Mcbrides Irish Pub
Last inspected: Feb 11, 2026
82
Score
Across the available record, Mcbrides Irish Pub has three inspections on file, the first dated 2024. On Feb 11, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly 12 violations earlier in the record.
When inspectors have written things up, “utensils, equipment & linens” has been the most frequent reason, cited three times.
Among Providence restaurants, this is a fairly standard result. The record reflects steady performance over time.
3
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Beef sliders, lamb, and turkey burgers observed held at 45-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was transferred to freezer to rapidly chill.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on food prep unit were observed in poor repair.
4-501.11
82
Jan 29, 2026
Routine
4 critical violations. 3 major violations. 14 minor violations. 10 corrected on site.
View 21 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 areas of the kitchen.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Open containers of food observed with the top containers in contact with the food beneath. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pork 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. Disposed.
3-501.18
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pork was observed marked with a date exceeding 7 days. Disposed.
3-501.18
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the 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)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the following were observed with an accumulation of food and debris: wall-mounted potato chopper can opener pizza cutter on knife rack knife in knife rack . The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Equipment will be sanitized in the 3 bay sink until dishwasher is serviced.
4-601.11(A)
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
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 quaternary ammonia sanitizer is 150-400 ppm.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoops in containers of dry ingredients observed with their handles in the product. 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
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Utensils (spatulas) in the food prep area are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine, and portable fans in the kitchen have an accumulation of dust. The non-food contact surfaces of the utensil storage containers have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Kitchen ceiling vents and light covers have 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 in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. The facilities must be maintained in good repair.
6-501.11
Contamination prevented during food preparation, storage, & display
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
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(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: Beer batter and milk wash observed held at 51-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of 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
Certified food protection manager
(corrected on site)
Inspector notes: Raw hamburger patties observed being prepared with the hamburger in contact with a box of plastic wrap, directly beside another employee portioning corned beef which was in the splash zone of the food preparation sink, where fish was being thawed under running water. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
3-305.14
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: A case of tomatoes was observed stored on top of a full open trash can, in contact with bloody hamburger packaging in the trash.
3-307.11
20
Aug 20, 2024
Routine
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units, the table beneath the grill, and the can opener base have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The area outside the back of the building near the linen bin has an accumulation of vegetation and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
90
Frequently Asked Questions
When was Mcbrides Irish Pub last inspected?
The most recent health inspection at Mcbrides Irish Pub on file is from Feb 11, 2026. The public record contains three inspections in total.
What is the most common violation at Mcbrides Irish Pub?
Across the inspection record, “utensils, equipment & linens” has been cited three times, more than any other issue at Mcbrides Irish Pub.
How does Mcbrides Irish Pub compare to other restaurants in Providence?
Mcbrides Irish Pub most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Mcbrides Irish Pub's inspection record improved over time?
Yes. Recent inspections at Mcbrides Irish Pub have averaged around two violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mcbrides Irish Pub 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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