Bajas Tex Mex
Last inspected: Apr 13, 2026
86
Score
Bajas Tex Mex has been inspected three times since 2026. Inspectors last stopped by on Apr 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The latest visit found two violations, down from 10 violations the time before.
Food-contact surfaces comes up most often, recorded three times in the inspection record.
Bajas Tex Mex's latest score of 86 sits above the Providence average of 80. Taken together, the history is a positive one.
3
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (vegetable choppers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Vegetable choppers were taken to 3 bay sink to be cleaned and sanitized.
4-601.11(A)
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking proper signage. A sign or poster instructing food employees to wash their hands must be posted at all hand sinks used by food employees.
6-301.14
86
Mar 23, 2026
Re-Inspection
1 critical violation. 2 major violations. 4 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Cut tomatoes and pico with tomatoes observed held at 48-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Discussed how overfilling food containers prevented food from maintaining proper temperature. Excess food was taken off the top of the containers.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (vegetable choppers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Vegetable choppers are to be cleaned and sanitized before use.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a large plastic bin of chicken on the floor in front of it. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant 89 degree F water between uses. Utensils may be stored in a container of water if the water is maintained at a temperature of at least 135 degrees F.
3-304.12
Food stored improperly or exposed to contamination
Inspector notes: Two large plastic bins of chicken were observed on the floor in the small upstairs kitchen where the 3 bay sink is located. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerator including door tracks have an accumulation of food residue, and debris. The shelves in the small upstairs kitchen have an accumulation of food debris and raw chicken juices.
4-602.13
Physical facilities not in good repair
Inspector notes: The seal behind the hand washing sink along the wall in the upstairs kitchen with the 3 bay sink, is in poor repair, with gaps and pieces missing making it not smooth and easily cleanable. The physical facilities must be maintained in good repair.
6-501.11
58
Mar 9, 2026
Routine
2 critical violations. 5 major violations. 6 minor violations. 2 corrected on site.
View 13 violations
Proper hot holding temperatures
Inspector notes: Establishment is not following their approved procedures for par-cooking beef and chicken.
8-103.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pico with tomatoes observed held at 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Pico was placed in refrigerator
3-501.16(A)
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Written procedures emailed to PIC. Spanish Responding to Vomiting and Diarrhea
2-501.11
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.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, and beef grinder) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items are to be cleaned and sanitized before use.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Chicken, shrimp, and beef observed held at 112-124 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated.
3-501.16(A)
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
Physical facilities not cleaned at required frequency
Inspector notes: The ledge along the basement stairs has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food stored improperly or exposed to contamination
Inspector notes: Open containers of beef observed stored on the floor in the walk in freezer beneath a dunnage rack. Food must be stored at least 6 inches above the floor.
3-305.11
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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerator and prep unit have an accumulation of dust, dirt, food residue, and other debris. Dunnage racks downstairs are lined with dirty cardboard.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the walk in cooler have an accumulation of brown liquied, 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 in good repair
Inspector notes: The 3 bay sink is in poor repair, dripping into a pan. The physical facilities must be maintained in good repair.
6-501.11
33
Frequently Asked Questions
When was Bajas Tex Mex last inspected?
The most recent health inspection at Bajas Tex Mex on file is from Apr 13, 2026. The public record contains three inspections in total.
What is the most common violation at Bajas Tex Mex?
Across the inspection record, food-contact surfaces has been cited three times, more than any other issue at Bajas Tex Mex.
How does Bajas Tex Mex compare to other restaurants in Providence?
Bajas Tex Mex most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Bajas Tex Mex's inspection record improved over time?
Yes. Recent inspections at Bajas Tex Mex have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Bajas Tex Mex 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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