Pollo Castellano
Last inspected: Dec 4, 2025
70
Score
Pollo Castellano appears in inspection records four times, starting in 2024. The newest entry in the record is dated Dec 4, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
The pattern that stands out is “physical facilities installed, maintained, & clean”, which has been cited four times.
Compared to other Providence restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 4, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, pork, and empanadas were observed held between 110-125 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 voluntarily disposed of at the time of inspection. Pork and empanadas were reheated to above 165 DF, and hot-holding unit was turned up at the time of inspection. Establishment is to monitor food in hot-holding unit to ensure it stays above 135 DF.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Beef was observed thawing in prep sink. 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. Beef was moved to refrigeration at the time of inspection.
3-501.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the 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. Establishment installed door sweep on bottom of door. Establishment is to extend door sweep in the ground to ensure that the door is tight-fitting.
6-202.15
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
70
Nov 24, 2025
Routine
2 critical violations. 8 major violations. 3 minor violations. 5 corrected on site.
View 13 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods shelled eggs were observed stored above ready-to-eat foods cheese 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: Pastelito filling, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food was observed at 48 DF and was voluntarily disposed of at the time of inspection.
3-501.14
Food label missing or inaccurate
Inspector notes: Desserts, macaroni salad, and salads 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by droppings throughout kitchen and basement. 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 continue to work with pest control to eliminate pests and is to have a pest control report available for inspector at the time of next inspection.
6-501.111
Insects, rodents & animals not present
Inspector notes: Chicken was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.12
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
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
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
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, tamales were being placed hot in the refrigerator, covered in tin foil. The tin foil was opened to allow tamales to cool at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Beef 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. Beef was moved to refrigeration at the time of inspection.
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the 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 storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
29
Sep 9, 2024
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Food on display not protected from contamination
(corrected on site)
Inspector notes: Inspector observed desserts, located in reach-in freezer, uncovered and unprotected from contamination.
3-306.11
Food label missing or inaccurate
Inspector notes: Pasta salad 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
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, tamale filling was placed hot in the refrigerator in containers greater than four inches deep. Moved to smaller containers at time of inspection.
3-501.15
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.115
Food stored improperly or exposed to contamination
Inspector notes: Tamales were observed stored on the floor in the walk-in cooler and kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
64
Aug 26, 2024
Routine
3 critical violations. 8 major violations. 6 minor violations. 7 corrected on site.
View 17 violations
Food on display not protected from contamination
Inspector notes: Inspector observed desserts, located in reach-in freezer, uncovered and unprotected from contamination. PIC informed.
3-306.11
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 (drinks, deli meats) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemical (grill cleaner) was stored with food (limes). Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Person in charge not controlling unsafe operations
Inspector notes: No person in charge was present as needed at the time of inspection.
2-103.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the employee restroom. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 121 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)
Hot or cold food held at improper temperature
Inspector notes: At the time of inspection, cheese was observed being 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 informed that TCS foods must be held in refrigeration and was moved at time of inspection.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Tortillas and pasta salad 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings. 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.
6-501.111
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.115
Proper cold holding temperatures
Inspector notes: Wood is used in the construction of shelving in the walk-in cooler. 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
Physical facilities not cleaned at required frequency
Inspector notes: The grease trap in the basement has an accumulation of grease and soil residue. 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: Several walls in the basement are in poor repair. Observed holes in back storage area and side room walls. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of rodent droppings and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Tamales were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
21
Frequently Asked Questions
When was Pollo Castellano last inspected?
The most recent health inspection at Pollo Castellano on file is from Dec 4, 2025. The public record contains four inspections in total.
What is the most common violation at Pollo Castellano?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited four times, more than any other issue at Pollo Castellano.
How does Pollo Castellano compare to other restaurants in Providence?
Pollo Castellano most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Pollo Castellano's inspection record improved over time?
Yes. Recent inspections at Pollo Castellano have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pollo Castellano 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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