Kaffeology
Last inspected: Apr 8, 2026
17
Score
Inspectors have visited Kaffeology four times, with records going back to 2025. The most recent visit was on Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 22 violations each, up from closer to five violations before.
The pattern that stands out is “proper cooling methods used”, which has been cited four times.
That's lower than the typical Portsmouth restaurant, which scores around 81. Diners may want to weigh the inspection history when deciding to visit.
4
Inspections
3
Critical latest
8
Major latest
11
Minor latest
Inspection History
Apr 8, 2026
Routine
3 critical violations. 8 major violations. 11 minor violations. 9 corrected on site.
View 22 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Tomato jam was observed held past 7 days. Food was voluntarily disposed of.
3-501.18
Physical facilities installed, maintained, & clean
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). Sanitizer pouch was replaced during time of inspection.
4-501.114
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Cases of eggs were observed soiled with condensate and debris leaking from walk-in cooler evaporator/condenser. Eggs were voluntarily disposed of.
3-101.11
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection.
2-101.11
Person in charge not controlling unsafe operations
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.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: Allergen advisory statement is lacking on menus and/or order point. Allergen advisory is required to inform consumers of their obligation to inform staff of any food allergies.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Staff was observed washing strawberries in handsink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cold foams and cold pressed juices were observed held at 47-50 degrees Fahrenheit in Barista Lowboy. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Time/temperature abused foods were voluntarily disposed of.
3-501.16(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: Eggs are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. Establishment is limited to cook/serve processes only until establishment has adequate refrigeration. Modifications to menu required.
4-301.11
Live animals present in food establishment
(corrected on site)
Inspector notes: Dog was observed in food establishment during time of inspection. live animals may not be allowed in the premises of a food establishment. State guidance on service animals provided during time of inspection.
6-501.115
Equipment not in good repair or proper adjustment
Inspector notes: -Walk-in cooler was observed at ranging ambient temperature of 47-51 degrees Fahrenheit. -2 door lowboy in barista area was observed at 48 degrees Fahrenheit. Ice accumulation observed on internal right side of unit. No foods that require refrigeration for food safety to be stored in these units until properly adjusted and can maintain an internal food temperature of 41 degrees Fahrenheit or below.
4-501.11
Proper cold holding temperatures
Inspector notes: The condensate from the walk-in cooler refrigeration unit is draining into multiple containers and onto food. Condensate drainage and other nonsewage liquids must drain into a drain or other approved methods.
5-403.12
Physical facilities not in good repair
Inspector notes: The door closer in the restroom was observed in poor repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Duct leading to basement was observed with an accumulation of dust.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the walk-in cooler and in basement were observed with an accumulation of soil residue and/or stagnant water. 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: Floors in kitchen were observed in poor repair. Physical facilities to be maintained in good repair and proper adjustment.
6-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses (rice scoop and barista utensils).
3-304.12
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Staff's food was observed stored on a cutting board with a knife. Employees shall not drink or eat from open food containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
In-use utensils: properly stored
(corrected on site)
Inspector notes: Dishes, utensils, sponge, and dish washing soap were observed in and around the hand-washing sink in the barista area. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the walk-in cooler were observed held at 45-52 degrees Fahrenheit in the walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Time/temperture abused foods were voluntarily disposed of.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Dry food goods and single service items were observed stored on the floor in the basement. Food must be stored at least 6 inches above the floor.
3-305.11
17
Mar 11, 2025
Re-Inspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Vacuum packaged raw salmon was observed in cold drawer with packaging still intact. Reduced oxygen packaged fish must be removed from the packaging prior to thawing. Fish was still frozen; per staff it was just removed from the freezer. Packages were placed back into freezer during time of inspection.
3-501.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area and at exterior balcony. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: Floors in kitchen were observed in poor repair. Physical facilities to be maintained in good repair and proper adjustment.
6-501.11
82
Feb 26, 2025
Re-Inspection
1 critical violation. 2 major violations. 4 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held between 50-57 degrees Fahrenheit in sandwich prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per staff only the corn, eggs, and fresh mozzarella cheese were left in the prep unit overnight. All other foods were fresh placed this morning. Foods that were out of temperature for an unknown amount of time were voluntarily disposed of. Foods that were placed in sandwich unit today were placed with ice and/or placed into other refrigeration. Sandwich Prep unit cannot be use to hold and store TCS foods until properly adjusted and can maintain an internal food temperature of 41 degrees Fahrenheit or below.
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
Person in charge not controlling unsafe operations
(corrected on site)
Inspector notes: Persons unnecessary to the food establishment were observed in the food preparation and food storage areas.
2-103.11
No certified food protection manager
Inspector notes: Establishment does not have an individual with Rhode Island Certified Food Safety Manager license. Establishment has individual with food safety certificate. Establishment to register individual. Application provided during time of inspection.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit was observed at an ambient temperature of 50 degrees Fahrenheit. Prep unit was taken out of service to hold TCS/PHF foods. Unit must be adjusted/ repaired prior to holding TCS/PHF foods. PIC informed.
4-501.11
Sewage & waste water properly disposed
Inspector notes: The condensate from the walk-in refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain in a proper manner.
5-403.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
58
Feb 13, 2025
Routine
3 critical violations. 6 minor violations. 4 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw shelled eggs were observed stored above bacon 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 or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in prep unit was observed held between 47-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were assessed during time of inspection; foods that were out of temperature for an unknown amount of time were voluntarily disposed of during time of inspection.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Housemade pickled red onions were observed held past 7 days. Food was voluntarily disposed of during time of inspection.
3-501.18
No certified food protection manager
Inspector notes: Establishment does not have an individual with Rhode Island Certified Food Safety Manager license. Establishment has individual with food safety certificate. Establishment to register individual. Application provided during time of inspection.
2-102.12
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Prep unit was observed at an ambient temperature of 49 degrees Fahrenheit. Prep unit was taken out of service to hold TCS/PHF foods. Unit must be adjusted/ repaired prior to holding TCS/PHF foods.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of food residue, and other debris: 1. blender 2. shelving throughout kitchen 3. ice machine vent/filter 4. vent in walk-in cooler
4-601.11(B)
Sewage & waste water properly disposed
Inspector notes: The condensate from the walk-in refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain in a proper manner.
5-403.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-202.14
Physical facilities not cleaned at required frequency
Inspector notes: The walls throughout the facility have an accumulation of dust and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
47
Frequently Asked Questions
When was Kaffeology last inspected?
The most recent health inspection at Kaffeology on file is from Apr 8, 2026. The public record contains four inspections in total.
What is the most common violation at Kaffeology?
Across the inspection record, “proper cooling methods used” has been cited four times, more than any other issue at Kaffeology.
How does Kaffeology compare to other restaurants in Portsmouth?
Kaffeology most recently scored 17 out of 100, which is lower than the Portsmouth average of 81.
Has Kaffeology's inspection record improved over time?
No. Recent inspections at Kaffeology have averaged around 22 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Kaffeology 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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