Cilanter
Last inspected: Dec 2, 2025
78
Score
Cilanter has been inspected four times since 2025. The latest inspection on file is from Dec 2, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The most recent inspection cleaned up several issues, finishing with four violations after 10 on the prior visit.
When inspectors have written things up, toxic substances properly identified, stored, & used has been the most frequent reason, cited three times.
Among Providence restaurants, this is a fairly standard result. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Re-Inspection
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
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
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Food debris was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of spices (tray on shelf) 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. Staff placed labels during inspection.
3-302.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: A container of heavy cream was observed in direct contact with food in the prep unit. PIC removed.
3-307.11
78
Nov 26, 2025
Routine
1 critical violation. 4 major violations. 9 minor violations. 7 corrected on site.
View 14 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener brought to be cleaned and sanitized.
4-602.11
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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic butter was observed held at 45 degrees Fahrenheit double-stacked above the fill line in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC chose to dispose.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Chicken was observed thawing in a container of stagnant water 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. PIC placed under running water.
3-501.13
Proper cold holding temperatures
Inspector notes: Thermometers are lacking in the small reach-in and table-top display refrigeration unit(s). 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
Utensils, equipment & linens; properly stored, dried, & handled
Inspector notes: Curry sauce debris was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Handwashing sign not posted
Inspector notes: The handwashing sink in the kitchen and bathroom are lacking proper signage.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of dry spices and sauces 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: Containers of heavy cream were observed in direct contact with garlic and herbs in the prep unit. PIC disposed affected product.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients and prepared foods in refrigeration. 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were brought to be cleaned and sanitized.
3-304.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Blender bowl was observed with pooled water. PIC brought to be cleaned and sanitized.
4-901.11
In-use utensils: properly stored
Inspector notes: The shared outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
In-use utensils: properly stored
Inspector notes: The shared grease receptacle has an accumulation of grease residue.
5-501.115
37
Nov 10, 2025
Reinspection for Opening
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 5 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 200 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC diluted concentration during inspection.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (produce) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated during inspection.
3-302.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Staff began labeling during inspection.
7-102.11
Food storage containers not labeled with contents
(corrected on site)
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. Staff began labeling during inspection.
3-302.12
Outdoor refuse receptacles lack tight-fitting lids
Inspector notes: The grease receptacle has an accumulation of grease debris.
5-501.15
61
Nov 7, 2025
Opening
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Chicken and rice was observed held at 90-128 degrees Fahrenheit in the steam table and hot box. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Staff reheated during inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (vegetable slicer, knives, blender, hotel pans) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items taken out of service.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Teas and yogurts 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
70
Frequently Asked Questions
When was Cilanter last inspected?
The most recent health inspection at Cilanter on file is from Dec 2, 2025. The public record contains four inspections in total.
What is the most common violation at Cilanter?
Across the inspection record, toxic substances properly identified, stored, & used has been cited three times, more than any other issue at Cilanter.
How does Cilanter compare to other restaurants in Providence?
Cilanter most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Cilanter's inspection record improved over time?
Yes. Recent inspections at Cilanter have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Cilanter means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants