Pito's Restaurant
Last inspected: Aug 28, 2025
82
Score
Across the available record, Pito's Restaurant has four inspections on file, the first dated 2024. The newest entry in the record is dated Aug 28, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Compared to the prior visit, the count dropped from six violations to four.
Pito's Restaurant's latest score is in line with the Providence average of 80. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Aug 28, 2025
Re-Inspection
4 minor violations.
View 4 violations
Outer openings not protected against pests
Inspector notes: The door(screen) to the outside, located in the (back kitchen ), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of (ceiling support) in the (walk in cooler ) 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
Sewage & waste water properly disposed
Inspector notes: The condensate from the ( walk in cooler) refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Outside refuse area observed with boxes, pallets, and /or other debris.
5-501.115
82
Aug 12, 2025
Routine
3 critical violations. 4 major violations. 5 minor violations. 2 corrected on site.
View 12 violations
Plumbing system not maintained in good repair
Inspector notes: Inspector observed a leak under 3 bay sink.Systems must b e maintained in goo drepair and proper adjustment.
5-205.15
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: (Chicharron and beef), 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 dispsosed of food product.
3-501.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (box of limes and bagged vegetables) 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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of (PIC ), (stewed chicken ) was placed hot in the refrigerator in containers greater than four inches deep.PIC informed.
3-501.15
Ready-to-eat food not date marked
Inspector notes: ( Cooked meats and prepared salads) 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black and pink residue. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be washed and sanitized.
4-601.11(A)
Food contaminated by miscellaneous source
Inspector notes: Various food product observed being stored in non food grade plastic bags.
3-307.11
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses.PIC informed of proper utensil storage.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: (Prep unit) located in the (front counter) area was not in good repair.Ambient temperatures observed at 51DF. Establishment not allowed store any TCS foods in unit.
4-501.11
Plumbing installed: proper backflow device
Inspector notes: Outside refuse area observed with an accumulation of boxes, litter, and/or debris.Refuse areas must be kept clean as often as necessary to keep them clean.
5-501.115
Physical facilities not in good repair
Inspector notes: The (screen door ) in the (kitchen ) area is in poor repair. Observed screen door detached and warped from door surface. The physical facilities must be maintained in good repair.
6-501.11
33
Feb 15, 2024
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Junctures at 3 bay sink where basins join were observed in poor repair, affecting its ability to be properly cleaned and sanitized.
4-501.11
95
Jan 30, 2024
Routine
4 critical violations. 5 minor violations. 4 corrected on site.
View 9 violations
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. Sanitizer was adjusted to the correct concentration during time of inspection.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink was observed leaking unto the floor. 3 bay sink faucet also observed leaking. Plumbing systems to be in good repair and proper adjustment.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Stew and Chicken were observed held at (92 ad 70) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination in the walk-in cooler. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Equipment not in good repair or proper adjustment
Inspector notes: Junctures at 3 bay sink where basins join were observed in poor repair, affecting its ability to be properly cleaned and sanitized.
4-501.11
Equipment not durable or properly constructed
Inspector notes: Non-food grade bins were observed being used for marinating chicken. PIC informed.
4-201.11
Physical facilities not in good repair
Inspector notes: The floor tiles under 3 bay sink were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Walk-in cooler light was observed in poor repair.
6-501.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Hotel pans of food were observed stacked in the chest freezer and walk-in cooler. Foods were observed in direct contact with bottom of hotel pans. PIC informed.
3-305.11
43
Frequently Asked Questions
When was Pito's Restaurant last inspected?
The most recent health inspection at Pito's Restaurant on file is from Aug 28, 2025. The public record contains four inspections in total.
How does Pito's Restaurant compare to other restaurants in Providence?
Pito's Restaurant most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Pito's Restaurant's inspection record improved over time?
Yes. Recent inspections at Pito's Restaurant have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Pito's Restaurant 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 Pito's Restaurant inspected?
Based on the inspection history on file, Pito's Restaurant is inspected around three times per year on average.
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