Maruichi Japanese Food & Deli
Last inspected: Aug 14, 2025
100
Score
Maruichi Japanese Food & Deli has been inspected 11 times since 2024. Maruichi Japanese Food & Deli was last inspected on Aug 14, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better: the most recent inspection turned up two violations, compared to four violations previously.
The most common issue across all inspections has been proper hot holding temperatures, showing up five times.
Among Providence restaurants, the typical score is 80; Maruichi Japanese Food & Deli is comfortably above that bar. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 14, 2025
Re-Inspection
No violations found.
100
Jul 31, 2025
Food Complaint
3 critical violations. 3 minor violations. 6 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken (karaage) was observed held at 117 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)
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves. PIC notified they talked with staff. Staff person washed their hands.
2-301.14
Compliance with variance/specialized process/hacccp
(corrected on site)
Inspector notes: Inspector observed rice acidification log not completed for the last 7 days when sushi rice was prepared. PIC notified and tested during inspection.
8-103.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Various items were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC relocated items.
3-305.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was 0 parts per million (ppm). The required concentration for quat sanitizer is 200 ppm. PIC refilled.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC removed and placed in 3 bay sink to be washed and sanitized..
3-304.12
55
Jan 7, 2025
Environmental Complaint
1 minor violation. 1 corrected on site.
View 1 violation
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed ice wand being stored on an unclean surface. PIC sanitized equipment and wrapped it during inspection.
3-307.11
95
Dec 9, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 corrected on site.
View 2 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. Inspector noted that an air break has been installed on the sink; discussed air gap and provided RIDOH guidance for PIC.
5-402.11
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. PIC had staff mark menus during inspection.
3-603.11
78
Nov 26, 2024
Routine
1 critical violation. 4 major violations. 5 minor violations. 3 corrected on site.
View 10 violations
Sewage backflow not prevented
Inspector notes: The sinks used for food preparation are lacking air gaps. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine. Inspector provided thermo labels during inspection.
4-302.13
Food label missing or inaccurate
Inspector notes: Various foods packaged in the food establishment are lacking complete 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. Inspector provided RIDOH guidance.
3-602.11
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
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing in the prep unit with packaging intact and an internal temperature of 40 degrees. PIC disposed.
3-501.13
Food stored improperly or exposed to contamination
Inspector notes: Cases of fryer oil were observed stored on the floor near the friers. 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: Bowls are being used as scoops in containers of dry ingredients in the cook like area. 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 during inspection.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the storage crocks are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
Single-use articles reused
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 cafe area.
4-502.13
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the low boy gaskets in the sushi prep area have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
45
Jun 5, 2024
Re-Inspection
No violations found.
100
May 28, 2024
Re-Inspection
2 critical violations. 3 major violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (eggs, chicken) were observed stored above ready-to-eat foods (milk, beef/pork) 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
Hot or cold food held at improper temperature
Inspector notes: Curry and dachi was 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.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Stainer was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
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 manager, curry and dachi was placed hot in the refrigerator in covered containers greater than four inches deep.
3-501.15
55
May 16, 2024
Re-Inspection
3 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as sushi) 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Onigiri, packaged meals, and sushi were observed held at 45-80 degrees Fahrenheit in grab and go open air cases. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were placed into walk-in cooler to chill and cool.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sheet pan of cooked pork was observed held at (50) degrees Fahrenheit in a prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked chicken, and curry were placed hot in the refrigerator in containers greater than four inches deep. Foods were separated into smaller containers and ice baths during time of inspection.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
47
May 6, 2024
Routine
3 critical violations. 4 major violations. 3 minor violations. 5 corrected on site.
View 10 violations
Compliance with variance/specialized process/haccp
Inspector notes: Sushi rice pH logs are not being maintained. Establishment to follow HACCP procedures including maintaining records. Acidification logs to be kept on file for inspector review. PIC informed.
8-103.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 44-80 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 of PIC, foods were recently prepared. Foods were placed into walk-in cooler to blast chill product.
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
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Commercially packaged desserts were observed not marked with the date item was thawed. 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
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, grab and go meals were placed hot cold holding units for retail sale. Foods were placed into walk-in cooler to blast chill.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, ROP yellow tail was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed to be over 38 degrees Fahrenheit, PIC voluntarily disposed.
3-501.13
Food label missing or inaccurate
Inspector notes: Sushi packaged in the food establishment are lacking all required information on food label. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients (including sub ingredients), the quantity of the contents, and the business name/address. PIC informed.
3-602.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the refuse area, 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
Food contaminated by miscellaneous source
Inspector notes: Single service items and food were observed stored on the floor. Foods observed in refuse trash room. Foods and single service items to be protected from sources of contamination.
3-307.11
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Observed the refuse area to have a heavy accumulation of garbage and cardboard boxes. Area must be cleaned and maintained. More frequent pickups required or larger disposal vessels.
5-501.116
37
Apr 1, 2024
Reinspection for Opening
1 minor violation.
View 1 violation
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the trash room area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions for pests.
5-501.115
95
Mar 4, 2024
Opening
2 critical violations. 5 minor violations.
View 7 violations
Plumbing system not maintained in good repair
Inspector notes: Faucet at 3 bay sink observed leaking. Equipment to be in good repair and proper adjustment.
5-205.15
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the front and rear, 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
Equipment not in good repair or proper adjustment
Inspector notes: Reach in freezer was observed at an ambient of 43 degrees Fahrenheit. Open air case displays were observed at ambient temperatures of 44 and 46 degrees Fahrenheit. Equipment to be in good repair and proper adjustment
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the bottom shelving of the reach-in freezer and coils of walk-in refrigerator condenser have an accumulation of residue and debris.
4-601.11(B)
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the trash room area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
5-501.115
58
Frequently Asked Questions
When was Maruichi Japanese Food & Deli last inspected?
The most recent health inspection at Maruichi Japanese Food & Deli on file is from Aug 14, 2025. The public record contains 11 inspections in total.
What is the most common violation at Maruichi Japanese Food & Deli?
Across the inspection record, proper hot holding temperatures has been cited five times, more than any other issue at Maruichi Japanese Food & Deli.
How does Maruichi Japanese Food & Deli compare to other restaurants in Providence?
Maruichi Japanese Food & Deli most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Maruichi Japanese Food & Deli's inspection record improved over time?
Yes. Recent inspections at Maruichi Japanese Food & Deli have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about four previously.
What does a low risk rating mean?
A low risk rating at Maruichi Japanese Food & Deli 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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