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
7w6 Skyline Canopy West
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 7w6 Skyline Canopy West 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 Oct 6, 2024 to Nov 1, 2026.
- Has 7w6 Skyline Canopy 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 Oct 6, 2024.
The Full Inspection History
6 inspectionsROUTINE - STANDARD INSPECTION
Sep 13, 2026
Approved - Minor Violations
2 recorded violations
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 <135° F or a roast <130° F. Observed hot dogs being hot held at 115°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.
More about food kept at an unsafe temperaturenotedCode 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.
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 3.2(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.
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, 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 contaminationnotedCode 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.
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.
More about handwashing problemsOfficial 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
1 recorded violation
notedCode 5.1(O)(1)Handwashing
Official Wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s Notes
Access to handwashing facility blocked. Observed rear hand sink access blocked by equipment.
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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Oct 6, 2024 · Original Source