More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Hilton Cincinnati Netherland Plaza - Main last inspected?
The most recent inspection on record was on Oct 23, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 7 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
14 inspections on record, from Nov 1, 2023 to Oct 23, 2026.
Has Hilton Cincinnati Netherland Plaza - Main ever been closed by the health department?
No closure appears in the 14 inspection records we hold for this business. The earliest is dated Nov 1, 2023.
The Full Inspection History
14 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 23, 2026
Approved - Minor Violations
7 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair.
Observed paint chipping from the walls in the kitchen. Must be fixed so that surfaces are smooth, easily cleanable and the risk of food contamination from chipped paint is reduced.
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 operator failed to remove dead pest(s) in a timely manner.
Observed dead insect inside the freezer at the bar. Person in charge stated the whole freezer will be cleaned.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed leaking pipe fixtures for the hand washing station around the coffee station. Must be repaired to prevent leak.
Observed leaking drain pipe at the three compartment sink. PIC will use other three compartment sink and dish washing machine at the facility until it is fixed.
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 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented.
Observed soda can stored in ice which is used for drinks. Peron in charge (PIC) removed the soda can and discarded the ice.
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.
Observed some parts of the floor under the counter at the bar are wet and not cleaned enough. Must be cleaned to maintain sanitary conditions.
Observed grease accumulation under the heavy equipment at the kitchen line. Must be cleaned.
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.
4.1(M)(2) - Ambient Air and Water Thermometers: Accuracy
Inspector’s Notes
Ambient air and water temperature measuring devices were not accurate to ±3° F in the intended range of use.
Observer ambient air thermometer in the dairy cooler was not reading correctly. PIC will replace the thermometer with a new one.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed damaged gaskets on the kitchen reach-in cooler. The inside where it is torn is soiled. Torn and worn gasket material can compromise temperature control and is difficult to clean. Gaskets must be replaced to ensure proper sealing.
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.
Official record from Cincinnati Health Department, Oct 23, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 13, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 13, 2025
Approved - Minor Violations
4 recorded violations
notedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Storage: Separation
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.
Observed Sani pale containers stored on main cookline countertop.
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.
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.
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 1931 sale bar station holding 55F+. All TCS foods in service voluntarily discarded. PIC to implement temperature logs for equipment.
Discontinue usage of equipment until necessary repairs are completed and equipment is operating to manufacture's specifications.
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.
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed final rinse temperature of 150F. PIC placed service call for diagnostics/necessary repairs. Supplemental warewashing to be used interimly. PIC to ensue equipment is operating to manufacturer's specifications prior to next usage.
Provide necessary repairs.
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, Nov 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 2, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.2(A)Food temperature
Official Wording
4.2(A) - VI. Time/Temperature Controlled Safety Food
Inspector’s Notes
There is not adequate equipment for cooling, heating or holding food.
Observed various non-functional, mechanical refrigeration food storage pieces of equipment within facility.
***All main kitchen, cookline drawer coolers non-functional.***
Provide necessary, repairs, and/or replace equipment.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s Notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed various non commercial-grade pieces of equipment used to hold TCS foods.
Commercially approved equipment required for TCS food storage. Provide adequate approved equipment. Discontinue usage of non-approved equipment for TCS food storage.
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.
Official record from Cincinnati Health Department, Jul 2, 2025 · Original Source
COMPLAINT - COMPLAINT
Jul 2, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 1, 2025
Not In Compliance
1 recorded violation
notedCode 6.4(K)Pests
Official Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed presence of cockroaches in main kitchen, 1931 bar and upper level banquet ware washing entrance area.
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.
Official record from Cincinnati Health Department, Jul 1, 2025 · Original Source
COMPLAINT - COMPLAINT
Jul 1, 2025
Not In Compliance
2 recorded violations
notedCode 6.4(K)Pests
Official Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed presence of cockroaches in main kitchen, 1931bar and upper level banquet ware washing entrance area.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Deep thorough cleaning is needed in main kitchen, 1931 bar and upper level banquet ware washing entrance area. All perimeters of licensed flooring areas observed in unsanitary conditions.
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, Jul 1, 2025 · Original Source
COMPLAINT - COMPLAINT
Jun 24, 2025
Not In Compliance
3 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. Observed soiled surfaces and residues throughout main kitchen. PIC indicated thorough cleaning of entire kitchen would be performed.
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.
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.
The physical facilities are not cleaned as often as necessary to keep them clean. Observed unsanitary conditions throughout main kitchen.
