Pica Pollo Y Fritura La Mami
Last inspected: Dec 29, 2025
100
Score
Pica Pollo Y Fritura La Mami has been inspected six times since 2024. The newest entry in the record is dated Dec 29, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “proper cooling time and temperature”, showing up three times.
Restaurants in Providence average 80, so Pica Pollo Y Fritura La Mami is doing better than most peers. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 29, 2025
Re-Inspection
No violations found.
100
Dec 22, 2025
Re-Inspection
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: White rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. White rice was observed at 50 DF and voluntarily disposed of at the time of inspection. Establishment is not approved to cool moving forward due to lack of refrigeration.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 110 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was reheated to above 165 DF at the time of inspection. Hot-holding unit was turned up at the time of inspection. Establishment is to monitor hot-holding temperatures.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Rice, yucca, and beef 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.
3-501.17
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 cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood system 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
61
Dec 10, 2025
Re-Inspection
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods raw chicken were observed stored above ready-to-eat foods cooked chicken in the 2 door reach-in. 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: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice was observed at 56 DF and was voluntarily disposed of at the time of inspection. Proper cooling methods reviewed with staff.
3-501.14
Ready-to-eat food not date marked
Inspector notes: Various food 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.
3-501.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood system 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
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
61
Dec 1, 2025
Routine
2 critical violations. 6 major violations. 3 minor violations. 5 corrected on site.
View 11 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, rice, and 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. Chicken and rice were observed at 48 DF, beans were observed at 51 DF. Food was voluntarily disposed of at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fried chicken was 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. Chicken was re-heated to above 165 and hot-hold unit was turned up at the time of inspection.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Steel wool was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Steel wool was removed at the time of inspection.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels were added at the time of inspection.
6-301.12
Ready-to-eat food not date marked
Inspector notes: Various food 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.
3-501.17
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, shredded chicken, and beef was placed hot and covered in containers greater than four inches deep. Ground beef and shredded chicken were moved to sheet pans at the time of inspection. Proper cooling methods reviewed with staff.
3-501.15
Contamination prevented during food preparation, storage, & display
Inspector notes: Fruits and vegetables were observed stored on the floor in the kitchen and basement area. Food must be stored at least 6 inches above the floor.
3-305.12
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
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the basement 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.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine. 1 door reach-in freezer, and hood system 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
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
35
Jun 26, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food stored improperly or exposed to contamination
Inspector notes: Oil and plantains were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
74
Feb 15, 2024
Opening
No violations found.
100
Frequently Asked Questions
When was Pica Pollo Y Fritura La Mami last inspected?
The most recent health inspection at Pica Pollo Y Fritura La Mami on file is from Dec 29, 2025. The public record contains six inspections in total.
What is the most common violation at Pica Pollo Y Fritura La Mami?
Across the inspection record, “proper cooling time and temperature” has been cited three times, more than any other issue at Pica Pollo Y Fritura La Mami.
How does Pica Pollo Y Fritura La Mami compare to other restaurants in Providence?
Pica Pollo Y Fritura La Mami most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Pica Pollo Y Fritura La Mami's inspection record improved over time?
Results have been roughly steady. Inspections at Pica Pollo Y Fritura La Mami have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pica Pollo Y Fritura La Mami means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pica Pollo Y Fritura La Mami inspected?
Based on the inspection history on file, Pica Pollo Y Fritura La Mami is inspected around three times per year on average.
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