La Excelencia
Last inspected: Jun 10, 2025
86
Score
Inspectors have visited La Excelencia four times, with records going back to 2025. On Jun 10, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Compared to the prior visit, the count dropped from 10 violations to two.
Physical facilities installed, maintained, & clean comes up most often, recorded four times in the inspection 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.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jun 10, 2025
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Inspector observed ROP fish thawing in walk-in cooler. PIC discarded fish.
3-501.13
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 basement floors behind storage was observed with old rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
86
Apr 30, 2025
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Various items (beef, chicken, beans), which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC discarded.
3-501.14
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)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview with PIC, food items are placed hot in containers greater than four inches deep and left on the counter to cool for several hours before placing in walk-in cooler. PIC discarded items.
3-501.15
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: The presence of rodents are not controlled as evidenced by dead mouse on top of the lid of food product (bin of rice). 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. PIC removed dead mouse.
6-501.112
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
64
Apr 15, 2025
Re-Inspection
4 critical violations. 4 major violations. 7 minor violations. 4 corrected on site.
View 15 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Cinderblocks were observed used to prop up grease trap. 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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knife was observed stored between wall and prep table. PIC removed knife to be washed and sanitized.
4-903.11(A)
Chemical sanitizer does not meet required criteria
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. PIC informed to use 3 bay sink to wash and sanitize dishes.
7-204.11
Plumbing system not maintained in good repair
Inspector notes: Inspector observed second faucet head missing for 3 bay sink.
5-205.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (food chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC placed chopping in 3 bay sink to be washed and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Ham and cheese 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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview with PIC, items were placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by droppings. 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
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 dry ingredients 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pureed garlic was observed held at 63 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 placed in walk-in cooler for cooling.
3-501.16(A)
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Wood is used in the construction of a wood block under the 3 bay sink 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.
4-101.17
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shrimp was observed held at 128 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 shrimp.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The wall in the kitchen area (behind prep unit) is in poor repair. A hole was 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 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
26
Apr 1, 2025
Routine
2 critical violations. 7 major violations. 13 minor violations. 3 corrected on site.
View 22 violations
Plumbing system not maintained in good repair
Inspector notes: Inspector observed cold water knob and second faucet head missing for 3 bay sink.
5-205.15
Plumbing installed: proper backflow device
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC informed to sanitize at 3 bay sink.
4-501.114
Person in charge not controlling unsafe operations
Inspector notes: Menu lacks an allergen statement for costumers. English Food Allergies What You Need to Know
2-103.11
No soap available at handwashing sink
Inspector notes: The hand-washing sink in the bathroom was lacking soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knife and food chopper) 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 out of service to be washed and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various food items were 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents and cockroaches are not controlled as evidenced by droppings. 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
Cleaned equipment or utensils stored improperly
Inspector notes: Kitchen utensils were observed stored between the 3 bay sink and wall in the kitchen area.
4-903.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher and 3 bay sink.
4-302.14
Proper date marking and disposition
Inspector notes: The condensate from the walk-in refrigeration unit is draining into a container and in poor repair. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen and bathroom was lacking proper handwashing signage.
6-301.14
Floors, walls, or ceilings not easily cleanable
Inspector notes: A small section of wall in the kitchen area is constructed of drywall. This material is not durable. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various TCS food items were observed held between 117 - 126 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 put on stove to reheat.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Guacamole (containing garlic) was observed held at 53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Item was previously made and placed in walk-in cooler for active cooling.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The following areas are in poor repair in the kitchen area: -hole in wall next to flat top grill; -peeling paint on ceiling above steam tables. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls 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
Food stored improperly or exposed to contamination
Inspector notes: Containers of food items were observed in the walk-in cooler and under the prep table without proper covering.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Food items were observed stored on the floor in the kitchen area. Food must be stored at least 6 inches above the floor.
3-305.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement and outdoor areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Food-contact surfaces; cleaned & sanitized
Inspector notes: Wood is used in the construction of grease trap shelf in the basement area and a wood block under the 3 bay sink. 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.
4-101.17
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: -Knife holder, -Prep table shelves, -stove top, -ice chests.
4-602.13
19
Frequently Asked Questions
When was La Excelencia last inspected?
The most recent health inspection at La Excelencia on file is from Jun 10, 2025. The public record contains four inspections in total.
What is the most common violation at La Excelencia?
Across the inspection record, physical facilities installed, maintained, & clean has been cited four times, more than any other issue at La Excelencia.
How does La Excelencia compare to other restaurants in Providence?
La Excelencia most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has La Excelencia's inspection record improved over time?
Yes. Recent inspections at La Excelencia have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at La Excelencia 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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