Portsmouth High School
Last inspected: Mar 10, 2026
74
Score
Public records show seven inspections at Portsmouth High School stretching back to 2023. The newest entry in the record is dated Mar 10, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged eight times.
By comparison, the average Portsmouth facility scores 81, putting Portsmouth High School on the weaker side. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Roasted chickpeas and roasted sweet potatoes were observed held at 56-66 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 placed into walk-in freezer to blast chill.
3-501.16(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of prep tables. 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. Food prep tables shall be replaced with tables that are constructed of a material that is non-absorbent, smooth, durable and easily cleanable.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets for hot holding box were observed in poor repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Walk-in cooler evaporator was observed with an accumulation of frost and ice. The physical facilities to be cleaned as often as necessary to keep them clean.
6-501.12
74
Oct 16, 2025
Routine
1 critical violation. 4 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Popcorn chicken and mashed potatoes were observed held at 128 and 120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair and/or out of service prior to inspection: 2 ovens, 2 warmers, hot holding unit gaskets. Equipment to be properly adjusted/repaired/replaced.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The fanguards in walk-in cooler 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
Equipment not in good repair or proper adjustment
Inspector notes: Totes used to transport food were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Wood is used in the construction of prep tables. 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. Food prep tables shall be replaced with tables that are constructed of a material that is non-absorbent, smooth, durable and easily cleanable.
4-501.11
70
Mar 4, 2025
Routine
1 major violation. 3 minor violations.
View 4 violations
Insufficient number of handwashing sinks
Inspector notes: The 3 bay sink area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Equipment not in good repair or proper adjustment
Inspector notes: Wood is used in the construction of prep tables. 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. Food prep tables shall be replaced with tables that are constructed of a material that is non-absorbent, smooth, durable and easily cleanable.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair and/or out of service prior to inspection: 2 ovens, 2 warmers, 1 heating lamp light bulb. Equipment to be properly adjusted/repaired/replaced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Rubber gaskets at hot holding units were observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
78
Sep 25, 2024
Routine
2 critical violations. 1 major violation. 4 minor violations. 2 corrected on site.
View 7 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (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-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of a manually placed waterproof thermometer (temperature indicator) to reach 160 degrees Fahrenheit. Dishmachine was cycled various times and only reached a maximum temperature of 156.9 degrees Fahrenheit. All food contact surfaces to be sanitized in 3 bay sink until dishmachine is properly adjusted.
4-501.114
Insufficient number of handwashing sinks
Inspector notes: The 3 bay sink area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of prep tables. 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. Food prep tables shall be replaced with tables that are constructed of a material that is non-absorbent, smooth, durable and easily cleanable.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed in poor repair and out of service prior to inspection: steamer, one oven, and reach-in freezer. Equipment to be properly adjusted/repaired/replaced.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The kitchen hoods have an accumulation of soil residue and dust. 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: Coving and floor tiles in walk-in cooler were observed in poor repair and/or missing. The physical facilities must be maintained in good repair.
6-501.11
55
Apr 8, 2024
Routine
1 critical violation. 2 minor violations.
View 3 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knives and ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and knives were COS. Ice Machine was turned off, marked out of order. Ice machine must be cleaned and sanitized before starting production.
4-602.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of prep tables. 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. Food prep tables shall be replaced with tables that are constructed of a material that is non-absorbent, smooth, durable and easily cleanable.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the area under the dishwasher has an accumulation of dust, dirt, food residue, and other debris.
4-602.13
78
Sep 29, 2023
Routine
2 minor violations.
View 2 violations
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of prep tables in the kitchen (3). 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. Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Food prep tables shall be replaced with tables that are constructed of a material that is non-absorbent, smooth, durable and easily cleanable.
4-101.17
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Coving in dry storage room with Walkin freezer was observed coming off wall. Coving needs to be repaired. Various areas of kitchen were observed to have cracked, broken or missing floor/coved tiles. -At threshold to walk-in -Under hot hold service line -Corners at raised cooking area. These areas need to be repaired. Physical Facilities must be maintained in good condition repair.
6-101.11
90
Apr 18, 2023
Routine
3 minor violations.
View 3 violations
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
Non-food contact surfaces clean
49
Physical facilities installed, maintained, & clean
55
86
Frequently Asked Questions
When was Portsmouth High School last inspected?
The most recent health inspection at Portsmouth High School on file is from Mar 10, 2026. The public record contains seven inspections in total.
What is the most common violation at Portsmouth High School?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited eight times, more than any other issue at Portsmouth High School.
How does Portsmouth High School compare to other restaurants in Portsmouth?
Portsmouth High School most recently scored 74 out of 100, which is lower than the Portsmouth average of 81.
Has Portsmouth High School's inspection record improved over time?
Results have been roughly steady. Inspections at Portsmouth High School have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Portsmouth High School 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 Portsmouth High School inspected?
Based on the inspection history on file, Portsmouth High School is inspected around two times per year on average.
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