Spice Valley Halal
Last inspected: Dec 29, 2025
67
Score
Spice Valley Halal appears in inspection records nine times, starting in 2023. The latest inspection on file is from Dec 29, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The last inspection found 11 violations, up from eight the time before.
Proper hot holding temperatures accounts for the largest share of issues, appearing four times across the record.
Restaurants in Providence average 80, so Spice Valley Halal trails the local norm. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 29, 2025
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and empanadas were observed held at 105 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 and empanadas were reheated to above 165 DF and placed in a properly functioning hot hold unit. Establishment is not to use the heat lamp hot-hold unit due to it not being able to keep food 135 DF or above. Per PIC, a new unit will be purchased.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Contamination prevented during food preparation, storage, & display
Inspector notes: Containers of dough and boxes of cheese were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. Establishment has addition storage racks that will be placed in walk-in cooler by the end of day.
3-305.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the small prep unit have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
67
Dec 10, 2025
Re-Inspection
9 major violations. 7 minor violations. 7 corrected on site.
View 16 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. Soap was provided at the time of inspection.
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. Paper towels were added at the time of inspection.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Dishes were removed at the time of inspection.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener and vegetable chopper were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and vegetable chopper were moved to 3-bay sink at the time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Chicken wings 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
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods. Per PIC, food thermometer is on order.
4-203.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: Beef 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
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Contamination prevented during food preparation, storage, & display
Inspector notes: The hand washing sink by the food preparation area was observed with no running water. All hand washing sinks must be provided with running water. Establishment is to service hand sink.
5-103.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fried chicken was observed held at 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. Fried chicken was reheated to above 165 DF at the time of inspection. Establishment is not to store any hot foods in hold unit if it is unable to keep the food at 135 DF or higher.
3-501.16(A)
Lighting not sufficient for food or utensil handling areas
Inspector notes: The walk-in cooler light was observed not working and in poor repair. Establishment is to repair lighting in walk-in cooler.
6-303.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the back storage area and behind grill line 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler shelves, chest freezer, and both prep units have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: The sanitizer dispenser for the 3-bay sink was observed not working properly, leaking, and in poor repair. Equipment must be maintained in good repair.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
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
Dec 2, 2025
Environmental Complaint
7 major violations. 7 minor violations. 5 corrected on site.
View 14 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. Soap was provided at the time of inspection.
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. Paper towels were provided at the time of inspection.
6-301.12
Ready-to-eat food not date marked
Inspector notes: Chicken wings 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
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods. Per conversation with owner over phone, thermometer will be purchased and brought in by end of day.
4-302.12
Proper date marking and disposition
(corrected on site)
Inspector notes: Beef and chicken were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The hand washing sink by the food preparation area was observed with no running water. All hand washing sinks must be provided with running water. Establishment is to service hand sink.
5-103.11
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients/flour 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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fried chicken and beef patties were observed held at 110 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was re-heated to above 165 at the time of inspection. Establishment is to monitor food temperatures in hold-hold unit to make sure food is able to be kept at 135 DF or higher.
3-501.16(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
Equipment not in good repair or proper adjustment
Inspector notes: The sanitizer dispenser for the 3-bay sink was observed not working properly, leaking, and in poor repair. Equipment must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler shelves, chest freezer, and both prep units have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the back storage area and behind grill line 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
Lighting not sufficient for food or utensil handling areas
Inspector notes: The walk-in cooler light was observed not working and in poor repair. Establishment is to repair lighting in walk-in cooler.
6-303.11
35
Aug 1, 2024
Routine
2 critical violations. 1 major violation. 3 minor violations. 2 corrected on site.
View 6 violations
Plumbing system not maintained in good repair
Inspector notes: The prep sink in the kitchen area is in poor repair. Observed a leak at the pipes under prep sink.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at (93) 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 to 165 degrees Fahrenheit.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Working containers of (dry food product) 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.
3-602.11
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Lids and empty cheese package were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the food storage shelves have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in walk in cooler 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
58
Oct 19, 2023
Re-Inspection
1 minor violation.
View 1 violation
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the walk-in cooler do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
95
Aug 31, 2023
Routine
7 critical violations. 4 major violations. 6 minor violations. 3 corrected on site.
View 17 violations
Toxic materials not stored separately from food
Inspector notes: Inspector observed employees' medicine stored with sauces and were not stored to prevent the contamination of food, equipment, or utensils.
7-201.11
Food contacted unclean equipment or utensils
(corrected on site)
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (various sauces) in the walk-in refrigerator, 1 door low boy and prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-304.11
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Chicken and cilantro, located in the walk-in cooler, was observed adulterated. Disposed.
3-101.11
Proper date marking and disposition
Inspector notes: Single service items are not being stored properly and are stored on a surface that is not clean in the cashier area.
4-502.12
Plumbing system not maintained in good repair
Inspector notes: Inspector observed 3 bay sink leaking from the faucet.
5-205.15
Food in good condition, safe, and unadulterated
Inspector notes: Inspector observed rodenticide in back storage area uncovered.
7-206.13
Toxic materials not stored separately from food
Inspector notes: (Chemical) was stored with food, equipment, utensils, or single service items. 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 present
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-101.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Sponges, soap dispenser and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (cutting board table, onion slicer) 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)
Ready-to-eat food not date marked
Inspector notes: Various food products 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the 3 bay sink and handwashing sink have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Light bulbs not shatter-resistant or protected
Inspector notes: Inspector observed light bulb above pizza oven in poor repair.
6-202.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.14
Handwashing sign not posted
Inspector notes: At the time of inspection handwash sink was lacking signage.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of flour 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
Food contaminated by miscellaneous source
Inspector notes: Inspector observed frozen foods in freezer stored uncovered. Food items were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC informed.
3-307.11
17
Jun 30, 2023
Reinspection for Opening
No violations found.
100
Jun 28, 2023
Reinspection for Opening
1 critical violation. 1 minor violation.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: Plumbing to the 3 bay sink is in poor repair, leaks observed.
5-205.15
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the prep area was not in good repair. (Ambient 48 degrees F.) Service called during inspection.
4-501.11
82
Jun 23, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was Spice Valley Halal last inspected?
The most recent health inspection at Spice Valley Halal on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Spice Valley Halal?
Across the inspection record, proper hot holding temperatures has been cited four times, more than any other issue at Spice Valley Halal.
How does Spice Valley Halal compare to other restaurants in Providence?
Spice Valley Halal most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Spice Valley Halal's inspection record improved over time?
No. Recent inspections at Spice Valley Halal have flagged more violations than earlier ones, ticking from about eight per visit to around 11 more recently.
What does a medium risk rating mean?
A medium risk rating at Spice Valley Halal means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Spice Valley Halal inspected?
Based on the inspection history on file, Spice Valley Halal is inspected around four times per year on average.
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