Apsara Palace Restaurant
Last inspected: Nov 19, 2025
64
Score
The health department has logged five inspections at Apsara Palace Restaurant, the earliest from 2024. The newest entry in the record is dated Nov 19, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The latest visit found seven violations, down from 18 violations the time before.
The pattern that stands out is physical facilities installed, maintained, & clean, which has been cited seven times.
Apsara Palace Restaurant's latest score of 64 falls below the Providence average of 80. The record is unremarkable in either direction.
5
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 19, 2025
Environmental Complaint
2 major violations. 5 minor violations.
View 7 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (knives, vegetable peeler were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Food contact surfaces of equipment/utensils (can opener, slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings on the floor, especially along corner refrigerator wall, on the fire extinguisher, and on electrical box. 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. Guardian Pest Control Service Weekly, last date of service 11/18/2025.
6-501.111
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster area has an accumulation of litter and leaf litter. Dumpster enclosure must be maintained clean.
5-501.115
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dirt, food residue, and other debris: tube rail above wok unit food storage containers dunnage racks trash cans laundry storage bin gaskets on lowboy and prep units Chest freezers have an accumulation of frost and debris.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The grease recycling container has an accumulation of grease and debris. Grease recycling container must be cleaned or replaced.
5-501.116
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the ( ) area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Physical facilities not cleaned at required frequency
Inspector notes: The floors have an accumulation of soil residue and/or food debris and/or rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
64
May 7, 2025
Re-Inspection
3 minor violations.
View 3 violations
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of a support for the new mop sink. 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
Food contaminated by miscellaneous source
Inspector notes: New mop sink next to food prep area needs a splash guard.
3-307.11
86
Apr 28, 2025
Environmental Complaint
5 critical violations. 5 major violations. 22 minor violations. 3 corrected on site.
View 32 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 boba) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food during storage.
3-302.11
Hands not washed when required
Inspector notes: Employees observed starting to work with food without washing their hands. Chinese Handwashing Fact Sheet
2-301.14
Medicines stored or used improperly
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-207.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener, cutting boards, knives, cleavers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-602.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Numerous open food containers in prep units and walk in cooler were stacked with the top container on top of the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine had an accumulation of biofilm 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)
Ready-to-eat food not date marked
Inspector notes: Broth, soup, and noodles 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. Disposed. Employee observed placing date mark tape on food containers in walk in cooler during inspection. The new tape was observed with a variety of dates including dates in excess of 7 days.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. A large pot of broth placed hot in the refrigerator in container greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings on ingredient bins, shelves, towels stored in a non-functioning refrigerator, and floor. 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. The presence of insects is not controlled as evidenced by dead cockroaches observed in equipment storage bins. Guardian PCS every 2 weeks. Pest Control Service is to be increased to weekly service.
6-501.111
Food storage containers not labeled with contents
Inspector notes: Working containers of 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.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food in the walk in cooler observed stored on shelves less than 6 inches above the floor. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Knives, cleavers, and cutting boards observed stored in unclean areas between uses such as in cracks between equipment, cracks between equipment and walls, and tucked into the underside of shelves in the cooking area. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on a shelf in the kitchen less than 6 inches above the floor.
4-903.11(A)
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 on shelves in the kitchen.
4-903.11(A)
Single-use articles reused
Inspector notes: Single-use items such as tofu containers are being reused for food preparation and storage.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: Cold- and/or hot-holding units were observed in poor repair in the kitchen (door and gaskets on prep unit). Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, rodents droppings, and other debris: rail above cooking area prep units shelves counters equipment storage bins ingredient bins table beneath burners carts rolling rack
4-602.13
Proper eating, tasting, drinking, or tobacco product use
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.13
Hands clean & properly washed
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 area outside along the building has an accumulation of unused items, cardboard, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment such as a meat grinder, refrigerator, or items were observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The hood panels have an accumulation of grease and oil droplets. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility including the toilet room have an accumulation of soil residue, rodent 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 cleaned at required frequency
Inspector notes: The walls throughout the facility have an accumulation of dust and/or soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Employees' clothing or other personal belongings were observed stored in several areas of the kitchen on counters, shelves, and equipment. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
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)
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.
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: All items in one prep unit observed held at 51-56 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.
3-501.16(A)
10
Jun 3, 2024
Re-Inspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing in the 3 bay sink. 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. Shrimp was placed in the food prep sink and the water turned on.
3-501.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster enclosure has an accumulation of leaf litter and vegetation. The dumpster enclosure must be maintained clean.
5-501.115
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The oil recycling bin has an accumulation of grease and debris. The recycling bin must be maintained clean.
5-501.110
82
May 22, 2024
Routine
3 critical violations. 7 major violations. 11 minor violations. 6 corrected on site.
View 21 violations
Equipment material allows contamination or unsafe migration
Inspector notes: A strainer made of wires and wood was not in good repair, with broken wires.
4-101.11
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 on shelves in the kitchen.
4-903.11(A)
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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Employee observed filling water pitcher at the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
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. English Responding to Vomiting and Diarrhea Khmer Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (clean plates in cooking area, can opener, cleaver, stacked bowls) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Natang (pork) 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 thawed using improper method
(corrected on site)
Inspector notes: Squid was observed thawing in a bucket on the floor beneath a hand sink in the kitchen. 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
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor outside the toilet room. Single service items must be stored at least 6 inches above the floor, and in an area where they are not subject to dust, splash, or other contamination.
4-903.11(A)
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. 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 following have an accumulation of dust, dirt, food residue, and other debris: can opener base kitchen storage shelves, especially near dishwasher prep units area between grill & fryer kitchen door portable fan ingredient bins Chest freezers have an accumulation of frost and debris.
4-602.13
Approved thawing methods used
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
Food properly labeled; original container
Inspector notes: Grease-soaked cardboard and an accumulation of debris was observed in the refuse area. The area must be maintained clean.
5-501.115
Hot or cold food held at improper temperature
Inspector notes: Squid was observed held at 55 degrees Fahrenheit during the thawing process. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the outside refuse area, including numerous buckets. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
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
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled correctly 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.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Onions were observed stored on the floor near the back kitchen door. Squid observed on the floor beneath the hand sink, and food was observed on the floor in the walk in cooler. 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: Cleaver observed stored on an unclean surface(unclean area of the prep unit) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
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.
3-304.12
18
Frequently Asked Questions
When was Apsara Palace Restaurant last inspected?
The most recent health inspection at Apsara Palace Restaurant on file is from Nov 19, 2025. The public record contains five inspections in total.
What is the most common violation at Apsara Palace Restaurant?
Across the inspection record, physical facilities installed, maintained, & clean has been cited seven times, more than any other issue at Apsara Palace Restaurant.
How does Apsara Palace Restaurant compare to other restaurants in Providence?
Apsara Palace Restaurant most recently scored 64 out of 100, which is lower than the Providence average of 80.
Has Apsara Palace Restaurant's inspection record improved over time?
Yes. Recent inspections at Apsara Palace Restaurant have turned up fewer violations than earlier ones, with the latest finding around seven violations compared to about 18 previously.
What does a medium risk rating mean?
A medium risk rating at Apsara Palace Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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