ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Bridges last inspected?
The most recent inspection on record was on Oct 26, 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?
9 inspections on record, from Jun 21, 2024 to Oct 26, 2026.
Has Bridges ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jun 21, 2024.
The Full Inspection History
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 26, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(a)Food temperature
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.
Observed samosas at 115F. Ensure time/temperature controlled for safety foods are kept at/above 135F. Corrected
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, Oct 26, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2026
Approved - Minor Violations
8 recorded violations
notedCode 3.5(C)(2)(e)Food source and labeling
Official Wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s Notes
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 packaged dumpling grab and go containers without ingredient label. Ingredient label was obtained and placed on the product. +COS
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.
1. Observed build up on racks in prep area. They must be cleaned.
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.
5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet
Inspector’s Notes
The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements.
Observed missing air gap for prep sink. Plumbing was fixed to have an air gap. +COS
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.
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 sauce in front serving area holding at 46 F for less than 2 hours. Sauce was placed in cold holding unit to bring it down under 41 F. +COS
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cracks on utensils in prep area. Utensils were discarded. +COS
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed gap around front entrance of the facility. Close gap.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Aug 19, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 25, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 25, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 1, 2025
Approved - Minor Violations
5 recorded violations
notedCode 3.4(C)Food temperature
Official Wording
3.4(C) - Thawing TCS
Inspector’s Notes
TCS food was improperly thawed.
Cooked potatoes for samosas thawing on table on room temp. Thaw on temp. 41 F in cooler overnight, 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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed mold inside ice machine. Discard ice Clean and sanitize ice machine regularly. 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet towel on line cooler not maintained in sanitizer solution. 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.
The physical facilities were not maintained in good repair.
Observed lots of mold between hand washing sink and splash guard by food prep. sink. Clean mold.
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s Notes
A chemical sanitizer was unregistered or improperly used.
No sanitizer I dish washing machine. Check sanitizer daily to ensure proper sanitization of food contact surfaces. 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.
Official record from Cincinnati Health Department, Oct 1, 2025 · Original Source
COMPLAINT - COMPLAINT
May 7, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 6, 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.
Soiled vent in back up cooler. Clean vents regularly.
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.
Miscellaneous sources of contamination observed.
Steel wool in food prep. sink to wash pots and pans. Use food prep.sink to prepare food only. Keep it clean and sanitized.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Lid was not closing properly causing gap in deep freezer in the basement. Repair or replace. Do not use tape to fix 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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Soiled filter in the back of small table top freezer stored memos.
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.
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 left overs in small cooler in the back. Must mark date for 7 days maximum if food not consumed with 24 hours.
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.
The physical facilities were not maintained in good repair.
Hole in back wall of hand sink in the front. Also wall chipping and peeling.
One hole on side of new plastic wall panel in the wall by line cooler in the kitchen.
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.
Official record from Cincinnati Health Department, Nov 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 21, 2024
Approved - Minor Violations
6 recorded violations
notedCode 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Mold on back corner of food prep. sink. Wash, rinse and sanitize food prep. sink to prevent contamination of food.
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.
Food is not properly labeled.
Spice containers on cart not labeled. REPEAT VIOLATION
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.
Poisonous/toxic materials for retail sale are stored improperly.
Fire extinguisher installed right above food prep. sink. install it away from food, food prep. and food contact surfaces.
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.
Equipment and/or components were not maintained in good working order.
Detached gasket on big freezer in the basement. Replace gasket.
Freezer lid cracked from inside in back room. Replace lid.
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Discard date marked for 8 days. Date mark must be max. of 7 days, count day one when prepared or open.
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.
The physical facilities were not maintained in good repair.
Holes around electric outlet in the wall in employee,s restroom in the basement.
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.