Aguardente
Last inspected: May 8, 2025
95
Score
Aguardente appears in inspection records three times, starting in 2025. Inspectors last stopped by on May 8, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The latest visit found one violation, down from 14 violations the time before.
The most common issue across all inspections has been required records available, showing up three times.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. The file should reassure diners considering a visit.
3
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
May 8, 2025
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers, fan cover soffit, and air curtains have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
95
Apr 23, 2025
Re-Inspection
2 critical violations. 5 major violations. 1 minor violation. 2 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as pineapple juice) in the walk-in refrigerator. Raw animal foods must be separated from ready-to-eat food during storage.
3-302.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher in the kitchen was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called during inspection, and 3 bay sink will be used until dishwasher is serviced. *Service technician arrived during inspection.
4-501.114
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. A deeper container of ice is needed when cooling food in containers greater than four inches deep.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Pork and shrimp observed thawing on the sink drain board. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Fruits or vegetables not washed before use
Inspector notes: Food prep sink is not available due to a cutting board placed on top of it to create more space for food preparation.
3-302.15
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Dates of last use missing from shellstock tags. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Physical facilities not in good repair
Inspector notes: The handsink in the kitchen is in poor repair, with the hot water handle not working at all. The physical facilities must be maintained in good repair.
6-501.11
43
Apr 10, 2025
Routine
5 critical violations. 11 major violations. 4 minor violations. 5 corrected on site.
View 20 violations
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(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Open food containers observed stacked with top containers in the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Procedures for responding to vomiting and diarrheal events
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwashers in the kitchen and at the bar was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dishes will be sanitized using the 3 bay sink until dishwashers are serviced.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Cactus, 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
Cleaned equipment or utensils stored improperly
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.
4-903.11(A)
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.
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A strainer was observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Washing fruits & vegetables
Inspector notes: Molluscan Shellfish located in refrigerator did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tags were placed back with the shellstock.
3-203.12
Single-use/single-service articles; properly stored & used
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Dates of last use were lacking.
3-402.12
Single-use/single-service articles; properly stored & used
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 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. Disposed. Foods prepared earlier in the afternoon such as cut tomatoes, cheese, octopus, shrimp, and ham were placed in deep pans and/or cold hold units before the the temperatures were 41 or below. Out of temperature cold foods were placed in the freezer, to rapidly chill. Discussed using shallow pans to facilitate cooling.
3-501.16(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked foods are placed hot in the refrigerator, or left on the counter to cool in containers greater than four inches deep.
3-501.15
Working containers of toxic materials not identified
Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Fruits or vegetables not washed before use
Inspector notes: Avacados were not washed before being cut. Plant foods must be thoroughly washed in water to remove soil and other contaminants before they are cut.
3-302.15
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: A wood board observed on the grease trap to make a storage surface. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Handwashing sign not posted
Inspector notes: The hand-washing sink in the bar was lacking proper signage.
6-301.14
Food stored improperly or exposed to contamination
Inspector notes: Food observed on the floor in the walk in cooler. Plantains were observed stored on the floor in the kitchen below the hand sink. Food must be stored in a clean dry location, where it is not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
3-305.11
Single-use articles reused
Inspector notes: Single-use containers are being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
13
Frequently Asked Questions
When was Aguardente last inspected?
The most recent health inspection at Aguardente on file is from May 8, 2025. The public record contains three inspections in total.
What is the most common violation at Aguardente?
Across the inspection record, required records available has been cited three times, more than any other issue at Aguardente.
How does Aguardente compare to other restaurants in Providence?
Aguardente most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Aguardente's inspection record improved over time?
Yes. Recent inspections at Aguardente have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 14 previously.
What does a low risk rating mean?
A low risk rating at Aguardente means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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