Maiz at Minerva's
Last inspected: Dec 29, 2025
95
Score
Public records show seven inspections at Maiz at Minerva's stretching back to 2024. Maiz at Minerva's was last inspected on Dec 29, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The most recent inspection cleaned up several issues, finishing with four violations after 14 on the prior visit.
When inspectors have written things up, single-use/single-service articles has been the most frequent reason, cited five times.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 29, 2025
Re-Inspection
1 minor violation. 1 corrected on site.
View 1 violation
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the vegetable chopper have an accumulation of food residue, and other debris.
4-602.13
95
Dec 16, 2025
Routine
2 critical violations. 2 major violations. 6 minor violations. 1 corrected on site.
View 10 violations
Food not cooled to safe temperature within required time
Inspector notes: Beef and pork, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours. Beef and pork were reheated.
3-501.14
Food not reheated to required temperature for hot holding
Inspector notes: Tamales, beef broth, and chicken, which was previously cooked and cooled, were not reheated for hot holding. Water in the steam table was only at 133 degrees F. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds.
3-403.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The vegetable chopper in the basement food prep area was not in good repair, with teeth missing.
4-401.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pork and beef were observed cooling on the counter in the basement food prep area in foil-wrapped containers greater than four inches deep.
3-501.15
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on shelves in the basement that are not at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the basement chest freezer have an accumulation of frost and debris.
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. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The area outside along the fence and around the rodent traps has an accumulation of litter, leaf litter, and dead vegetation.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially beneath shelves in the basement storage area 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
45
Mar 6, 2025
Re-Inspection
No violations found.
100
Feb 19, 2025
Re-Inspection
2 critical violations. 4 major violations. 8 minor violations. 6 corrected on site.
View 14 violations
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sinks in the kitchen and bar was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm. Establishment must maintain a daily sanitizer log.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, 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 chicken.
3-501.14
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: Thermometers are lacking in the dessert refrigeration unit. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display. PIC added a thermometer.
4-203.12
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, chicken was placed hot in the refrigerator in containers greater than four inches deep. PIC discarded chicken.
3-501.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (food chopper and dishes) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC placed item in 3 bay sink to be washed and sanitized.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sinks in the kitchen and bar.
4-302.14
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)
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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Open container of chips were observed stored on a shelf next to the trashcan. Food must be stored in a clean dry location where it is not subject to dust, splash, or other contamination. PIC relocated chips and covered.
3-305.11
Single-service or single-use items not protected from contamination
Inspector notes: Splash guard needed at handwashing sink in the kitchen next to the clean storage rack.
4-904.11
Cleaned equipment or utensils stored improperly
Inspector notes: Clean linens were observed stored in the basement without protective covering.
4-903.11(A)
Single-use articles reused
(corrected on site)
Inspector notes: Single-use items (old tomato cardboard box) was observed storing peeled onions. PIC relocated onions to bowl.
4-502.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The walls in the basement food prep area are 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
Physical facilities not in good repair
Inspector notes: Ceiling tiles in the basement are bulging and stained with previous water damage, The physical facilities must be maintained in good repair.
6-501.11
33
Feb 12, 2025
Routine
4 critical violations. 10 major violations. 12 minor violations. 8 corrected on site.
View 26 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Food observed stored in non-food grade containers.
4-101.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food product were observed stacked on top of each other in the prep unit. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food contacted unclean equipment or utensils
Inspector notes: Pico de gallo was observed in an over filled container, with excess touching unclean prep unit located in the kitchen.
3-304.11
In-use utensils: properly stored
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sinks in the kitchen and bar was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be ( ) ppm.
4-501.114
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
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided. English Responding to Vomiting and Diarrhea Spanish Responding to Vomiting and Diarrhea
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar area was lacking paper towels. PIC replaced paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A sponge was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed sponge.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives, pizza paddle, vegetable peeler, can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC put in 3 bay to be washed and sanitized.
4-601.11(A)
Single-use/single-service articles: properly stored & used
Inspector notes: Thermometers are lacking in the dessert and prep unit refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
Fruits or vegetables not washed before use
Inspector notes: Avacados were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut.
3-302.15
Cleaned equipment or utensils stored improperly
Inspector notes: Clean linens were observed stored in the basement without protective covering.
4-903.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Physical facilities not in good repair
Inspector notes: The coving/edging at the bottom of the basement food prep area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Single-use articles reused
Inspector notes: Single-use items (old food containers) are being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: The ice machine was not in good repair, with the gasket detached and part of it missing.
4-501.11
Hot or cold food held at improper temperature
Inspector notes: Meat tamales were 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)
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
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Some scoops observed stored with the handles in the food. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. PIC removed bowls.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The pizza paddle is stored on an unclean surface (top of the pizza oven) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC relocated paddle.
3-304.12
Single-use articles reused
Inspector notes: Single-use items (old food containers) are being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used to line shelves in the basement storage 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.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: -food chopper and containers in the basement, -cold drawers/gaskets in the kitchen, -prep units in kitchen area.
4-602.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The walls in the basement food prep area are 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
Physical facilities not in good repair
Inspector notes: Ceiling tiles in the basement are bulging and stained with previous water damage. The physical facilities must be maintained in good repair.
6-501.11
11
Dec 17, 2024
Reinspection for Opening
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in vent have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The used oil tank outside is located on soil. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
6-202.110
90
Dec 3, 2024
Opening
2 critical violations. 7 minor violations.
View 9 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation 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
Equipment material allows contamination or unsafe migration
Inspector notes: Wood is used in the construction of the prep counters in the basement food prep area, which is now in poor repair with gaps along edge pieces. 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
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Dumpster area has an accumulation of construction materials and unused items. Dumpster area must be maintained clean.
5-501.115
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the upstairs kitchen and bar was removed. A protective barrier must be installed in food prep areas.
6-201.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement food prep area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The kitchen service window is made of wood and is in poor repair, with gaps between pieces of wood, impacting its ability to be cleaned and sanitized. The physical facilities must be maintained in good repair.
6-501.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The wall holding the mop and other cleaning implements is not made of an approved material. 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.
6-101.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the basement food prep area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
Physical facilities not in good repair
Inspector notes: The floor at the top of the basement stairs is in poor repair, exposing the subflooring below. The physical facilities must be maintained in good repair.
6-501.11
52
Frequently Asked Questions
When was Maiz at Minerva's last inspected?
The most recent health inspection at Maiz at Minerva's on file is from Dec 29, 2025. The public record contains seven inspections in total.
What is the most common violation at Maiz at Minerva's?
Across the inspection record, single-use/single-service articles has been cited five times, more than any other issue at Maiz at Minerva's.
How does Maiz at Minerva's compare to other restaurants in Providence?
Maiz at Minerva's most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Maiz at Minerva's's inspection record improved over time?
Yes. Recent inspections at Maiz at Minerva's have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 14 previously.
What does a low risk rating mean?
A low risk rating at Maiz at Minerva's 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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