Wai Wai House
Last inspected: Feb 10, 2026
95
Score
Going back to 2024, Wai Wai House has five inspections in the public record. Inspectors last stopped by on Feb 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The latest visit found one violation, down from seven violations the time before.
Compared to the broader Cranston restaurant scene, where the average is 88, this is a stronger showing. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Re-Inspection
1 minor violation.
View 1 violation
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room which is next to food storage is not self-closing.
6-202.14
95
Jan 27, 2026
Food Complaint
3 critical violations. 3 major violations. 5 minor violations. 4 corrected on site.
View 11 violations
Plumbing system not maintained in good repair
Inspector notes: The hand sink was observed leaking and pouring on the ground when in use. Hand sink to be repaired.
5-205.15
Medicines stored or used improperly
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils. Medication removed.
7-207.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. 3-bay sanitizing guidance document provided. All utensils were brought over to 3-bay
4-602.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (utensils) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Utensils were brought over to 3-bay
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: All foods 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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH. PIC to renew license.
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A knife was observed between a prep table and a prep unit. Knife moved to 3-bay.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the all equipment have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-202.14
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls 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
37
Jan 23, 2025
Re-Inspection
3 minor violations.
View 3 violations
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
Physical facilities not cleaned at required frequency
Inspector notes: Old rodent droppings were observed in the side storage area. Floor to be cleaned.
6-501.12
86
Jan 9, 2025
Environmental Complaint
1 critical violation. 2 major violations. 6 minor violations. 3 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the walk-in were observed held at 43-44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Unit was adjusted.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of knives on a clean knife rack were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment must be washed, rinsed, and sanitized after use.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC refilled soap dispenser.
5-205.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the side storage room was observed with rodent droppings. Droppings to be cleaned.
6-501.12
Food properly labeled; original container
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.
3-305.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls were removed.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the the following have an accumulation of various debris: -The prep unit doors -The shelving in the kitchen -The shelving in the Walk-in and prep unit
4-602.13
Plumbing installed; proper backflow devices
Inspector notes: A hose is connected to the faucet at the prep sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-304.12
52
Apr 8, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations. 1 corrected on site.
View 7 violations
Backflow prevention air gap not adequate
Inspector notes: A hose is connected to the faucet at the prep sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-202.13
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Ready-to-eat food not date marked
Inspector notes: All food was 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
Food label missing or inaccurate
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.
3-602.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Steam table was turned on and the water was heated above 135.
3-304.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
Physical facilities not cleaned at required frequency
Inspector notes: The following was observe with an accumulation of debris: -The covers to the hood ventilation system had an accumulation of dust, grease and food debris. -The walls in various locations of the facility had an accumulation of food debris. -The floors in the walk-in had an accumulation of food debris. The walk-in vent cover had an accumulation of bio-film.
6-501.12
55
Frequently Asked Questions
When was Wai Wai House last inspected?
The most recent health inspection at Wai Wai House on file is from Feb 10, 2026. The public record contains five inspections in total.
How does Wai Wai House compare to other restaurants in Cranston?
Wai Wai House most recently scored 95 out of 100, which is higher than the Cranston average of 88.
Has Wai Wai House's inspection record improved over time?
Yes. Recent inspections at Wai Wai House have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about seven previously.
What does a low risk rating mean?
A low risk rating at Wai Wai House 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 Wai Wai House inspected?
Based on the inspection history on file, Wai Wai House is inspected around three times per year on average.
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