Orale Taqueria
Last inspected: Mar 27, 2025
78
Score
Public records show six inspections at Orale Taqueria stretching back to 2023. The most recent report on file is from Mar 27, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “proper cooling time and temperature” is the recurring theme, flagged five times.
Orale Taqueria's latest score is in line with the Providence average of 80. The full picture is one of consistent compliance.
6
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 27, 2025
Food Complaint
1 critical violation. 1 major violation.
View 2 violations
Food not cooled to safe temperature within required time
Inspector notes: (Various food product ), which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of food product.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of (PIC ), (Various food product) was placed hot in the refrigerator in containers greater than four inches deep.PIC informed.
3-501.15
78
Feb 27, 2025
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Food not cooled to safe temperature within required time
Inspector notes: Birnia meat, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.
3-501.14
Food label missing or inaccurate
Inspector notes: Desserts and beverages packaged in the food establishment are lacking 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. PIC started to label product with ingredients in Spanish. PIC was informed that label should also be in English.
3-602.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Birnia meat was placed hot in the refrigerator in containers covered with plastic wrap and lid.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the deli slicer have an accumulation of dust, dirt, food residue, and other debris. PIC took out of service to clean and sanitize.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
64
Feb 13, 2025
Routine
3 critical violations. 4 major violations. 10 minor violations. 5 corrected on site.
View 17 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Vegetable soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC discarded.
3-501.14
Backflow prevention air gap not adequate
Inspector notes: A hose is connected to the ice machine which is draining and stored in a bucket. This ice machine is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-202.13
Food label missing or inaccurate
Inspector notes: Various items packaged in the food establishment are lacking 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.
3-602.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. PIC labeled.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Vegetable soup was placed hot in the refrigerator in containers greater than four inches deep. PIC discarded.
3-501.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (meat chopper, ice machine, and blender) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC notified.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items in a prep unit were observed held between 47-48) 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 voluntarily disposed of food product. PIC relocated other TCS foods into another unit.
3-501.16(A)
Food contaminated by miscellaneous source
Inspector notes: Non-food grade containers were observed storing chips and dried peppers. PIC informed.
3-307.11
Food contaminated by miscellaneous source
Inspector notes: The hand sink in the kitchen area is lacking a splash guard.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored between the prep unit and prep table. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC removed.
3-304.12
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Wood is used in the construction of a platform stool in the kitchen area area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the kitchen area was not in good repair. Ambient temperatures observed at 47 df.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the deli slicer and blender base have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: Basement ceiling tiles were observed in poor repair (water damage).
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Hood vents were observed with an accumulation of grease and debris.
6-501.12
26
Jan 11, 2024
Re-Inspection
2 minor violations.
View 2 violations
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-101.19
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the basement area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
90
Jan 4, 2024
Re-Inspection
2 critical violations. 1 major violation. 4 minor violations. 1 corrected on site.
View 7 violations
Food not cooled to safe temperature within required time
Inspector notes: Birria, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above (beef) 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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of owner, birria was placed hot in the refrigerator in containers greater than four inches deep. PIC disposed of.
3-501.15
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-101.19
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the basement toilet room is not self-closing.
6-202.14
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the basement area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the ( ) area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
55
Dec 28, 2023
Routine
4 critical violations. 1 major violation. 6 minor violations. 4 corrected on site.
View 11 violations
Proper eating, tasting, drinking, or tobacco use
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.
3-301.12
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 (vegetables, sauces) 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-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Rust observed on blade and silicone missing. At the time of inspection, PIC took out of service.
4-602.11
Food not cooled to safe temperature within required time
Inspector notes: Steak and birria, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of employee, prepared meats are left out over night in containers greater than four inches deep.
3-501.15
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the basement toilet room is not self-closing.
6-202.14
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the basement area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: At the time of inspection, dishes were stored in mop sink.
4-903.11(A)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-101.19
37
Frequently Asked Questions
When was Orale Taqueria last inspected?
The most recent health inspection at Orale Taqueria on file is from Mar 27, 2025. The public record contains six inspections in total.
What is the most common violation at Orale Taqueria?
Across the inspection record, “proper cooling time and temperature” has been cited five times, more than any other issue at Orale Taqueria.
How does Orale Taqueria compare to other restaurants in Providence?
Orale Taqueria most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Orale Taqueria's inspection record improved over time?
Results have been roughly steady. Inspections at Orale Taqueria have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Orale Taqueria 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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