Yas Chicken
Last inspected: Nov 7, 2025
100
Score
Public records show five inspections at Yas Chicken stretching back to 2023. The newest entry in the record is dated Nov 7, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about eight violations before that.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged six times.
Restaurants in Providence average 80, so Yas Chicken is doing better than most peers. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 7, 2025
Re-Inspection
No violations found.
100
Nov 6, 2025
Routine
6 major violations. 8 minor violations. 1 corrected on site.
View 14 violations
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. Chinese Responding to Vomiting and Diarrhea English Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC pasta was placed hot in the refrigerator in covered plastic container greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live small flies in kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Single-use/single-service articles; properly stored & used
Inspector notes: Establishment is lacking hot water.
5-103.11
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in freezer, and dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the dry storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: A wire shelf in the front area was not in good repair, attached to the wall with string.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: crack between heat lamp table and lowboy fryers can opener and base magnetic utensil rack prep tables shelves utensil drawer six burner stove Pepsi refrigerator Stickers observed on several pieces of food storage equipment.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The stairs and floor from the front area to the kitchen is in poor repair, with tiles loose, and grout missing. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ansul system pipes beneath the hood have an accumulation of grease droplets. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
37
Jan 19, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Coleslaw and pooled eggs observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Coleslaw and pooled eggs were placed in the freezer to rapidly chill.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: Ceiling tile in the hallway to the restroom is in poor repair, with stains from previous water damage. The physical facilities must be maintained in good repair.
6-501.11
82
Jan 3, 2024
Re-Inspection
2 critical violations. 4 major violations. 6 minor violations. 4 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 110-118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was reheated to 165 degrees Fahrenheit.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Coleslaw, shredded lettuce, Ya's sauce made with mayo, and mayo observed held at 53-76 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
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. Crab rangoons were placed hot in the refrigerator in containers greater than four inches deep. Disposed.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by live flies in multiple areas of the establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (strainer, whisk, food containers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to the 3 bay sink to be cleaned and sanitized.
4-601.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients and sauces 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
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 on the dusty shelf in the hot hold area.
4-903.11(A)
Gloves used incorrectly or not changed when required
(corrected on site)
Inspector notes: Observed employee wiping gloved hands-on sanitizer towel between tasks.
3-304.15(B)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Prep unit door gaskets were observed in poor repair.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener and chicken grinder have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: An employees' phone was observed stored in the preparation area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
37
Dec 19, 2023
Routine
1 critical violation. 10 major violations. 17 minor violations. 6 corrected on site.
View 28 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs, and pooled eggs) were observed stored above ready-to-eat foods (such as pickles and cooked chicken) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by rodent droppings in the back storage hallway. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Brahmin PCS every 2 weeks.
6-501.111
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 front service area, and back storage area.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the back storage area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
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. English Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Trays were observed in the hand-washing sink in the front service area. Clorox was observed in the hand-washing sink next to 3 bay. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knives, juicer, numerous containers on the clean storage rack, utensils stored on the wall behind the garbage can, utensils in the clean storage container) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Per interview of staff, breading mix pans are only washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Chicken 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
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used to line shelf on the breading mix rack. 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.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit door gaskets were observed in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, the stove, the table beneath the stove, dry ingredient bins, prep unit gaskets have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Refuse receptacles not suitable or in poor condition
Inspector notes: Observed oil recycling container to have a buildup of grease and litter. PIC informed.
5-501.13
Physical facilities not in good repair
Inspector notes: A ceiling light cover in the 3 bay sink area is in poor repair, cracked with a piece missing. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The air vents in the kitchen above a food prep area, and above a clean equipment storage shelf have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the back storage area has an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in back hallway storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pooled eggs observed held at 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of various dry goods 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back storage area, 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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed dirty pallet being stored on bags on flour.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen, dry storage area, back hallway storage area, walk in cooler, and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Scoops observed stored in some dry ingredients with the handles in the food. 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
14
Frequently Asked Questions
When was Yas Chicken last inspected?
The most recent health inspection at Yas Chicken on file is from Nov 7, 2025. The public record contains five inspections in total.
What is the most common violation at Yas Chicken?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited six times, more than any other issue at Yas Chicken.
How does Yas Chicken compare to other restaurants in Providence?
Yas Chicken most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Yas Chicken's inspection record improved over time?
Yes. Recent inspections at Yas Chicken have averaged around zero violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Yas Chicken 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 Yas Chicken inspected?
Based on the inspection history on file, Yas Chicken is inspected around three times per year on average.
Nearby Restaurants