Shahs Halal Food
Last inspected: Apr 7, 2025
82
Score
Inspectors have visited Shahs Halal Food eight times, with records going back to 2024. The most recent report on file is from Apr 7, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been moving in the right direction: 15 violations last time, six this time.
When inspectors have written things up, food properly labeled has been the most frequent reason, cited seven times.
That falls roughly in the middle of the pack for Providence restaurants. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 7, 2025
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (food choppers) 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)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dining room, 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
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked food containers on clean storage racks. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
82
Mar 26, 2025
Routine
4 critical violations. 4 major violations. 7 minor violations. 2 corrected on site.
View 15 violations
Backflow prevention air gap not adequate
Inspector notes: The pre-flush spray hoses at the food prep sink and 3 bay sink in the basement are hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. It currently has an air break. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Opened containers of food observed in the freezer in the cooking area. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution in the 3 bay sink, and sanitizer bucket was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Person in charge not controlling unsafe operations
Inspector notes: Allergen statement missing on menu.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Towels observed on the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (chopper, slicer, food containers on clean storage racks) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Lamb, beans, and cooked onions & peppers observed held at 95-133 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 taken to be reheated. Discussed not placing food into steam table until the water in the steam table is 135 degrees F or higher.
3-501.16(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front of the dining room, 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 stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in numerous stacked food containers on the clean storage rack. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Cleaned equipment or utensils stored improperly
Inspector notes: Paper towels were observed stored on the floor. Single-use items must be stored 6 inches from the ground.
4-903.11(A)
Physical facilities not in good repair
Inspector notes: The grease trap in the basement area is in poor repair (leaking water). The physical facilities must be maintained in good repair.
6-501.11
26
Feb 24, 2025
Re-Inspection
1 minor violation.
View 1 violation
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
95
Feb 20, 2025
Re-Inspection
2 major violations. 7 minor violations.
View 9 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (rice cooker) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC stated all food contact surfaces will be cleaned and sanitized before use.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Hamburgers on the new menu will be served to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: The clean storage rack is located next to the mop sink where it is subject to splash. Cleaned equipment and utensils must be stored in a clean dry location, where it is not subject to dust, splash, or other contamination.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Some equipment observed stored on the floor in the 3 bay sink area. Some equipment in the basement observed stored on shelves less than 6 inches above the floor. Cleaned equipment and utensils must be stored at least 6 inches above the floor.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Cold hold unit observed in poor repair in the front service area, with ambient temperature 56 degrees F.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Shredded delivery plastic observed on tables beneath grills.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen, storage area near the 3 bay sink, and storage areas in the basement. Establishments shall be kept free of items that are nonessential to the maintenance or operation of the establishment. Unnecessary and/or non-functional equipment and litter must be removed from the premises to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The edge pieces on the wall next to the hand sink near the 3 bay sink area is in poor repair, with one edge cracked and separated from the wall, and the other edge piece missing. The physical facilities must be maintained in good repair.
6-501.11
58
Jan 13, 2025
Re-Inspection
3 critical violations. 5 major violations. 7 minor violations. 7 corrected on site.
View 15 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the service line area.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as cooked chicken) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food during storage.
3-302.11
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Glass cleaner was stored with single service items in the front service area. 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
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Chicken 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. Disposed.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Frozen avacado observed thawing in the handwashing sink in the warewashing area. 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.
3-501.13
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Frozen avacado observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (knives) 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)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives observed stored on an unclean surface (shelf above prep unit, tucked beneath aluminum wrap) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Chopper was not in good repair, with many teeth missing.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the (knife rack and freezer door handles) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: Water observed dripping onto the floor in the basement from a pipe in the ceiling. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The wall and fixtures behind equipment in the cooking area has an accumulation of soil residue and food debris. 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: The ceiling in the basement partially above the 3 bay sink is in poor repair, removed due to water damage. The physical facilities must be maintained in good repair.
6-501.11
27
Jan 7, 2025
Routine
3 critical violations. 6 major violations. 11 minor violations. 4 corrected on site.
View 20 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Dosa sauce, which was previously cooked and cooled, was only reheated to 137 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds.
3-403.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as milk) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food during storage.
3-302.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (vegetable choppers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to the 3 bay sink to be cleaned and sanitized.
4-601.11(A)
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: Onions and peppers were not cooked to 135 degrees F before placing in hot holding.
3-401.13
Food label missing or inaccurate
Inspector notes: Bottles of yogurt & mango, and yogurt & chiko fruit 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. Beverages were removed from the display cases.
3-602.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the service area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Two knives on the basement knife rack were not in good repair, with the tips broken off.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum wrap is used to line shelves in the dessert display case, and on shelf in the kitchen. 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.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: can opener base table beneath dosa unit rice cooker beneath flattop grill ingredient bins blender bases The door track of the dessert case has an accumulation of food debris and bits of aluminum wrap. Paper & adhesive observed on numerous food containers.
4-602.13
Physical facilities not in good repair
Inspector notes: Ceiling lightbulbs in the basement were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The doors on the walk in cooler and walk in freezer have an accumulation of soil residue and food debris. 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: The ceiling in the basement partially above the 3 bay sink has been removed due to water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially behind equipment, around the grease trap in the basement, and including the floor of the walk in cooler have an accumulation of soil residue and/or food debris. The walk in freezer has an accumulation of frozen condensate, with ice from water dripping onto packages of food. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Packages of food observed in the walk in freezer with ice from water which had dripped from the fan covers on them. Food must be protected from contamination.
3-305.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in the blender on the storage rack. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
20
Apr 23, 2024
Reinspection for Opening
1 minor violation.
View 1 violation
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items (dishwasher) were observed in the dishroom. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
95
Apr 22, 2024
Opening
1 major violation. 6 minor violations.
View 7 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of all equipment and utensils must be washed, rinsed, sanitized, and air dried.
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the numerous new food containers have an accumulation of stickers. The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: table beneath flattop grills walk in freezer door handles fan covers in walk in cooler hand sinks
4-602.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: Toilet rooms are lacking covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: Unnecessary and/or non-functional equipment or items, along with trash and debris were observed in the area outside the back door. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.12
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Unnecessary items or litter present on premises
Inspector notes: An unused dishwasher was observed in the 3 bay sink area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The ledge along the basement stairs has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Frequently Asked Questions
When was Shahs Halal Food last inspected?
The most recent health inspection at Shahs Halal Food on file is from Apr 7, 2025. The public record contains eight inspections in total.
What is the most common violation at Shahs Halal Food?
Across the inspection record, food properly labeled has been cited seven times, more than any other issue at Shahs Halal Food.
How does Shahs Halal Food compare to other restaurants in Providence?
Shahs Halal Food most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Shahs Halal Food's inspection record improved over time?
Yes. Recent inspections at Shahs Halal Food have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about 15 previously.
What does a low risk rating mean?
A low risk rating at Shahs Halal Food means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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