ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Bistro @ Evergreen last inspected?
The most recent inspection on record was on Oct 8, 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?
6 inspections on record, from Dec 18, 2023 to Oct 8, 2026.
Has Bistro @ Evergreen ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 18, 2023.
The Full Inspection History
6 inspections
ROUTINE - STANDARD INSPECTION
Oct 8, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed inside ice machine unclean. Ensure to clean as often as necessary. Person in charge to clean and sanitize.
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 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 10, 2026
Approved - Minor Violations
7 recorded violations
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.
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 milk and half and half held at 65 degrees F--Discarded. Maintain cold TCS Foods at 41 degrees F or below
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.
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.
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.
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. Observed pre-packaged grab and go salads and sandwiches with no Allergen information. PIC agreed to discontinue grab and go sales
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Food product labels are not in compliance with identity requirements. Prepackaged grab and-go salads had no labels. The following information is required on all pre-packaged grab and go items: ID Label, Statement of responsibility, Ingredient and sub-ingredient listing, allergens information, Net Weight and Discard date. PIC sheets to remove all grab and go items. Items will be handed to customers upon request
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
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.
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. Observed NO sanitizer at dish machine
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, Apr 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 22, 2025
Approved - Minor Violations
9 recorded violations
notedCode 6.4(M)Other
Official Wording
6.4(M) - Storing maintenance tools
Inspector’s Notes
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored
Broom and dust pan stored by ice machine. Keep it away from food prep. Food and food contact surfaces to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Clean utensils stored in soiled container. Clean container regularly to prevent contamination.
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.
There is no test kit available for measuring the concentration of the sanitizer.
Provide chlorine test strips to measure the conc. Of sanitizer in dishwasher.Corrected on site.
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.
Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria A chemical sanitizer was unregistered or improperly used.
No sanitizer in dish washer. Discontinue use of dishwasher until fixed. Must Check conc. Of sanitizer before loading dishes to ensure proper sanitizaion of food contact surfaces. 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.
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.
No discard date on. Ranch dressing indivisual cups in cooler. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held. refrigerated for more than 24 hours MUST BE properly date marked.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.
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 at hand sink in kitchen.
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.
Plumbing fixtures are being kept clean and maintained.
Soiled hand sink. Clean hand sink daily.
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.
Food is not properly labeled.
No ingredients information on self serve TCS food in cold case. Provide ingredient information or put it behind the counter.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Ice machine soiled from outside.
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 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 26, 2025
Approved - Minor Violations
3 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.
Broken thermometer in front cold case. Provide working 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.
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.
Discard was not change when food taken out from freezer. Change discard date after food taken out from freezer. 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 fixtures are being kept clean and maintained.
Soiled hand washing sink. Clean hand sink regularly.
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.
Official record from Cincinnati Health Department, Mar 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 25, 2024
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 18, 2023
Not Abated
3 recorded violations
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official Wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s Notes
"OBSERVATION: TCS-Hot Holding
TCS foods were being hot held at temperatures <135° F Beef Patty held at 124 degrees F Reheated to 165
CORRECTIVE ACTION: Maintain hot TCS Foods at 135 degrees F or above"
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.
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official Wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s Notes
"OBSERVATION: RTE TCS, date marking
Date marking was not done in a consistent manner according to the code.
CORRECTIVE ACTION: PIC to assure dressing cups have DISCARD DATE"
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s Notes
"Non-food contact surfaces-Cleaning Frequency
Nonfood-contact surfaces are not cleaned frequently enough. Grease build up on filters under hood"
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.