More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was El Camino Baking Co last inspected?
The most recent inspection on record was on Oct 21, 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?
7 inspections on record, from Nov 17, 2023 to Oct 21, 2026.
Has El Camino Baking Co 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 17, 2023.
The Full Inspection History
7 inspections
ROUTINE - STANDARD INSPECTION
Oct 21, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.2(C)(1)(a)Contamination
Official Wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed raw eggs above ready to eat items. Ensure to store raw animal products separate or below ready to eat items to prevent contamination. Corrected.
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 21, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 14, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 10, 2025
Approved - Minor Violations
3 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.
Hand washing sink by espresso machine used to wash food contact surfaces. Do not use hand sink for any other purpose then washing hands.
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.
Miscellaneous sources of contamination observed.
Washing food contact surfaces in hand washing sink by es
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.
The physical facilities were not maintained in good repair.
Mold on back wall of 3 comp. Sink in caulk. Replace caulk.
Filter above dish washing machine soiled. Clean or replace filter.
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, Oct 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 4, 2025
Approved - Minor Violations
6 recorded violations
notedCode 6.4(O)(1-3)Other
Official Wording
6.4(O)(1-3) - Animals - Limitations
Inspector’s Notes
There are unapproved animals on the premises.
Facility allowed dog inside the facility. Only service dogs with tags and certificate allowed inside food facility.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing fixtures are being kept clean and maintained.
Soiled hand sink in front or kitchen entrance. Clean sink.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager (State)certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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 in dish washer. Discontinue use of it until fixed. Must check sanitizer conc. with test strip to ensure proper sanitization of 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet wiping cloth used to clean steam nozzle on espresso mahine was not maintained in sanitizer solution.
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 are not cleaned as often as necessary to keep them clean.
Vent on AC duct by ceiling soiled above 3 comp. sink. Clean all ceilig 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.
Official record from Cincinnati Health Department, Jun 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2025
Approved - Minor Violations
5 recorded violations
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.
Quiche held on room temp. Keep cold TCS food on temp. 41 F or below 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet rag used to clean steam nozzle on espresso machine. Keep rag in sanitizer water to control growth of bacterias. 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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in two glass door cooler. Provide thermometer for daily temp. check. 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.
Food is not properly labeled.
Unlabeled cans in Glass door cooler. Corrected on site.
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.
Equipment components were not intact, tight or properly adjusted.
Torn gasket on glass door cooler in back area.
Seal on dough deciding machine detached from lid. Replace or remove.
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.
Official record from Cincinnati Health Department, Jan 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 13, 2024
Approved - Minor Violations
1 recorded violation
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 48 F. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias.
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, Jun 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 17, 2023
Not Abated
7 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Soiled vent of air conditioning units on ceiling in the kitchen. Clean it regularly.
The physical facilities are not cleaned as often as necessary to keep them 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.
"Moldy thermometer and mold on edges on bottom shelf of upright cooler. Replace thermometer and clean mold thoroughly.
Non-food contact surfaces are dirty."
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.
"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."
Inspector’s Notes
"Too much sanitizer conc. in 3 comp. sanitizer solution. Use between 50-100 ppm for bleach sanitizer.
The chemical sanitizer being used is not approved for 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.
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s Notes
"OBSERVATION: Unlabeled bottle of dish detergent on 3 comp.
Working containers of poisonous/toxic materials are not labeled.
CORRECTIVE ACTION: Working containers of poisonous/toxic materials MUST BE labeled."
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.
notedCode 3717-1-04.5(B)(5)Cleaning and sanitizing
Official Wording
"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
Inspector’s Notes
"OBSERVATION: Mold inside ice machine.
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
CORRECTIVE ACTION: Discard ice clean and sanitize ice machine. Clean ice machine thoroughly to prevent contamination of ice."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Unlabeled water spray bottle hanging on proofer handle, sugar water and liquid eggs in cooler.
Working containers of food are not properly labeled."
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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s Notes
"OBSERVATION: Bleach bottles above 3 comp.sink.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
CORRECTIVE ACTION: Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
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.