ROUTINE - STANDARD INSPECTION
Sep 24, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 24, 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 Food Mart last inspected?
- The most recent inspection on record was on Sep 24, 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?
- 3 inspections on record, from May 21, 2024 to Sep 24, 2026.
- Has Food Mart ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated May 21, 2024.
The Full Inspection History
3 inspectionsROUTINE - STANDARD INSPECTION
Apr 29, 2025
Approved - Minor Violations
1 recorded violation
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. Cooler running on temp. 60 F where milk stored. Remove all TCS in cooler maintain temp. of 41 or below to prevent growth of bacterias. 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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Apr 29, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 21, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.1(Y)Food temperature
Official Wording
4.1(Y) - Temperature Measuring Devices
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometer in milk and eggs cooler.
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 temperatureOfficial record from Cincinnati Health Department, May 21, 2024 · Original Source