La Pinata Mexican Restaurant
Last inspected: Jan 13, 2026
50
Score
Inspectors have visited La Pinata Mexican Restaurant four times, with records going back to 2024. The most recent visit was on Jan 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable, with the count rising from four to eight between inspections.
The pattern that stands out is food-contact surfaces, which has been cited four times.
By comparison, the average Providence facility scores 80, putting La Pinata Mexican Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
4
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine
2 critical violations. 2 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment is to use the 3-bay sink or kitchen dishwasher to sanitize until bar dishwasher is able to reach the proper chlorine concentration.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods steak were observed stored above ready-to-eat foods beans, and barbacoa in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Proper food storage reviewed with staff.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils knife, can opener, and ice machine were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Knife and can opener were moved to ware washing area at the time of inspection. Ice machine was turned off and put out of order at the time of inspection. Establishment is not to use ice machine until it is properly cleaned and sanitized.
4-601.11(A)
Contamination prevented during food preparation, storage, & display
Inspector notes: Dry ingredients were observed stored on the floor in the kitchen/dry storage area. Food must be stored at least 6 inches above the floor.
3-305.12
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is 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.
3-304.12
Physical facilities not in good repair
Inspector notes: The floor and ceiling throughout the kitchen is in poor repair. Floor and ceiling were observed chipping. The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The wall behind the mop sink area is constructed of concrete. 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
Physical facilities not cleaned at required frequency
Inspector notes: The floor by the chest freezer area has an accumulation of soil residue, droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Establishment is to clean any and all droppings using appropriate means of sanitization.
6-501.12
50
Jul 25, 2024
Re-Inspection
No violations found.
100
Jul 17, 2024
Re-Inspection
5 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 7 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Beans and pork, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauce was observed held at 118 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.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salsa 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. Moved to ice bath.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine concentration in the sanitizing solution of the dishwasher at the bar was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.114
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an black and brown debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Dry ingredients were observed stored on the floor in the kitchen closet. Food must be stored at least 6 inches above the floor.
3-305.11
41
Jun 25, 2024
Routine
3 critical violations. 7 major violations. 5 minor violations. 6 corrected on site.
View 15 violations
Backflow prevention air gap not adequate
Inspector notes: Prep sink is lacking an air gap.
5-202.13
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shrimp) were observed stored above ready-to-eat foods (onions) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Bare hand contact with ready-to-eat food
Inspector notes: An employee was observed touching ready to eat food (steak) 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. Employee refused disposal.
3-301.11
Person in charge not controlling unsafe operations
Inspector notes: No person in charge was present as needed at the time of inspection.
2-103.11
Handwashing sink water not at required temperature
Inspector notes: The bar is lacking a hand-washing sink.
5-202.12
Equipment or utensils not clean
(corrected on site)
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. Establishment to use 3 bay sink to sanitize until serviced.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with black and brown residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 129 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.
3-501.16(A)
Toxic materials not properly labeled
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-101.11
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.
4-302.14
Floors, walls, or ceilings not easily cleanable
Inspector notes: The walls in the clean equipment area, dry storage area and mop sink area are constructed of wood. 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
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the clean equipment storage, dry ingredient storage and mop sink area is lacking finished ceiling which is not smooth, durable, and easily cleanable.
6-201.11
Food stored improperly or exposed to contamination
Inspector notes: Oil and dry ingredients were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Bottled beverages were observed stored in ice that was being used for drinks. PIC informed.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
25
Frequently Asked Questions
When was La Pinata Mexican Restaurant last inspected?
The most recent health inspection at La Pinata Mexican Restaurant on file is from Jan 13, 2026. The public record contains four inspections in total.
What is the most common violation at La Pinata Mexican Restaurant?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at La Pinata Mexican Restaurant.
How does La Pinata Mexican Restaurant compare to other restaurants in Providence?
La Pinata Mexican Restaurant most recently scored 50 out of 100, which is lower than the Providence average of 80.
Has La Pinata Mexican Restaurant's inspection record improved over time?
No. Recent inspections at La Pinata Mexican Restaurant have flagged more violations than earlier ones, ticking from about four per visit to around eight more recently.
What does a high risk rating mean?
A high risk rating at La Pinata Mexican 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 Pinata Mexican Restaurant inspected?
Based on the inspection history on file, La Pinata Mexican Restaurant is inspected around three times per year on average.
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