ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Francis International Market last inspected?
The most recent inspection on record was on Oct 16, 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 Apr 15, 2024 to Oct 16, 2026.
Has Francis International Market ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Apr 15, 2024.
The Full Inspection History
7 inspections
ROUTINE - STANDARD INSPECTION
Oct 16, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.6Contamination
Official Wording
3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
Inspector’s Notes
Unsafe, adulterated, contaminated, or not honestly presented food was not discarded or properly reconditioned.
Observed bin of dead blue crabs for sale in cooler. Person in charge voluntary discarded.
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 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 28, 2026
Not In Compliance
16 recorded violations
notedCode 3.2(M)(4)Cleaning and sanitizing
Official Wording
3.2(M)(4) - Wiping cloths - use limitation
Inspector’s Notes
There was visible dirt and debris on wiping cloths or the sanitizing solution used to hold wet wiping cloths is not free of food debris and visible soil.
Observed soiled towel outside of sanitizer solution. Ensure to keep towels in sanitizer solution once wet and launder when they become soiled.
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed inoperable cooler in office area next to slicer, many personal household items (dishes, bowls, utensils, cooking equipment) stored above the 3 compartment sink.
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.
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed buildup of ice in reach in freezer next to front counter. Ensure to defrost so it is smooth and easily cleanable.
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.
There is no test kit available for measuring the concentration of the sanitizer.
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(I)(2) - Food Storage or Display: Contact with Water or Ice
Inspector’s Notes
Unpackaged food items are stored in undrained ice.
(2) Unpackaged food cannot be stored in direct contact with undrained ice, except that:
(a) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water; or
(b) Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
Observed raw fish and blue crabs in a tub with water at the bottom for customer self service at the reach in cooler. Ensure raw fish is not stored directly in undrained ice or water.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Living or sleeping quarters were not adequately separated from areas used for FSO or RFE operations.
Observed person sleeping in basement storage area.
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.
Observed buildup of debris in reach in coolers and freezers, mold on racks inside coolers, and buildup of dust on fans. 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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed many flies and gnats in retail area near cases of rotting plantains. Ensure to remove sources that attract pests and use licensed pest control company if necessary to resolve issue.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Food is not properly labeled.
Observed no labels on packaged ground pork, bamboo, and cheese.
(2) Label information is to include:
(a) The common name of the food, or absent a common name, an adequately descriptive identity statement;
(b) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food;
(c) An accurate declaration of the net quantity of contents;
(d) The name and place of business of the manufacturer, packer, or distributor; and
(e) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed faucet at 3 compartment sink leaking and with a buildup of mold.
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.
3.1(D) - V. Food from Approved Source - Fish - Source
Inspector’s Notes
Fish is from unapproved source.
Person in charge unable to provide invoices to show source for fish and crabs at time of inspection.
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.
3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
Inspector’s Notes
Unsafe, adulterated, contaminated, or not honestly presented food was not discarded or properly reconditioned.
Observed bins of dead blue crabs for sale in cooler. Person in charge noted they were received alive but died and transferred to the fridge. Crabs were discarded during inspection.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
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.
Observed chlorine sanitizer levels in bucket over 100ppm. Ensure to test sanitizer so proper levels are available. Corrected during inspection.
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.
3.2(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 and raw fish stored above ready-to-eat items. Ensure to store raw animal products separate or below ready-to-eat items. Corrected during inspection.
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 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented.
Observed open bucket of salted mackerel stored at room temperature with "Keep Refrigerated" on the front near the cashier station. Person in charge discarded.
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, Sep 28, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 1, 2025
Approved - Minor Violations
9 recorded violations
notedCode 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.
Both meat freezers soiled in the shop. Clean it 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.
Food is not properly labeled.
No ingredients information on self serve food. Provide list of ingredient on all self serve food.
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.
2.4(C)(16) - I. Employee Health - Person in Charge - 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 maintian.
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.
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 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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled.
Unlabeled chemical. Must label all chemical.
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
Inspector’s Notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough.
Soiled microwave. Clean microwave daily.
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 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented.
Spoiled root vegetable on shelf for sale. Remove all damaged and unsafe food from sale.
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 are not cleaned as often as necessary to keep them clean.
Lots of paper and plastic bags filled with papers behind register. Clean and organize. Repeat violation.
