Y Shabu Shabu

393 W Fountain St, Providence, RI 02903

Japanese / Sushi

License: Seats - 50 or More

Last inspected: Sep 3, 2025

Score

High Risk

There aren't many inspections to draw from yet: just two so far. The newest entry in the record is dated Sep 3, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.

The trend has not been favorable, with the count rising from two to nine between inspections.

Proper cold holding temperatures accounts for the largest share of issues, appearing two times across the record.

Compared to other Providence restaurants (averaging 80), there's room to close the gap. There are enough flags in the record to merit a second thought.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 3, 2025

Routine

2 critical violations. 3 major violations. 4 minor violations. 6 corrected on site.

View 9 violations

Sewage & waste water properly disposed

Inspector notes: The prep sink is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Inspector observed drain with an air break and plastic wrap enclosing drain. PIC removed plastic wrap. Inspector provided guidance on air gaps.

5-402.13

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Soaking rice noodles were observed held at 58 degrees Fahrenheit on a shelf. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed in walk-in during inspection.

3-501.16(A)

No hand drying provision at handwashing sink (corrected on site)

Inspector notes: The hand-washing sink in the bar was lacking paper towels. PIC provided during inspection.

6-301.12

Equipment or utensils not clean (corrected on site)

Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of bio film. The food contact surfaces of equipment must be clean to sight and touch. Staff disposed ice; ice machine cleaned and sanitized during inspection.

4-601.11(A)

Improper cooling methods used (corrected on site)

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed rice pudding in a pan covered with plastic wrap in the walk-in. PIC placed pan in walk-in freezer to facilitate rapid cooling.

3-501.15

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Utensils were observed stored in stagnant water between uses. Items were brought to be cleaned and sanitized.

3-304.12

Food stored improperly or exposed to contamination

Inspector notes: Containers/boxes of various foods were observed stored on the floor in the walk-in refrigerator and freezer. Food must be stored at least 6 inches above the floor.

3-305.11

Food contaminated by miscellaneous source

Inspector notes: Fly tape was observed hanging between hand wash sink and the prep sink shelves in the kitchen. PIC informed to remove.

3-307.11

Food storage containers not labeled with contents (corrected on site)

Inspector notes: Working containers of dry and liquid 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. PIC labeled during inspection.

3-302.12

Apr 1, 2024

Routine

2 critical violations. 1 corrected on site.

View 2 violations

Hot or cold food held at improper temperature

Inspector notes: Curry Broth was observed held at (130) 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 reheated to 194 degrees Fahrenheit during time of inspection.

3-501.16(A)

Food-contact surfaces not cleaned and sanitized at required frequency (corrected on site)

Inspector notes: Food contact surfaces of equipment/utensils (meat slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer actively being cleaned during time of inspection.

4-602.11

Frequently Asked Questions

When was Y Shabu Shabu last inspected?

The most recent health inspection at Y Shabu Shabu on file is from Sep 3, 2025. The public record contains two inspections in total.

What is the most common violation at Y Shabu Shabu?

Across the inspection record, proper cold holding temperatures has been cited two times, more than any other issue at Y Shabu Shabu.

How does Y Shabu Shabu compare to other restaurants in Providence?

Y Shabu Shabu most recently scored 45 out of 100, which is lower than the Providence average of 80.

Has Y Shabu Shabu's inspection record improved over time?

No. Recent inspections at Y Shabu Shabu have flagged more violations than earlier ones, ticking from about two per visit to around nine more recently.

What does a high risk rating mean?

A high risk rating at Y Shabu Shabu 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.

How often is Y Shabu Shabu inspected?

Based on the inspection history on file, Y Shabu Shabu is inspected roughly once per year on average.

Nearby Restaurants

Cru Pvd

381 West Fountain Street

Score: 70 — Medium Risk

Y Noodle Bar

425 W Fountain St

Score: 52 — High Risk

Slow Rhode

425 W Fountain St

Score: 61 — Medium Risk

Explore More

→ All locations in Providence → Japanese / Sushi restaurants in Rhode Island → Japanese / Sushi restaurants in Providence