Mindys Restaurant
Last inspected: Dec 8, 2025
64
Score
Going back to 2023, Mindys Restaurant has nine inspections in the public record. On Dec 8, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to seven violations per visit.
The most common issue across all inspections has been “food separated and protected”, showing up three times.
Compared to other Portsmouth restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Re-Inspection
2 critical violations. 3 minor violations. 1 corrected on site.
View 5 violations
Plumbing system not maintained in good repair
Inspector notes: Water was observed leaking from handle at 3 bay sink at bar.
5-205.15
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods such as raw ground meat were observed stored above ready-to-eat foods such as miso 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the 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
Equipment not in good repair or proper adjustment
Inspector notes: -Refrigerator door gaskets (3 door reach-in) were observed in poor repair. -Wok line kitchen hood was missing 2 light bulbs. Equipment to be in good repair and proper adjustment.
4-501.11
Unnecessary items or litter present on premises
Inspector notes: Non-functional equipment (refrigeration) were observed in the rear of restaurant area and near dumpster area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
64
Nov 25, 2025
Routine
2 critical violations. 3 major violations. 8 minor violations. 4 corrected on site.
View 13 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: -Raw animal foods such as raw ground pork and whole beef were observed stored above ready-to-eat foods such as vegetables and sauces in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -Raw animal foods were not stored properly to prevent cross-contamination (raw beef over shrimp in 3 door lowboy). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: Water was observed leaking from handle at 3 bay sink at bar.
5-205.15
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection. Additional staff to obtain food safety certificate discussed with owner.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Steel wool scrub was observed in the hand-washing sink. 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: Cooked chicken, cooked pork and noodles were observed held at 48-59 degrees Fahrenheit in 3 door refrigerator (unit observed to be overfilled). 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)
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. -Employee was observed eating in the kitchen next to clean dishes and warewashing area. 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the 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
Food stored improperly or exposed to contamination
Inspector notes: Containers of food were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC informed.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: 3 door reach-in observed at 50-51 degrees Fahrenheit (unit taken out of service to hold foods that require refrigeration for food safety). Refrigerator door gaskets (3 door reach-in) were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Wok line kitchen hood was missing 2 light bulbs. Equipment to be in good repair and proper adjustment.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the shelving and interior of 3 door reach in have an accumulation of black and grey residue.
4-601.11(B)
Unnecessary items or litter present on premises
Inspector notes: Non-functional equipment (refrigeration) and items (old tiles) were observed in the rear of restaurant area and near dumpster area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floor and stairs near grease trap has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
37
Jan 24, 2025
Environmental Complaint
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-207.11
Handwashing sign not posted
Inspector notes: Handwashing notification signage not present in restrooms. PIC informed.
6-301.14
Physical facilities not cleaned at required frequency
Inspector notes: Various areas throughout the kitchen (floors and walls) have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions. PIC informed.
6-501.110
74
Jan 7, 2025
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: Handsink near wok cookline was observed leaking into a bucket. Equipment to be in good repair and proper adjustment.
5-205.15
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Handsink observed with utensils and food debris. A handwashing sink shall only be used for handwashing. PIC informed.
5-205.11
78
Dec 23, 2024
Re-Inspection
3 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
View 7 violations
Toxic substances properly identified, stored, & used
Inspector notes: Fly insecticide strip observed stored above food prep table. PIC informed to cease practice.
7-206.13
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of the slicer was observed with an accumulation of food and debris. The food contact surfaces of equipment and utensils must be clean to sight and touch. Slicer was cleaned and sanitized during time of inspection.
4-602.11
Hands not washed when required
(corrected on site)
Inspector notes: Employee was observed touching ready-to-eat food (fried langoustine) with bare hands. Food was voluntarily disposed of.
2-301.14
Hot & cold water available; adequate pressure
Inspector notes: Hot water was not available at handwashing sink near cookline. PIC informed.
5-103.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of handsink near fryer observed with an accumulation of food residue.
4-601.11(B)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: 1. Bowls used as scoops in dry ingredients 2. Utensils observed in stagnant water between uses
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: The following was observed with an accumulation of soil residue: 1. back refrigerator room floors 2. back storage room by grease trap The physical facilities to be cleaned as often as neccessary to keep clean.
