ROUTINE - STANDARD INSPECTION
Nov 1, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 1, 2026 · Original Source
Cincinnati, OH
3s4 Donato's Plaza Sw Endzone
5 Paycor Stadium
Last inspected Nov 1, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was 3s4 Donato's Plaza Sw Endzone last inspected?
- The most recent inspection on record was on Nov 1, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Sep 8, 2024 to Nov 1, 2026.
- Has 3s4 Donato's Plaza Sw Endzone 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 8, 2024.
The Full Inspection History
6 inspectionsROUTINE - STANDARD INSPECTION
Sep 13, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.1(Z)Food temperature
Official Wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed missing thermometers in reach in cooler. Obtain and place in the warmest part of the cooler.
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 temperaturenotedCode 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 pizza holding at 119 F for less than four hours. Hot holding temperature was risen. +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.
More about food kept at an unsafe temperaturenotedCode 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. Observed uncovered items in walk in cooler. Items were covered. +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 contaminationOfficial record from Cincinnati Health Department, Sep 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 26, 2025
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 = 135F. (Corrected on site)
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 temperatureOfficial record from Cincinnati Health Department, Oct 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 14, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 3, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 3, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 8, 2024
Approved - Minor Violations
5 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official Wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty. Hand sinks and three comp sink are soiled--clean and maintain clean. Discontinue placing soiled pans etc on clean side of three comp sink
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 6.4(M)Other
Official Wording
6.4(M) - Facilities: Storing maintenance tools
Inspector’s Notes
Maintenance tools or items are improperly stored. Maintenance tools left in three comp sink. Store maintenance tools away from food prep/sanitizing etc
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.1(Y)Food temperature
Official Wording
4.1(Y) - Temperature Measuring Devices
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
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 temperaturenotedCode 4.4(A)(1)Equipment and utensils
Official Wording
4.4(A)(1) - Equipment
Inspector’s Notes
Equipment and/or components were not maintained in good working order. Warmer malfunctioning, Cooler holding temperatures at 51 degrees F--discontinue using until warmer able to hold 160 degrees F and cooler able to maintain 40 degrees F
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 4.4(F)(2)Cleaning and sanitizing
Official Wording
4.4(F)(2) - Warewashing sinks
Inspector’s Notes
Warewashing sink was not properly cleaned and/or sanitized.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Sep 8, 2024 · Original Source