Cielito Mexican Kitchen
Last inspected: Apr 13, 2026
86
Score
Going back to 2024, Cielito Mexican Kitchen has seven inspections in the public record. The most recent report on file is from Apr 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections show fewer violations than earlier ones, with the latest at five versus seven before.
Restaurants in Providence average 80, so Cielito Mexican Kitchen is doing better than most peers. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Re-Inspection
3 minor violations.
View 3 violations
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. Staff have food handler certification.
2-102.12(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid 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
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: Per PIC, dish machine is in poor repair and non-functional.
4-204.113
86
Mar 26, 2026
Routine
2 critical violations. 9 minor violations. 3 corrected on site.
View 11 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The auto-dispenser for the sanitizer solution at the 3-bay sink was dispensing at 0 parts per million. PIC to call for service. Establishment to use the quaternary ammonium tablets until dispenser is functioning properly.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: Leaks were observed at the faucets of the 3-bay sinks in the kitchen and bar.
5-205.15
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid 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
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. Staff have food handler certification. List of consultants provided.
2-102.12(A)
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Dishes were observed in the hand-washing sink near the 3-bay sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Dead or trapped pests not removed promptly
Inspector notes: A deceased rodent was observed on the floor in the basement storage area. PIC informed to remove.
6-501.112
Food stored improperly or exposed to contamination
Inspector notes: Cases of food and beverages were observed stored in the walk-in and basement storage area. 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: Utensils were stored in sanitizer solution between uses. PIC placed in hot water (135 degrees or hotter) during inspection.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients). 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. Bowls were removed.
3-304.12
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: Per PIC, dish machine in the kitchen is on poor repair and non-functional.
4-204.113
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
47
Oct 24, 2024
Re-Inspection
No violations found.
100
Oct 16, 2024
Re-Inspection
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (whole shell eggs) were observed stored above ready-to-eat foods (produce) 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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, chicken was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the dish machine. Inspector provided thermo labels during inspection.
4-302.13
70
Oct 2, 2024
Routine
4 critical violations. 7 major violations. 6 minor violations. 5 corrected on site.
View 17 violations
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: Establishment does not have an employee health policy in place. Inspector provided RIDOH guidance.
2-201.11
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Management, food employee and conditional employee knowledge, responsibilities and reporting
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. Staff indicated that the sanitizing solution was empty and stated it was ordered.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Majaryas, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Inspector observed temperature of 54-56 degrees. PIC voluntarily disposed.
3-501.14
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen, bar, and dis wash area were lacking paper towels. Staff provided napkins to inspector during inspection.
6-301.12
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Sanitizer test kit not available
(corrected on site)
Inspector notes: There was no evidence that the facility has test strips for testing the chlorine sanitizer for the dish machine or the quaternary ammonium sanitizer in the 3-bay sink. Inspector provided test strips during inspection.
4-302.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below when cooling product.
4-301.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, inspector determined majaryas was placed hot in the refrigerator in containers greater than four inches deep, wraped in foil.
3-501.15
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. Inspector provided RIDOH guidance.
2-501.11
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.
2-102.12
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: The hand-washing sink in the dish wash area was blocked by a cutting board and bottle of water. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Certified food protection manager
Inspector notes: Discarded ice was observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of oils and spices 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
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Masa dough was observed with a package of burrito wraps in direct contact with the dough; containers of various vegetables were observed in direct contact with RTE foods in containers under them. Burrito packages were moved and dough was covered with plastic wrap.
3-307.11
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
20
Jul 11, 2024
Reinspection for Opening
No violations found.
100
Jun 3, 2024
Opening
1 critical violation. 8 major violations. 15 minor violations.
View 24 violations
Backflow prevention air gap not adequate
Inspector notes: Ice machine and 3 bay sink (bar) were observed with an inadequate air gap.
5-202.13
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
Person in charge not controlling unsafe operations
Inspector notes: Menu does not have an allergen statement. English Food Allergy Reactions Spanish Food Allergy Reactions
2-103.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the kitchen and bar. 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 the ice machine have an accumulation of orange biofilm. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Eggs and salmon served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
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
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: Thermometers are lacking in the cold drawers and bar cooler. 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.
4-203.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Thermometers provided & accurate
Inspector notes: The doors to the toilet rooms are not self-closing.
6-501.19
Insects, rodents, & animals not present
Inspector notes: The women's toilet room is lacking a receptacle with a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Insects, rodents, & animals not present
Inspector notes: The floor in the dining area has an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.13
Physical facilities not in good repair
Inspector notes: Observed missing ceiling tile above prep sink.
6-501.11
Physical facilities installed, maintained, & clean
Inspector notes: Establishment has no designated area for employee belongings. Establishment has no basement storage area as designated on food safety plan.
6-305.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen, toilet room, and bar were lacking paper towels.
6-301.14
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen and bar are lacking signage.
6-301.14
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: Ice machine located in the bar area was not in good repair. Observed being held together with tape.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of shelving in the bar area, and the food prep 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: Bar cooler and cold drawer door gaskets were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Food prep area counter is made of metals panels with gaps in between. Old debris observed in the gaps. Food prep areas must be smooth and easily cleanable.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Basins for 3 bay sinks are lacking drain plugs. Drain plugs are required to properly sanitize dishes.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep area shelving (underneath) have an accumulation of rodent droppings.
4-602.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the vent/fan have an accumulation of dust and other debris.
4-602.13
18
Frequently Asked Questions
When was Cielito Mexican Kitchen last inspected?
The most recent health inspection at Cielito Mexican Kitchen on file is from Apr 13, 2026. The public record contains seven inspections in total.
How does Cielito Mexican Kitchen compare to other restaurants in Providence?
Cielito Mexican Kitchen most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Cielito Mexican Kitchen's inspection record improved over time?
Yes. Recent inspections at Cielito Mexican Kitchen have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about seven previously.
What does a low risk rating mean?
A low risk rating at Cielito Mexican Kitchen 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 Cielito Mexican Kitchen inspected?
Based on the inspection history on file, Cielito Mexican Kitchen is inspected around four times per year on average.
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