Cincinnati, OH

Collective Espresso Northside

4037 Hamilton Av

Last inspected Nov 2, 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 Collective Espresso Northside last inspected?: The most recent inspection on record was on Nov 2, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Apr 26, 2024 to Nov 2, 2026.
Has Collective Espresso Northside ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Apr 26, 2024.

The Full Inspection History

6 inspections

ROUTINE - STANDARD INSPECTION

Nov 2, 2026

Approved - Minor Violations

2 recorded violations

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s Notes

Plumbing system is not maintained in good repair. Observed inoperable handsink in front service area. Ensure to keep in good repair. Another hand sink is nearby until 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

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.

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

Official record from Cincinnati Health Department, Nov 2, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 8, 2026

Approved - Minor Violations

2 recorded violations

notedCode 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. Observed paper cup stored in container of loose leaf tea. Ensure to provide scoops with handles and store the handles outside of product 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.

More about equipment or utensil issues

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s Notes

Plumbing system is not maintained in good repair. Observed inoperable hand sink in main service area. Ensure to keep plumbing in good repair. Another hand sink is available nearby until the other one is fixed.

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, Sep 8, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 19, 2025

Approved - Minor Violations

2 recorded violations

notedCode 5.1(O)(2)Handwashing

Official Wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s Notes

Handwashing facility is being used for purposes other than handwashing. Observed ice dumped inside hand sink in food prep. area. Hand. Do not use hand sink for any other purpose then hand washing. Keep it clean to prevent contamination.

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

2.3(C) - Hair restraints, effectiveness

Inspector’s Notes

Food employee(s) did not have their hair effectively restrained. No hair restrain worn by food worker.

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, Sep 19, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 2, 2025

Approved - Minor Violations

2 recorded violations

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. Mold inside ice machine. REPEAT VIOLATION. Discard ice clean and sanitize ice machine. Discontinue use of machine until fixed. Corrected on site.

In Plain English

More about food not protected from contamination

notedCode 4.6(B)Contamination

Official Wording

4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning

Inspector’s Notes

Equipment food-contact surfaces or utensils were not sanitized before use and after cleaning. Steam nozzle did not cleaned with sanitized cloth after cleaning with dry cloth. Use sanitized cloth to wipe steam nozzle.

In Plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Apr 2, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 14, 2024

Approved - Minor Violations

2 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 inside ice machine. Discard ice clean and Sanitize ice machine. Clean ice machine thoroughly. Corrected on site.

In Plain English

More about food not protected from contamination

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

Official Wording

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

Inspector’s Notes

Wet wiping cloth was not maintained in a sanitizer solution between uses. Wiping cloth for cleaning steam nozzle 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.

More about cleaning or sanitizing problems

Official record from Cincinnati Health Department, Nov 14, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 26, 2024

Approved - Minor Violations

3 recorded violations

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. No hair restrain provided for employees working with espresso machine.

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

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

Official Wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s Notes

TCS foods were being held at temperatures >41° F. Milk for coffee held on temp. 73 F in thermos. Keep milk on temp. 41 F or below to keep growth of bacteria in control.

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(A)Facility maintenance

Official Wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s Notes

The physical facilities were not maintained in good repair. Soiled wall and missing caulk on wall behind 3 comp. sink.Replace caulk and clean wall.

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, Apr 26, 2024 · Original Source