Machupicchu II
Last inspected: Jul 24, 2025
70
Score
The health department has logged six inspections at Machupicchu II, the earliest from 2024. The most recent report on file is from Jul 24, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 12 violations before.
Across the inspection history, “food & non-food contact surfaces cleanable” is the issue that surfaces most often, recorded six times.
By comparison, the average Providence facility scores 80, putting Machupicchu II on the weaker side. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jul 24, 2025
Re-Inspection
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Butter was observed with an accumulation of mold build-up in the walk-in cooler. Butter was voluntarily disposed of at the time of inspection.
3-101.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various food (potatoes, chicken) 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
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing in stagnant water, with the ROP packaging still intact. Establishment took fish out of freezer 20 min prior to inspection. All fish was taken out of ROP packaging and moved to refrigeration at the time of inspection.
3-501.13
70
Jul 1, 2025
Re-Inspection
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Food-contact surfaces; cleaned & 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.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held at 51-53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement.
2-103.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: Ceviche is 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.
3-603.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The facility is lacking a 3-bay sink in the kitchen. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.
4-301.12
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler was observed in poor repair (not holding adequate ambient temperature). Ambient observed at 51F. PIC called for service at time of inspection.
4-501.11
52
Jun 23, 2025
Re-Inspection
3 critical violations. 7 major violations. 1 minor violation. 1 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held at 44-63 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview with PIC, delivery takes place every day, foods were relocated to another cold holding unit at time of inspection. See disposal for TCS foods found above 45°F that were not part of the day's delivery.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (potatoes) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces; cleaned & 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. Per interview with PIC, service is coming today. Temporary set up to wash, rinse and sanitize was set up at time of inspection.
4-501.114
Working containers of toxic materials not identified
(corrected on site)
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
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The facility is lacking a 3-bay sink in the kitchen. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.
4-301.12
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
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement.
2-103.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen (back area) was lacking paper towels.
6-301.12
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Ceviche is 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.
3-603.11
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler was observed in poor repair (not holding adequate ambient temperature). Ambient observed at 61F. PIC called for service at time of inspection.
4-501.11
30
Jun 9, 2025
Routine
3 critical violations. 9 major violations. 4 minor violations. 6 corrected on site.
View 16 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (calamari, clams) were observed stored above ready-to-eat foods (potatoes, lettuce) 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
Person in charge present, demonstrates knowledge, and performs duties
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 at time of inspection.
4-501.114
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package in the basement storage area.
4-903.11(A)
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement.
2-103.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Molluscan Shellfish (clams, mussels) located in (walk-in cooler, prep unit) 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.
3-202.18
Physical facilities installed, maintained, & clean
Inspector notes: At the time of inspection, stored shellfish tags were observed not marked with the last date of use (sold/served). Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, juicer) were observed with an accumulation of food and debris. 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: Various foods were observed held at 50-54 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 with PIC, delivery was made less than 1 hour prior. All foods from delivery were relocated at time of inspection.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Pasta and potatoes 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: Ceviche is 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
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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the back kitchen was lacking paper towels.
6-301.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Container of beans was observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler was observed in poor repair (not holding adequate ambient temperature). Ambient observed at 52F. PIC called for service prior to inspection.
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: Support beam behind 3 bay sink is 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. PIC informed.
6-201.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the following areas do not have coving. 1. Prep area (slicing) 2. Doorframe (ware-washing area/back prep area) The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
21
Feb 2, 2024
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator and low boy door gaskets were observed in poor repair.
4-501.11
95
Jan 11, 2024
Routine
1 critical violation. 8 major violations. 10 minor violations. 2 corrected on site.
View 19 violations
Plumbing system not maintained in good repair
Inspector notes: Observed plumping to 3 bay sink in poor repair, leak observed.
5-205.15
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
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Single service container was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-202.12
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: Shellstock (clams, mussells) located in (walk-in cooler) 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.
3-203.12
Equipment or utensils not clean
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.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. 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: Sauces and prepared foods 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
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, various foods were placed hot in the refrigerator in covered containers greater than four inches deep.
3-501.15
Employee handling animals improperly
Inspector notes: Evidence of roach activity observed in dishwashing area.
2-403.11
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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of rodent droppings. 1. Basement shelving 2. Rolling rack 3. Back storage area
4-602.13
Physical facilities not in good repair
Inspector notes: Observed missing ceiling tile in the kitchen. The physical facilities must be maintained in good repair.
6-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (in between prep unit, 3 bay sink wall) 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: Prep table located in the kitchen was not in good repair. Gap observed on unit.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator and low boy door gaskets were observed in poor repair.
4-501.11
Hot or cold food held at improper temperature
Inspector notes: Several items were observed held at 44-54 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 disposed.
3-501.16(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the basement area have an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The walls in the prep sink/ hand sink area are constructed of wood and netting material. 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.
6-501.11
Refuse not removed at sufficient frequency
Inspector notes: Inspector observed dumpster filled to capacity with trash and debris. PIC informed.
5-502.11
23
Frequently Asked Questions
When was Machupicchu II last inspected?
The most recent health inspection at Machupicchu II on file is from Jul 24, 2025. The public record contains six inspections in total.
What is the most common violation at Machupicchu II?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited six times, more than any other issue at Machupicchu II.
How does Machupicchu II compare to other restaurants in Providence?
Machupicchu II most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Machupicchu II's inspection record improved over time?
Yes. Recent inspections at Machupicchu II have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Machupicchu II means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Machupicchu II inspected?
Based on the inspection history on file, Machupicchu II is inspected around four times per year on average.
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