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, Dec 1, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 30, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 7, 2025
Approved - Minor Violations
13 recorded violations
notedCode 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed.
Misc. stored on drain board of 3 comp. sink. Keep 3 comp. sink clean and free of clutter.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Broken thermometer in veggies cooler and noodle cooler. 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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
4 deep freezer in free standing shed had gap and lids were not closing properly due to gasket ripped and too much ice build. Replace gasket or replace freezers.
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.
An indoor storage area for refuse, recyclables, and/or returnables does not meet requirements.
Lots of plastic bags, card board boxes and misc. cluttered below hand washing sink, behind front register counter and in meat cutting area. Organize area discard items need to be discarded. REPEAT VIOLATION
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s Notes
Existing equipment/facilities no longer meet requirements and must be replaced.
4 deep freezer in free standing shed was broken and lids was not closing properly. Replace freezers.
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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
No soap on hand washing sink.
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.
4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
Meat saw was not cleaned every 4 hours. Repeat violation. Clean on site on last inspection but did not cleaned regularly every 4 hours.
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.
3.1(O)(2) - V. Food from Approved Source - Shellstock Identification - Specifications for Receiving
Inspector’s Notes
A container of shellstock does not bear a proper label and is subject to embargo.
No past 3 month shell fish labels available at the facility. No label attached to the bag.
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.
Light bulbs were not shielded or shatter-resistant in required areas.
No shield on light bulb in dry storage area in the shed.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Food boxes stored on the floor in shed where dry food items were store. Keep it 6 inches above ground.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towels at hand washing sink. REPEAT VIOLATION.
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.
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.
Dirty knives in hand washing sink. Corrected on site.
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.
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink. REPEAT VIOLATION. Corrected on site.
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.
Official record from Cincinnati Health Department, Apr 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 1, 2024
Not In Compliance
10 recorded violations
notedCode 7.1(M)Chemicals
Official Wording
7.1(M) - X. Chemical - Poisonous/toxic material
Inspector’s Notes
Unnecessary medicines being stored or necessary medicine storage could cause contamination.
Observed medicine and other personal care items stored on counter in the back across meat saw by consumer' s items. Keep medicine and other personal care items in separate area away from consumer's items 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.
4.5(B)(3) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
Meat saw only cleaned once a day. REPEAT VIOLAITON. Must clean meat saw every 4 hours if in use continuesly all day and between different species 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet towels on 3 comp. sink not maintained in sanitizer solution. Place dirty towels in laundry and wet wiping clothes in sanitizer solution to prevent growth of bacterias.
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.
Chipped wall in corner in the back. REPEAT VIOLATION. Scrap 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.
Light bulbs were not shielded or shatter-resistant in required areas.
No light shield on lights in grocery store in the back and in front. Install light shield where needed.
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.
Equipment and/or components were not maintained in good working order.
Observed two freezers lids broken, gaskets ripped and had gap when lid close and repaired by duct tape. Replace freezers. 1 month.
Cooler leaking in a pan below accumulating dirty water in meat saw area, Fix leak and remove pan.
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.
Observed lots of clutter in meat cutting area, below 3 comp. and behind register counter. REPEAT VIOLATION. Remove clutter and organize all these area.
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.
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Lots of personal items stored on drain boards of 3 comp. sink. on both sides and 3 comp. sink has not been clean before washing equipment of dishes. Remove all items from drain boards of 3 comp. and clean it thoroughly and keep it clean and use it only for washing dishes and other food contact surfaces.
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.
All freezers in shed and in store build up lots of ice. Defrost and clean.
Heavily soiled boxed fan on side counter of register in front. Clean fan.
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.
Sanitizer concentration is not being monitored.
Employee was washing meat saw did not know how to check sanitizer conc. Trained employee how to check sanitizer conc. in sanitizing sink.
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, Nov 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 15, 2024
Approved - Minor Violations
3 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.
Exhaust fan and its cover heavily soiled with dust and dirt.
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.
Light bulbs were not shielded or shatter-resistant in required areas.
No light shield on lights in meat cutting area. REPEAT VIOLATION
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.
Food temperature measuring devices were not accurate to ±1° Celsius in the intended range of use.
No thermometer in glass cooler in grocery area in the back.
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.