Tropico Meat Market
Last inspected: Feb 3, 2026
64
Score
Public records show three inspections at Tropico Meat Market stretching back to 2024. The newest entry in the record is dated Feb 3, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The most recent inspection cleaned up several issues, finishing with five violations after 13 on the prior visit.
Across the inspection history, warewashing facilities is the issue that surfaces most often, recorded three times.
Tropico Meat Market's latest score of 64 falls below the Providence average of 80. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
View 5 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Foil wrapped cardboard is used in the construction of shelf liners in the deli display cooler. 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.
4-101.11
Working containers of toxic materials not identified
(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 labeled during inspection.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the chlorine sanitizer spray.
4-302.14
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair. - floors in retail area (broken tiles) - walls in deli area (holes) The physical facilities must be maintained in good repair.
6-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, 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
64
Jan 21, 2026
Routine
3 critical violations. 7 major violations. 9 minor violations. 3 corrected on site.
View 19 violations
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 beverages) in the two door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated eggs.
3-302.11
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Cucumber and celery was observed rotten in deli display cooler. PIC discarded.
3-101.11
Equipment material allows contamination or unsafe migration
Inspector notes: The following was observed: - Foil and cardboard is used in the construction of shelf liners in the deli display unit. - Wooden table was used to prep food on in the back prep area. - Wooden shelf in walk-in cooler. 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.
4-101.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the bathroom was lacking paper towels.
6-301.12
No soap available at handwashing sink
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
Equipment or utensils not clean
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.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Deli items 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
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
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.
4-302.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the sanitizer spray bottles.
4-302.14
Food contaminated by miscellaneous source
Inspector notes: Food was observed stored near mop sink.
3-307.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, droppings, and/or other debris: - retail shelves (droppings) - ice cream chest (frost) - deli display cooler
4-602.13
Handwashing sign not posted
Inspector notes: The hand-washing sink in the bathroom was lacking proper hand washing signage.
6-301.14
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(A)
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The walls in the back prep area are constructed of drywall. This material is not durable. Materials for wall surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-101.11
Physical facilities installed, maintained, & clean
Inspector notes: Establishment does not have 3 bay sink to properly wash, rinse, and sanitize dishes.
4-501.115
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various TCS items were observed held at between 48-52 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 of items.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair: - floors in the retail area (broken tiles), - walls in deli area (holes). The physical facilities must be maintained in good repair.
6-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, 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
20
Feb 27, 2024
Opening
1 critical violation. 4 major violations. 2 minor violations. 2 corrected on site.
View 7 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Chlorine sanitizer solution 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
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap and paper towels were not available at the hand-washing sink in the deli area and restroom. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC provided soap and paper towels at deli area sink during inspection.
6-301.11
Equipment or utensils not clean
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.
4-601.11(A)
Food label missing or inaccurate
(corrected on site)
Inspector notes: Rice and bananas 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. PIC moved items behind service counter during inspection.
3-602.11
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.
4-302.14
Physical facilities installed, maintained, & clean
Inspector notes: The wall in the juice storage area is in poor repair. The physical facilities must be maintained in good repair. Inspector observed holes in wall at time of inspection.
6-201.18
Equipment not in good repair or proper adjustment
Inspector notes: The following items were observed not in good repair: -2 door freezer in deli area -Gaskets on refrigerator #7
4-501.11
52
Frequently Asked Questions
When was Tropico Meat Market last inspected?
The most recent health inspection at Tropico Meat Market on file is from Feb 3, 2026. The public record contains three inspections in total.
What is the most common violation at Tropico Meat Market?
Across the inspection record, warewashing facilities has been cited three times, more than any other issue at Tropico Meat Market.
How does Tropico Meat Market compare to other restaurants in Providence?
Tropico Meat Market most recently scored 64 out of 100, which is lower than the Providence average of 80.
Has Tropico Meat Market's inspection record improved over time?
Yes. Recent inspections at Tropico Meat Market have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about 13 previously.
What does a medium risk rating mean?
A medium risk rating at Tropico Meat Market 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 Tropico Meat Market inspected?
Based on the inspection history on file, Tropico Meat Market is inspected around two times per year on average.
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