Yellow Door Taqueria
Last inspected: Feb 17, 2026
95
Score
The health department has logged four inspections at Yellow Door Taqueria, the earliest from 2025. Yellow Door Taqueria was last inspected on Feb 17, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better: the most recent inspection turned up one violation, compared to 10 violations previously.
Across the inspection history, proper cold holding temperatures is the issue that surfaces most often, recorded three times.
Restaurants in Providence average 80, so Yellow Door Taqueria is doing better than most peers. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Re-Inspection
1 minor violation. 1 corrected on site.
View 1 violation
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
95
Feb 3, 2026
Re-Inspection
2 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (seafood) were observed stored above ready-to-eat foods (tofu, cooked tacos) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Staff rearranged refrigerator during inspection.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Guacamole was observed held on ice at 43-53 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 placed quacamole in smaller containers and added ice.
3-501.16(A)
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish (oysters) located in the walk-in did not have the proper identification tags; tags were placed in filing bag. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.
3-203.12
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Various sauces were placed hot in plastic containers in containers greater than four inches deep. Discussed options for cooling with PIC.
3-501.15
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Sani bucket was observed in the kitchen hand-washing sink, with a chemical spray bottle hanging on the sink. A hand-washing sink must not be used for purposes other than hand washing Items were removed.
6-301.13
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils (drink strainers) in the bar area are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
55
Jan 20, 2026
Routine
4 critical violations. 6 major violations. 3 minor violations. 7 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomatoes were observed held at 64 degrees above the fill line in the prep unit; salsa and guacamole were observed held at 45 degrees Fahrenheit on ice. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed guacamole and salsa in smaller containers submerged in ice. Tomatoes were placed in low boy.
3-501.16(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils (whisks and spoons) in the clean storage rack are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (seafood) were observed stored above ready-to-eat foods (sauces) in the low-boy refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated items.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beef was observed held at 113 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Staff instructed to reheat.
3-501.16(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Date last item served was lacking.
3-402.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by small flies around the grease trap/3-bay sink area. 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (vegetable chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Staff cleaned and sanitized chopper during inspection.
4-601.11(A)
Certified food protection manager
Inspector notes: Molluscan Shellfish (oysters) located in (walk-in) did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.
3-203.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium or chlorine sanitizing solution for the 3-bay sinks or bar dish machines.
4-302.14
Utensils, equipment & linens; properly stored, dried, & handled
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-302.13
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)
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: A perforated pan with food waste was observed in the hand-washing sink at the bar; a spray bottle was observed handing on the hand-washing sink in the dish room. A hand-washing sink must not be used for purposes other than hand washing. Items were removed.
6-301.13
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: A blender bowl was observed with pooled water. Utensils and equipment must be allowed to air dry. PIC brought to be cleaned and sanitized.
4-901.11
26
Aug 22, 2025
Opening
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC turned off machine to prepare to clean and sanitize.
4-601.11(A)
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen. Inspector provided during inspection.
4-302.13
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the prep unit gaskets have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
78
Frequently Asked Questions
When was Yellow Door Taqueria last inspected?
The most recent health inspection at Yellow Door Taqueria on file is from Feb 17, 2026. The public record contains four inspections in total.
What is the most common violation at Yellow Door Taqueria?
Across the inspection record, proper cold holding temperatures has been cited three times, more than any other issue at Yellow Door Taqueria.
How does Yellow Door Taqueria compare to other restaurants in Providence?
Yellow Door Taqueria most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Yellow Door Taqueria's inspection record improved over time?
Yes. Recent inspections at Yellow Door Taqueria have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Yellow Door Taqueria 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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