El Charro Mexican Restaurant
Last inspected: Jun 10, 2025
86
Score
Public records show four inspections at El Charro Mexican Restaurant stretching back to 2024. On Jun 10, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly 12 violations before.
The most common issue across all inspections has been “food-contact surfaces”, showing up five times.
El Charro Mexican Restaurant's latest score of 86 sits above the North Providence average of 81. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jun 10, 2025
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A blender 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
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of shelving at the bar (chest freezer cup shelf). 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.
4-101.17
86
May 28, 2025
Routine
6 critical violations. 4 major violations. 13 minor violations. 11 corrected on site.
View 23 violations
Plumbing system not maintained in good repair
Inspector notes: Inspector observed leak at rinse sink faucet. Plumbing systems to be maintained in good repair.
5-205.15
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (containers, knives, spatulas) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Food not cooled to safe temperature within required time
Inspector notes: Beef, 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
Plumbing system not maintained in good repair
Inspector notes: Drains in the basement are lacking covers. PIC informed.
5-205.15
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. Inspector observed chicken stored above beef in the walk-in cooler. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) was observed with red biofilm. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
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, beef was placed in containers greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by small flying insects. 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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Inspector observed employee put tongs in the hand wash sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
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
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed several meats in walk-in freezer being stored in shopping bags. PIC informed
3-307.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
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. PIC called for service. Establishment to sanitize in 3 bay sink.
4-501.115
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Several foods were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed desserts, located in walk-in freezer, uncovered and unprotected from contamination.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (in between prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Wood is used in the construction of cup shelving in the chest freezer at the bar. 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.
4-202.16
Equipment not in good repair or proper adjustment
Inspector notes: The following door gaskets were observed torn and in poor repair. 1. Chest freezer (bar) 2. Bar cooler
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the kitchen shelving have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
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
Floor and wall junctures not properly coved or sealed
Inspector notes: The door frame in the basement area is in poor repair, observed wood with incomplete seal. The physical facilities must be maintained in good repair.
6-201.13
Physical facilities not cleaned at required frequency
Inspector notes: The walk-in freezer has an accumulation of frost buildup. The hoods in the kitchen have an accumulation of grease and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use. PIC informed.
6-501.16
14
May 16, 2024
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: Bar cooler and prep unit gaskets were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in freezer was in poor repair, observed with an accumulation of ice buildup.
4-501.11
90
Apr 25, 2024
Routine
4 critical violations. 11 major violations. 7 minor violations. 11 corrected on site.
View 22 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils in the kitchen are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
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
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. PIC voluntarily disposed of.
3-501.14
Backflow prevention air gap not adequate
Inspector notes: The prep sink in the basement is lacking an air gap.
5-202.13
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
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.
4-302.14
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement.
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. English Responding to Vomiting and Diarrhea Spanish Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Handwashing sink in basement was not operable.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and beans were observed held at 51-76 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Reheated to 165 degrees Fahrenheit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice was observed held at 53 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 voluntarily disposed.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Rice 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
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, ROP tilapia was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed to be over 38 degrees Fahrenheit, PIC voluntarily disposed.
3-501.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Thermometers provided & accurate
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
[2-103-.11 (M)]
Handwashing sign not posted
Inspector notes: The handwash sink in the women's restroom is lacking signage.
6-301.14
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Various foods were uncovered in the walk-in freezer.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Plates are being used as scoops in containers of rice and beef. 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. Plates were removed.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Bar cooler and prep unit door gaskets were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in freezer was in poor repair, observed with an accumulation of ice buildup.
4-501.11
13
Frequently Asked Questions
When was El Charro Mexican Restaurant last inspected?
The most recent health inspection at El Charro Mexican Restaurant on file is from Jun 10, 2025. The public record contains four inspections in total.
What is the most common violation at El Charro Mexican Restaurant?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at El Charro Mexican Restaurant.
How does El Charro Mexican Restaurant compare to other restaurants in North Providence?
El Charro Mexican Restaurant most recently scored 86 out of 100, which is higher than the North Providence average of 81.
Has El Charro Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at El Charro Mexican Restaurant have averaged around two violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at El Charro Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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