Y Bento
Last inspected: Jan 2, 2025
82
Score
Inspectors have visited Y Bento four times, with records going back to 2024. Inspectors last stopped by on Jan 2, 2025. 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 10 violations previously.
Looking across the full record, physical facilities installed, maintained, & clean is the recurring theme, flagged four times.
Y Bento's latest score is in line with the Providence average of 80. The record reflects steady performance over time.
4
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 2, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (blood) were observed stored above ready-to-eat foods (raw vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC moved to different shelf.
3-302.11
Physical facilities not in good repair
Inspector notes: The door to the walk-in is in poor repair, observed with cardboard under the hinge. The physical facilities must be maintained in good repair.
6-501.11
82
Dec 20, 2024
Re-Inspection
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chopped garlic was observed held at 57 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.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and noodles were observed held at 54- and 44-degrees Fahrenheit above the fill line 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 in refrigeration.
3-501.16(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pork belly, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC disposed.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC and staff, pork belly and noodles were placed hot in the refrigerator in covered plastic containers greater than four inches deep.
3-501.15
Physical facilities not in good repair
Inspector notes: The door to the walk-in is in poor repair, observed with cardboard under the hinge. The physical facilities must be maintained in good repair.
6-501.11
55
Dec 9, 2024
Routine
8 major violations. 7 minor violations. 8 corrected on site.
View 15 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and sprouts were observed held at 54- and 50-degrees Fahrenheit above fill line in 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. PIC placed foods over fill line into other refrigeration.
3-501.16(A)
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 RIDOH guidance.
2-501.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sinks in the rear kitchen and staff restroom were lacking paper towels.
6-301.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meatballs were observed held at 116 degrees Fahrenheit and above the fill line. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC stirred meatballs to redistribute heat.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Teas 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken and rice were observed stacked in bowls and covered in the walk-in. Staff placed chicken on sheet pan and uncovered rice to allow to rapidly col.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Fish was observed thawing in the prep sink without running water. 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. Staff placed fish into walk-in to thaw.
3-501.13
Food storage containers not labeled with contents
Inspector notes: Working containers of various 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
Employee wearing dirty outer clothing
Inspector notes: Kitchen staff were observed leaving and re-entering facility without removing their aprons.
2-304.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of rice. 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. Staff removed bowl.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC took utensils to be washed and sanitized, replaced container with a dry one.
3-304.12
Single-use/single-service articles: properly stored & used
(corrected on site)
Inspector notes: Wiping cloth was observed draped over the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed.
6-301.13
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 area.
4-903.11(A)
Physical facilities not in good repair
Inspector notes: The door to the walk-in is in poor repair, observed with cardboard inserted under the hinge. The physical facilities must be maintained in good repair.
6-501.11
32
Oct 23, 2024
Opening
3 minor violations. 2 corrected on site.
View 3 violations
Outer openings not protected against pests
(corrected on site)
Inspector notes: The door to the outside is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC placed foam insulation stripping during inspection. Contractor was on-site and stated door sweeps would be replaced.
6-202.15
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The refuse area has an accumulation of leaf litter. Refuse areas must be maintained clean to prevent harborage conditions.
5-501.115
Physical facilities not in good repair
(corrected on site)
Inspector notes: The walk-in cooler was observed with condensation dripping onto floor, shelving, and equipment. Technicians were on-site during inspection and addressing the issue.
6-501.11
86
Frequently Asked Questions
When was Y Bento last inspected?
The most recent health inspection at Y Bento on file is from Jan 2, 2025. The public record contains four inspections in total.
What is the most common violation at Y Bento?
Across the inspection record, physical facilities installed, maintained, & clean has been cited four times, more than any other issue at Y Bento.
How does Y Bento compare to other restaurants in Providence?
Y Bento most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Y Bento's inspection record improved over time?
Yes. Recent inspections at Y Bento have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Y Bento 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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