ROUTINE - CRITICAL CONTROL POINT
Aug 26, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 26, 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 Anderson Pavilion last inspected?
- The most recent inspection on record was on Aug 26, 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 Jan 9, 2024 to Aug 26, 2026.
- Has Anderson Pavilion ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 9, 2024.
The Full Inspection History
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Jan 21, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.4(L)Food temperature
Official Wording
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed final rinse temperature of 91°F. PIC indicated service call would be placed for diagnostics and/or necessary repairs. Supplemental warewashing washing to be used interimly.
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 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 136F. PIC placed service call for diagnostics/necessary repairs. Supplemental warewashing to be used interimly.
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 temperatureOfficial record from Cincinnati Health Department, Jan 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 6, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 12, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 12, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2024
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. Observed accumulated residues on kitchen hood components. Increase cleaning frequency and maintain clean to sight and touch. PIC indicated equipment would be cleaned prior to next usage.
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, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 9, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 9, 2024 · Original Source