More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Almost Vgan Lounge last inspected?
The most recent inspection on record was on Aug 14, 2025. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Sep 18, 2024 to Aug 14, 2025.
Has Almost Vgan Lounge ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 18, 2024.
The Full Inspection History
4 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 14, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.4(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed cooked shrimp with no DISCARD DATE
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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired Poppy slaw, rice and Siracha slaw--discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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, Aug 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 23, 2025
Approved - No Violations
2 recorded violations
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official Wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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.
Official record from Cincinnati Health Department, Jan 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 2, 2024
Approved - Minor Violations
3 recorded violations
notedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (i.e. Tofu etc) and prepared TCS foods (i.e cooked chicken etc.) held > 24 hours has a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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.
3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Discontinue storing raw foods (raw chicken) above RTF (slaw)
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.
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Discontinue storing disposable cups etc directly under waste line in basement
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.
No/inadequate written procedures for response to vomiting/diarrheal events.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3.4(K)(3) - Reduced oxygen packaging without a variance
Inspector’s Notes
A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. PRIOR to thawing frozen vacuum packed (Reduced oxygen packed--ROP) fish, either poke hole in cryovac wrapper or remove from wrapper completely
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (i.e Tofu etc.) and prepared TCS Foods (i.e. cooked chicken, salmon, aioli etc.) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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.
There is no test kit available for measuring the concentration of the sanitizer.
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.
3.3(D)(6)(b) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods: non-continuous cooking
Inspector’s Notes
Non-continuously cooked raw animal foods written procedures are not available. Salmon
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.
The operator did not have a food thermometer readily accessible.
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.