ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was 7wa Donato's Canopy 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: 1 violation 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 7wa Donato's 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 inspections
ROUTINE - STANDARD INSPECTION
Nov 1, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3Contamination
Official Wording
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented.
Observed too many pizzas prepared for cooking siting at room temperature. Person in charge moved the pizzas into the walk-in cooler.
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 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2026
Approved - Minor Violations
3 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 sinks.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed food items stored on the floor in the walk-in cooler.
Ensure food items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the floor.
PIC moved the food items off of the floor.
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.
In-use utensils are improperly stored.
Observed the ice scoop stored on top of the ice in the ice basin.
Ensure the ice scoop is stored in a clean, protected location.
PIC removed the ice scoop from the ice basin.
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.
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 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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed rear hand sink used for equipment storage. Discontinue practice.
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, 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 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.
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.
The physical facilities are not cleaned as often as necessary to keep them 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.
Refuse/recyclables/returnables not removed frequently enough.
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.
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.