Mi Hacienda Restaurant
Last inspected: Jan 27, 2025
70
Score
Mi Hacienda Restaurant appears in inspection records three times, starting in 2024. The newest entry in the record is dated Jan 27, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around eight to closer to four violations per visit.
Across the inspection history, “food separated and protected” is the issue that surfaces most often, recorded three times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. The record is unremarkable in either direction.
3
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 27, 2025
Environmental Complaint
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (shredded lettuce) 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
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement. PIC informed.
2-103.11
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 25 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.115
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An employee was observed eating on prep table in the kitchen. Eating by employees in food preparation areas is PROHIBITED because of the potential that the hands, food, and food-contact surfaces may become contaminated. PIC informed.
2-401.11
70
Jun 3, 2024
Re-Inspection
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (raw shelled eggs) were observed stored above ready-to-eat foods (salsas) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Staff moved eggs during inspection.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pancake batter was observed held at 45 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 moved from prep unit into refrigeration.
3-501.16(A)
Contamination prevented during food preparation, storage & display
Inspector notes: A Bag of carrots was observed stored on the floor in the walk-n. Food must be stored at least 6 inches above the floor.
3-305.12
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 during inspection.
4-204.115
61
May 20, 2024
Routine
3 critical violations. 6 major violations. 2 minor violations. 3 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Raw shelled eggs were observed held on ice at 58 degrees Fahrenheit on a counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per staff, eggs were placed in container over ice 30 minutes prior. Eggs were brought to walk-in to rapidly cool. Staff brought new eggs to cook station and placed in an ice bath to cold hold.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (raw shelled eggs) were observed stored above ready-to-eat foods (prepared sauce) 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
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Beans, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Inspector observed beans in reach-in at 87 degrees. Per staff, beans were prepared earlier in the morning. Staff took beans to reheat.
3-501.14
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the back prep area of the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand wash sink in the back prep area was not functional during inspection.
5-205.11
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. PIC called for service during inspection. Establishment to use 3-bay sink to manually sanitize until dishwasher is serviced.
4-501.112
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beans were observed cooling on the counter in covered plastic containers greater than 4 inches deep. Staff placed in shallow metal containers during inspection.
3-501.15
Contamination prevented during food preparation, storage & display
Inspector notes: A box of raw chicken was observed stored on the floor in the walk-in. Food must be stored at least 6 inches above the floor.
3-305.12
Single-use/single-service articles: properly stored & used
Inspector notes: Single use containers are being re-used for food storage.
4-903.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety and licensed with RIDOH Center for Food Protection.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in cooler was not in good repair. Inspector observed gaps between gaskets and gaskets held on with tape.
4-501.11
32
Frequently Asked Questions
When was Mi Hacienda Restaurant last inspected?
The most recent health inspection at Mi Hacienda Restaurant on file is from Jan 27, 2025. The public record contains three inspections in total.
What is the most common violation at Mi Hacienda Restaurant?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Mi Hacienda Restaurant.
How does Mi Hacienda Restaurant compare to other restaurants in Providence?
Mi Hacienda Restaurant most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Mi Hacienda Restaurant's inspection record improved over time?
Yes. Recent inspections at Mi Hacienda Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mi Hacienda Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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