Taqueria Caliente
Last inspected: Dec 17, 2024
82
Score
The health department has logged three inspections at Taqueria Caliente, the earliest from 2023. The most recent report on file is from Dec 17, 2024. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better: the most recent inspection turned up two violations, compared to 11 violations previously.
When inspectors have written things up, garbage & refuse properly disposed has been the most frequent reason, cited four times.
Among Providence restaurants, this is a fairly standard result. Overall, the inspection record reads well.
3
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 17, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: Inspector observed a leak below both hand sinks. PIC informed and called plumber.
5-205.15
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Inspector observed refuse area with unnecessary equipment near dumpsters. Area needs to be properly cleaned and maintained.
5-501.115
82
Dec 3, 2024
Routine
2 critical violations. 8 major violations. 5 minor violations. 5 corrected on site.
View 15 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Birria soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Establishment is using non-continous cooking of raw animal foods and is lacking witten procedures. PIC informed to submit written procedures.
3-401.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shrimp and refried beans were observed held between 109-120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Items reheated during inspection.
3-501.16(A)
Toxic materials not properly labeled
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. PIC corrected by labeling the bottle on site.
7-101.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, soup was placed hot in the refrigerator in containers greater than four inches deep the night before.
3-501.15
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge was not knowledgeable of cold holding, proper cooling, and its methods, etc. The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this Code.
2-102.11
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The hand-washing sink in the service area was blocked by equipment. A hand-washing sink shall be accessible at all times for employee use.
5-204.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The hand sinks are lacking hot water. PIC contacted service during inspection.
5-104.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice maker) were observed with an accumulation of brown residue and other debris. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be cleaned and sanitized.
4-601.11(A)
Food stored improperly or exposed to contamination
Inspector notes: Containers of fry oil were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Freezer door gaskets were observed in poor repair. Heavey accumilation of ice and frost buildup within unit.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the refridgerator units have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Contamination prevented during food preparation, storage & display
Inspector notes: Inspector observed refuse area with unnecessary equipment near dumpsters and grease build up on and around grease bins. Area needs to be properly cleaned and maintained.
5-501.115
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
26
May 23, 2023
Routine
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
View 7 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Ready-to-eat food not date marked
Inspector notes: Various prepared food 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.
3-501.17
Physical facilities not in good repair
Inspector notes: The: 1.3 bay sink in the back kitchen in area is in poor repair(observed leak). 2.walk in cooler back kitchen area is in poor repair(ambient temperature 43 degrees Fahrenheit) 3.hot water knob at the handwashing sink in back kitchen area is in poor repair The physical facilities must be maintained in good repair.
6-501.11
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of 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.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of salt and sugar. 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
Garbage & refuse properly disposed; facilities maintained
(corrected on site)
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.115
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Inspector observed the outside dumpster area with an accumulation of siol residue, debris, and litter. The physical facilities shall be cleaned as often as necessary to keep them clean.
5-501.115
61
Frequently Asked Questions
When was Taqueria Caliente last inspected?
The most recent health inspection at Taqueria Caliente on file is from Dec 17, 2024. The public record contains three inspections in total.
What is the most common violation at Taqueria Caliente?
Across the inspection record, garbage & refuse properly disposed has been cited four times, more than any other issue at Taqueria Caliente.
How does Taqueria Caliente compare to other restaurants in Providence?
Taqueria Caliente most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Taqueria Caliente's inspection record improved over time?
Yes. Recent inspections at Taqueria Caliente have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 11 previously.
What does a low risk rating mean?
A low risk rating at Taqueria Caliente 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 Taqueria Caliente inspected?
Based on the inspection history on file, Taqueria Caliente is inspected around two times per year on average.
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