Cincinnati, OH

Hh3 In Seat Service Club West

5 Paycor Stadium

Last inspected Nov 1, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Hh3 In Seat Service Club West last inspected?: The most recent inspection on record was on Nov 1, 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 Sep 8, 2024 to Nov 1, 2026.
Has Hh3 In Seat Service Club West ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Sep 8, 2024.

The Full Inspection History

6 inspections

ROUTINE - STANDARD INSPECTION

Nov 1, 2026

Approved - Minor Violations

2 recorded violations

notedCode 4.4(N)(1-5)Chemicals

Official Wording

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. Found no sanitizer levels at 3 compartment sink. Ensure to test sanitizer so proper levels are available. Corrected.

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 unsafely

notedCode 6.4(J)(2)Other

Official Wording

6.4(J)(2) - Using Dressing Rooms and Lockers

Inspector’s Notes

Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Ensure all personal items are stored separate to prevent contamination.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Nov 1, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 13, 2026

Approved - Minor Violations

1 recorded violation

notedCode 4.1(Z)Food temperature

Official Wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s Notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed that the ambient air temperature measuring device was missing from the prep cooler in the kitchen. The person-in-charge (PIC) stated that a thermometer will be retrieved.

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 temperature

Official record from Cincinnati Health Department, Sep 13, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 26, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Oct 26, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 14, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Sep 14, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 6, 2024

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Oct 6, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 8, 2024

Approved - Minor Violations

4 recorded violations

notedCode 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. Pizza in warmer held at 120 degrees F--discarded. Maintain hot TCS foods at 135 degrees F or above

In Plain English

More about food kept at an unsafe temperature

notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official Wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s Notes

Non-food contact surfaces are dirty. Three comp sink is filthy--scour and maintain 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 problems

notedCode 6.2(B)Handwashing

Official Wording

6.2(B) - III. Preventing Contamination by Hands - Facilities

Inspector’s Notes

Each handwashing lavatory did not have a supply of hand cleanser.

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.