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Restaurant
Health Inspections.org

Cincinnati, OH

4c7 Skyline Club West

5 Paycor Stadium

Last inspected Nov 1, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations
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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was 4c7 Skyline Club West 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 4c7 Skyline Club West 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 4.5(B)(5)Contamination

Official Wording

4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Inspector’s Notes

Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Observed ice machine deflector unclean. Ensure to clean as often as necessary.

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 3.2(K)Equipment and utensils

Official Wording

3.2(K) - In-use utensils - between-use storage

Inspector’s Notes

In-use utensils are improperly stored. Observed scoops inside ice bin with handles touching ice. Ensure handles of scoops are stored outside of ice.

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 issues

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)(b)Food temperature

Official Wording

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. Large cheese bucket sitting on ice but the ice does not adequately surround/contact the container to keep the food at =41°F. Person in charge portioned the cheese into a smaller container and moved the big bucket into the walk-in.

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, Sep 13, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 26, 2025

Approved - Minor Violations

3 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.

More about food not protected from contamination
notedCode 3.4(F)(1)(b)Food temperature

Official Wording

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. When using an ice bath assure containers of food are submerged into ice up to product line verses simply atop ice

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
notedCode 4.4(A)(2)Equipment and utensils

Official Wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s Notes

Equipment components were not intact, tight or properly adjusted.

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 issues

Official record from Cincinnati Health Department, Oct 26, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 14, 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.

More about food not protected from contamination
notedCode 3.2(K)Equipment and utensils

Official Wording

3.2(K) - In-use utensils - between-use storage

Inspector’s Notes

In-use utensils are improperly stored.

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 issues

Official record from Cincinnati Health Department, Sep 14, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 6, 2024

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Oct 6, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 8, 2024

Approved - Minor Violations

2 recorded violations

notedCode 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. Cooler holding temperature at 76 degrees F. Discontinue using until temperatures are maintained at 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 issues
notedCode 2.3(A)Contamination

Official Wording

2.3(A) - II. Good Hygienic Practices - Food contamination

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.

More about food not protected from contamination

Official record from Cincinnati Health Department, Sep 8, 2024 · Original Source

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