ROUTINE - STANDARD INSPECTION
Oct 28, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 28, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Elmore Gas last inspected?
- The most recent inspection on record was on Oct 28, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 8 inspections on record, from Oct 3, 2023 to Oct 28, 2026.
- Has Elmore Gas ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 3, 2023.
The Full Inspection History
8 inspectionsROUTINE - STANDARD INSPECTION
Sep 1, 2026
Approved - Minor Violations
3 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. Observed bottles of sauces and oil not labeled. Ensure to label all working containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Observed coving in front of reach in wall coolers no longer secure to the wall and damaged wall corner in office storage area. Ensure to repair so everything is smooth and easily cleanable.
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 issuesnotedCode 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. Observed racks in walk in coolers with buildup of debris. Ensure to clean as often as necessary.
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 problemsOfficial record from Cincinnati Health Department, Sep 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 23, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Employee's drink stored with consumer's food items in cooler. Keep personal food and drinks away or below from comsumer's food to prevent contamination.
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 contaminationnotedCode 3.5(C)Food source and labeling
Official Wording
3.5(C) - Food Labeling
Inspector’s Notes
Food is not properly labeled. Unlabeled sauce bottles in and outside the cooler.
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.
More about food source, dating, or labeling problemsOfficial record from Cincinnati Health Department, Oct 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 25, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.5(C)Food source and labeling
Official Wording
3.5(C) - Food Labeling
Inspector’s Notes
Food is not properly labeled. Unlabeled salt. 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.
More about food source, dating, or labeling problemsnotedCode 4.4(P)Chemicals
Official Wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored. No chlorine test strips available to check conc. of sanitizer.
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.
More about chemicals stored or used unsafelynotedCode 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. Fried chicken on bottom shelf of hot holding held on temp.118 F. Keep hot 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 temperaturenotedCode 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 Exhaust fan in two door upright cooler.
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 problemsOfficial record from Cincinnati Health Department, Apr 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 22, 2024
Approved - Minor Violations
6 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 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.
More about paperwork, training, or posting issuesnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled sauce bottles in small cooler.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(G)(1)Other
Official Wording
3.2(G)(1) - Washing fruits and vegetables
Inspector’s Notes
Raw fruit and or vegetables are being cut, combined with other ingredients or cooked before being properly washed. Observed cooked start cutting potatoes with out washing it properly. Must wash all vegetables first before cutting it. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Wet towel on deep freezer 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.
More about cleaning or sanitizing problemsnotedCode 3.4(F)(1)(a)Food temperature
Official Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Gyro block held on temp. 112-122 F on hot holding. Keep hot 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 temperaturenotedCode 2.4(C)(14)Employee health and hygiene
Official Wording
2.4(C)(14) - I. Employee Health - PIC Duties
Inspector’s Notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. Implement and maintain.
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 issuesOfficial record from Cincinnati Health Department, Oct 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 16, 2024
Approved - Minor Violations
2 recorded violations
notedCode 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Ice scoop stored in rusty container. Replace container. 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.
More about food not protected from contaminationnotedCode 3.2(Q)Other
Official Wording
3.2(Q) - Food Storage
Inspector’s Notes
Food items are not protected from contamination during storage. Boxes of chips stored on the floor. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Apr 16, 2024 · Original Source
COMPLAINT - COMPLAINT
Oct 18, 2023
Not Abated
1 recorded violation
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 and dusty floor below electric cords in register area. Keep facility 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 problemsOfficial record from Cincinnati Health Department, Oct 18, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 3, 2023
Abated On-Site
3 recorded violations
notedCode 3717-1-03.2(D)Food source and labeling
Official Wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Unlabeled flour containers for chicken coatings to fry. 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.
More about food source, dating, or labeling problemsnotedCode 3717-1-03.4(G)(1)Food source and labeling
Official Wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s Notes
"OBSERVATION: No discard date on left over gyro meat. 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. CORRECTIVE ACTION: Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked."
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.
More about food source, dating, or labeling problemsnotedCode 3717-1-06.4(A)Facility maintenance
Official Wording
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Missing Formica on cabinets below pop machine. Repair or replace. REPEAT VIOLATIONS. The physical facilities were not maintained in good repair."
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 issuesOfficial record from Cincinnati Health Department, Oct 3, 2023 · Original Source