Jade Tree Asian Bistro
Last inspected: Feb 4, 2026
74
Score
Across the available record, Jade Tree Asian Bistro has three inspections on file, the first dated 2026. Jade Tree Asian Bistro was last inspected on Feb 4, 2026. 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 14 violations to three.
Across the inspection history, required records available is the issue that surfaces most often, recorded three times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fish was observed held at 46-47 degrees Fahrenheit in the sushi low-boy, with an ambient temperature of 48 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All items requiring refrigeration were moved to other units.
3-501.16(A)
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the sushi low-boy refrigeration unit. 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: The low-boy in the sushi area was in poor repair, not maintaining ambient temperature of 41 degrees or colder.
4-501.11
74
Jan 22, 2026
Re-Inspection
3 major violations. 4 minor violations. 4 corrected on site.
View 7 violations
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing with the packaging intact. Fish was still frozen; staff removed from packaging during inspection.
3-501.13
Food thawed using improper method
(corrected on site)
Inspector notes: Fish was observed thawing on the counter and in the sink without running water. 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. Rish was placed in refrigeration during inspection.
3-501.13
Consumer advisory not provided for raw or undercooked food
Inspector notes: The take-out menus and on-line menus do not have a printed consumer advisory. Establishment has posted notices at menu display and point of sale.
3-603.11
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Fish was observed thawing in the hand-washing sink in the sushi area. A hand-washing sink must not be used for purposes other than hand washing. Fish was moved to refrigeration.
6-301.13
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Containers of various foods in the walk-in were observed in direct contact with the food below them. Containers were relocated, all foods were to be fully cooked.
3-307.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the slicer have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: Several floor tiles in the front service area were observed in poor repair. PIC stated landlord is scheduled to repair on 1/27/26.
6-501.11
61
Jan 8, 2026
Routine
3 critical violations. 8 major violations. 9 minor violations. 3 corrected on site.
View 20 violations
Fish not frozen to destroy parasites
Inspector notes: Establishment does not have a letter certifying parasite destruction.
3-402.11
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for sushi rice without approval. Application was provided.
3-501.19
Toxic materials not used according to law or manufacturer instructions
Inspector notes: Restricted insecticide was observed within establishment. PIC informed to remove.
7-202.12
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken wings and rice were placed in the walk-in in containers greater than four inches deep.
3-501.15
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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in basement and rear storage room. 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. PCS presently once per month.
6-501.111
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the sushi area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was provided during inspection.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine taken out of service to be cleaned and sanitized; can opener was cleaned and sanitized.
4-601.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored under a waste pipe in the basement.
4-903.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Sushi is served raw. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Person in charge not controlling unsafe operations
Inspector notes: Menus, menu boards, and point of sale are lacking an allergen statement.
2-103.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -slicer -refrigerator gaskets -top of dish machine.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors and junctures in the kitchen 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 in good repair
Inspector notes: Several floor tiles in the front service area are 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 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
Food storage containers not labeled with contents
Inspector notes: Working containers of spices and sauces 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: Containers of sauces, juice, and water were observed stored on the floor in multiple locations throughout the facility. Food must be stored at least 6 inches above the floor.
3-305.11
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
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop (top of ice machine) and a knife (between prep unit and prep table) were 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. Items were brought to be cleaned and sanitized.
3-304.12
18
Frequently Asked Questions
When was Jade Tree Asian Bistro last inspected?
The most recent health inspection at Jade Tree Asian Bistro on file is from Feb 4, 2026. The public record contains three inspections in total.
What is the most common violation at Jade Tree Asian Bistro?
Across the inspection record, required records available has been cited three times, more than any other issue at Jade Tree Asian Bistro.
How does Jade Tree Asian Bistro compare to other restaurants in Providence?
Jade Tree Asian Bistro most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Jade Tree Asian Bistro's inspection record improved over time?
Yes. Recent inspections at Jade Tree Asian Bistro have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 14 previously.
What does a medium risk rating mean?
A medium risk rating at Jade Tree Asian Bistro 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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