Birdies Hot Chicken
Last inspected: Feb 18, 2026
61
Score
Going back to 2025, Birdies Hot Chicken has four inspections in the public record. The most recent visit was on Feb 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Compared to the prior visit, the count dropped from 11 violations to seven.
The most common issue across all inspections has been contamination prevented during food preparation, storage, & display, showing up six times.
That's lower than the typical Providence restaurant, which scores around 80. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Re-Inspection
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
View 7 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. No sanitizer logs have been maintained as discussed at previous inspection. Sanitizer logs are to be maintained daily.
4-501.114
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the basement, 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoops observed stored in containers of dry ingredients with the handles in the product. 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
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum wrap is used to line the counter in the hot holding 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.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit door gaskets were observed in poor repair.
4-501.11
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage shelf in 3 bay sink area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
61
Feb 4, 2026
Routine
4 critical violations. 4 major violations. 11 minor violations. 2 corrected on site.
View 19 violations
Food not reheated to required temperature for hot holding
Inspector notes: Blount macaroni & cheese was not reheated to at least 135 degrees F before being placed into hot holding, only reaching 71 degrees Fahrenheit in hot hold unit. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees Fahrenheit for hot holding. Disposed.
3-403.11
Cleaned equipment or utensils stored improperly
Inspector notes: Clean towels observed stored on the floor beneath the unused dishwasher. Clean towels must be stored at least 6 inches above the floor.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items stored on the floor in the kitchen. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Equipment or utensils not sanitized before use after cleaning
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. 3 bay sink was properly set up during inspection.
4-702.11
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A bucket was observed in the hand-washing sink in the kitchen. A purse was observed stored in the hand-washing sink in the toilet room. 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. PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
2-101.11
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: prep unit kitchen carts knife rack can opener. Paper and adhesive observed on numerous food storage containers. Chest freezer has an accumulation of frost and debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the basement has 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 cleaned at required frequency
Inspector notes: Panels beneath the hood have 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
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
Inspector notes: Chicken was observed held at 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. Chicken was reheated.
3-501.16(A)
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the basement, 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: Food observed stored on the floor in the kitchen and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
Inspector notes: Scoops are stored in containers of dry ingredients with the scoop handles in the product. 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
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit door gaskets were observed in poor repair.
4-501.11
21
Oct 21, 2025
Reinspection for Opening
3 minor violations.
View 3 violations
Unnecessary items or litter present on premises
Inspector notes: The area outside has an accumulation of homeless person's belongings against the building outside the back door. Police were notified during inspection. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment (previous owner's oil recycle receptacle) observed in the outside 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 in good repair
Inspector notes: The basement floor and coving is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
86
Oct 15, 2025
Opening
4 major violations. 10 minor violations.
View 14 violations
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
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
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sinks in the kitchen were lacking paper towels. Paper towels were delivered during inspection.
6-301.12
Working containers of toxic materials not identified
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
Equipment or utensils not air-dried before storage
Inspector notes: Establishment is lacking air drying rack.
4-901.11
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: shelves lowboy conduits to electrical box paper towel holder in kitchen prep unit .
4-602.13
Utensils, equipment & linens; properly stored, dried, & handled
Inspector notes: Hand sinks are dirty and need to be cleaned.
6-501.18
Physical facilities not in good repair
Inspector notes: The corner of the wall between kitchen and dishroom is in poor repair, with pieces of plaster broken off and missing. The physical facilities must be maintained in good repair.
6-501.11
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
Physical facilities not cleaned at required frequency
Inspector notes: The ledge along the stairs to the basement has an accumulation of soil residue, dead insects, and 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: Ceiling light covers in the basement have an accumulation of dead insects 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 or items were observed throughout the kitchen, basement storage area, and outside 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 in good repair
Inspector notes: Three lights beneath the hood were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The area beneath the hood including the stainless steel wall has an accumulation of chemical residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
41
Frequently Asked Questions
When was Birdies Hot Chicken last inspected?
The most recent health inspection at Birdies Hot Chicken on file is from Feb 18, 2026. The public record contains four inspections in total.
What is the most common violation at Birdies Hot Chicken?
Across the inspection record, contamination prevented during food preparation, storage, & display has been cited six times, more than any other issue at Birdies Hot Chicken.
How does Birdies Hot Chicken compare to other restaurants in Providence?
Birdies Hot Chicken most recently scored 61 out of 100, which is lower than the Providence average of 80.
Has Birdies Hot Chicken's inspection record improved over time?
Yes. Recent inspections at Birdies Hot Chicken have turned up fewer violations than earlier ones, with the latest finding around seven violations compared to about 11 previously.
What does a medium risk rating mean?
A medium risk rating at Birdies Hot Chicken 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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