Cincinnati, OH

Alcove

1400 Vine St, #A-1

Last inspected Oct 10, 2026 · View Map ↗ · Compare ↗

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Approved - Minor 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 Alcove last inspected?: The most recent inspection on record was on Oct 10, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Oct 15, 2024 to Oct 10, 2026.
Has Alcove ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 15, 2024.

The Full Inspection History

5 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 10, 2026

Approved - Minor Violations

4 recorded violations

notedCode 4.1(Z)Food temperature

Official Wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s Notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed missing ambient-air, internal thermometers within various refrigeration units. PIC to ensure all mechanical refrigeration food storage units are supplied with thermometers.

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(J)Food temperature

Official Wording

4.4(J) - Mechanical warewashing: Wash Solution Temperature

Inspector’s Notes

The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperature of 100F at main dish machine. Supplemental ware washing to be used in the interim. Service call placed at time of inspection for diagnostics/necessary repairs.

In Plain English

More about food kept at an unsafe temperature

notedCode 4.4(N)(1-5)Chemicals

Official Wording

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Inspector’s Notes

A chemical sanitizer was unregistered or improperly used. Observed 0ppm chlorine solution produced at final rinse/end of cycle. PIC placed service request for diagnostics/necessary repairs at time of inspection. Discontinue usage of equipment until necessary repairs are completed. Supplemental manual warewashing to be performed in the interim. PIC to provide copy of service invoice demonstrating equipment is operating to manufacturer specifications.

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 unsafely

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. Observed charcuterie station and kitchen reach-in coolers holding > 41°F. PIC placed observed items into supplemental refrigeration to achieve complaint temperatures. Service called placed for diagnostics/necessary repairs at time of inspection.

In Plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Oct 10, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 14, 2026

Approved - Minor Violations

6 recorded violations

notedCode 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. Observed soiled floor drains at the bar. Must be cleaned more frequently.

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 problems

notedCode 4.4(P)Chemicals

Official Wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s Notes

Sanitizer concentration is not being monitored.

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 unsafely

notedCode 4.5(A)(1)Contamination

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s Notes

Food-contact surfaces were not clean to the sight and touch. Observed soiled soda gun nozzles at the bar. Person in charge (PIC) removed the nozzles for immediate cleaning.

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 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s Notes

Plumbing system is not maintained in good repair. Observed no cold water from the hand washing station located at the bar. Hot water is available but it gets too hot making it difficult to properly wash hands. Must be able to control the water temperature for proper hand washing.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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. Observed dust accumulation on bar mats. Must be cleaned.

In Plain English

More about food kept at an unsafe temperature

notedCode 4.6(C)(3)Contamination

Official Wording

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Inspector’s Notes

After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Chlorine test strips indicated that sanitizer was not being dispensed into the front bar dishwashing machine. 0ppm reading on test strip after running the machine. PIC stated it will not be used until it is fixed. The other dish washing machines for the bar and the main one in the kitchen are working.

In Plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Jan 14, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 23, 2025

Approved - Minor Violations

4 recorded violations

notedCode 4.1(Z)Food temperature

Official Wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s Notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed no temperature measuring device inside the cooler located along the kitchen line. PIC immediately placed an ambient air thermometer inside to monitor proper cold holding temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 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. Observed a buildup of grease and food debris beneath the equipment along the kitchen line. This area must be thoroughly cleaned to ensure sanitary conditions are maintained.

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 problems

notedCode 7.0(B)Chemicals

Official Wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s Notes

Working containers of poisonous/toxic materials are not labeled. Observed working containers of sanitizer spray bottles not labeled. PIC labeled the bottles.

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 unsafely

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

In Plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Jul 23, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 9, 2025

Approved - Minor Violations

2 recorded violations

notedCode 4.4(P)Cleaning and sanitizing

Official Wording

4.4(P) - Warewashing equipment

Inspector’s Notes

Sanitizer concentration is not being monitored. It was observed that the chlorine sanitizer was not being dispensed into the warewashing equipment. The Person in Charge (PIC) will utilize the three-compartment sink with quaternary sanitizer tablets to properly sanitize dishes and equipment until the dishwasher is repaired.

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 problems

notedCode 4.5(A)(1)Contamination

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s Notes

Food-contact surfaces were dirty. Observed black biofilm growth in the ice machine. Person in charge stated they will clean and sanitize the ice machine.

In Plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Jan 9, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 15, 2024

Approved - Minor Violations

2 recorded violations

notedCode 4.1(Y)Food temperature

Official Wording

4.1(Y) - Temperature Measuring Devices

Inspector’s Notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed thermometer in the prep cooler was not reading correctly. Replace with a new thermometer.

In Plain English

More about food kept at an unsafe temperature

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. 1. Observed build-up inside the soda gun drip guards. Must be cleaned. 2. Observed build-up on and around the industrial can opener. 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 problems

Official record from Cincinnati Health Department, Oct 15, 2024 · Original Source