Clements Marketplace
Last inspected: Aug 21, 2025
39
Score
Public records show three inspections at Clements Marketplace stretching back to 2024. The most recent visit was on Aug 21, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
“Physical facilities installed, maintained, & clean” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Portsmouth facility scores 81, putting Clements Marketplace on the weaker side. There are enough flags in the record to merit a second thought.
3
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Aug 21, 2025
Routine
3 critical violations. 3 major violations. 4 minor violations. 3 corrected on site.
View 10 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 500 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Establishment must manually adjust sanitizer concentration until unit is properly adjusted.
7-204.11
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink in bakery area observed leaking. Equipment and system to be in good repair and proper adjustment.
5-205.15
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken and beef) were observed stored above ready-to-eat foods (such as cut vegetables) 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
Hot & cold water available; adequate pressure
Inspector notes: Hot water was not available at hand washing sink in BLC area during time of inspection. Per PIC, work order is in place.
5-103.11
Required records available; molluscan shellfish identification, parasite destruction
(corrected on site)
Inspector notes: -Molluscan Shellfish (clams) located in (seafood display case) 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. Tag was located and placed with Shellstock during time of inspection. -Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. PIC informed.
3-203.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the hot foods service area was blocked by hotel pans and utensils were observed in hand sink. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair: -gaskets for coolers throughout the facility -top lid for pizza prep unit
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the hot foods service area and produce prep room are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of residue and debris: -shrimp chest freezer (ice accumulation) -large walk-in freezer (ice accumulation) -ice machine in BLC area
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The following were observed in poor repair: -bakery walk-in cooler floors -produce prep room floors The physical facilities must be maintained in good repair.
6-501.11
39
Jun 5, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various grab and go prepared meals were observed held at (44-47) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Grab and go prepared meals that were placed on retail shelves yesterday were voluntarily disposed of. Meals that were placed today were placed into refrigeration to chill.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: Shelf 5 of open air case used for grab and go foods was observed at ranging ambient temperatures of 44-46 degrees Fahrenheit. Shelf was taken out of service to hold potentially hazardous foods. Equipment to be proper adjusted/ replaced/ repaired. Unit can only hold potentially hazardous foods if internal temperature of food is maintained at 41 degrees Fahrenheit or below.
4-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the food preparation areas is covered with tiles that are not smooth, durable, and easily cleanable. Materials for surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-501.11
78
May 22, 2024
Routine
2 critical violations. 1 major violation. 6 minor violations. 1 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and various grab and go prepared meals were observed held at (44-54) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were observed to be stored above open air case's load limit. Cheeses were placed into other refrigeration during time of inspection. Grab n go prepared meals that were placed into open air cases for retail sale yesterday were voluntarily disposed of. See disposal.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink in deli area was observed leaking at faucet in deli area. 3 bay sink in seafood area leaking from drainage pipes. Equipment to be properly adjusted.
5-205.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the preparation refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the food preparation areas is covered with tiles that are not smooth, durable, and easily cleanable. Materials for surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Physical facilities not in good repair
Inspector notes: Produce receiving door/gate is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The following has an accumulation of soil residue and food debris: 1. Large Walk-in freezer (ice accumulation) 2. Fanguards and fanguard hairnets in produce walk-in cooler and refrigerated meat room. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of the lined shelves of prep tables in the deli and meat/seafood area. 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.
4-101.17
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board in the meat room is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Area surrounding oil disposal units were observed with an accumulation of leaf litter and grease. Area to be maintained cleaned to prevent any harborage conditions for pests.
5-501.115
50
Frequently Asked Questions
When was Clements Marketplace last inspected?
The most recent health inspection at Clements Marketplace on file is from Aug 21, 2025. The public record contains three inspections in total.
What is the most common violation at Clements Marketplace?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Clements Marketplace.
How does Clements Marketplace compare to other restaurants in Portsmouth?
Clements Marketplace most recently scored 39 out of 100, which is lower than the Portsmouth average of 81.
Has Clements Marketplace's inspection record improved over time?
No. Recent inspections at Clements Marketplace have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Clements Marketplace 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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