Ruby Thai Kitchen
Last inspected: Nov 10, 2025
55
Score
The health department has logged seven inspections at Ruby Thai Kitchen, the earliest from 2024. The latest inspection on file is from Nov 10, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits.
Looking across the full record, proper cooling methods used is the recurring theme, flagged three times.
The city-wide average sits at 80, which Ruby Thai Kitchen's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 10, 2025
Routine
1 critical violation. 2 major violations. 5 minor violations. 3 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (duck) were observed stored above ready-to-eat foods (produce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Duck was relocated during inspection.
3-302.11
Contamination prevented during food preparation, storage, & display
(corrected on site)
Inspector notes: Food storage containers were observed stored in direct contact with the food below. PIC placed lids on containers.
3-305.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils the following were observed with an accumulation of food and debris: -knives on magnet strip -measuring cups. The food contact surfaces of equipment must be clean to sight and touch. PIC informed staff to clean and sanitize.
4-601.11(A)
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Food debris was observed in the kitchen hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC cleaned sink during inspection.
6-301.13
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue, food debris, or other debris: -kitchen walls -floor drains (food and paper debris) -storage room floors (rodent droppings). The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients and sauces 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -Refrigerator doors -shelving over front grill -kitchen hand washing sink -kitchen shelving -oven doors.
4-601.11(B)
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
55
Apr 1, 2025
Re-Inspection
No violations found.
100
Mar 17, 2025
Re-Inspection
4 major violations. 1 minor violation. 4 corrected on site.
View 5 violations
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 and front cookline were 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. Recently prepared chicken was placed hot in the walk-in in containers greater than 4" deep. Chicken was placed on sheet pans to facilitate cooling. Inspector observed a bus pan filled with cooked chicken in stagnant water to cool. PIC drained, added ice, and placed under running water.
3-501.15
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. There is insufficient hot holding equipment to maintain foods at 135 degrees F or above.
4-301.11
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Dishes, utensils, and gloves were observed in the hand-washing sink in the kitchen. A cloth and scrubber were observed in the hand-washing sink at the cookline. A hand-washing sink must not be used for purposes other than hand washing. Items removed.
6-301.13
64
Mar 3, 2025
Food Complaint
3 major violations.
View 3 violations
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed chicken placed hot in plastic containers greater than four inches deep. PIC informed.
3-501.15
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below during cooling process.
4-301.11
Contamination prevented during food preparation, storage, & display
Inspector notes: Containers of food and sauces were observed stored on the floor in the walk-in, kitchen, and front service area. Food must be stored at least 6 inches above the floor. PIC informed.
3-305.12
74
Nov 6, 2024
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing in a container on the counter. 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 placed ice in the shrimp and relocated to the walk-in.
3-501.13
Food contaminated by miscellaneous source
Inspector notes: Containers of sauces were observed stored on the floor in the kitchen; a bag of carrots were observed on the floor in the walk-in. Food must be stored at least 6 inches above the floor.
3-307.11
86
Oct 24, 2024
Routine
2 critical violations. 3 major violations. 4 minor violations. 3 corrected on site.
View 9 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Noodles, which were prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. A container of noodles prepared over 2 hours prior was observed at 74 degrees. PIC disposed.
3-501.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (cooked noodles and meats) 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
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
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 staff and PIC, cooked noodles and chicken were placed hot in the refrigerator in containers greater than four inches deep. Chicken was placed on sheet pans to rapidly cool. Noodles reheated and placed in ice bath to rapidly chill.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings in the dry storage 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
Food contaminated by miscellaneous source
Inspector notes: Several containers of food and buckets of sauces/oil were observed stored on the floor in the walk-in, kitchen, and dry storage area. Food must be stored at least 6 inches above the floor. Staff relocated oils and sauces in the dry storage area during inspection.
3-307.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Buckets of raw, peeled onions were observed stored stacked on each other with no lid or protective layer between the buckets. PIC unstacked buckets and disposed of adulterated onions.
3-307.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of meats and vegetables in the 2-door reach-in. 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
Food storage containers not labeled with contents
Inspector notes: Working containers of various spices 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
45
Sep 27, 2024
Opening
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The floor tile around the floor drain in the front service area is in poor repair, observed with missing tiles. The physical facilities must be maintained in good repair.
6-501.11
95
Frequently Asked Questions
When was Ruby Thai Kitchen last inspected?
The most recent health inspection at Ruby Thai Kitchen on file is from Nov 10, 2025. The public record contains seven inspections in total.
What is the most common violation at Ruby Thai Kitchen?
Across the inspection record, proper cooling methods used has been cited three times, more than any other issue at Ruby Thai Kitchen.
How does Ruby Thai Kitchen compare to other restaurants in Providence?
Ruby Thai Kitchen most recently scored 55 out of 100, which is lower than the Providence average of 80.
Has Ruby Thai Kitchen's inspection record improved over time?
Results have been roughly steady. Recent inspections at Ruby Thai Kitchen have produced about the same number of violations as earlier ones, holding around four per visit.
What does a medium risk rating mean?
A medium risk rating at Ruby Thai Kitchen 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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