El Rey Azteca Mexican Restaurant
Last inspected: Sep 23, 2025
90
Score
Across the available record, El Rey Azteca Mexican Restaurant has four inspections on file, the first dated 2024. On Sep 23, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “proper date marking and disposition”, which has been cited three times.
Compared to the broader East Providence restaurant scene, where the average is 79, this is a stronger showing. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 23, 2025
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: 2-door reach-in is not in good repair. Unit observed to be leaking. Per interview, owner/operator will make a service call to repair this leak.
4-501.11
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. Employee (owner/operator) is certified in food safety management and will register with RIDOH Center for Food Protection as the Certified Food Safety Manager. Per interview, application will be sent in tomorrow.
2-102.12(A)
90
Sep 16, 2025
Routine
2 critical violations. 3 major violations. 6 minor violations. 1 corrected on site.
View 11 violations
Food-contact surfaces; cleaned & sanitized
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. Service call placed. 3-bay sink must be used to sanitize until dishwasher is reaching proper sanitizer concentration.
4-501.114
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
Ready-to-eat food not date marked
Inspector notes: Foods 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 insects is not controlled as evidenced by a couple of cockroaches observed in the kitchen. No foods observed to be contaminated. 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. Pest control was called during inspection and is scheduled to come today. Pest control is to assess this issue. Establishment is to follow recommended treatment and provide inspector detailed pest control reports indicating activity level and treatment.
6-501.111
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
2-103.11
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. Employee is to register with RIDOH Center for Food Protection as Certified Food Safety Manager. Application provided. Establishment does have employees certified through an approved course in food safety management.
2-102.12(A)
Food stored improperly or exposed to contamination
Inspector notes: Container of onions were observed stored on the floor next to the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gasket of the 2-door reach-in observed in poor repair, split away from the door. Gasket is to be replaced. In addition, 2-door reach-in observed to be leaking. Equipment must be maintained in good repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the equipment (inside of prep unit, top of dishwasher, shelving) have an accumulation of dust, dirt, food residue, and other debris. Equipment must be cleaned.
4-601.11(B)
Garbage & refuse properly disposed: facilities maintained
(corrected on site)
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floors and walls under and behind equipment have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-101.11
41
Aug 20, 2024
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Prep unit was observed held at 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. No TCS foods observed in this unit at the time of inspection. Service call to be placed. No TCS foods are to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Food products 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
78
Aug 14, 2024
Routine
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Food-contact surfaces: cleaned and sanitized
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. Service call placed. 3-bay sink must be used to sanitize all food equipment until dishwasher is at proper sanitizer concentration.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Prep unit was observed with an ambient temperature of 48 degrees Fahrenheit. No TCS foods observed in this unit at the time of inspection. Walk-in cooler observed with an ambient temperature of 47 degrees F. TCS foods in this unit were observed with temperature of 47 degrees F and were voluntarily disposed of during inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service call placed. No TCS foods are to be stored in the prep unit or the walk-in cooler until they are serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Foods/sauces 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
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 and 3-bay sink. Test strips must be obtained.
4-302.14
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floors and walls under and behind equipment have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-101.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the shelving in the refrigeration units and the outer surfaces of the dishwasher/equipment have an accumulation of dust, dirt, food residue, and other debris. These areas are to be cleaned.
4-601.11(B)
55
Frequently Asked Questions
When was El Rey Azteca Mexican Restaurant last inspected?
The most recent health inspection at El Rey Azteca Mexican Restaurant on file is from Sep 23, 2025. The public record contains four inspections in total.
What is the most common violation at El Rey Azteca Mexican Restaurant?
Across the inspection record, “proper date marking and disposition” has been cited three times, more than any other issue at El Rey Azteca Mexican Restaurant.
How does El Rey Azteca Mexican Restaurant compare to other restaurants in East Providence?
El Rey Azteca Mexican Restaurant most recently scored 90 out of 100, which is higher than the East Providence average of 79.
Has El Rey Azteca Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at El Rey Azteca Mexican Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at El Rey Azteca 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.
Nearby Restaurants