***Deep, thorough cleaning of entire facility is needed.***
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, Jun 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 24, 2025
Not In Compliance
20 recorded violations
notedCode 4.1(LL)Equipment and utensils
Official Wording
4.1(LL) - Food equipment - certification and classification
Inspector’s Notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed various non commercial-grade pieces of equipment used to hold TCS foods.
Commercially approved equipment required for TCS food storage. Provide adequate approved equipment. Discontinue usage of non-approved equipment for TCS food storage.
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed various opened bulk RTE, TCS cheeses with no discard date. PIC to ensure all required foods are properly date marked with discard date.
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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed various raw proteins improperly stored in walk in cooler.
Proper storage reviewed with PIC. PIC to ensure all raw proteins are properly stored within facility.
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 were not maintained in good repair.
Observed various areas within kitchen were physical facilities are in disrepair (flooring/coving/missing and/or damaged ceiling tiles).
Provide necessary repairs and/or replace.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed various equipment surfaces soiled with residues. Increase cleaning frequency and maintain clean to sight and touch.
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.
TCS food was improperly thawed.
Observed bulk frozen bacon thawing in room temperature stagnant water.
Discontinue practice immediately.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemicals improperly stored in ware washing area.
PIC to ensure all chemicals are properly separated and stored within facility.
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.
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Access to handwashing facility blocked.
Observed rear kitchen hand sink blocked by equipment.
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.
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.
Observed various RTE, TCS foods held with no discard date. PIC to ensure all RTE, TCS foods held for >24hrs are properly date marked.
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(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed sausage links in service at buffet held <130F.
PIC voluntarily discarded product.
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(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 all RTE/TCS foods in service at buffet fruit/food bar >41F.
PIC voluntarily discarded items.
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.
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed final rinse temperature <180F.
PIC will dispatch service call for diagnostics and necessary repairs. Discontinue usage of equipment until necessary repairs are completed.
Supplemental warewashing to be used interimly. PIC to provide service report to Inspector upon receipt.
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.
3.2(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 various TCS/RTE foods stored unwrapped/uncovered.
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.
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s Notes
The wash solution temperature in a spray type warewasher was insufficient.
Observed wash temperature of 140F at mechanical dish machine.
Discontinue usage of equipment. Supplemental ware washing to be used interimly.
Provide necessary repairs.
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.
Observed various wet wiping cloths not maintained in a sanitizer solution between uses.
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.
Deep, thorough cleaning of entire facility is needed.
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.
4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities
Inspector’s Notes
There is not adequate equipment for cooling, heating or holding food.
Observed various non-functional, mechanical refrigeration food storage pieces of equipment within facility.
***All main kitchen, cookline drawer coolers non-functional.***
Provide necessary, repairs, and/or replace equipment.
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, Jun 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 14, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.2(C)(8)Contamination
Official Wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s Notes
Food is stored unwrapped or in uncovered containers.
Observed various RTE, TCS items stored uncovered/unwrapped in main walk-in cooler.
PIC covered/wrapped all items.
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, Jan 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.4(L)Contamination
Official Wording
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed final rinse temperature <180F. Article surface temperature = 138F.
PIC placed service call for diagnostics and necessary repairs. Discontinue usage of equipment until necessary repairs are completed.
Supplemental warewashing to be used interimly. PIC to provide service report to Inspector upon receipt.
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.
3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed RTE, TCS foods improperly stored with raw animal proteins.
Proper separation and segregation reviewed with PIC. Foods stored properly.
PIC to ensure proper storage is maintained.
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, Aug 19, 2024 · Original Source
COMPLAINT - COMPLAINT
May 6, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 6, 2024 · Original Source
COMPLAINT - COMPLAINT
Dec 27, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 27, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 1, 2023
Not Abated
4 recorded violations
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official Wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s Notes
"PIC-Level 2 Certification
No manager has level 2 certification in food protection.
Complete approved training course and provide Ohio Department of Health Food Protection Manager Certificate. Maintain/display certification on premises."
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.
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official Wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s Notes
"Wiping cloths-use limitation
Observed wet wiping cloths not maintained in a sanitizer solution between uses."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s Notes
"Non-food contact surfaces-Cleaning Frequency
Nonfood-contact surfaces are not cleaned frequently enough.
Observed various working surfaces soiled with residues.
Increase cleaning frequency and maintain clean to sight and touch."
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.
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"Food contamination-eating
Employees were eating, drinking or using tobacco in non-designated areas."
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.