Mi Guatemala Restaurant
Last inspected: May 14, 2025
33
Score
Mi Guatemala Restaurant has only two inspections on file, a thin record to work from. On May 14, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Compared to the prior visit, inspectors found more to write up: 17 violations versus nine before.
Physical facilities installed, maintained, & clean accounts for the largest share of issues, appearing two times across the record.
Restaurants in Providence average 80, so Mi Guatemala Restaurant trails the local norm. The pattern in the record is worth a careful look.
2
Inspections
1
Critical latest
3
Major latest
13
Minor latest
Inspection History
May 14, 2025
Environmental Complaint
1 critical violation. 3 major violations. 13 minor violations. 7 corrected on site.
View 17 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (ranch dressing) 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
Physical facilities installed, maintained, & clean
Inspector notes: Molluscan Shellfish tags were lacking the date in which the last SHELLSTOCK was sold or served. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knife rack) 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)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in basement and kitchen. The presence of insects is not controlled as evidenced by small flying insects in basement dry storage area. 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
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling in the basement area has an accumulation of soil residue and food 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: Peeling paint was observed on ceiling tile in the kitchen. The physical facilities must be maintained in good repair.
6-501.11
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 physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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. Basement (food prep/storage area) 2. Kitchen (ware-washing area) 3. Walk-In Cooler (basement) The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Light bulbs not shatter-resistant or protected
Inspector notes: Light shield in basement was in poor repair, observed crack. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen & basement food preparation area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-501.115
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Inspector observed linen/cloth being used to cover dough for tortillas.
3-304.13
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Several food items were observed stored on the floor in both walk-in coolers. 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: Spatula's were stored on an unclean surface (between prep table, behind 3 bay sink) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following has an accumlation of: 1. Chest freezer (frost buildup) 2. Fryers (grease/soil residue) 3. Shelving throughout basement & kitchen (food residue)
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the refuse area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
33
Apr 22, 2024
Routine
3 critical violations. 1 major violation. 5 minor violations. 3 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held on ice at 58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff placed containers of cheese in deeper pan and surrounded with ice during inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (whole shell eggs) were observed stored above ready-to-eat foods in the prep unit low boy. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Employee moved eggs to lower shelf during inspection.
3-302.11
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was in excess of 200 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Staff drained and refilled the sink to the proper concentration during inspection.
4-501.114
Food-contact surfaces: cleaned and sanitized
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. Service was contacted during inspection. Establishment must sanitize all equipment and utensils at the 3-bay sink until dishwasher is repaired.
4-501.112
Food stored improperly or exposed to contamination
Inspector notes: Beverages at the bar and one container of sauce in the upstairs walk-in were observed stored on the floor. 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 multiple food containers. 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
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed not in good repair: -gaskets at bar low boy -gasket on 1 door freezer in basement -gasket on hot holding box -door to hot holding box was not tight fitting.
4-501.11
Physical facilities installed, maintained, & clean
Inspector notes: The following were observed to be in poor repair: -floor and wall tiles throughout the facility -grout in kitchen floor tiles -loose ceiling tiles in kitchen and basement -ceiling covering needed over ice machine. The physical facilities must be maintained in good repair.
6-201.12
Physical facilities installed, maintained, & clean
Inspector notes: The floor under the bar has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.12
45
Frequently Asked Questions
When was Mi Guatemala Restaurant last inspected?
The most recent health inspection at Mi Guatemala Restaurant on file is from May 14, 2025. The public record contains two inspections in total.
What is the most common violation at Mi Guatemala Restaurant?
Across the inspection record, physical facilities installed, maintained, & clean has been cited two times, more than any other issue at Mi Guatemala Restaurant.
How does Mi Guatemala Restaurant compare to other restaurants in Providence?
Mi Guatemala Restaurant most recently scored 33 out of 100, which is lower than the Providence average of 80.
Has Mi Guatemala Restaurant's inspection record improved over time?
No. Recent inspections at Mi Guatemala Restaurant have flagged more violations than earlier ones, ticking from about nine per visit to around 17 more recently.
What does a high risk rating mean?
A high risk rating at Mi Guatemala Restaurant 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.
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