Kebbeh Restaurant
Last inspected: Apr 13, 2026
95
Score
Kebbeh Restaurant has only two inspections on file, a thin record to work from. The newest entry in the record is dated Apr 13, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly 27 violations earlier in the record.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded two times.
Among Providence restaurants, the typical score is 80; Kebbeh Restaurant is comfortably above that bar. Taken together, the history is a positive one.
2
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Reinspection for Opening
1 minor violation.
View 1 violation
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)
95
Apr 6, 2026
Routine
3 critical violations. 8 major violations. 16 minor violations. 4 corrected on site.
View 27 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Contact paper observed taped to the side of the steam table to make a side wall. 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.
4-101.11
Chemical sanitizer does not meet required criteria
Inspector notes: A spray bottle of cleaning solution was used to make sanitizer for the 3 bay sink, as there was no bleach or quaternary ammonia in the establishment.
7-204.11
Equipment material allows contamination or unsafe migration
Inspector notes: Torn aluminum wrap observed lining surface of the top of the unused steam table. 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.
4-101.11
Food label missing or inaccurate
Inspector notes: Containers of palm oil packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live cockroaches on the top and back of the glass-topped chest freezer, the floor beneath it, and observed entering the solid-topped chest freezer as it was being opened. The presence of rodents is not controlled as evidenced by rodent droppings on the table beneath the unused hot-hold unit, the plastic bin of clothing donations beneath that table, and on the floor throughout the kitchen. 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 Service unknown by PIC.
6-501.111
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.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
5-205.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on shelves less than 6 inches above the floor.
4-903.11(A)
Food thawed using improper method
Inspector notes: Chicken was observed thawing in the center bay of the 3 bay sink. 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. If thawing beneath running water, the food prep sink must be used.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of sanitizing solution for the 3 bay sink.
4-302.14
Food thermometer not available or accessible
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.
4-302.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of soil residue, and or rodent droppings, and/or debris. Lemons are placed on the floor and ledge intentionally. 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: One light beneath the hood was nonfunctional during inspection. 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 kitchen. PIC gathers clothing donations and stores them in the kitchen. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions. All items not essential to the maintenance or operation of the establishment must be removed.
6-501.114
Physical facilities not in good repair
Inspector notes: The ceiling is in poor repair, with stained and sagging ceiling tiles. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
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)
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: The hand-washing sink in the kitchen was lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked peppers observed held at 60 degrees Fahrenheit on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the kitchen are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
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 on the top of the unused steam table.
4-903.11(A)
Single-use articles reused
Inspector notes: Single-use items are used for food preparation and storage, including a container with original peanuts label. 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 table beneath unused hot hold unit and the plastic bin beneath have an accumulation of rodent droppings and debris. Non-food contact surfaces of the freezers have an accumulation of frost and debris. The stove has an accumulation of carbon and soil residue. Soil residue and dead insects observed on top of the upright freezer.
4-602.13
Proper cold holding temperatures
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. PIC will request a variance to use toilet to dispose of mop water.
5-203.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area. PIC gathers clothing donations and stored them in the kitchen. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions. All items nonessential to the maintenance or operation of the establishment must be removed.
6-501.114
13
Frequently Asked Questions
When was Kebbeh Restaurant last inspected?
The most recent health inspection at Kebbeh Restaurant on file is from Apr 13, 2026. The public record contains two inspections in total.
What is the most common violation at Kebbeh Restaurant?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Kebbeh Restaurant.
How does Kebbeh Restaurant compare to other restaurants in Providence?
Kebbeh Restaurant most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Kebbeh Restaurant's inspection record improved over time?
Yes. Recent inspections at Kebbeh Restaurant have averaged around one violation per visit, down from roughly 27 earlier in the record.
What does a low risk rating mean?
A low risk rating at Kebbeh 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.
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