ROUTINE - STANDARD INSPECTION
Oct 29, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 29, 2026 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Bharat 06 last inspected?
- The most recent inspection on record was on Oct 29, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- 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 Feb 3, 2026 to Oct 29, 2026.
- Has Bharat 06 ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 3, 2026.
The Full Inspection History
7 inspectionsROUTINE - STANDARD INSPECTION
Oct 22, 2026
Not In Compliance
2 recorded violations
notedCode 5.1(C)(1)Handwashing
Official Wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s Notes
Handwashing sinks donot provide water at least 85° F.
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 5.0(H)(2)Water, plumbing, and sewage
Official Wording
5.0(H)(2) - Water capacity for peak hot water demand
Inspector’s Notes
Hot water generation and distribution systems are insufficient to meet the peak hot water demands throughout the facility. NO HOT WATER
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 problemsOfficial record from Cincinnati Health Department, Oct 22, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 19, 2026
Not In Compliance
2 recorded violations
notedCode 5.1(C)(1)Handwashing
Official Wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s Notes
Handwashing sink does not provide water at least 85° F.
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 5.0(H)(2)Water, plumbing, and sewage
Official Wording
5.0(H)(2) - Water capacity for peak hot water demand
Inspector’s Notes
Hot water generation and distribution systems are insufficient to meet the peak hot water demands throughout the facility. No hot water for the three compartments sink.
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 problemsOfficial record from Cincinnati Health Department, Oct 19, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 7, 2026
Approved - Minor Violations
4 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Dammaged non smooth non cleanable wall by the mop sink.
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 2.1(A)Employee health and hygiene
Official Wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s Notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information. No sick policey Information provided by the health department singed by employees during the re inspection
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.
More about employee hygiene or health policy issuesnotedCode 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 level 2 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.
More about paperwork, training, or posting issuesnotedCode 6.4(F)Other
Official Wording
6.4(F) - Drying Mops
Inspector’s Notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jul 7, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 30, 2026
Not In Compliance
11 recorded violations
notedCode 4.8(F)Other
Official Wording
4.8(F) - Storage - Excluded Locations
Inspector’s Notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Cups, used or the beverages, slushy , and pop items stored on the floor behind the toilet in the restroom.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(D)Cleaning and sanitizing
Official Wording
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
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 6.2(B)Handwashing
Official Wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
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 4.5(J)Other
Official Wording
4.5(J) - Rinsing procedures
Inspector’s Notes
Utensils and/or equipment were not properly rinsed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(E)Cleaning and sanitizing
Official Wording
4.4(E) - Warewashing machines: Manufacturer's Operating Instructions
Inspector’s Notes
Warewashing machine was not operated according to the manufacturer's instructions. The three compartment sink is not set as required by ohio food code.
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 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 unsafelynotedCode 6.4(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
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 problemsnotedCode 4.8(F)Other
Official Wording
4.8(F) - Single Use/Single- Service Article Storage - Excluded Locations
Inspector’s Notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Single use cups for the slushy stored directly on the floor behind the toilet In touch with the toilet fixture.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(B)(1)Permits, training, and postings
Official Wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s Notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
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.
More about paperwork, training, or posting issuesnotedCode 5.1(O)(1)Handwashing
Official Wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Access to handwashing facility blocked by items.
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 4.2(K)Cleaning and sanitizing
Official Wording
4.2(K) - Cleaning agents and sanitizers - availability
Inspector’s Notes
Cleaning agents or chemical sanitizers that are used to clean and sanitize equipment and utensils were not provided or available for use during all hours of operation.
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, Jun 30, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 16, 2026
Not In Compliance
8 recorded violations
notedCode 4.8(F)Other
Official Wording
4.8(F) - Storage - Excluded Locations
Inspector’s Notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Utensils stored in the toilet room.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored.
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 issuesnotedCode 4.8(G)(1)Other
Official Wording
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s Notes
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Straws unwraped stored on dirty surfaces by the beverage machines.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Shelves under the food , and the food equipments are dusty .
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(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
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 problemsnotedCode 4.8(F)(2)Other
Official Wording
4.8(F)(2) - Storage - Excluded Locations: Toilet Rooms
Inspector’s Notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a toilet room. Cups lids stored in the toilet room.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.2(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No paper towels by the hand washing sink in the back room.
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 4.5(J)Other
Official Wording
4.5(J) - Rinsing procedures
Inspector’s Notes
Utensils and/or equipment were not properly rinsed. The three compartment thing is not set up up to the code, it's not been used, its dry. Dishes has been washed inside the handwashing sink.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jun 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 3, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Observed damaged floor tiles at the door threshold leading to the dish room.
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 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. Clean the counter under the slushie machine. Observed syrup and soil build up in this area.
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 5.1(L)(1)Handwashing
Official Wording
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
Inspector’s Notes
Handwashing facility is not located to allow convenient use by employees. A hand washing sink is required to be in the dish washing room. Install a hand sink.
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, Feb 3, 2026 · Original Source