Cincinnati, OH

2e4 Cincy Burgers + Fries Sideline East

5 Paycor Stadium

Last inspected Nov 3, 2026 · View Map ↗ · Compare ↗

Approved - Violations Abated

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was 2e4 Cincy Burgers + Fries Sideline East last inspected?: The most recent inspection on record was on Nov 3, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 7 inspections on record, from Sep 8, 2024 to Nov 3, 2026.
Has 2e4 Cincy Burgers + Fries Sideline East ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 8, 2024.

The Full Inspection History

7 inspections

ROUTINE - STANDARD INSPECTION

Nov 3, 2026

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 3, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 1, 2026

Not In Compliance

2 recorded violations

notedCode 3.2(C)(1)(H)Contamination

Official Wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. Uncovered pans of cheese etc in walk in. +COS

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4.4(I)Food temperature

Official Wording

4.4(I) - Manual warewashing: Wash Solution Temperature

Inspector’s Notes

The temperature of the wash solution in manual warewashing equipment was less than 110° F. No hot water at wash side of hand sink. Repair

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.

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Nov 1, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 13, 2026

Approved - Minor Violations

1 recorded violation

notedCode 5.1(O)(1)Handwashing

Official Wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s Notes

Access to handwashing facility blocked. Observed handsink blocke by rack. Rack was moved. Assure handsink is unblocked during all hours of operation. +COS

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.