Cincinnati, OH

Bond Hill Café

1325 California Av

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Bond Hill Café 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: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 23, 2023 to Oct 8, 2026.
Has Bond Hill Café ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 23, 2023.

The Full Inspection History

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 8, 2026

Approved - Minor Violations

3 recorded violations

notedCode 2.2(C)Handwashing

Official Wording

2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash

Inspector’s Notes

Food employee(s) did not wash hands in situations that specifically require them to do so. Lady working on food open door with gloved hand and start making sandwiches (ready to eat ) food. Must wash hands and change gloves if touch any thing other than food with hands. Corrected on site.

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.

Official Wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Beef patties on stove held on temp. 86 F. Keep all TCS food on temp. 135 F or above to prevent growth of bacterias. 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.

More about food kept at an unsafe temperature

notedCode 4.4(A)(2)Equipment and utensils

Official Wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s Notes

Equipment components were not intact, tight or properly adjusted. Black rubber seal on ice machine lid was peeling. Remove or replace. REPEAT VIOLAITON.

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 issues

Official record from Cincinnati Health Department, Oct 8, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Apr 22, 2026

Approved - Minor Violations

3 recorded violations

notedCode 3.4(F)(1)(b)Food temperature

Official Wording

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. Cold case for condiments running on 60 F. Cold TCS food must be held on temp 41 F or below to prevent growth of bacteria's. Corrected on site.

In Plain English

More about food kept at an unsafe temperature

notedCode 4.4(A)(2)Equipment and utensils

Official Wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s Notes

Equipment components were not intact, tight or properly adjusted. Cold case for condiment was not maintaining temp. Of 41 F or below. Discontinue use of it until fixed. Rubber seal above where door open was peeling and shredding on ice machine door. Replace it.

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 issues

notedCode 4.8(E)(2)(a)(b)Equipment and utensils

Official Wording

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Inspector’s Notes

Clean equipment and utensils were not properly stored. Clean glasses stored below hand washing sink. Keep clean food contact surfaces on clean surface to prevent contamination. Corrected on site.

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 issues

Official record from Cincinnati Health Department, Apr 22, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 17, 2025

Approved - Minor Violations

4 recorded violations

notedCode 3.2(D)Other

Official Wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s Notes

Working containers of food are not properly labeled. Three food containers are not labeled.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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.

In Plain English

More about food kept at an unsafe temperature

notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Repairing

Inspector’s Notes

The physical facilities were not maintained in good repair. Damaged one ceiling tile in the dry storage area . Replace the celing tile.

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 issues

notedCode 4.1(C)(1-4)Cleaning and sanitizing

Official Wording

4.1(C)(1-4) - Food Contact Surfaces Cleanability

Inspector’s Notes

Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. One measuring cup have a non smooth non cleanable surface.

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 problems

Official record from Cincinnati Health Department, Sep 17, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 15, 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.

In Plain English

More about food kept at an unsafe temperature

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official Wording

3.2(M)(2)(a) - Wiping cloths - use limitation

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.

More about cleaning or sanitizing problems

notedCode 3.4(E)(1)Food temperature

Official Wording

3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods

Inspector’s Notes

The operator is not using an effective method for cooling.

In Plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, May 15, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 21, 2024

Approved - Minor Violations

1 recorded violation

notedCode 6.4(N)Facility maintenance

Official Wording

6.4(N) - Maintaining premises: unnecessary items

Inspector’s Notes

There are unnecessary or nonfunctional items on the premises.

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 issues

Official record from Cincinnati Health Department, Oct 21, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 15, 2024

Approved - Minor Violations

1 recorded violation

notedCode 6.4(N)Facility maintenance

Official Wording

6.4(N) - Maintaining premises: unnecessary items and litter.

Inspector’s Notes

There are unnecessary or nonfunctional items and /or litter on the premises.

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 issues

Official record from Cincinnati Health Department, Aug 15, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 23, 2023

Not Abated

2 recorded violations

notedCode 3717-1-06.2(I)(2)Cleaning and sanitizing

Official Wording

"3717-1-06.2(I)(2) - Violation - Facilities-lighting intensity other areas The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms."

Inspector’s Notes

"Facilities-lighting intensity other areas Light is out for a reach in cooler The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in ware washing, other storage, or toilet rooms."

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 problems

notedCode 3717-1-03.3 (H)(1)Food temperature

Official Wording

"3717-1-03.3(H)(1) - Violation - Reheating For Hot Holding Reheated TCS food was not heated to 165F"

Inspector’s Notes

"OBSERVATION: Reheating For Hot Holding Food items stored on the steamer was not heated to 165 F Reheated TCS food was not heated to 165 F CORRECTIVE ACTION: The person in charge removed all the food from the hot holding equipment , reheated the food to 165 F then replaced back to hold 135 F and above"