India
Last inspected: Jun 3, 2025
90
Score
Inspectors have visited India five times, with records going back to 2023. The latest inspection on file is from Jun 3, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections show fewer violations than earlier ones, with the latest at two versus 20 before.
Non-food contact surfaces clean accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jun 3, 2025
Re-Inspection
2 minor violations.
View 2 violations
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler, and on shelves less than 6 inches from the floor in the walk in and back storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of some shelves in the kitchen including the undersides have an accumulation of soil residue, and other debris.
4-602.13
90
May 27, 2025
Re-Inspection
3 critical violations. 7 major violations. 2 minor violations. 2 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Open portions of rice observed stacked with top containers directly in contact with food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Lamb stew, and sauce with garlic, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Hands not washed when required
(corrected on site)
Inspector notes: Employees did not wash hands before beginning to work with food in the kitchen.
2-301.14
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the basement kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (cutting boards, can opener, food containers stacked on low shelves) were observed with an accumulation of food and debris, and water. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized before use.
4-601.11(A)
Proper cooling time and temperature
Inspector notes: Employee stated chicken is partially cooked, cooled, and cooked again later. Establishment must obtain permission to par cook chicken.
8-103.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sauce and lamb stew were placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection. Manager was called and arrived during inspection. An employee certified in food safety must be present anytime food is being prepared or served.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Dishes and utensils were observed in the hand-washing sink in the dishwasher area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Employee observed filling containers for soap and sanitizer at the handwashing sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Cleaned equipment or utensils stored improperly
Inspector notes: Food containers observed stored on shelf less than 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of numerous food container stored on lower shelves have an accumulation of water, food residue, and other debris. Employee stated the floor is hosed in the morning. All items were removed from the lower shelf to be washed, rinsed, and sanitized, and discussed hose use with PIC.
4-602.13
29
May 12, 2025
Routine
4 critical violations. 6 major violations. 17 minor violations. 7 corrected on site.
View 27 violations
Food not cooled to safe temperature within required time
Inspector notes: Potatoes, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Proper date marking and disposition
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 10 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.114
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food were observed with the top containers directly in the food below in prep units, and in the refrigerator. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food not reheated to required temperature for hot holding
Inspector notes: Spinach and masala previously cooked and cooled, were only reheated to 134-145 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Foods were taken to be reheated.
3-403.11
Ready-to-eat food not date marked
Inspector notes: Date marking procedures relating to thawing dates are inconsistent.
3-501.17
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 areas of the kitchen.
4-903.11(A)
Person in charge not controlling unsafe operations
Inspector notes: Menus do not have an allergen statement. English Food Allergies What You Need to Know English Food Allergy Reactions
2-103.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sinks in the kitchen and in the dishwasher area were lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink in the kitchen and dishwasher area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, cutting boards, knives, food containers on clean storage shelves) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized before use.
4-601.11(A)
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(A)
Hot or cold food held at improper temperature
Inspector notes: Raw chicken and fish observed held at 52-54 degrees Fahrenheit in cold drawers. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was placed in refrigerator.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Oil observed stored on the floor next between the hand sink and refrigerator. Food must be stored at least 6 inches above the floor. Food observed stored on the floor in walk in coolers, and on shelves less than 6 inches above the floor. 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
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives observed stored on unclean surfaces (sides of prep units, and on dirty shelves) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in numerous stacked food containers. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Gloves used incorrectly or not changed when required
(corrected on site)
Inspector notes: Employee observed washing his gloved hands in the hand sink in the dishwashing area.
3-304.15(B)
Equipment not in good repair or proper adjustment
Inspector notes: Cold drawer gaskets were observed in poor repair.
4-501.11
Utensils or thermometers not in good repair or calibrated
Inspector notes: 2 blender bowls and several food containers were not in good repair, with pieces broken off.
4-502.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The refrigerator near the outside door was not in good repair, with edges taped, and a piece of cardboard wedged in to keep a door in place. Equipment must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: storage cabinets near outside door food prep units shelves including the undersides food containers throughout establishment including clean storage shelves cold drawers
4-602.13
Food-contact surfaces; cleaned & sanitized
(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
Physical facilities not in good repair
Inspector notes: The wall corners at the area between the kitchen and hall to the door are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Ceiling tiles in the basement food prep area are missing and/or moved out of place.
6-501.11
Physical facilities not in good repair
Inspector notes: An overhead pipe above storage shelf in the basement back storage area is in poor repair, with water dripping into a container. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The back storage area in the basement has an accumulation of debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Employees' clothing or other personal belongings were observed stored in a back equipment storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
13
Oct 26, 2023
Re-Inspection
1 critical violation. 2 major violations. 4 minor violations. 1 corrected on site.
View 7 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: House-made yogurt-based mango lassi was observed marked with a date exceeding 7 days. Disposed.
3-501.18
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Individual servings of rice were stacked on top of one another, and placed warm in the refrigerator.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings along ledge of basement stairs. 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. Budget PCS weekly.
6-501.111
Contamination prevented during food preparation, storage & display
Inspector notes: Prewashed kale observed being on a counter, with some kale in contact with the outside of the kale boxes. Food must be protected from contamination.
3-305.14
Sewage & waste water properly disposed
Inspector notes: The condensate from the new refrigeration unit in the back area of the basement is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not cleaned at required frequency
Inspector notes: The ledge along the basement stairs have an accumulation of rodent droppings, soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed along the ledge of the basement stairs. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
58
Oct 11, 2023
Routine
1 critical violation. 3 major violations. 8 minor violations. 1 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
Inspector notes: Lamb and cheese 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. Lamb and cheese were placed in freezer to rapidly chill. Discussed not overfilling pans in top of prep unit.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of inside of ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the walk in cooler in containers greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by a dead mouse beneath a rack on the basement floor, and numerous droppings on shelves and boxes throughout the back storage area. 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. Budget Termite and Pest Control weekly, last date of service was today 10/11/2023.
6-501.111
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked food containers on the clean storage rack. After cleaning and sanitizing, equipment and utensils shall be air dried.
4-901.11
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 kitchen.
4-903.11(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of shelves in the basement storage area. 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.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of shelves in the kitchen including the underside, and prep units have an accumulation of food residue, and other debris. Shelves in the basement storage area have an accumulation of debris and rodent dropping.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility especially beneath 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.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan in the dairy & produce walk in cooler has an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler located near ice machine. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives observed stored on unclean surfaces (edges of 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
43
Frequently Asked Questions
When was India last inspected?
The most recent health inspection at India on file is from Jun 3, 2025. The public record contains five inspections in total.
What is the most common violation at India?
Across the inspection record, non-food contact surfaces clean has been cited four times, more than any other issue at India.
How does India compare to other restaurants in Providence?
India most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has India's inspection record improved over time?
Yes. Recent inspections at India have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 20 previously.
What does a low risk rating mean?
A low risk rating at India means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is India inspected?
Based on the inspection history on file, India is inspected around three times per year on average.
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