Mi Ranchito
Last inspected: Feb 10, 2026
74
Score
Across the available record, Mi Ranchito has six inspections on file, the first dated 2024. The latest inspection on file is from Feb 10, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Each of the recent inspections has turned up roughly the same number of issues.
Physical facilities installed, maintained, & clean comes up most often, recorded 10 times in the inspection record.
By comparison, the average Providence facility scores 80, putting Mi Ranchito on the weaker side. The inspection history reads as standard for a restaurant of this size.
6
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 10, 2026
Re-Inspection
1 major violation. 4 minor violations.
View 5 violations
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen. Per PIC, thermo labels have been ordered.
4-302.13
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the right prep area has an accumulation of soil residue, droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Establishment is to clean any and all droppings using appropriate means of sanitization.
6-501.12
Physical facilities not in good repair
Inspector notes: Multiple floor tiles in the kitchen area, wall to the left of cook line, and floor in walk-in freezer is in poor repair. The physical facilities must be maintained in good repair
6-501.11
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. Establishments RICFSM has expired. Establishment is to re-new/re-apply for a RICFSM with RIDOH. PIC has registered and is scheduled to take serve safe class on the 17th.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit #1, and 2 door reach-in gaskets were observed in poor repair. Gaskets must be maintained in good repair. The walk-in cooler was observed fluctuating in temperature and not consistently holding an ambient temperature of 41 DF. Establishment is to monitor the walk-in cooler and call for service as needed.
4-501.11
74
Jan 22, 2026
Re-Inspection
2 critical violations. 3 major violations. 4 minor violations. 2 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beef was observed held at 100 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per PIC, beef was cooked 1 hour prior to inspection. Beef was re-heated to above 165 DF at the time of inspection. Establishment is to monitor the temperature of hot foods to ensure they are staying above 135 DF. Establishment is to turn steam table on first thing in the morning.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food in the walk-in cooler 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. Food was moved to properly functioning refrigeration at the time of inspection. Ambient of the walk-in cooler was observed fluctuating between 46-40 DF. PIC called for service at the time of inspection. Service is expected to arrive in 2-3 hours. Establishment is to send proof of service to inspector.
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
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by droppings along walls throughout the kitchen and ware washing 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. Establishment is to clean any and all droppings using appropriate means of sanitization. Establishment is to increase pest control as frequently as needed and is it have a pest control report available to inspector at the time of next inspection.
6-501.111
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen. Establishment is to obtain thermo labels or similar internal temperature indicating device.
4-302.13
Physical facilities not in good repair
Inspector notes: Multiple floor tiles in the kitchen area, wall to the left of cook line, and floor in walk-in freezer is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Sewage & waste water properly disposed
Inspector notes: The prep sink plumbing was observed leaking into a bucket. Establishment is to fix leak.
5-403.12
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit #1, and 2 door reach-in gaskets were observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
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. Establishments RICFSM has expired. Establishment is to re-new/re-apply for a RICFSM with RIDOH.
2-102.12(A)
45
Jan 14, 2026
Routine
1 critical violation. 9 major violations. 9 minor violations. 7 corrected on site.
View 19 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Beans, soup, pork, rice, and escabchi which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. All food was observed between 45-51 DF in the walk-in cooler. All food 46 DF or higher was voluntarily disposed of at the time of inspection. Proper cooling methods reviewed with PIC. Pork and rice were observed out, sitting at room temperature. Per PIC, rice and pork were cooked 3 hours prior to inspection. Pork and rice were observed between 90-92 DF. Pork and rice were voluntarily disposed of at the time of inspection.
3-501.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener and slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was moved to ware washing area at the time of inspection. Establishment is not to use slicer until it is properly cleaned and sanitized.
4-601.11(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
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, pork and rice were placed hot in containers greater than four inches deep at room temperature. Pork and rice were disposed of. Proper cooling methods reviewed with PIC.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Pok was observed thawing in the prep sink at room temperature. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Pork was moved to refrigeration to thaw.
3-501.13
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Thermometers are lacking in the walk-in refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display. The thermometer outside of the walk-in cooler was not in working order. Establishment is to place a properly functioning thermometer in the walk-in cooler.
4-203.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by droppings underneath equipment and along floor. 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. Establishment is to clean any and all droppings using appropriate means of sanitization. Establishment is to increase pest control as frequently as needed and is it have a pest control report available to inspector at the time of next inspection.
6-501.111
Proper hot holding temperatures
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen. Establishment is to obtain thermo labels or similar internal temperature indicating device.
4-204.115
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking proper drain plugs for the 3-bay sink. Establishment is to obtain drain plugs.
4-301.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beans and pork were observed held between 115-125 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Beans and pork were reheated to above 165 DF and placed back into steam table at the time of inspection. Establishment is to monitor the temperature of hot foods to ensure they are staying above 135 DF.
3-501.16(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. Establishments RICFSM has expired. Establishment is to re-new/re-apply for a RICFSM with RIDOH.
