Isla Bar and Grill
Last inspected: Apr 24, 2025
86
Score
Public records currently show only two inspections for Isla Bar and Grill. The most recent visit was on Apr 24, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections show fewer violations than earlier ones, with the latest at three versus 26 before.
Looking across the full record, non-food contact surfaces clean is the recurring theme, flagged two times.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. Overall, the inspection record reads well.
2
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 24, 2025
Re-Inspection
3 minor violations. 1 corrected on site.
View 3 violations
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The following areas in the basement area are in poor repair. -walls (holes and black residue observed) -ceiling (hole observed) The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors (throughout) and walls (kitchen area) 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
86
Apr 3, 2025
Routine
2 critical violations. 8 major violations. 16 minor violations. 6 corrected on site.
View 26 violations
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 ) area.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
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 arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Poster given and to PIC.
2-501.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the men's restroom and bathroom in basement was lacking paper towels.
6-301.12
Ready-to-eat food not date marked
Inspector notes: (Various food product) 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: (Beef and cream based sauce ) was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.PIC informed of proper thawing procedures.
3-501.13
In-use utensils: properly stored
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.
4-203.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in basement restroom . Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of (rodents) is not controlled as evidenced by (droppings in basement ). 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) 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)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (front door), 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
Food contaminated by miscellaneous source
Inspector notes: Inspector observed ice being stored in the 3 bay sink. PIC informed.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) 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 not cleaned at required frequency
Inspector notes: The following non-food contact surfaces observed with debris: 1.all refrigeration units 2.food carts 3.food prep shelves 4.food storage racks 5.stove hoods
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors 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
Proper cold holding temperatures
Inspector notes: The ceiling in the (kitchen ) area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.16
Physical facilities not in good repair
Inspector notes: The ceilings (basement) and floors(bar and kitchen)area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment and clutter(boiler room) 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
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: Inspector observed live cat, cat food, and litter box in establishment. PIc informed and removed cat during inspection.
6-501.112
Person in charge lacks food safety knowledge
(corrected on site)
Inspector notes: Menu is lacking allergen statement. PIC added to menu while on site.
2-102.11(A)
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.
2-102.12(A)
Handwashing sign not posted
Inspector notes: Handwashing sinks throughout establishment are lacking signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Pulled pork) was observed held at (72) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated to 165
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Ham) was observed held at (69) 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)
Food storage containers not labeled with contents
Inspector notes: Working containers of (dry ingredients and 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
15
Frequently Asked Questions
When was Isla Bar and Grill last inspected?
The most recent health inspection at Isla Bar and Grill on file is from Apr 24, 2025. The public record contains two inspections in total.
What is the most common violation at Isla Bar and Grill?
Across the inspection record, non-food contact surfaces clean has been cited two times, more than any other issue at Isla Bar and Grill.
How does Isla Bar and Grill compare to other restaurants in Providence?
Isla Bar and Grill most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Isla Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Isla Bar and Grill have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 26 previously.
What does a low risk rating mean?
A low risk rating at Isla Bar and Grill 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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