Viva Mexico Cantina and Grill
Last inspected: Jul 15, 2025
39
Score
Viva Mexico Cantina and Grill appears in inspection records three times, starting in 2024. Inspectors last stopped by on Jul 15, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, with around 11 violations found each time.
When inspectors have written things up, food & non-food contact surfaces cleanable has been the most frequent reason, cited four times.
Viva Mexico Cantina and Grill's latest score of 39 falls below the Providence average of 80. Taken together, the history suggests a facility that has struggled with consistency.
3
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jul 15, 2025
Routine
3 critical violations. 2 major violations. 6 minor violations. 4 corrected on site.
View 11 violations
Hands not washed when required
Inspector notes: Employee was observed not washing hands after returning from the basement storage area before resuming work. PIC informed.
2-301.14
Plumbing system not maintained in good repair
Inspector notes: A clog was observed in the 3-bay sink at the bar, with water pooled in basins.
5-205.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salsa was observed held at 59 degrees Fahrenheit in a container, on ice, in the cold hold unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff placed salsa directly into hotel pans and added ice to the unit.
3-501.16(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink at the bar and basement prep area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was supplied to the bar; no food preparation was happening at the downstairs prep area 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, bar, and basement prep area were lacking paper towels. Paper towels were supplied during inspection.
6-301.12
Handwashing sign not posted
Inspector notes: The hand washing sinks at the bar and men's restroom are lacking proper signage.
6-301.14
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The dish machine in the kitchen was not filling properly, effecting its ability to properly sanitize dishes and utensils. Technician was on-site at the time of inspection and stated issue was water pressure. Repair was scheduled (part to be ordered). All dishes and utensils to be sanitized in 3-bay sink until unit is repaired.
4-204.118
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -cold hold unit (ice being used to maintain temperature control) -chest freezer (loose gaskets and no insulation on the lid).
4-501.11
Single-service or single-use items not protected from contamination
Inspector notes: Chips were observed in the bottom of the storage container used for holding clean and sanitized utensils.
4-904.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Small fly bait/trap was observed hanging in close proximity to the beverage ice bin at the bar. PIC informed to remove.
3-307.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the slicer have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
39
Jul 8, 2024
Re-Inspection
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked peppers were observed cooling on the counter in a container greater than 4 inches deep on ice bath with insufficient ice. Staff moved peppers to a shallow metal pan and placed in walk-in during inspection.
3-501.15
Handwashing sign not posted
Inspector notes: Handwashing sinks in restrooms and bar are lacking proper signage.
6-301.14
Equipment not in good repair or proper adjustment
Inspector notes: Dish machine located in the kitchen area was not in good repair, not dispensing sanitizer. PIC stated that a motor has been ordered and will be replaced upon receipt. Proof of repair to be sent to inspector.
4-501.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
74
Jun 27, 2024
Routine
5 critical violations. 7 major violations. 5 minor violations. 8 corrected on site.
View 17 violations
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-300 ppm. Staff replaced container of sanitizer during inspection.
4-501.114
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 basement storage area.
4-903.11(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice and flan, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice and flan observed at 48 degrees, disposed.
3-501.14
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Birra, which was previously cooked and cooled, was only reheated to 117 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. Staff reheated to 165 degrees during inspection.
3-403.11
Procedures for responding to vomiting and diarrheal events
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service. All dishes to be sanitized in 3-bay sink.
4-501.114
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
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. Inspector provided during inspection. Inspector provided RIDOH guidance during inspection.
2-501.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the basement prep area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC provided soap during inspection.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the basement prep area was lacking paper towels. PIC provided during inspection.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, potato cutter, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine taken out of service; all equipment to be cleaned and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple foods were observed held between 46- and 58-degrees Fahrenheit in the basement walk-in. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods that were able to be relocated were taken to other refrigeration. Foods that were prepared in advance and cooled were disposed. PIC contacted service during inspection.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice observed in reach-in refrigerator at 48 degrees and covered in a hotel pan, flan observed at 48 degrees in covered cake pan. Per interview of staff, the rice and flan were prepared the night prior was placed in the refrigerator. Staff disposed.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Chest freezer located in the basement was not in good repair. Inspector observed the lid in poor repair, with no insulation and trim pieces missing/chipped.
4-501.11
Handwashing sign not posted
Inspector notes: The handwashing sinks at the bar and in the ladies' restroom are lacking signage.
6-301.14
Equipment not in good repair or proper adjustment
Inspector notes: Dish machine in the kitchen was not dispensing sanitizing solution at the time of inspection. PIC stated dish machine at the bar was not functioning at the time of inspection. PIC contacted service. All dishes and utensils to be sanitized in 3-bay sink until dish machines are repaired.
4-501.11
Proper cooling time and temperatures
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities not in good repair
Inspector notes: Walk-in refrigerator located in the basement was not in good repair, as evidenced by an ambient temperature of 50 degrees and water dripping from the condenser.
6-501.11
18
Frequently Asked Questions
When was Viva Mexico Cantina and Grill last inspected?
The most recent health inspection at Viva Mexico Cantina and Grill on file is from Jul 15, 2025. The public record contains three inspections in total.
What is the most common violation at Viva Mexico Cantina and Grill?
Across the inspection record, food & non-food contact surfaces cleanable has been cited four times, more than any other issue at Viva Mexico Cantina and Grill.
How does Viva Mexico Cantina and Grill compare to other restaurants in Providence?
Viva Mexico Cantina and Grill most recently scored 39 out of 100, which is lower than the Providence average of 80.
Has Viva Mexico Cantina and Grill's inspection record improved over time?
Results have been roughly steady. Recent inspections at Viva Mexico Cantina and Grill have produced about the same number of violations as earlier ones, holding around 11 per visit.
What does a high risk rating mean?
A high risk rating at Viva Mexico Cantina and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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