Mala Noodle
Last inspected: Apr 2, 2025
45
Score
Across the available record, Mala Noodle has eight inspections on file, the first dated 2023. The most recent report on file is from Apr 2, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The latest visit found six violations, down from 13 violations the time before.
Physical facilities installed, maintained, & clean accounts for the largest share of issues, appearing seven times across the record.
Mala Noodle's latest score of 45 falls below the Providence average of 80. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 2, 2025
Routine
1 critical violation. 2 major violations. 9 minor violations. 3 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken and eggs) were observed stored above ready-to-eat foods (such as produce and cooked foods) in the upstairs refrigerator, and basement walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the basement prep area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
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 stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the cooking area, basement storage area, and walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: kitchen cart refrigerator door handles area beneath burners Chest freezers have an accumulation of frost and debris.
4-602.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Shelves in the kitchen observed lined with aluminum wrap. 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
Ventilation system not cleaned properly
Inspector notes: Panels beneath the hood have an accumulation of grease and debris.
6-501.14
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler has an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls, especially beneath equipment in the cooking area, and the wall along the prep table in the basement 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
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement storage areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
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(A)
45
Aug 31, 2023
Re-Inspection
2 major violations.
View 2 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (clean food container on clean storage rack) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Container was taken to 3 bay sink to be cleaned and sanitized.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flies in basement and kitchen. 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
82
Aug 21, 2023
Re-Inspection
2 critical violations. 1 major violation. 1 minor violation. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Hot dogs, spam, fish balls, and rehydrated mushrooms observed held at 44-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were placed in freezer to rapidly chill.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate. The Person in charge did not assure compliance with critical code requirements.
2-102.11
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Water observed in food containers stacked on a table designated for drying. Cleaned equipment and utensils must be air dried.
4-901.11
64
Aug 15, 2023
Re-Inspection
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Hands not washed when required
Inspector notes: Employee observed handling money with gloves on followed by handling single service items without washing their hands. Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Hot or cold food held at improper temperature
Inspector notes: Fish cakes, imitation crabmeat, sausage, spam, and rehydrated mushrooms 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. All items were removed from the service line and placed in freezer to rapidly chill.
3-501.16(A)
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Broth was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Water observed in food containers left in the sanitizer bay of the 3 bay sink overnight to dry. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean on top of the self service cold hold unit. Single service items must be stored in a clean sanitized location.
4-903.11(A)
50
Jul 31, 2023
Re-Inspection
1 critical violation. 5 major violations. 8 minor violations. 3 corrected on site.
View 14 violations
Equipment or utensils not sanitized before use after cleaning
Inspector notes: Employee observed washing equipment and utensils in the dump sink in the cooking area. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-702.11
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 hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the basement food prep/warewashing area was lacking paper towels.
6-301.12
Hot or cold food held at improper temperature
Inspector notes: Hot dogs and artificial crabmeat observed held at 46-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were placed in freezer to rapidly chill.
3-501.16(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers (3 spray bottles) 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
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the prep unit in covered container greater than four inches deep.
3-501.15
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
Inspector notes: Food observed stored on the floor in the basement storage areas. Food must be stored at least 6 inches above the floor.
3-305.11
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: The lids for the cold hold self service line observed stored on the floor. Equipment and utensils must be stored at least 6 inches above the floor in a clean location.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the cooking and basement storage areas.
4-903.11(A)
Physical facilities not in good repair
Inspector notes: The faucet in the women's toilet room is in poor repair (leaking). The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ledge of the cooking area is in poor repair, with paint peeling and chipping. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Pooled water observed in the basement area where the ice machine is located. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
35
Jul 18, 2023
Routine
2 critical violations. 5 major violations. 10 minor violations. 2 corrected on site.
View 17 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the cooking and dry storage areas.
4-903.11(A)
Equipment or utensils not sanitized before use after cleaning
Inspector notes: Employee observed cleaning cooking equipment in the front service area dump sink. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-702.11
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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the front cooking area was blocked by boxes of oil and a portable fan. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the basement food prep area was lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (food containers on cart) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Banana pudding, and cookies 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
Hot or cold food held at improper temperature
Inspector notes: Spam, hot dogs, fish cakes, imitation crabsticks, meatballs, noodles, milk, beef, and chicken was observed held at 44-76 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were taken to the walk in cooler to chill. Milk and bean sprouts were disposed.
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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the cooking area and basement storage area. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients, and cooked rice. 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.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Cooking utensils observed stored an unclean surface (top of dirty cold hold unit, dirty cart, and in the handle of the cold hold unit) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor of the basement storage areas. Single service items shall be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and 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 cold hold unit, carts in the cooking area, food prep sink, and shelves have an accumulation of dust, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The ledge of the cooking area is in poor repair, with paint peeling and chipping. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors 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
Ventilation system not cleaned properly
Inspector notes: The hood, hood panels, and ansul system pipes have an accumulation of grease and oil drips.
6-501.14
27
May 22, 2023
Reinspection for Opening
2 minor violations.
View 2 violations
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the cooking area especially beneath the chest freezer 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of soil residue, and other debris.
4-602.13
90
May 17, 2023
Opening
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The ice machine had an accumulation of black soil residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The doors to the outside, 2 located in the front, and one near the 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the salad bar, prep unit, rolling rack, walk in cooler gaskets, and food container lids have an accumulation of dust, dirt, food residue, stickers, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The fan covers in the walk in cooler have an accumulation of dust and mold. The area outside the back doors has an accumulation of litter, leaf litter and unused items. 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: One light beneath the hood was nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Toilet rooms are dirty and need to be cleaned. 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 wall next to the hand sink in the employee toilet room in the basement is in poor repair, with paint peeling. The physical facilities must be maintained in good repair.
6-501.11
52
Frequently Asked Questions
When was Mala Noodle last inspected?
The most recent health inspection at Mala Noodle on file is from Apr 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Mala Noodle?
Across the inspection record, physical facilities installed, maintained, & clean has been cited seven times, more than any other issue at Mala Noodle.
How does Mala Noodle compare to other restaurants in Providence?
Mala Noodle most recently scored 45 out of 100, which is lower than the Providence average of 80.
Has Mala Noodle's inspection record improved over time?
Yes. Recent inspections at Mala Noodle have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about 13 previously.
What does a high risk rating mean?
A high risk rating at Mala Noodle 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 Mala Noodle inspected?
Based on the inspection history on file, Mala Noodle is inspected around four times per year on average.
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