Zooma Bar Ristorante
Last inspected: Apr 15, 2026
67
Score
Across the available record, Zooma Bar Ristorante has four inspections on file, the first dated 2024. On Apr 15, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been moving in the right direction: 10 violations last time, five this time.
The most common issue across all inspections has been physical facilities installed, maintained, & clean, showing up four times.
That's lower than the typical Providence restaurant, which scores around 80. Nothing in the record is alarming, but there's room to improve.
4
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Re-Inspection
1 critical violation. 1 major violation. 3 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese, eggs, and milk were observed held at 45 degrees Fahrenheit in the basement walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All TCS foods were moved to properly functioning refrigeration at the time of inspection. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less. Establishment has already called for service.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of cockroaches is not controlled as evidenced by dead cockroaches. The presence of mice is not controlled as evidence by droppings throughout basement. 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. Establishment is to clean any and all droppings using appropriate means of sanitization. Establishment is to continue to work with pest control to eliminate pest problem and is to follow pest control recommendations.
6-501.111
Sewage & waste water properly disposed
Inspector notes: The 3-bay sink plumbing was observed leaking and in poor repair. Establishment is to fix leak.
5-403.12
Physical facilities not in good repair
Inspector notes: The ceiling above the ice machine, and floor tiles throughout the kitchen are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler 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
67
Apr 8, 2026
Routine
1 critical violation. 7 major violations. 9 minor violations. 2 corrected on site.
View 17 violations
Physical facilities installed, maintained, & clean
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-300 ppm. Establishment is to call for service.
4-501.114
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is not to use slicer until it is properly cleaned and sanitized.
4-601.11(A)
Person in charge not controlling unsafe operations
Inspector notes: Allergen statement was lacking on menu. Establishment is to add allergen statement to menu.
2-103.11
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. Hand sink was emptied at the time of inspection.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Various 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of cockroaches is not controlled as evidenced by dead and live cockroaches. The presence of mice is not controlled as evidence by droppings throughout kitchen. 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. Establishment is to clean any and all droppings using appropriate means of sanitization. Establishment is to continue to work with pest control to eliminate pest problem and is to have a detailed pest control report for the inspector at the time of next inspection.
6-501.111
Food-contact surfaces; cleaned & sanitized
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen. Establishment is to obtain thermo labels or similar internal temperature indicating device.
4-302.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 44 degrees Fahrenheit in the basement walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cheese was moved to properly functioning refrigeration at the time of inspection. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF. Establishment is to call for service.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located by the bathroom, is 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
Equipment not in good repair or proper adjustment
Inspector notes: The hot water handle of the kitchen hand sink was in poor repair. Multiple refrigerator units were observed non-operational and in poor repair. Equipment must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler fans and refrigerator units 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
Insects, rodents & animals not present
Inspector notes: The condensate from the basement walk-in cooler, and ice machine unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain. The 3-bay sink plumbing was observed leaking and in poor repair. Establishment is to fix leak.
5-403.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue, droppings, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling above the ice machine, and floor tiles throughout the kitchen are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
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. Establishment is to apply for a RICFSM with RIDOH. Application was printed at the time of inspection.
2-102.12(A)
27
Apr 24, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Equipment not in good repair or proper adjustment
Inspector notes: Second chlorine glasswasher at the bar is in poor repair. Equipment out of service prior to inspection.
4-501.11
Physical facilities not in good repair
Inspector notes: Several floor tiles in the warewashing room are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
78
Apr 3, 2024
Routine
3 critical violations. 3 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the glasswashers at the bar were 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All glassware must be sanitized in the 3 bay sink in the kitchen or dishmachine. PIC to provide proof of service.
4-501.114
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service during inspection. Ice machine must be cleaned and sanitized prior to use.
4-602.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at all handwashing sinks due to battery malfunction. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was placed at all handwashing sinks during time of inspection. Handwashing sink at the bar was blocked by a colander. PIC informed.
6-301.11
Toxic materials not properly labeled
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-101.11
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-302.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Ice scoop stored on an unclean surface in the basement.
3-304.12
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. Once certificates are obtained, establishment to register a Rhode Island Certified Food Protection Manager. Proof of registration to be sent to inspector.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: 1. Gaskets at last prep unit on the line were not in good repair. 2. Spray hose at 3 bay sink was observed leaking.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: 1. The walls in the warewashing room have an accumulation of soil residue and food debris 2. The fanguards and interior of main floor walk-in cooler have an accumulation of dust The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Several floor tiles in the warewashing room are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
37
Frequently Asked Questions
When was Zooma Bar Ristorante last inspected?
The most recent health inspection at Zooma Bar Ristorante on file is from Apr 15, 2026. The public record contains four inspections in total.
What is the most common violation at Zooma Bar Ristorante?
Across the inspection record, physical facilities installed, maintained, & clean has been cited four times, more than any other issue at Zooma Bar Ristorante.
How does Zooma Bar Ristorante compare to other restaurants in Providence?
Zooma Bar Ristorante most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Zooma Bar Ristorante's inspection record improved over time?
Yes. Recent inspections at Zooma Bar Ristorante have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about 10 previously.
What does a medium risk rating mean?
A medium risk rating at Zooma Bar Ristorante 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 Zooma Bar Ristorante inspected?
Based on the inspection history on file, Zooma Bar Ristorante is inspected around two times per year on average.
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