ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Evergreen Retirement Assisted Living last inspected?
The most recent inspection on record was on Oct 8, 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 Dec 18, 2023 to Oct 8, 2026.
Has Evergreen Retirement Assisted Living ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 18, 2023.
The Full Inspection History
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 8, 2026
Approved - Minor Violations
1 recorded violation
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 dusty vents above food prep area. 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.
Official record from Cincinnati Health Department, Oct 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 10, 2026
Approved - Minor Violations
4 recorded violations
notedCode 3.4(K)(4)Other
Official Wording
3.4(K)(4) - Reduced oxygen packaging without a variance
Inspector’s Notes
A commercially prepackaged, frozen, RTE Food that was labeled to keep frozen until time of use was not maintained frozen before, during, and after packaging. PRIOR To thawing frozen ROP fish, either cut hole in cryovac wrapper or remove it from wrapper completely
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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. Discontinue storing whole raw eggs above piles food and RTF
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.
4.5(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. Iced Tea nozzles are soiled--Tea discarded. PIC to assure Iced Tea nozzles are disassembled, washed 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.
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 shredded chicken held at 54 degrees F atop Ice. When using an Ice Bath assure containers of food are submerged in Ice up to product line verses similar atop Ice. Maintain cold TCS Foods at 41 degrees F
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, Apr 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 21, 2025
Approved - Minor Violations
4 recorded violations
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.
Moldy caulk on the wall in dish washing area. Replace caulk.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled freezer and coolers door handles. Clean all surfaces 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, Oct 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 27, 2025
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 - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Beans and cooked carrots held on temp. 66 F. Keep cold TSC 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, Mar 27, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 2024
Approved - Minor Violations
6 recorded violations
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.
Sticky kitchen floor. Clean it properly.
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.
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.
Soiled ice machine inside. Discard ice clean and sanitize ice machine. Clean ice machine thoroughly. 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.
In-use utensils are improperly stored.
Observed ice cream scoops stored in water well with out running water. Keep it in water well under running water. Corrected on site.
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.
Miscellaneous sources of contamination observed.
Broom and dust pan stored while there handles touching clean dishes rack. Keep all cleaning supplies and tools in separate space away from food and food contact surfaces. 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.
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.
Baked beans held on temp. 112 F on line. Keep hot TCS food on temp.135 and 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.
Official record from Cincinnati Health Department, Oct 30, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 25, 2024
No Access
6 recorded violations
notedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Poisonous/toxic material
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemicals stored with food in the cabinet. Corrected on site.
Keep chemical away or below from food and food contact surfaces to prevent contamination..
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.
Food is not properly labeled.
No ingredients information provided on self serve food in cold case.
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.
The physical facilities were not maintained in good repair.
Kitchen under renovation no inspection was done in first round.
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.
Miscellaneous sources of contamination observed.
Food stored around hand washing sink. Keep food and food contact surfaces away from hand sink to prevent contamination during hand washing.
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.
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.
Braised Briskets held on temp.114 F. 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)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Soiled unused sink. Keep all non food contact surfaces 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.
Official record from Cincinnati Health Department, Apr 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 18, 2023
Abated On-Site
1 recorded violation
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official Wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s Notes
"OBSERVATION: TCS-Hot Holding
TCS foods were being hot held at temperatures <135° F Beef Patty held at 124 degrees F Reheated to 165
CORRECTIVE ACTION: Maintain hot TCS foods at 135 degrees F or above"
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.