El Anafe Restaurant
Last inspected: Dec 4, 2025
74
Score
Across the available record, El Anafe Restaurant has four inspections on file, the first dated 2024. El Anafe Restaurant was last inspected on Dec 4, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged four times.
That's lower than the typical Providence restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 4, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Tomatoes in the walk-in cooler were observed with an accumulation of mold build-up. Tomatoes were voluntarily disposed of at the time of inspection.
3-101.11
Contamination prevented during food preparation, storage, & display
Inspector notes: Tomatoes were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.12
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the walk-in cooler area has 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
74
Nov 19, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salami, eggs, and fish was observed held between 46-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Salami, eggs, and fish were voluntarily disposed of at the time of inspection. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Contamination prevented during food preparation, storage, & display
Inspector notes: Bananas were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing. Toilet room doors must be self closing.
6-501.19
74
Nov 5, 2025
Routine
1 critical violation. 8 major violations. 4 minor violations. 6 corrected on site.
View 13 violations
Plumbing system not maintained in good repair
Inspector notes: The plumbing for the 3-bay sink was observed in poor repair. When the sanitizer bay was being drained, water was being backed up into the wash bay. Plumbing must be maintained in good repair.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings, empanadas, and chicharron was observed held at between 90-115 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. All food was reheated to 165 DF or higher at the time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food was observed held between 44-52 degrees Fahrenheit in the 2-door reach-in. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All food above 45 DF was voluntarily disposed of at the time of inspection. All other food was moved to properly functioning refrigeration. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various food was 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
Proper cold holding temperatures
(corrected on site)
Inspector notes: Greens and onions were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels were added at the time of inspection.
6-301.12
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking proper drain plugs for the 3-bay sink. Establishment only has 2 drain plugs and must obtain another drain plug.
4-301.12
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. Establishment is to obtain test strips.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine 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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed being stored between 3-bay sink and hand sink. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Non-food contact surfaces clean
Inspector notes: The door to the toilet room is not self-closing. Toilet rooms must be self closing.
6-501.19
Equipment not in good repair or proper adjustment
Inspector notes: Steam table #2 was observed not working and in poor repair. The 2 door reach-in was observed holding an ambient temperature of 51 DF and in poor repair. Equipment must be maintained in good repair.
4-501.11
32
Jul 5, 2024
Opening
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Mangu and empanadas were observed held at 109-120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Storage rack located in the ware washing area was not in good repair, observed splintering.
4-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of flour, sugar 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
67
Frequently Asked Questions
When was El Anafe Restaurant last inspected?
The most recent health inspection at El Anafe Restaurant on file is from Dec 4, 2025. The public record contains four inspections in total.
What is the most common violation at El Anafe Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at El Anafe Restaurant.
How does El Anafe Restaurant compare to other restaurants in Providence?
El Anafe Restaurant most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has El Anafe Restaurant's inspection record improved over time?
Yes. Recent inspections at El Anafe Restaurant have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Anafe Restaurant 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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