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed being stored in between prep unit and in between the wall and knife storage rack. Proper utensil storage reviewed with PIC.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit #1, and 2 door reach-in gaskets were observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler fans, and ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Thermometers provided & accurate
Inspector notes: The door to the kitchen toilet room is not self-closing. Toilet rooms must be self-closing.
6-501.19
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of soil residue, droppings, and/or 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: Multiple floor tiles in the kitchen area, and floor in walk-in freezer is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The walk-in cooler was observed fluctuating between 46-38 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 food in unit was evaluated at the time of inspection. All food 46 DF or higher was voluntarily disposed of at the time of inspection. All other food was moved to properly functioning refrigeration. Establishment is not to store any TCS foods in walk-in cooler until it is able to hold an internal food temperature of 41 DF or less. Per PIC, service for walk-in cooler will be called.
3-501.16(A)
22
Oct 1, 2024
Re-Inspection
1 critical violation. 1 major violation. 3 minor violations. 1 corrected on site.
View 5 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: Dishwasher was not operable, PIC took out of service prior to inspection.
4-501.114
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, soup was cooling in COVERED containers.
4-301.11
Physical facilities not in good repair
Inspector notes: Floor in the following areas was in poor repair: 1. Missing floor tile (Walk-in cooler) 2. Cracked floor tiles (ware washing area) The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The walls are lacking a proper seal in the following areas: 1. Flat top grill (side) 2. Fryer (behind) The physical facilities must be maintained in good repair.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
67
Sep 23, 2024
Re-Inspection
5 critical violations. 3 major violations. 6 minor violations. 8 corrected on site.
View 14 violations
Hands clean & properly washed
Inspector notes: Dishwasher was not operable, PIC took out of service prior to inspection.
4-501.114
Gloves used incorrectly or not changed when required
(corrected on site)
Inspector notes: Employee was observed touching raw chicken followed by raw beef without changing gloves. Gloves should be changed as often as necessary to prevent cross contamination when changing tasks.
3-304.15(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (beef) were observed stored above ready-to-eat foods (tortillas) 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
Plumbing system not maintained in good repair
Inspector notes: The plumbing throughout the kitchen is in poor repair. Inspector observed the following: 1. 3 bay sink faucet being held together with tape 2. Prep sink was leaking from bottom pipe
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 46-50 degrees Fahrenheit. Raw animal products were observed held at 42-45 degrees Farenheit. Foods were moved to another refrigerator at time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Person in charge lacks food safety knowledge
(corrected on site)
Inspector notes: No person in charge was present as needed at the time of inspection.
2-102.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the 3 bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, rice was placed hot in the refrigerator in COVERED containers.
4-301.11
Food separated and protected
(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 200-400 ppm.
4-501.115
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Ambient temperature of walk-in cooler observed at 47 degrees Fahrenheit. Rice, soup, beans, pork and several dairy products were observed held at 46-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal. PIC called for service at time of inspection.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
Physical facilities not in good repair
Inspector notes: Floor in the following areas was in poor repair. 1. Missing floor tile (walk-in cooler) 2. Cracked floor tiles (ware washing area) The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The walls are lacking a proper seal in the following areas: 1. Flat top grill (side) 2. Fryer (behind) The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Coving behind three bay sink was in poor repair. Observed improper seal.
6-501.11
26
Sep 10, 2024
Routine
5 critical violations. 5 major violations. 4 minor violations. 5 corrected on site.
View 14 violations
Plumbing system not maintained in good repair
Inspector notes: Observed faucet at 3 bay sink being held together with tape.
5-205.15
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Sauce, rice and pork, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. See disposal.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomatoes were observed held on top of prep unit at 51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved into unit.
3-501.16(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Dishwasher was not operable, PIC took out of service prior to inspection.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Sauce was observed held at 118 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)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Spray bottle was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sauce, rice and pork were placed hot in the refrigerator in covered containers greater than four inches deep.
4-301.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: At time of inspection, 3 bay sink was lacking a compartment. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing and utensils.
4-301.12
Physical facilities not in good repair
Inspector notes: Observed missing floor tile in kitchen. The physical facilities must be maintained in good repair.
6-501.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of 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
Physical facilities not in good repair
Inspector notes: The walls are lacking a proper seal in the following areas: 1. Flat top grill (side) 2. Fryer (behind) The physical facilities must be maintained in good repair.
6-501.11
Person in charge present, demonstrates knowledge, and performs duties
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 200-400 ppm.
4-501.115
23
Frequently Asked Questions
When was Mi Ranchito last inspected?
The most recent health inspection at Mi Ranchito on file is from Feb 10, 2026. The public record contains six inspections in total.
What is the most common violation at Mi Ranchito?
Across the inspection record, physical facilities installed, maintained, & clean has been cited 10 times, more than any other issue at Mi Ranchito.
How does Mi Ranchito compare to other restaurants in Providence?
Mi Ranchito most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Mi Ranchito's inspection record improved over time?
Results have been roughly steady. Recent inspections at Mi Ranchito have produced about the same number of violations as earlier ones, holding around 11 per visit.
What does a medium risk rating mean?
A medium risk rating at Mi Ranchito 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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