ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Kentucky Fried Chicken last inspected?
The most recent inspection on record was on Oct 21, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Oct 5, 2023 to Oct 21, 2026.
Has Kentucky Fried Chicken ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 5, 2023.
The Full Inspection History
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 21, 2026
Approved - Minor Violations
3 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 light out in walk in freezer. Ensure to repair so proper lighting is available.
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 buildup of debris on racks and vents in walk in cooler and under chicken hot holding unit. 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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed buildup of debris on floors under equipment. 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 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 11, 2026
Approved - Minor Violations
7 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed leak near pick up window and near walk in cooler area. 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.
notedCode 2.4(C)(17)Permits, training, and postings
Official Wording
2.4(C)(17) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
Mandated written procedures and plans are not maintained and implemented as required.
PIC could not provide necessary paperwork or procedure to leave sauces out during inspection. Paperwork must be stored in facility and available during inspection. Necessary paperwork for sauces was provided. +COS
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up under equipment around prep area and on walls in storage area. It 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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed containers being stacked when air drying not allowing containers to air dry properly. Containers were separated. +COS
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up in cooler in right side line. It must be cleaned.
2. Observed build up on hot holding doors in prep area. It must be cleaned.
3. Observed build up on racks in cooler in prep area. It must be cleaned
4. Observed build up on trays in prep area. It must be be cleaned.
5. Obeserved sticker residue on containers. Stickers must be removed during washing procedures.
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(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s Notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed build in fry vent. It 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.
Official record from Cincinnati Health Department, Aug 11, 2026 · Original Source
COMPLAINT - COMPLAINT
Oct 7, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 1, 2025
Approved - Minor Violations
7 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.
Soiled steel plate behind nozzles on soft drink machine.
Soiled exhaust fan in both walk in coolers.
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.
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink in dishwashing area. Clean sink daily.
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.
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s Notes
Written procedures for time as a public health control improper or unavailable.
Written procedures were available but not following time stamps properly.
Only used end of the time period stamps on sauces held at the facility on room temp. Use both start and end time stickers.
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.
4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented.
Frequency of cleaning ice machine above soft drinks machine was not documented
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.
Trashy floor in meat walk in 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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in Taco Bell 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.
Official record from Cincinnati Health Department, Oct 1, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 6, 2025
Approved - Minor Violations
5 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.
Soiled exhaust fan in walk in 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.
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink in dish washing area.
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.
3.4(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.
Mash potatoes and chicken nuggets held on 117-118 F. Keep hot TCS food on temp. 135 F or above to prevent 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.
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored
Broom dust pan stored by hand washing sink in food prep. area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 6, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 15, 2024
Approved - Minor Violations
7 recorded violations
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
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled shelves on the wall above warmers.
Soiled cords behind computer above food prep. area.
Soiled exhaust fan in walk in cooler.'
Soiled nacho cheese spice bottle.
Clean all this and any other surface needs to be 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.
Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles.
Observed sanitizer bucket stored below hand washing sink and splashes of water going into it when hand being washed. Keep sanitizer bucket in clean dry area away from contamination. Corrected on site.
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.
Soiled ceiling vent above food prep, and dish washing area. Keep all ceiling vents clean to prevent contamination of food and 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.
Miscellaneous sources of contamination observed.
Observed sanitizer bucket stored below hand washing sink and splashes of water going into it when hand being washed. Keep sanitizer bucket in clean dry area away from contamination. 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.
Equipment and/or components were not maintained in good working order.
Lots of ice build up. in cooler below TB line. Clean ice and fix the problem.
Water on the floor in meat walk in. Clean water and resolve the issue.
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.
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s Notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Wet containers stacked up not being air dried. Must be air dry before stacking up.
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, Nov 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 10, 2024
Approved - Minor Violations
8 recorded violations
notedCode 6.4(N)Facility maintenance
Official Wording
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Broken unused equipment through out the facility. Remove all broken and unused items from the premises.
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.
Plumbing system is not maintained in good repair.
Faucet leaking onHand sink in back area by 3 comp.
Same sink water splashes on the floor below when wash hands.
Lots of water pooling on side of broken fryer. Fix floor and graded towards the drain. Fix all these plumbing issues in timely manner.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Broken thermometer in Taco Bell cooler. Provide working thermometer for daily temp. check.
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.
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 cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Mold inside soft drink machine nozzle by drive thru window.
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)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Taco Bell Casadia machine soiled with grease.
Soiled exhaust fan in walk in.
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.
Back of computer screen and cords hanging above food prep, area was soiled with dirt and dust. REPEAT VIOLATION.
Floor by Cove base below walk in doors in corner and by edges heavily soiled. Scrub clean the floor.
Ceiling vent in food prep.area soiled. Clean all these surfaces immediately. Will follow up next week.
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.
Miscellaneous sources of contamination observed.
Trash can stored close to flour container.
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, Jul 10, 2024 · Original Source
COMPLAINT - COMPLAINT
Oct 25, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 25, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 5, 2023
Abated On-Site
7 recorded violations
notedCode 3717-1-03.2(Y)Contamination
Official Wording
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s Notes
"Wet towels and dirty dishes in sanitizer compartment of 3 comp. sink. Keep 3 comp. sink clean and put dirty dishes in wash sink.
Miscellaneous sources of contamination observed."
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.
notedCode 3717-1-04.5(B)(5)Cleaning and sanitizing
Official Wording
"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
Inspector’s Notes
"OBSERVATION: Pasta containers was soiled inside and outside.
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
CORRECTIVE ACTION: Clean all food containers of dry goods before refilling it."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s Notes
"No paper towels at hand sink. REPEAT VIOLATION.
Hand washing 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.
"OBSERVATION: Soiled can opener blade.
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Clean can opener daily to prevent contamination."
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 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Electric cords and computer screens soiled above food prep.area. REPEAT VIOLATION.
Mold on 3 comp.wall. REPEAT VIOLATION.
Floor heavily soiled below hand washing sink by 3 comp.
The physical facilities are not cleaned as often as necessary to keep them 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.
"Both coolers exhaust fans and floor soiled.
Both microwaves ceiling plastic shields soiled with burned food. Clean or replace if needed.
French fries hot holding filters and surroundings soiled. REPEAT VIOLATION.
Wheels on steel table in food prep. area heavily soiled. REPEAT VIOLATION.
Non-food contact surfaces are dirty."
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 3717-1-02.4(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
"No manager has level 2 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.