ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was 3w3 Skyline Plaza Nw 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: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Sep 8, 2024 to Nov 1, 2026.
Has 3w3 Skyline Plaza Nw 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 inspections
ROUTINE - STANDARD INSPECTION
Nov 1, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair. Front hand sink is leaking-repair
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. +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.
Official record from Cincinnati Health Department, Nov 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2026
Approved - Minor Violations
4 recorded violations
notedCode 2.3(A)Contamination
Official Wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas.
Observed food employee eating next to prepared food. Discussed with PIC obtaining designated area to eat and drink.
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.
4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities
Inspector’s Notes
There is not adequate equipment for cooling, heating or holding food.
Observed missing hot holding unit for hot dogs. PIC assured hot holding unit would be obtained.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Observed hot dogs and cheese holding at room temperature for less than four hours. Hot dogs and cheese were placed in cooler. +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.
There is no test kit available for measuring the concentration of the sanitizer.
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.
Official record from Cincinnati Health Department, Sep 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 23, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.3(A)Contamination
Official Wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed boxed pretzels stored on facility flooring.
Discontinue practice.
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.
Official record from Cincinnati Health Department, Nov 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 14, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official Wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
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.
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 122 degrees F--reheated to 165 degrees F
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
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.
Official record from Cincinnati Health Department, Sep 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 3, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.2(A)(2)Handwashing
Official Wording
3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
Inspector’s Notes
Food employee was touching ready-to-eat food with bare hands.
Observed food employee handle hot dog buns with bare hands. Product was voluntarily discarded.
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.