La Casona Restaurant
Last inspected: Apr 13, 2026
37
Score
La Casona Restaurant has been inspected six times since 2023. On Apr 13, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged additional issues, ticking from six violations up to eight.
The most common issue across all inspections has been proper hot holding temperatures, showing up eight times.
La Casona Restaurant's latest score of 37 falls below the Central Falls average of 82. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
5
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Routine
5 critical violations. 1 major violation. 3 minor violations. 5 corrected on site.
View 9 violations
Backflow prevention air gap not adequate
Inspector notes: Ice machine at bar was lacking an air gap. Guidance document provided during time of inspection.
5-202.13
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of the vegetable slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was brought to 3 bay sink to clean and sanitize.
4-602.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Empanadas and pasteles were observed held at 106-129 degrees Fahrenheit in bakery hot holding display case. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection. Food heating light bulbs were also placed into unit during time of inspection. Establishment must only use food heating light bulbs for hot holding unit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Aji was observed held at 54-55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview of PIC, Aji was prepared and placed into cold holding unit on Friday. Aji was voluntarily disposed of. Ambient of unit was observed at ranging temperatures of 42-47 degrees Fahrenheit. Unit was taken out of service to hold foods that require refrigeration.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salsas and toppings were observed held at 47 degrees Fahrenheit in 1 door prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were assessed and placed into other refrigeration to blast chill.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Aji (packaged in bakery display case) 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. PIC informed.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: The gaskets at the following refrigerators were observed in poor repair: grill cooler and 3 door lowboy. -interior FRP lined door in 2 door reach-in was observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -bakery cold holding display case (ambient 42-27 degrees Fahrenheit) -1 door prep unit (ambient 49 degrees Fahrenheit) and gaskets
4-501.11
Equipment not durable or properly constructed
Inspector notes: Establishment was observed storing frozen empanadas in black trash liner in non-food grade storage totes. Establishment to use food grade containers for storage. PIC informed.
4-201.11
37
Oct 9, 2025
Re-Inspection
2 critical violations. 1 major violation. 3 minor violations. 1 corrected on site.
View 6 violations
Plumbing system not maintained in good repair
Inspector notes: Hand sink in basement was observed leaking from discharge pipe and observed draining slowly. Plumbing systems to be in good repair and proper adjustment.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tamales and salchichas were observed held at 110 and 95 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection. Unit was adjusted during time of inspection.
3-501.16(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Beef dishes and eggs are served raw or undercooked to the customer's request. 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. The consumer advisory, once provided, must disclose the foods on the menu that are raw or undercooked. Per PIC, menu corrections are in process.
3-603.11
Equipment not in good repair or proper adjustment
Inspector notes: -The gaskets at the following refrigerators were observed in poor repair: grill cooler and 3 door lowboy. -interior FRP lined door in 2 door reach-in was observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the walk-in freezer was observed chipped and rusted. The physical facilities must be maintained in good repair.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Dish machine is in poor repair. Establishment is waiting on installation of part. Establishment is using 3 bay sink to sanitize dishes.
4-501.11
58
Sep 25, 2025
Routine
5 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 8 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of the slicers were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicers were cleaned and sanitized during time of inspection.
4-602.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment will use 3 bay sink to sanitize dishes. Dish machine to be properly adjusted.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Empanadas were observed held at 120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection. Ambient of unit was observed at ranging ambient temperatures of 92-110 degrees Fahrenheit, hot holding unit to be properly adjusted and in good repair.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Raw chicken and raw meats were observed held at 52-57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were placed into other refrigeration during time of inspection. Equipment to be in good repair and proper adjustment.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: Handsink in basement was observed leaking from discharge pipe and observed draining slowly. Plumbing systems to be in good repair and proper adjustment.
5-205.15
Consumer advisory not provided for raw or undercooked food
Inspector notes: Beef dishes and eggs are served raw or undercooked to the customer's request. 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. The consumer advisory, once provided, must disclose the foods on the menu that are raw or undercooked.
3-603.11
Physical facilities not in good repair
Inspector notes: The ceiling in the walk-in freezer was observed chipped and rusted. The physical facilities must be maintained in good repair.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: -The gaskets at the following refrigerators were observed in poor repair: grill cooler, 3 door lowboy, and walk-in cooler doors (front facing). -interior FRP lined door in 2 door reach-in was observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
39
Sep 4, 2024
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Consumer advisory not provided for raw or undercooked food
Inspector notes: Steak and eggs are served raw or undercooked to the customer's request. Consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Per PIC, menu revisions are on order.
3-603.11
Equipment not in good repair or proper adjustment
Inspector notes: Part on order to repair kitchen high temperature sanitizing dishmachine. Equipment to be properly adjusted and in good repair.
4-501.11
86
Aug 26, 2024
Routine
5 critical violations. 5 major violations. 3 minor violations. 8 corrected on site.
View 13 violations
Procedures for responding to vomiting and diarrheal events
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. All dishes and utensils to be sanitized in the 3 bay sink. Dishwashing machine to be properly adjusted/ repaired/ replaced.
4-501.114
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of knives were observed with an accumulation of food and debris in knife holster. The food contact surfaces of equipment must be clean to sight and touch. Knives were cleaned and sanitized during time of inspection.
4-602.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Cooked beans, which were prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Foods were voluntarily disposed of.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Empanadas in the bakery were observed held at 121-132 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Hot holding unit was adjusted to higher setting. Empanadas were reheated to 200 degrees Fahrenheit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 46-47 degrees Fahrenheit in 1 door refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview of PIC, foods are placed daily into unit. Foods were placed in other refrigeration at time of inspection.
3-501.16(A)
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. State guidance provided to establishment.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink in the bakery. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Steak and eggs are served raw or undercooked to the customer's request. 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. PIC informed.
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Full 6" hotel pans of cooked beans were observed at 46-47 degrees Fahrenheit at time of inspection. Food was voluntarily disposed of. Cooling methods guidance provided at time of inspection.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Food stored improperly or exposed to contamination
Inspector notes: Various foods were observed stored on the floor in the walk-in cooler, walk-in freezer, and/or in basement storage room. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed stored on the floor in the basement storage room. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Contamination prevented during food preparation, storage & display
Inspector notes: 1. Condensate line from refrigerator and AC unit was observed draining into the kitchen handsink. 2. Condensate line from ice machine at bar was observed draining into handsink. Condensate drainage and other nonsewage liquids must drain into a drain or other suitable method such as the use of an evaporator pan.
5-403.12
25
Mar 30, 2023
Routine
2 minor violations.
View 2 violations
Contamination prevented during food preparation, storage & display
39
Physical facilities installed, maintained, & clean
55
90
Frequently Asked Questions
When was La Casona Restaurant last inspected?
The most recent health inspection at La Casona Restaurant on file is from Apr 13, 2026. The public record contains six inspections in total.
What is the most common violation at La Casona Restaurant?
Across the inspection record, proper hot holding temperatures has been cited eight times, more than any other issue at La Casona Restaurant.
How does La Casona Restaurant compare to other restaurants in Central Falls?
La Casona Restaurant most recently scored 37 out of 100, which is lower than the Central Falls average of 82.
Has La Casona Restaurant's inspection record improved over time?
No. Recent inspections at La Casona Restaurant have flagged more violations than earlier ones, ticking from about six per visit to around eight more recently.
What does a high risk rating mean?
A high risk rating at La Casona Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Casona Restaurant inspected?
Based on the inspection history on file, La Casona Restaurant is inspected around two times per year on average.
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