Mikes Kitchen
Last inspected: Feb 4, 2026
67
Score
Going back to 2023, Mikes Kitchen has five inspections in the public record. The most recent visit was on Feb 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have moved in the wrong direction: violation counts went from two to four.
When inspectors have written things up, insects, rodents & animals not present has been the most frequent reason, cited four times.
Restaurants in Cranston average 88, so Mikes Kitchen trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Roasted red peppers were observed held at 60 degrees Fahrenheit at ambient temperature near the salad prep unit. Food placed on counter an hour prior to inspection. Food moved to refrigeration to rapidly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer broken down and moved to ware-washing area.
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. Pasta and couscous were placed hot in the refrigerator in containers and covered. Food was uncovered and moved into walk-in freezer to rapidly cool. Proper cooling methods and procedures reviewed with person in charge.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back entrance near the walk-in cooler/freezer, 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
67
Jan 31, 2024
Food Complaint
2 minor violations.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back and front, 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
Physical facilities not cleaned at required frequency
Inspector notes: The floors behind the water heater in the kitchen and the floors in the cashier area have an accumulation of old rodent droppings.
6-501.12
90
Jan 3, 2024
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Ready-to-eat food not date marked
Inspector notes: Cheese and prepared foods were 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
Physical facilities not cleaned at required frequency
Inspector notes: The corners of the floor in the kitchen and outside area under shelving had a small accumulation of old rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the back areas, are 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
82
Dec 20, 2023
Environmental Complaint
5 critical violations. 6 major violations. 4 minor violations. 9 corrected on site.
View 15 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Fish, contained in a bucket, was observed adulterated due to direct contact with a non-food grade hose cycling water into the bucket and held on floor outside of premises. PIC voluntarily disposed of food.
3-101.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food chicken and bread with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. PIC voluntarily disposed of food.
3-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods (see temperatures) were observed held at 46-50 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 instructed to refrigerate foods or keep in ice water bath only during peak service times. All food that was held under two hours moved to proper refrigeration at time of inspection.
3-501.16(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Red squid, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of food.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken and beef) were observed stored above ready-to-eat foods (such as vegetables) in storage area outside of walk-in coolers. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Several employees were observed using the hand wash sink as a dump sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: Shellfish tags were not kept in chronological order. 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.
3-203.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Several foods were 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Squid was observed cooling in large containers greater than four inches deep.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Chicken, beef, and other foods were observed thawing on shelves outside of temperature control. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Outer openings not protected against pests
Inspector notes: Doors to the outside were observed held open during times of prep. 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
Inspector notes: Several foods were observed stored on the floor in the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Wood is used in the construction of shelving in the throughout the establishment in food areas. 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
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the kitchen area have an accumulation of soil residue and rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
21
Oct 23, 2023
Opening
3 minor violations.
View 3 violations
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in poor repair: 1.handwashing sink located in the kitchen area was observed with a leak. 2.walk in cooler door skirt ripped. 3.walk in cooler observed with ice buildup.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the prep units have an accumulation of food residue and other debris.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the kitchen area under/behind equipment 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
86
Frequently Asked Questions
When was Mikes Kitchen last inspected?
The most recent health inspection at Mikes Kitchen on file is from Feb 4, 2026. The public record contains five inspections in total.
What is the most common violation at Mikes Kitchen?
Across the inspection record, insects, rodents & animals not present has been cited four times, more than any other issue at Mikes Kitchen.
How does Mikes Kitchen compare to other restaurants in Cranston?
Mikes Kitchen most recently scored 67 out of 100, which is lower than the Cranston average of 88.
Has Mikes Kitchen's inspection record improved over time?
No. Recent inspections at Mikes Kitchen have flagged more violations than earlier ones, ticking from about two per visit to around four more recently.
What does a medium risk rating mean?
A medium risk rating at Mikes Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mikes Kitchen inspected?
Based on the inspection history on file, Mikes Kitchen is inspected around two times per year on average.
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