Arigna Irish Pub and Coal Fire Kitchen
Last inspected: Mar 3, 2026
64
Score
Arigna Irish Pub and Coal Fire Kitchen appears in inspection records six times, starting in 2023. The latest inspection on file is from Mar 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: results have stayed near six violations per visit.
When inspectors have written things up, proper hot holding temperatures has been the most frequent reason, cited five times.
Compared to other Pawtucket restaurants (averaging 87), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Re-Inspection
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken kabobs) were observed stored above ready-to-eat foods (such as meatballs) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food items were rearranged during the time of inspection.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings was observed held at 114 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food items were reheated during the time of inspection and were observed 174 degrees Fahrenheit and placed back into the hot hold unit. Hot holding temperature of unit was adjusted during the time of inspection.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Logs of various deli meats and cheeses as well as meatloaf were observed not marked with the date of opening or 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. Date marks were placed on food items during the time of inspection.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on both kitchen prep units. Refrigerator door gaskets shall be maintained in good repair. Per PIC, gaskets are on order and PIC provided inspector with proof of invoice.
4-501.11
64
Feb 9, 2026
Routine
3 critical violations. 4 major violations. 5 minor violations. 8 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shell eggs and chicken kabobs) were observed stored above ready-to-eat foods (such as prepared sauces and ribs) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food items were rearranged during the time of inspection.
3-302.11
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 arranging each type of food in equipment so that cross contamination of one type with another is prevented. Raw animal proteins were rearranged during the time of inspection.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked chicken wings were observed held at temperatures ranging between 113-118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food items were placed in hot cabinet less than 2 hours prior to the time of inspection and were reheated to 168 degrees Fahrenheit.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine and potato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The ice machine was emptied during the time of inspection. Equipment is not to be used until cleaned, sanitized, and allowed to air dry. The potato slicer was cleaned and sanitized during the time of inspection.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine and potato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The ice machine was emptied during the time of inspection and ice was voluntarily disposed of. Equipment is not to be placed back into service until equipment is cleaned, sanitized, and allowed to air dry. The potato slicer was cleaned and sanitized during the time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Logs of various deli meats and cheeses were observed not marked with the date of opening. 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: Pork was observed thawing on the kitchen speed rack. 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. Food items were placed into refrigeration.
3-501.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils between uses shall be stored in one of the following manners: in water that is maintained at 135 degrees Fahrenheit or more, in water with sufficient velocity to flush particulates to the drain, or on a dry clean surface. Utensils were cleaned and sanitized during the time of inspection and were placed into hot water that was observed at 136 degrees Fahrenheit.
3-304.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: A case of beef was observed stored on the floor in the downstairs walk-in cooler. Food must be stored at least 6 inches above the floor. Food item was moved during the time of inspection.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on both kitchen prep units. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the potato slicer wall mounting bracket have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The wall and gas line in the cookline area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
33
Jan 27, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food items were observed held at 43-45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, food items were just placed in unit. Food items were moved to walk-in cooler at the time of inspection. Establishment is not to store any TCS food items in the top of the bar prep unit until it is able to hold an internal food temperature of 41 DF.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
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. Slicer was cleaned at the time of inspection.
4-601.11(A)
78
Jan 15, 2025
Routine
4 critical violations. 2 major violations. 3 minor violations. 5 corrected on site.
View 9 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was less than 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-300 ppm. Establishment called for service at the time of inspection. Establishment is to sanitize in the kitchen dishwasher.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Mashed potatoes, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Per PIC, mashed potatoes were made yesterday and were observed at 50 DF. Mashed potatoes were voluntarily disposed of at the time of the inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, cheese, sausage, and bacon was observed held at 47-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were voluntarily disposed of at the time of the inspection. Establishment is not to store any TCS foods in top of the bar prep unit until it is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Establishment must install and air gap.
5-402.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Deli meat and cheese 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. Dates were added at the time of inspection.
3-501.17
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener, slicer, ice machine were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and slicer were cleaned and sanitized at the time of inspection. Ice machine was emptied and put out of service at the time of inspection. Ice machine is not to be used until it is cleaned and sanitized.
4-601.11(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler fans, and the bar dishwasher 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
Adequate ventilation & lighting; designated areas used
Inspector notes: The hood system was observed with an accumulation of debris. Hood systems must be maintained.
4-204.11
39
Dec 19, 2023
Re-Inspection
No violations found.
100
Dec 11, 2023
Environmental Complaint
2 critical violations. 4 major violations. 5 minor violations. 1 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
Inspector notes: Shrimp and Garlic and Oil was observed held at above 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. Shrimp and Garlic were both voluntarily disposed of. Establishment is to no longer keep items on ice.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Ready-to-eat food not date marked
Inspector notes: Food items (Sliced Cheese, portioned pasta, Egg Rolls) 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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, potato slicer, Ice Machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and slicers were corrected on site. Ice Machine is to be emptied and cleaned tonight. Establishment placed the machine out of order and purchased bagged ice.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwashers.
4-302.14
Sewage & waste water properly disposed
Inspector notes: Pipes were observed dripping into buckets in the basement, all liquid wastes and rainwater must drain into a drain.
5-403.12
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Refrigerator door gasket on the back kitchen fridge were observed in poor repair. The handle on prep unit 1 is in poor repair. Equipment must be maintained in good repair.
4-202.16
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the vent, and hood system have an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces must be maintained.
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling above the ice machine is in poor repair, the ceiling must be maintained in good repair. The tiled wall behind the grill is in poor repair. Walls must be maintained in good repair.
6-501.11
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 must have additional employees certified.
2-102.12
39
Frequently Asked Questions
When was Arigna Irish Pub and Coal Fire Kitchen last inspected?
The most recent health inspection at Arigna Irish Pub and Coal Fire Kitchen on file is from Mar 3, 2026. The public record contains six inspections in total.
What is the most common violation at Arigna Irish Pub and Coal Fire Kitchen?
Across the inspection record, proper hot holding temperatures has been cited five times, more than any other issue at Arigna Irish Pub and Coal Fire Kitchen.
How does Arigna Irish Pub and Coal Fire Kitchen compare to other restaurants in Pawtucket?
Arigna Irish Pub and Coal Fire Kitchen most recently scored 64 out of 100, which is lower than the Pawtucket average of 87.
Has Arigna Irish Pub and Coal Fire Kitchen's inspection record improved over time?
Results have been roughly steady. Recent inspections at Arigna Irish Pub and Coal Fire Kitchen have produced about the same number of violations as earlier ones, holding around six per visit.
What does a medium risk rating mean?
A medium risk rating at Arigna Irish Pub and Coal Fire Kitchen 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 Arigna Irish Pub and Coal Fire Kitchen inspected?
Based on the inspection history on file, Arigna Irish Pub and Coal Fire Kitchen is inspected around three times per year on average.
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