Ye Express
Last inspected: Apr 14, 2026
100
Score
Public records show five inspections at Ye Express stretching back to 2024. The newest entry in the record is dated Apr 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to zero violations per visit.
“Adequate handwashing sinks properly supplied and accessible” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average West Warwick restaurant scores 88. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Re-Inspection
No violations found.
100
Mar 30, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: All foods in the walk-in were observed above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods that were above 45 were disposed of voluntarily.
3-501.16(A)
No soap available at handwashing sink
(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 placed soap bottle at hand sink.
6-301.11
Ready-to-eat food not date marked
Inspector notes: Various 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the various shelving have an accumulation of dust, food residue, and other debris.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in was 46-48 degrees upon arrival. Unit was serviced/adjusted at time of inspection. Unit to be monitored on temperature log. Log provided.
4-501.11
64
Feb 26, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Various raw foods were observed stored above ready-to-eat foods (such as cooked noodles and sauce) in the walk-in refrigerator and the kitchen area. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed both hand-sinks lacking soap in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC refilled soap.
6-301.11
Food label missing or inaccurate
Inspector notes: Working containers of various dry ingredients observed 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following 1. Observed prep units, lowboys, dry storage area, storage racks on the cookline with residue/dust on shelfing racks have an accumulation of dust, and food residue.
4-602.13
Food contaminated by miscellaneous source
Inspector notes: Several open containers of dry ingredients stored on and under shelfing racks with various amounts of debris. Food shall be protected from miscellaneous sources of contamination. Containers to be covered/protected. PIC informed.
3-307.11
Single-service or single-use items not protected from contamination
Inspector notes: Various boxes single service items were observed stored on the floor in the dining area. Single service items must be stored at least 6 inches above the floor.
4-904.11
61
Feb 21, 2024
Re-Inspection
No violations found.
100
Jan 30, 2024
Routine
1 critical violation. 2 major violations. 5 minor violations. 4 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cheese was voluntarily disposed of.
3-501.16(A)
No soap available at handwashing sink
(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. Soap must be available at all times.
6-301.11
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
Food contaminated by miscellaneous source
Inspector notes: Shelving in the lowboy unit and above open containers of dry ingredients were observed with an accumulation of grease, food debris, and other debris. Shelving must be cleaned to prevent potential contamination.
3-307.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly. Items were relocated inside. They are stored in a shed out back with visible holes in the roof. Single service items to be stored inside until the shed no longer has holes in roof/ceiling.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The lowboy unit in the sushi prep area was observed iced over and holding an elevated ambient temperature. Lowboy unit must not be used to store any TCS foods until serviced/replaced/repaired.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of bio-film. Ice machine to be washed rinsed and sanitized.
4-602.13
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An employee was observed eating inside the kitchen on a prep table. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result.
2-401.11
55
Frequently Asked Questions
When was Ye Express last inspected?
The most recent health inspection at Ye Express on file is from Apr 14, 2026. The public record contains five inspections in total.
What is the most common violation at Ye Express?
Across the inspection record, “adequate handwashing sinks properly supplied and accessible” has been cited three times, more than any other issue at Ye Express.
How does Ye Express compare to other restaurants in West Warwick?
Ye Express most recently scored 100 out of 100, which is higher than the West Warwick average of 88.
Has Ye Express' inspection record improved over time?
Yes. Recent inspections at Ye Express have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Ye Express 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 Ye Express inspected?
Based on the inspection history on file, Ye Express is inspected around two times per year on average.
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