Cincinnati, OH

Cincinnati Museum Center (Main Kitchen)

1301 Western Av

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

Approved - Minor Violations

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Cincinnati Museum Center (Main Kitchen) last inspected?: The most recent inspection on record was on Oct 1, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Nov 6, 2023 to Oct 1, 2026.
Has Cincinnati Museum Center (Main Kitchen) ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 6, 2023.

The Full Inspection History

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 1, 2026

Approved - Minor Violations

4 recorded violations

notedCode 3.4(G)(4)Food temperature

Official Wording

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. Observed items in walk in cooler missing discard dates. Discard dates were placed on itmes. +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.

More about food kept at an unsafe temperature

notedCode 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. Observed dust build up on ceiling. It 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.

More about cleaning or sanitizing problems

notedCode 3.2(Q)Contamination

Official Wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s Notes

Food items are not protected from contamination during storage. Observed items stored on the floor of walk in freezer. Items must be stored six inches off the floor in a dry clean place.

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.

More about food not protected from contamination

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. Observed utesilis with inclusions in prep area. Items 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.

More about cleaning or sanitizing problems

Official record from Cincinnati Health Department, Oct 1, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 7, 2026

Approved - Minor Violations

2 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 dishwasher caulking in disrepair. Recaulk.

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 4.5(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. 1. Observed left side of dishwasher area with biofilm build up. Clean more frequently. 2. Observed vents in prep area had dust build up. Clean more frequently. 3. Observed sticker residue on outside of food containers. Clean more frequently.

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, May 7, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Nov 24, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 24, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 12, 2025

Approved - Minor Violations

3 recorded violations

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. Observed stickers left on dishes after being washed. Stickers and any residue must be removed during the cleaning process.

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 4.4(A)(3)Equipment and utensils

Official Wording

4.4(A)(3) - Equipment - Good Repair and Proper Adjustment: Can Opener

Inspector’s Notes

The can opener blade was dull and creating metal fragments. It must be replaced.

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 2.3(C)Employee health and hygiene

Official Wording

2.3(C) - Hair restraints, effectiveness

Inspector’s Notes

Food employee(s) did not have their hair effectively restrained.

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 issues

Official record from Cincinnati Health Department, May 12, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 16, 2024

Approved - Minor Violations

4 recorded violations

notedCode 4.5(A)(1)Contamination

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s Notes

Food-contact surfaces were dirty. Observed a buildup within the ice machine. It must be cleaned.

In Plain English

More about food not protected from contamination

notedCode 4.1(C)Cleaning and sanitizing

Official Wording

4.1(C) - 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. Observed clean dishes with stickers left on them. The stickers must be removed during cleaning.

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 4.8(E)(1)Equipment and utensils

Official Wording

4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage

Inspector’s Notes

Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed clean utensils being stored in dirty containers. Manager had utensils and containers cleaned.

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 6.4(B)(1)Cleaning and sanitizing

Official Wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s Notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed a buildup of dust on the walls and ceiling. The dust must be removed.

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, Dec 16, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 8, 2024

Approved - Minor Violations

1 recorded violation

notedCode 6.4(H)Water, plumbing, and sewage

Official Wording

6.4(H) - Facilities: Cleaning of plumbing fixtures

Inspector’s Notes

Plumbing fixtures are being kept clean and maintained. Observed a leak at handsink across from can storage. It must be repaired.

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 problems

Official record from Cincinnati Health Department, Jul 8, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 6, 2023

Not Abated

3 recorded violations

notedCode 3717-1-04.4(D)Cleaning and sanitizing

Official Wording

"3717-1-04.4(D) - Violation - Warewashing equipment-cleaning frequency. Warewashing equipment and/or components were not cleaned throughout the day or before use."

Inspector’s Notes

"Observed a build-up inside of the dish washer. It must be cleaned more frequently. 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 problems

notedCode 3717-1-04.1(C)Cleaning and sanitizing

Official Wording

"3717-1-04.1(C) - Violation - Food Contact Surfaces Cleanability Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices."

Inspector’s Notes

"OBSERVATION: Observed clean dishes with sticker residue left on them. Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. CORRECTIVE ACTION: Stickers must be completely removed from dishes when they are cleaned. If there is a sticker left on a dish, it should not be considered clean."

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 3717-1-04.5(A)(1)Cleaning and sanitizing

Official Wording

"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

Inspector’s Notes

"OBSERVATION: Observed a build-up in the ice machine. Food-contact surfaces were dirty. CORRECTIVE ACTION: Ice machine must be cleaned more frequently."

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, Nov 6, 2023 · Original Source