Rodriguez Meat Market
Last inspected: Mar 5, 2026
100
Score
The health department has logged four inspections at Rodriguez Meat Market, the earliest from 2024. The most recent visit was on Mar 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly five violations earlier on.
The most common issue across all inspections has been “proper hot holding temperatures”, showing up four times.
Restaurants in Providence average 80, so Rodriguez Meat Market is doing better than most peers. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Environmental Complaint
No violations found.
100
Jun 2, 2025
Routine
2 critical violations. 1 major violation. 5 minor violations. 4 corrected on site.
View 8 violations
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. 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage was observed held at 102 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)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A sponge was observed in the hand-washing sink in the meat area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Drinks and meats were observed stored on the floor in the walk-in cooler/freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the walk-in cooler, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per interview with PIC, service has been contacted.
6-202.15
Handwashing sign not posted
Inspector notes: The hand-washing sink in the meat area is lacking signage.
6-301.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelving, fans, gaskets have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Utensils or thermometers not in good repair or calibrated
Inspector notes: Refrigerator door gaskets were observed torn and in poor repair. Per interview with PIC, part has been ordered.
4-502.11(A)
52
Mar 4, 2024
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently sliced cheese was observed held at 45 degrees Fahrenheit in prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff moved to refrigeration to rapidly cool.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
82
Feb 19, 2024
Environmental Complaint
3 critical violations. 3 major violations. 3 minor violations. 3 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese, ham, and sliced tomatoes in prep unit were observed held at 49-50, 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 disposed.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held between 115- and 120- degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Staff reheated during inspection.
3-501.16(A)
Equipment or utensils not sanitized before use after cleaning
(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. Staff set-up sanitizer in 3-bay during inspection.
4-702.11
Ready-to-eat food not date marked
Inspector notes: Chicharones and beef prepared 2/17/23 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.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, portioned chicken and beef prepared in the morning were placed warm in the prep unit to cool.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent 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
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety registered with RIDOH/CFP.
2-102.12
Physical facilities not in good repair
Inspector notes: The walls in the basement area are in poor repair. The physical facilities must be maintained in good repair. A hole was observed near the walk-in refrigerator, black residue was observed on rear wall.
6-501.11
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The area surrounding the dumpster had debris and litter.
5-501.115
41
Frequently Asked Questions
When was Rodriguez Meat Market last inspected?
The most recent health inspection at Rodriguez Meat Market on file is from Mar 5, 2026. The public record contains four inspections in total.
What is the most common violation at Rodriguez Meat Market?
Across the inspection record, “proper hot holding temperatures” has been cited four times, more than any other issue at Rodriguez Meat Market.
How does Rodriguez Meat Market compare to other restaurants in Providence?
Rodriguez Meat Market most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Rodriguez Meat Market's inspection record improved over time?
Yes. Recent inspections at Rodriguez Meat Market have averaged around zero violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Rodriguez Meat Market 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 Rodriguez Meat Market inspected?
Based on the inspection history on file, Rodriguez Meat Market is inspected around two times per year on average.
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