Rico Pollo Restaurant
Last inspected: Jun 26, 2025
90
Score
The health department has logged five inspections at Rico Pollo Restaurant, the earliest from 2023. The most recent visit was on Jun 26, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “food-contact surfaces” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Providence restaurant scores 80. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jun 26, 2025
Re-Inspection
2 minor violations. 1 corrected on site.
View 2 violations
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC informed.
3-304.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (back kitchen area ), 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
90
Jun 12, 2025
Routine
3 critical violations. 4 major violations. 2 minor violations. 3 corrected on site.
View 9 violations
Food-contact surfaces; cleaned & 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.
4-501.114
Sewage backflow not prevented
Inspector notes: The ice machine and food prep sink(has an airbreak) lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: ( Cooked beef 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.PIC voluntarily disposed of food product.
3-501.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the front counter. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of (cook), (Cooked beef and pork) was placed hot in the refrigerator in containers greater than four inches deep and/or hot
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of (rodents ) is not controlled as evidenced by (droppings in back kitchen near walk in cooler 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.
6-501.111
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the (storage) 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 following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: 1.prep table shelves 2.food storage shelves 3. steam table shelves 4.hoods
4-602.13
39
Mar 13, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Backflow prevention air gap not adequate
Inspector notes: Ice machine is lacking an air gap.
5-202.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment taken out of service to be cleaned and sanitized; ice disposed.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water or in dirty containers between uses. PIC took items to be cleaned and sanitized.
3-304.12
74
Mar 6, 2024
Routine
2 critical violations. 8 major violations. 4 minor violations. 6 corrected on site.
View 14 violations
Backflow prevention air gap not adequate
Inspector notes: The food prep sink and the ice machine are lacking an air gap.
5-202.13
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
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
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 kitchen. Paper towel was not available at the hand sink in the dish room. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine and can opener) were observed with an accumulation of food debris and black residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Inspector observed staff not using sanitizer in the 3-bay sink.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Multiple containers of foods were 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. PIC marked foods during inspection.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Tilapia was observed thawing in stagnant water on the floor. 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. PIC moved to food prep sink under running water during inspection.
3-501.13
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: The cutting boards in the food prep area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-202.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Inspector observed rags being used as drain stoppers at the 3-bay sink.
4-301.12
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: Inspector observed an employee dump sanitizer into hand sink during inspection. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of various dry ingredients were 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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Pineapple and mango were observed uncovered in the refrigerator.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of beans. Scoop in container of rice was stored with handle in 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
27
Apr 26, 2023
Reinspection for Opening
1 major violation. 1 corrected on site.
View 1 violation
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. Soap provided during inspection.
6-301.11
90
Frequently Asked Questions
When was Rico Pollo Restaurant last inspected?
The most recent health inspection at Rico Pollo Restaurant on file is from Jun 26, 2025. The public record contains five inspections in total.
What is the most common violation at Rico Pollo Restaurant?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Rico Pollo Restaurant.
How does Rico Pollo Restaurant compare to other restaurants in Providence?
Rico Pollo Restaurant most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Rico Pollo Restaurant's inspection record improved over time?
Yes. Recent inspections at Rico Pollo Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Rico Pollo 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 Rico Pollo Restaurant inspected?
Based on the inspection history on file, Rico Pollo Restaurant is inspected around two times per year on average.
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