6-501.12
50
Dec 9, 2024
Routine
4 critical violations. 8 major violations. 10 minor violations. 12 corrected on site.
View 22 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw chicken skewers were observed stored above cooked fried chicken in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of the slicer was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during time of inspection.
4-602.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Cooked spare ribs and dumplings which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food was voluntarily disposed of during time of inspection.
3-501.14
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for sushi rice. Logs are not being maintained. Permission to use time as a public health control is contingent upon maintenance of records and active managerial control. Logs to be maintained daily per batch and kept on file for 90 days for inspector review. Failure to comply will result in revocation to use time as a public health control.
3-501.19
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
(corrected on site)
Inspector notes: 1. both handsinks in the kitchen were blocked by food and cooking equipment 2. handsink in the back was lacking paper towels 3. all handwashing sinks in the facility are lacking notification signage.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Various cooked 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. PIC informed.
3-501.17
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Cooked spare ribs, cooked dumplings and cooked chicken were placed hot in the refrigerator in containers greater than four inches deep. Foods were placed onto sheet pans during time of inspection. Foods that were previously cooled from yesterday and that were out of temperature were voluntarily disposed of. Cooling methods guidance provided to PIC during time of inspection.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Vacuum packaged sushi grade fish was observed thawing with packaging still intact. Reduced oxygen packaged fish must be removed from the packaging prior to thawing. Fish was observed at 38 degrees Fahrenheit. Fish was removed from the packaging during time of inspection.
3-501.13
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
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
No certified food protection manager
Inspector notes: Establishment does not have a Rhode Island Certified Food Safety Manager. PIC has food safety certificate. PIC must register. Application provided during time of inspection.
2-102.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the walk-in cooler and 1 door cooler near flattop were observed held between 45-54 degrees Fahrenheit. Ambient of walk-in cooler was 47 degrees Fahrenheit at onset of inspection. 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. Monitor switch was observed off during time of inspection. Switch was turned on and walk-in cooler chilled to 40 degrees Fahrenheit during time of inspection.
3-501.16(A)
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Ice used for beverages observed stored with soda lines and cold plate. PIC informed to cease practice.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knife and scraper stored between prep unit and flattop between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Sheet pans were stored with stagnant water. Equipment and utensils to be air dried after sanitation. PIC informed.
4-901.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the shelving in the refrigerator and various prep surfaces in the kitchen have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following was observed with an accumulation of soil residue: 1. kitchen hoods 2. back refrigerator room floors 3. back storage room 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 walk-in cooler gaskets were observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' personal belongings were observed stored in the kitchen area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
15
Nov 14, 2023
Re-Inspection
No violations found.
100
Oct 26, 2023
Re-Inspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: The presence of (Rats) is not controlled as evidenced by droppings. 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. Establishment is to continue with aggressive pest control measures. Establishment is to continue with deep cleaning and repairs to physical facilities to close off any entry points.
6-501.111
90
Oct 19, 2023
Environmental Complaint
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: The presence of rats is not controlled as evidenced by droppings and odor observed in back storeroom, side storeroom and under equipment. Establishment was aware of issue. Inspector use UV and flashlight to inspect food and food contact surfaces. No food was observed to be adulterated or compromised. 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. Establishment has pest control 1x a week. Establishment has begun covering walls with stainless steel and has added gravel around back side of building. Establishment shall conduct a deep cleaning of kitchen and storage areas. Establishment shall continue working with pest control to eliminate pests.
6-501.111
90
Frequently Asked Questions
When was Mindys Restaurant last inspected?
The most recent health inspection at Mindys Restaurant on file is from Dec 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Mindys Restaurant?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Mindys Restaurant.
How does Mindys Restaurant compare to other restaurants in Portsmouth?
Mindys Restaurant most recently scored 64 out of 100, which is lower than the Portsmouth average of 81.
Has Mindys Restaurant's inspection record improved over time?
Yes. Recent inspections at Mindys Restaurant have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mindys Restaurant 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 Mindys Restaurant inspected?
Based on the inspection history on file, Mindys Restaurant is inspected around four times per year on average.
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