 11 corrected on site.
View 24 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Various items, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed.
3-501.14
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the floor in the storage closet.
4-903.11(A)
Contamination prevented during food preparation, storage, & display
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 150 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. PIC refilled sink.
4-501.114
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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black debris. The food contact surfaces of equipment must be clean to sight and touch. PIC discarded ice and took out of service to be cleaned and sanitized.
4-601.11(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen and service line. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes, utensils, chemical bottles, and sponge were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Various rice items were 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.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview, TCS food items are placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: Inspector observed small flies (live) near smoothie station. 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
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shrimp and noodles were observed held between 90-103 degrees Fahrenheit for catering. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chipotle mayo was observed held at 60 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 disposed.
3-501.16(A)
Food storage containers not labeled with contents
(corrected on site)
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. PIC labeled.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Various food items were observed stored on the floor in the kitchen, back storage area, and storage closet. Food must be stored at least 6 inches above the floor.
3-305.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Per interview, sponges are used to wash dishes at the 3 bay sink.
4-101.16
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. PIC placed in chemical sanitizer bucket.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC removed.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep tables have an accumulation of dust, dirt, food residue, and/or other debris.
4-602.13
Proper hot holding temperatures
Inspector notes: The receptacle in the 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
Proper cold holding temperatures
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
Proper date marking and disposition
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Floor and wall junctures not properly coved or sealed
Inspector notes: Some of the floor and wall junctures in the kitchen do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the kitchen 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
16
Feb 22, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 5 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Feta Cheese was observed held on the counter at 58 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 moved to refrigeration.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Utensils and gloves were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the ice have black/brown residue. PIC disposed of ice, cleaned and sanitized unit.
4-602.13
67
Jul 13, 2023
Opening
1 critical violation. 1 minor violation.
View 2 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Physical facilities installed, maintained, & clean
Inspector notes: The floor and wall junctures in the kitchen do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.15
82
Frequently Asked Questions
When was Vp Meals Ri last inspected?
The most recent health inspection at Vp Meals Ri on file is from Oct 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Vp Meals Ri?
Across the inspection record, “proper cooling time and temperature” has been cited four times, more than any other issue at Vp Meals Ri.
How does Vp Meals Ri compare to other restaurants in North Providence?
Vp Meals Ri most recently scored 95 out of 100, which is higher than the North Providence average of 81.
Has Vp Meals Ri's inspection record improved over time?
Yes. Recent inspections at Vp Meals Ri have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Vp Meals Ri 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 Vp Meals Ri inspected?
Based on the inspection history on file, Vp Meals Ri is inspected around three times per year on average.
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