SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was 7e6 Skyline Canopy 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: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Oct 6, 2024 to Nov 1, 2026.
Has 7e6 Skyline Canopy 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 Oct 6, 2024.
The Full Inspection History
6 inspections
ROUTINE - STANDARD INSPECTION
Nov 1, 2026
Approved - Minor Violations
2 recorded violations
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 handwashing station blocked.
+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.
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.
Hot dogs in hot holding unit at lower temperature than needed.
+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
2 recorded violations
notedCode 5.1(P)(1)Contamination
Official Wording
5.1(P)(1) - Preventing a Cross Connection
Inspector’s Notes
A cross connection is present onsite.
Observed a cross connection between the chemical dispensing hoses and the filled three compartment sink.
Ensure an air gap is maintained between the chemical dispensing hoses and the filled three compartment sink.
PIC moved the hoses as to eliminate the cross connection and will cut the hoses shorter.
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.
3.4(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 dogs in hot holding at 120°F.
Ensure TCS foods are being hot held at temperatures >135° F.
PIC turned up the hot holding unit. TCS foods began maintaining temperatures >135° 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.
Official record from Cincinnati Health Department, Sep 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 26, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 14, 2025
Approved - Minor Violations
2 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair.
Observed missing ceiling tiles/panels throughout facility. Replace.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Cincinnati Health Department, Sep 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 1, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 6, 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. Mold inside front counter cooler--clean
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.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Discontinue storing chemical spray bottles on clean side of three comp sink
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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.