ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Evergreen Retirement Main Kitchen 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: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Dec 18, 2023 to Oct 8, 2026.
Has Evergreen Retirement Main Kitchen ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 18, 2023.
The Full Inspection History
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 8, 2026
Approved - Minor Violations
2 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 torn rubber spatulas. Ensure food contact surfaces are smooth and easily cleanable. Person in charge voluntarily discarded.
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.
Observed buildup of dust on walls, vents, and ceiling. Buildup of debris on floor corners next to reach in ice cream freezer. 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
8 recorded violations
notedCode 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 cracked floor tiles--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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Observed uncovered food on rolling cart--may place clean tray atop cart
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. Observed soiled Iced Tea nozzles--PIC To assure 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(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.
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.
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 ROP frozen fish either poke hole in cryovac wrapper or remove from wrapper completely
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair. Observed pipe under hand sink in dish room leaking--repair
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Hand mop heads to air dry between use
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities were not maintained in good repair.
Big squar gap wher red pipe was going into the wall.
Hand sink in storage area had cracked caulk. Recaulk.
Holes in the wall above storage hand washing sink and rough surface due to pice of dry wall chipped.
Fill all cracks and crevices to smooth easily cleanable surface and to prevent harborage of insects and rodents.
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.
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.
Pink slime inside ice machine. Discard ice clean and sanitize ice machine. 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed lots of dust on metal hanger above food prep. And used to hang clean utensils. Keep it clean to prevent contamination of clean food contact surfaces.
Exhaust fan and area around it soiled with dirt and dust. Clean exhaust fan 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 26, 2025
Approved - Minor Violations
8 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Paint peeling and chipping in walk in cooler and freezer. Scrap paint and repaint with food grade paint.
Observed duct tape used to attach white sheild inside ice machine. Remove duct tape and properly repair or replace sheild.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Mold on wall in dish washing area.
Light sheilds in dish washing area soiled. Clean or replace.
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.
4.4(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 dish washer until fixed.
Check sanitizer conc. daily to ensure proper sanitization of food contact surafaces.
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.
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 held on temp. 61 F. Keep cold TCS food on temp. 41 F or below to prevrnt 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.
Single-service articles that are intended for food-or lip-contact were not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
Silverware stored handles down in caddy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled cooler door of Lo Boy 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.
The physical facilities were not maintained in good repair.
Bau dry storage wall and by hand sink paint is chipping and peeling. Scrap paint and repaint.
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, Mar 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 25, 2024
Approved - Minor Violations
5 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.
Observed mold on back wall of 3 comp. where spray installed.
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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s Notes
Food is stored unwrapped or in uncovered containers.
Uncovered containers of food in 4 door cooler. 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.
4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Food storage equipment is not cleaned frequently enough.
Observed mold on white shield covering ice machine ceiling. Discard ice clean and sanitize machine.
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(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
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.
No discard date on pasta in 2 door cooler and pudding in walk in. 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.
"OBSERVATION: Equipment cleanliness-food contact
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Wash and sanitize can opener blade after each 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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s Notes
"Cutting surfaces.
Cutting surface(s) unable to be effectively cleaned and sanitized."
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.
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official Wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s Notes
"OBSERVATION: RTE TCS, date marking
Date marking was not done in a consistent manner according to the code.
CORRECTIVE ACTION: PIC to assure all open processed foods (i.e open Deli meatsetc) and prepared TCS foods (i.e cooked beans, pasta, potatoes etc) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item"
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.
"3717-1-03.4(K)(3) - Violation - Reduced oxygen packaging (ROP)-fish packaging A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method."
Inspector’s Notes
"OBSERVATION: Reduced oxygen packaging (ROP)-fish packaging
A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. Observed thawed ROP fish in sealed cryovac wrapping--Discarded
CORRECTIVE ACTION: PRIOR to thawing ROP frozen fish either poke hole in cryovac wrapper or remove from wrapper completely"
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.
notedCode 3717-1-06.0(A)(1)(a)Cleaning and sanitizing
Official Wording
"3717-1-06.0(A)(1)(a) - Violation - Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted."
Inspector’s Notes
"Facilities-floors, walls, ceilings
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Cracked damaged floor tiles"
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.