More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Beekman Market last inspected?
The most recent inspection on record was on Oct 13, 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?
7 inspections on record, from Dec 6, 2023 to Oct 13, 2026.
Has Beekman Market ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 6, 2023.
The Full Inspection History
7 inspections
ROUTINE - STANDARD INSPECTION
Oct 13, 2026
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 plastic racks in walk in cooler with buildup of debris. Ensure to clean as often as necessary.
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, Oct 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 11, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 11, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 23, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Raw eggs stored above ready to eat food in two door cooler. Keep raw animal food below ready to eat food to prevent contamination.
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, Oct 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 24, 2025
Approved - Minor Violations
3 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.
Exhaust fans on ceiling soiled in milk and other TCS food stored. REPEAT VIOLATION.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in cooler where TCS food stored. Provide thermometer for daily temp. check.
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, Mar 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 21, 2024
Approved - Minor Violations
8 recorded violations
notedCode 2.4(C)(14)Employee health and hygiene
Official Wording
2.4(C)(14) - I. Employee Health - PIC Duties
Inspector’s Notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. REPEAT VIOLATION.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 certification in food protection. REPEAT VIOLATION.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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.
Eggs stored above ready to eat food. Keep raw animal food below ready to eat food to prevent contamination. Corrected on site.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in line cooler. Provide thermometer for daily temp. check.
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.
TCS food was improperly thawed.
Frozen chicken was thawing in food prep. sink with out submerged in water while water overflowing from it.
Must submerged all TCS food in water and let water run overflowing out of the container or keep it overnight in cooler on temp. 41 F or below. Corrected on site.
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.
Plumbing system is not maintained in good repair.
Broken faucet of hot water tap in hand sink in the kitchen.Replace faucet.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Flour stored with chemicals on bottom shelf of steel table by hand sink.
Chemicals stored above bottle of spices on shelf above 3 comp. sink.
Keep all chemicals away or below food and food contact surfaces to prevent contamination. Corrected on site.
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.
Miscellaneous sources of contamination observed.
Ripped seat of chair insulation exposed in food prep. aea. REPEATVIOLATION.Remove chair from cooking
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, Oct 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 24, 2024
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(1)Permits, training, and postings
Official Wording
2.4(A)(1) - Person in charge - assignment of responsibility
Inspector’s Notes
No person in charge present in the food facility.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Cincinnati Health Department, Apr 24, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 6, 2023
Not Abated
2 recorded violations
notedCode 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
"Observed chair seat in the kitchen was ripped. Remove or replace chair.
The physical facilities were not maintained in good repair."
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.
"Exhaust fan in glass door milk cooler was soiled. REPEAT VIOLATION
Non-food contact surfaces are dirty."
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.