Chef Yao
Last inspected: Feb 3, 2026
50
Score
The health department has logged four inspections at Chef Yao, the earliest from 2024. On Feb 3, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The most recent inspection cleaned up several issues, finishing with nine violations after 12 on the prior visit.
Physical facilities installed, maintained, & clean comes up most often, recorded five times in the inspection record.
The city-wide average sits at 81, which Chef Yao's 50 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
4
Inspections
0
Critical latest
5
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine
5 major violations. 4 minor violations. 3 corrected on site.
View 9 violations
Contamination prevented during food preparation, storage, & display
(corrected on site)
Inspector notes: Various food was observed stored on the floor in the walk-in freezer and throughout the kitchen. Food must be stored at least 6 inches above the floor. Establishment is not to store any food on floor.
3-305.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Steel wool and food debris was 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
Inspector notes: Food contact surfaces of equipment/utensils slicer and rice cooker were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is not to use slicer or rice cooker until it is properly cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Beef, shrimp, noodles were 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: Beef was observed thawing on the counter. 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. Beef was placed into walk-in cooler at the time of inspection. Proper thawing methods reviewed with PIC.
3-501.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the cook line, prep unit lids, sauce buckets, walk-in shelves, and hand sinks, 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
Equipment not in good repair or proper adjustment
Inspector notes: The dishwasher in the kitchen is non-operational and in poor repair. Per PIC, a new dishwasher has been ordered.
4-501.11
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the back of kitchen, are 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
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
50
Jan 21, 2025
Re-Inspection
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Beef was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Physical facilities not cleaned at required frequency
Inspector notes: The hoods in the kitchen area have a heavy accumulation of grease and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean. Per interview with PIC, service is scheduled in two weeks.
6-501.12
78
Jan 9, 2025
Routine
3 critical violations. 5 major violations. 12 minor violations. 9 corrected on site.
View 20 violations
Toxic substances properly identified, stored, & used
Inspector notes: The condensate from the ice machine is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain. PIC informed.
5-402.13
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Ethanol, bleach) was stored with onions and single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs, chicken) were observed stored above ready-to-eat foods (noodles, vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Chinese Refrigerator Separation Storage Poster
3-302.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
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 equipment/utensils (vegetable slicer, slicer, vegetable peeler) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC informed.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Rice and egg rolls were 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. PIC informed.
3-501.17
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. PIC informed.
7-102.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 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. PIC moved to prep unit at time of inspection,.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC informed.
6-202.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Chicken was observed stored on the floor in the mop sink closet. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. PIC informed.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. Knives were stored on an unclean surface (between prep unit). 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 rice and flour. Spoon handle was observed stored in direct contact with rice. Utensils used to dispense food should be with their handles above the top of the FOOD and the container. 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
Cutting surfaces scratched, scored, or no longer cleanable
(corrected on site)
Inspector notes: The cutting boards in the back kitchen are very scratched, scored with black residue. 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. PIC disposed of at time of inspection.
4-501.12
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. 1. Prep unit (shelving & gaskets) 2. Dish machine (top) 3. Shelving (back area) 4. Microwave (back area)
4-602.13
Toxic substances properly identified, stored, & used
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PIC informed.
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: The hoods in the kitchen area have an accumulation of grease and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean. PIC informed.
6-501.12
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. PIC informed.
6-501.12
Wiping cloths: properly used & stored
Inspector notes: Drip prevention on hood/ventilation system was in poor repair. Inspector observed a container catching the grease due to being cracked. PIC informed.
4-204.11
21
Oct 11, 2024
Opening
3 minor violations.
View 3 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the wok station has an accumulation of grease and food residue.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors 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 in good repair
Inspector notes: Ceiling tile in the kitchen is in poor repair, observed water damage.
6-501.11
86
Frequently Asked Questions
When was Chef Yao last inspected?
The most recent health inspection at Chef Yao on file is from Feb 3, 2026. The public record contains four inspections in total.
What is the most common violation at Chef Yao?
Across the inspection record, physical facilities installed, maintained, & clean has been cited five times, more than any other issue at Chef Yao.
How does Chef Yao compare to other restaurants in North Providence?
Chef Yao most recently scored 50 out of 100, which is lower than the North Providence average of 81.
Has Chef Yao's inspection record improved over time?
Yes. Recent inspections at Chef Yao have turned up fewer violations than earlier ones, with the latest finding around nine violations compared to about 12 previously.
What does a high risk rating mean?
A high risk rating at Chef Yao means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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