Bayon Market
Last inspected: Nov 4, 2025
95
Score
Going back to 2023, Bayon Market has five inspections in the public record. The latest inspection on file is from Nov 4, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to one violation per visit.
Looking across the full record, “food properly labeled” is the recurring theme, flagged four times.
Among Providence restaurants, the typical score is 80; Bayon Market is comfortably above that bar. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 4, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in freezer door gaskets were observed in poor repair.
4-501.11
95
Oct 21, 2025
Re-Inspection
2 critical violations. 3 major violations. 2 minor violations. 3 corrected on site.
View 7 violations
Food obtained from unapproved source
(corrected on site)
Inspector notes: Inspector observed packages of rice crackers without labels. Per interview with PIC, rice crackers are purchased that way from oversees. PIC decided to discard items.
3-201.11
Equipment material allows contamination or unsafe migration
Inspector notes: Wood is used in the construction of meat grinder shelf/base in the meat cutting area. 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.
4-101.11
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink. Inspector provided.
4-302.14
Food label missing or inaccurate
Inspector notes: Noodles packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and produce knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took items out of service to be washed/sanitized.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, 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: Walk-in freezer door gaskets were observed in poor repair.
4-501.11
50
Oct 7, 2025
Routine
3 critical violations. 8 major violations. 11 minor violations. 3 corrected on site.
View 22 violations
Plumbing system not maintained in good repair
Inspector notes: Inspector observed plumbing detached from handwashing sink in the bathroom.
5-205.15
Toxic materials not used according to law or manufacturer instructions
(corrected on site)
Inspector notes: Inspector observed an old chemical bottle (Windex) containing water in the produce cutting area. PIC discarded.
7-202.12
Equipment material allows contamination or unsafe migration
Inspector notes: Wood is used in the construction of shelving and equipment platforms in the food prep areas (meat and produce areas) and bathroom above mop sink. Carboard is used in construction of shelf liners in the retail coolers. 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.
4-101.11
Sewage & waste water properly disposed
Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Food label missing or inaccurate
Inspector notes: Various items packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the bathroom and basement was lacking paper towels.
6-301.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Insufficient number of handwashing sinks
Inspector notes: The produce cutting area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Scrubs were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris. - slicer - knives - meat grinder - meat bandsaw The food contact surfaces of equipment must be clean to sight and touch. PIC took items out of service to be washed/sanitized.
4-601.11(A)
Thermometers provided & accurate
Inspector notes: Hand-washing sink in the basement was lacking hot water.
5-103.11
Handwashing sign not posted
Inspector notes: Hand-washing sinks in the bathroom and basement were lacking proper handwashing signage.
6-301.14
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the in the front, 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
Food stored improperly or exposed to contamination
Inspector notes: Various items were observed stored on the floor in the walk-in freezer and dry storage shipping container. 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: Knife was observed stored on an unclean surface. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC removed.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the meat cutting 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
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in freezer door gaskets were observed in poor repair.
4-501.11
Insects, rodents & animals not present
Inspector notes: The condensate from the open case refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed behind building. 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 walls in the walk-in coolers 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
Physical facilities not in good repair
Inspector notes: The floors in the walk-in cooler is in poor repair (needs to be resealed). The physical facilities must be maintained in good repair.
6-501.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the food prep areas. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
17
Jul 3, 2023
Re-Inspection
1 critical violation. 2 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
Food obtained from unapproved source
(corrected on site)
Inspector notes: Inspector observed GewSouki from an unapproved source. Product Disposed
3-201.11
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.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Various food product packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Sewage & waste water properly disposed
Inspector notes: The condensate from the air conditioning unit is dripping condensate onto the floor. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not in good repair
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back outside area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceilings in the basement area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
61
May 30, 2023
Routine
1 critical violation. 3 major violations. 7 minor violations. 2 corrected on site.
View 11 violations
Food obtained from unapproved source
(corrected on site)
Inspector notes: Inspector observed plastic containers of fermented vegetables and crabs from an unapproved source, Product disposed.
3-201.11
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.
4-601.11(A)
Food label missing or inaccurate
(corrected on site)
Inspector notes: Various food product packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The cutting boards in the meat dept 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.
4-202.11
Physical facilities not in good repair
Inspector notes: The ceilings in the basement area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Food stored improperly or exposed to contamination
Inspector notes: Various food product were observed stored on the floor in the retail area and walk in cooler. 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: 1.produce area shelves 2.food cutting cart 3.open case meat coolers throughout establishment have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Plumbing installed; proper backflow devices
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
Physical facilities not in good repair
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back outside area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.11
Physical facilities not in good repair
Inspector notes: The reach in cooler in the back kitchen area is in poor repair(missing covering). The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The: 1.walls in meat dept 2.fans in walk in cooler 3.walls and shelves in produce walk in area 4.floors throughout establishment has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.11
45
Frequently Asked Questions
When was Bayon Market last inspected?
The most recent health inspection at Bayon Market on file is from Nov 4, 2025. The public record contains five inspections in total.
What is the most common violation at Bayon Market?
Across the inspection record, “food properly labeled” has been cited four times, more than any other issue at Bayon Market.
How does Bayon Market compare to other restaurants in Providence?
Bayon Market most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Bayon Market's inspection record improved over time?
Yes. Recent inspections at Bayon Market have averaged around one violation per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bayon Market means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bayon Market inspected?
Based on the inspection history on file, Bayon Market is inspected around two times per year on average.
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