Heng Thai and Rotisserie
Last inspected: Jul 3, 2025
61
Score
Inspectors have visited Heng Thai and Rotisserie three times, with records going back to 2024. On Jul 3, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Compared to the prior visit, the count dropped from 11 violations to six.
Food-contact surfaces accounts for the largest share of issues, appearing two times across the record.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
3
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jul 3, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as produce) 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
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen cooking area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (vegetable peeler, and knives on the knife rack) 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)
Single-use articles reused
Inspector notes: Establishment is reusing single-use items (such as tofu container and garlic containers) for food preparation and storage. Single-use items shall not be reused.
4-502.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the knife rack, pipes along the wok unit, cans protecting faucets from heat at the wok unit, light inside the walk in cooler, and fan covers have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
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 kitchen and bar area.
4-903.11(A)
61
Jun 12, 2024
Re-Inspection
2 major violations. 2 minor violations.
View 4 violations
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Eggs were placed hot in the prep unit wrapped in plastic. Chicken was placed hot in the prep unit in a container greater than 4 inches deep. Chicken and eggs were relocated to the walk in cooler after eggs were uncovered, and chicken was transferred to a shallow pan.
3-501.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the prep units. 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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the back storage area, and on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the bar area on top of bar supplies. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
74
Jun 4, 2024
Routine
2 critical violations. 8 major violations. 8 minor violations. 5 corrected on site.
View 18 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils (plastic spoons) 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)
Food not cooled to safe temperature within required time
Inspector notes: Crispy pork belly, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Person in charge lacks food safety knowledge
(corrected on site)
Inspector notes: PIC and staff were not knowledgeable about setting-up the 3-bay sink to wash/rinse/sanitize dishes and utensils. Inspector provided demonstration during inspection.
2-102.11
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. Inspector provided RIDOH guidance.
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A tray and trash were 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: 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 was on-site during inspection. Dishes and utensils must be sanitized in 3-bay sink until dishwasher is serviced.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Crispy pork belly, which was prepared in advance and observed stored in prep unit at 46 degrees.
3-501.15
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Thermometers are lacking in the prep 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
Equipment not in good repair or proper adjustment
Inspector notes: A large wok pan, a strainer, a blender bowl were not in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Door to the walk-in freezer area was not in good repair, with lower hinge missing.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the blender bases have an accumulation of food residue, and other debris.
4-602.13
Food storage containers not labeled with contents
Inspector notes: Working containers of various 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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the back storage area. Food observed stored right next to the mop sink. Bin of rice stored at the side of the hand sink in the dishroom. Food must be stored in a clean dry location, where it is not subject to dust splash, or other contamination, and at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Ice scoop was stored in ice machine with handle in ice.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. 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.
3-304.12
Single-use articles reused
Inspector notes: Single-use items such as tofu containers and spice containers with handles are being reused for food preparation and storage. Single-use items shall not be reused.
4-502.13
22
Frequently Asked Questions
When was Heng Thai and Rotisserie last inspected?
The most recent health inspection at Heng Thai and Rotisserie on file is from Jul 3, 2025. The public record contains three inspections in total.
What is the most common violation at Heng Thai and Rotisserie?
Across the inspection record, food-contact surfaces has been cited two times, more than any other issue at Heng Thai and Rotisserie.
How does Heng Thai and Rotisserie compare to other restaurants in Providence?
Heng Thai and Rotisserie most recently scored 61 out of 100, which is lower than the Providence average of 80.
Has Heng Thai and Rotisserie's inspection record improved over time?
Yes. Recent inspections at Heng Thai and Rotisserie have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about 11 previously.
What does a medium risk rating mean?
A medium risk rating at Heng Thai and Rotisserie 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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