La Mariscada Restaurant Bar
Last inspected: Feb 18, 2026
82
Score
Across the available record, La Mariscada Restaurant Bar has four inspections on file, the first dated 2024. On Feb 18, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
“Insects, rodents & animals not present” comes up most often, recorded four times in the inspection record.
Among Providence restaurants, this is a fairly standard result. The record reflects steady performance over time.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Re-Inspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Establishment must label all spray bottles.
7-102.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Tongs were observed being stored on an unclean surface (hanging off of trash can). Utensils must be stored on a clean, dry surface to prevent contamination. Tongs were moved to 3-bay sink at the time of inspection.
3-304.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, 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
82
Feb 4, 2026
Routine
1 critical violation. 6 major violations. 4 minor violations. 5 corrected on site.
View 11 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food cilantro with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Cilantro was voluntarily disposed of at the time of inspection.
3-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container of carrots was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Hand sink was cleared at the time of inspection.
5-205.11
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: Molluscan Shellfish clams located in 2 door reach-in did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. PIC informed to keep tags with product.
3-203.12
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags did not have all of the required information. The date when the last shellfish was used from the bag was lacking. Establishment is to mark all shellfish tags moving forward.
3-402.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beans were placed hot in a plastic container greater than four inches deep. Beans were transferred to shallow metal pans at the time of inspection. Proper cooling methods reviewed.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP tilapia was observed thawing with ROP packaging still intact. Fish was observed at 38 DF and completely taken out of package at the time of inspection. Proper thawing methods reviewed with PIC.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
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. Establishment must apply for a RICFSM with RIDOH. Application was printed at the time of inspection.
2-102.12(A)
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the back kitchen, refrigerator storage room, and front entrance 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine, and 1 door freezer have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
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
39
Oct 3, 2024
Re-Inspection
3 minor violations.
View 3 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the bar area, 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
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
86
Sep 17, 2024
Routine
10 major violations. 8 minor violations. 7 corrected on site.
View 18 violations
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Clorox wipes were observed in the hand-washing sink in the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Shellstock located in refrigerator did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Shellstock tags are not maintained for 90 days. Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation black residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Noodles 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, shrimp was placed hot in the refrigerator in plastic containers greater than four inches deep. PIC moved to shallow containers at time of inspection.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing in prep 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.
3-501.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of cockroaches is not controlled as evidenced by live cockroaches in kitchen and 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
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dining room, 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
No designated area for employee eating or drinking
Inspector notes: Employees' clothing or other personal belongings were observed stored in the food prep area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
In-use utensils stored improperly between uses
Inspector notes: Tongs were stored on an unclean surface (side of trash can) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauces were observed held at 51-55 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 PIC, made 1 hour prior, moved to another refrigerator at time of inspection.
3-501.16(A)
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: At time of inspection, ambient of prep unit was 50 degrees Fahrenheit. PIC took unit out of service.
4-501.11
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Basins for 3 bay sinks are lacking drain plugs. Drain plugs are required to properly sanitize dishes.
4-204.120
25
Frequently Asked Questions
When was La Mariscada Restaurant Bar last inspected?
The most recent health inspection at La Mariscada Restaurant Bar on file is from Feb 18, 2026. The public record contains four inspections in total.
What is the most common violation at La Mariscada Restaurant Bar?
Across the inspection record, “insects, rodents & animals not present” has been cited four times, more than any other issue at La Mariscada Restaurant Bar.
How does La Mariscada Restaurant Bar compare to other restaurants in Providence?
La Mariscada Restaurant Bar most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has La Mariscada Restaurant Bar's inspection record improved over time?
Yes. Recent inspections at La Mariscada Restaurant Bar have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at La Mariscada Restaurant Bar 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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