SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was 2e1 The Go Route Sideline East last inspected?
The most recent inspection on record was on Nov 1, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Sep 6, 2024 to Nov 1, 2026.
Has 2e1 The Go Route Sideline East ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Sep 6, 2024.
The Full Inspection History
6 inspections
ROUTINE - STANDARD INSPECTION
Nov 1, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(a)Food temperature
Official Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F Observed hot dogs held at 115 and BBQ held at 118 degrees F. PIC increased warmer temperatures. Limit Volume of foods. +COS
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Cincinnati Health Department, Nov 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(a)Food temperature
Official Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed hot dog holding at 126 F for less than 4 hours. Hot holding unit was increased in temperature. +COS
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.