Los Andes Restaurant La Brasa
Last inspected: Dec 3, 2025
82
Score
Los Andes Restaurant La Brasa appears in inspection records six times, starting in 2024. The latest inspection on file is from Dec 3, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Each of the recent inspections has turned up roughly the same number of issues.
Proper hot holding temperatures comes up most often, recorded three times in the inspection record.
That falls roughly in the middle of the pack for Providence restaurants. Taken together, the history is a positive one.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 3, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fried Chicken was observed held at 110 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)
Insect control devices improperly placed or designed
Inspector notes: The doors to the outside, located in the basement and storage shed, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.13
82
Nov 18, 2025
Environmental Complaint
3 critical violations. 6 major violations. 9 minor violations. 8 corrected on site.
View 18 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw eggs) were observed stored above ready-to-eat foods (such as cooked rice and noodles) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated raw eggs.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice and noodles, 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 items.
3-501.14
Cleaned equipment or utensils stored improperly
Inspector notes: Inspector observed single use items stored on the floor in the basement area.
4-903.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed rice and noodles cooling in containers greater than four inches deep.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sinks in the kitchen (fryer wall) and basement. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC refilled soap.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sinks in the kitchen (fryer wall) and basement were lacking paper towels. PIC refilled paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the basement was blocked by prep table AND knife and bucket was observed in sink. A hand-washing sink shall be accessible at all times for employee use AND must not be used for purposes other than hand washing. PIC moved prep table and removed knife and bucket.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris in the basement area. The food contact surfaces of equipment must be clean to sight and touch. PIC placed knives in 3 bay sink to be washed/sanitized.
4-601.11(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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Empanadas were observed held at 115 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)
Outer openings not protected against pests
Inspector notes: The doors to the outside, located at the basement, storage room, and back kitchen, are 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
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Inspector observed fly sticky trap above food prep area in basement. PIC relocated trap.
6-202.13
Food stored improperly or exposed to contamination
Inspector notes: Various food items were observed stored on the floor in the basement area. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives and bench scrapers were observed stored on an unclean surface (between equipment) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC removed utensils to be washed/sanitized.
3-304.12
Proper hot holding temperatures
Inspector notes: The door to the basement toilet room is not self-closing.
6-202.14
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement and outside areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
22
Jan 31, 2025
Re-Inspection
No violations found.
100
Jan 16, 2025
Re-Inspection
1 critical violation. 2 major violations. 3 minor violations. 4 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, 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 voluntarily discarded rice.
3-501.14
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The dish area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-204.11
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, rice and pasta were placed hot in the refrigerator in containers greater than four inches deep. PIC voluntarily discarded rice. Per PIC, noodles were made an hour prior to inspection, were broken down in smaller containers and placed in the walk-in cooler.
3-501.15
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
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed soiled pots and pans stored in the mop sink. PIC informed to cease practice.
3-307.11
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: Inspector observed a container of corn thawing at the 3 bay sink. PIC removed the corn.
4-501.16
61
Jan 2, 2025
Routine
2 critical violations. 3 major violations. 5 minor violations. 3 corrected on site.
View 10 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lo mien was observed held at 127 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)
Food label missing or inaccurate
Inspector notes: Dessert cakes 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
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.
7-102.11
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 of PIC, rice and pasta were placed hot in the refrigerator in containers greater than four inches deep. PIC put rice and pasta in shallower pans.
3-501.15
In-use utensils stored improperly between uses
Inspector notes: The meat skewers is stored on an unclean surface (food storage shelves in walk-in cooler) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
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
Food-contact surfaces: cleaned and sanitized
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 called for service during inspection.
4-501.115
Equipment or utensils not air-dried before storage
Inspector notes: Inspector observed dishwasher stacking wet pans after washing/sanitizing. PIC informed of proper air drying procedures.
4-901.11
Food stored improperly or exposed to contamination
Inspector notes: Various food product were observed stored on the floor in the walk-in cooler, walk-in freezer, and basement. Food must be stored at least 6 inches above the floor.
3-305.11
43
Aug 29, 2024
Reinspection for Opening
2 critical violations. 1 minor violation.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: Inspector observed leakage at the pvc pipes under the prep sink in kitchen area.
5-205.15
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
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
70
Frequently Asked Questions
When was Los Andes Restaurant La Brasa last inspected?
The most recent health inspection at Los Andes Restaurant La Brasa on file is from Dec 3, 2025. The public record contains six inspections in total.
What is the most common violation at Los Andes Restaurant La Brasa?
Across the inspection record, proper hot holding temperatures has been cited three times, more than any other issue at Los Andes Restaurant La Brasa.
How does Los Andes Restaurant La Brasa compare to other restaurants in Providence?
Los Andes Restaurant La Brasa most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Los Andes Restaurant La Brasa's inspection record improved over time?
Results have been roughly steady. Recent inspections at Los Andes Restaurant La Brasa have produced about the same number of violations as earlier ones, holding around six per visit.
What does a low risk rating mean?
A low risk rating at Los Andes Restaurant La Brasa 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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