El Chapin Restaurant No 2
Last inspected: Apr 8, 2026
39
Score
The health department has logged four inspections at El Chapin Restaurant No 2, the earliest from 2024. The most recent visit was on Apr 8, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly four violations before.
The pattern that stands out is “required records available”, which has been cited four times.
Restaurants in Providence average 80, so El Chapin Restaurant No 2 trails the local norm. There are enough flags in the record to merit a second thought.
4
Inspections
1
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 5 major violations. 6 minor violations. 1 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods eggs, chicken, and fish were observed stored above ready-to-eat foods rice, and vegetables in the walk-in refrigerator and 2 door reach-in. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Garbage & refuse properly disposed: facilities maintained
(corrected on site)
Inspector notes: Molluscan Shellfish clams located in the 2 door reach-in freezer did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Tags were placed with clams at the time of inspection.
3-203.12
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
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by an accumulation of droppings throughout storage areas and kitchen. 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. Establishment is to clean any and all droppings using appropriate means of sanitization. Establishment is to increase pest control as frequently as needed and is to have a pest control report available for inspector at the time of next inspection.
6-501.111
Insects, rodents & animals not present
Inspector notes: Meat and vegetables 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back 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.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The chest freezer lid, and bar cooler handles were observed with tape and in poor repair. Equipment must be maintained in good repair.
4-501.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the basement area. All single service items must be stored off of the floor in a clean, dry location.
4-903.11(A)
Sewage & waste water properly disposed
Inspector notes: The outside dumpster cover was observed broken and in poor repair. Per PIC, dumpster company will be called.
5-501.111
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler fans 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
Non-food contact surfaces clean
Inspector notes: The condensate from the prep unit refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
39
Aug 19, 2024
Re-Inspection
1 critical violation. 3 major 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
Ready-to-eat food not date marked
Inspector notes: Chicken 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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, soup was placed hot in the refrigerator in containers greater than four inches deep. Per interview of PIC, soup was made less than 2 hours prior. Soup was moved to smaller containers at the time of inspection.
3-501.15
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
64
Aug 8, 2024
Re-Inspection
2 critical violations. 3 major violations. 4 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (beer) 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 not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. See disposal.
3-501.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Spray bottle was observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Rice and chicken 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. - Per interview of PIC, rice that was made last night was placed hot in the refrigerator in covered containers greater than four inches deep. See disposal. - Chicken was observed cooling on the counter in containers greater than four inches deep. PIC moved to sheet pan at the time of inspection.
3-501.15
55
Jul 25, 2024
Routine
2 critical violations. 5 major violations. 3 minor violations. 6 corrected on site.
View 10 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (lettuce) in walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.
3-501.14
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Empty milk container was observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with black and brown residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Several TCS foods 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At the time of inspection, soup made yesterday was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Food contaminated by miscellaneous source
Inspector notes: Inspector observed several meats in chest freezer being stored in shopping bags. PIC informed.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: At the time of inspection, handle of ice scoop was in direct contact with ice.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler fans have an accumulation of dust, dirt and other debris.
4-602.13
39
Frequently Asked Questions
When was El Chapin Restaurant No 2 last inspected?
The most recent health inspection at El Chapin Restaurant No 2 on file is from Apr 8, 2026. The public record contains four inspections in total.
What is the most common violation at El Chapin Restaurant No 2?
Across the inspection record, “required records available” has been cited four times, more than any other issue at El Chapin Restaurant No 2.
How does El Chapin Restaurant No 2 compare to other restaurants in Providence?
El Chapin Restaurant No 2 most recently scored 39 out of 100, which is lower than the Providence average of 80.
Has El Chapin Restaurant No 2's inspection record improved over time?
No. Recent inspections at El Chapin Restaurant No 2 have averaged around 12 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at El Chapin Restaurant No 2 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.
How often is El Chapin Restaurant No 2 inspected?
Based on the inspection history on file, El Chapin Restaurant No 2 is inspected around two times per year on average.
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