ROUTINE - CRITICAL CONTROL POINT
Oct 22, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 22, 2026 · Original Source
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 Alabama Que last inspected?
- The most recent inspection on record was on Oct 22, 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?
- 7 inspections on record, from Nov 17, 2023 to Oct 22, 2026.
- Has Alabama Que ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 17, 2023.
The Full Inspection History
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 20, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. 1.Observed dust and stain accumulation on the white shelf racks used in the facility. The person in charge (PIC) stated that most of the metal frame shelving will be replaced. 2. Observed soiled rails for the sliding door refrigerator. Must be cleaned.
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 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Observed discoloration on the ceiling, likely caused by cooking grease. The person in charge (PIC) stated the ceiling will be cleaned in addition to the walls that are already being maintained. 2. Observed grease accumulation underneath the large stove in the back. The stove is not moveable but PIC stated they are waiting for a special jack that would allow them to relocated the stove which will make it easier to keep the area 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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Aug 20, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 2, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Dust accumulation was observed on rack shelfs and some equipment. The person in charge (PIC) stated that they plan to power wash all the racks and deep cleaning equipment in the near future. 2. Food and stains observed on the railing for one of the coolers. Must be cleaned. 3. Grease accumulating underneath the large stove in the very back. Must be cleaned.
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Apr 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 7, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Food debris and soiled sliding rails, as well as the bottom of the refrigerator in the kitchen, must be cleaned. 2. Dust and soiling observed on multiple racks. These must be cleaned. 3. Burned food debris and soiling observed under the stove at the very back of the kitchen. This area must be cleaned.
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.
More about cleaning or sanitizing problemsnotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s Notes
The physical facilities were not maintained in good repair. Missing baseboard tile observed at the very back of the kitchen near the stove. The Person in Charge (PIC) stated that they will repair the baseboard.
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Jan 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 11, 2024
Approved - Minor Violations
1 recorded violation
notedCode 5.1(L)(1)Handwashing
Official Wording
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s Notes
Handwashing facility is not located to allow convenient use by employees.
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 11, 2024 · Original Source
COMPLAINT - COMPLAINT
Jan 2, 2024
Not Abated
3 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Accumulation of grease on the floor underneath cooking equipment. Clean thoroughly."
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-06.4(A)Facility maintenance
Official Wording
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"The following are in need of repair to facilitate pest control: 1. Loose cove base undernath prep table along wall in the kitchen area. 2. Loose trim area near 3 comp sink and steam table in the kitchen. 3. Cracks in floor tiles near steam table/servers area in the kitchen. 4. Hole in wall underneath stair well in basement. 5. Floor area around sewer lid in disrepair in basement. Repair to areas noted during complaint investigation should not be limited to those mentioned. Repair any holes/openings gaps that can be entrance/harborage for pests throughout facility."
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.
More about building upkeep issuesnotedCode 3717-1-04.5(D)Cleaning and sanitizing
Official Wording
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s Notes
"Accumulation of food debris on shelves in the rear cooking area of the kitchen. Clean and maintain."
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Jan 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 17, 2023
Not Abated
5 recorded violations
notedCode 3717-1-05.1(L)(1)Handwashing
Official Wording
"3717-1-05.1(L)(1) - Violation - Handwashing facilities Handwashing facility is not located to allow convenient use by employees."
Inspector’s Notes
"No handwashing sink installed in the outdoor grill area for handwashing."
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 problemsnotedCode 3717-1-07.1(A)Chemicals
Official Wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s Notes
"OBSERVATION: Chafing Fuel was stored above boxes of cake mixes in the kitchen. CORRECTIVE ACTION: Fuel was moved to another location."
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.
More about chemicals stored or used unsafelynotedCode 3717-1-04.2(I)Cleaning and sanitizing
Official Wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s Notes
"Quat test kit unavailable."
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-04.5(D)Cleaning and sanitizing
Official Wording
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s Notes
"Dust build up on shelving under the fan in the kitchen."
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-04.1(KK)Equipment and utensils
Official Wording
"3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
Inspector’s Notes
"Noncommercial/Non-NSF approved ice machine in use at the bar."
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 issuesOfficial record from Cincinnati Health Department, Nov 17, 2023 · Original Source