More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Kroger #405 last inspected?
The most recent inspection on record was on Oct 7, 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?
10 inspections on record, from Oct 27, 2023 to Oct 7, 2026.
Has Kroger #405 ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Oct 27, 2023.
The Full Inspection History
10 inspections
ROUTINE - STANDARD INSPECTION
Oct 7, 2026
Approved - Minor Violations
3 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official Wording
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 packaged sliced pork tenderloins at 45F in reach in cooler in front of deli station. Ensure time/temperature controlled for safety foods are held at/below 41F to prevent contamination. The rest of the items in cooler observed below 41 except for those on bottom shelf towards the front stacked on top. Person in charge voluntarily discarded noting facility will lower the front stack and monitor unit. Corrected.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed soiled/moldy ceiling tiles above 3 compartment sink in produce. Ensure to clean or replace 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed buildup of ice on condenser in walk in freezer. Ensure to keep in good repair.
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 7, 2026 · Original Source
COMPLAINT - COMPLAINT
May 6, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 6, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.4(P)Chemicals
Official Wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
Make sure dispensers at 3-comp sink are checked daily for function and proper concentrations.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Sanitizer dispenser not working properly at time of inspection for deli. Manager will call for equipment repair.
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.
Embargo of Food: Food suspected of being adulterated, or misbranded or baby food is expired.
Observed a couple of baby foods that were expired. Please audit all low sale brands, items found from 2025. Pulled from shelves.
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, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 16, 2025
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 caulk below 3 comp. Sink detached from wall causing gap meat room. Fill the gap.
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.
Sides of condenser in meat cooler 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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Hand sink in bakery was not draining properly.
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.
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 sink in produce.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
62 Observed trash below shelving beches in deli 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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
box of single service service items stored on the floor in the back area in deli.
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, Dec 16, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 27, 2025
Approved - Minor Violations
6 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 dairy walk in cooler.
Filters unde the hood over fryer 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.
The chemical sanitizer being used is not approved for food contact surfaces.
Too much sanitizer in pump on 3 comp. sink . Adjust conc.
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 - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
Slicer was not cleaned properly every 4 hours per person in charge. Slicer used for TCS food must be break down and wash, rinse and sanitize. 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.
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.
Raw eggs stored above yogurt. Keep raw animal food below ready to eat food to prevent 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Soiled ceiling vent in meat walk in.
Soiled light shields on ceiling in produce 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Condensor dripping little water on the floor.
Lots of ice build up inside ice cream/bakery cooler.
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, Aug 27, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 24, 2025
Approved - Minor Violations
6 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s Notes
The physical facilities were not maintained in good repair.
Hand sink detached from the wall and tilted, pooling water on side in fron deli area.
In meat room tile was peeling by condenser.
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(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Soiled exhaust fan in deli 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.
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink in deli front area. Clean hand sink regularly.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Soiled light shield in produce area.
Soiled ceiling vents where in room where seafood freezer room.
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 temperature measuring devices were not accurate to ±2° F in the intended range of use.
Thermometer in cold case bread racks was not reading actual temp. in the case.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed broken tub used for fried chicken coating. Replace tub.
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, Jan 24, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 15, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 5, 2024
Approved - Minor Violations
10 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.
Most filters on sided of the condensers in walk in cooler were soiled. Clean filters regularly to prevent contamination of food stored below.
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(J)(1) - Facilities: Dressing area: Employee use
Inspector’s Notes
Dressing rooms are not used by employees who regularly change their clothes in the establishment.
Observed employee's shirt on steel table by food and food and food contact surfaces. Keep personal items away from food prep. area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Single service containers stored on the floor in front of the hand sink in bakery. Keep it 6 inches above the floor.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
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.
The chemical sanitizer being used is not approved for food contact surfaces.
Multi purpose cleaner used to clean food contact surfaces. Discontinue use of chemical and use sanitizer in proper conc. to prevent chemical food poisoning.
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(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Soiled filters under the hood above fryer.Clean filters.
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.
Working containers of poisonous/toxic materials are not labeled.
Working containers of poisonous/toxic materials did not label with specific name of the chemical in spray bottles. All working contamainer are MUST BE labeled properly with the name of the chemical it hold.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s Notes
Access to handwashing facility blocked.
Hand washing sink access blocked by single service item boxes in bakery area. Keep hand sink accessible at all time for hand washing.
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.
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
Soiled sink in dish washing area and middle sink of 3 comp. sink. in deli area soiled. Keep all sink clean.
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, Sep 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 10, 2024
Abated On-Site
6 recorded violations
notedCode 3717-1-06.4(A)Facility maintenance
Official Wording
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Hand sink in meat and bakery dept. tilted towards front and pooling water. Resolve the issue.
Replace all burned out lights in main freezer.REPEAT VIOLATION.
The physical facilities were not maintained in good repair."
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.
notedCode 3717-1-06.4(H)Water, plumbing, and sewage
Official Wording
"3717-1-06.4(H) - Violation - Facilities-Cleaning plumbing fixtures Plumbing fixtures are being kept clean and maintained."
Inspector’s Notes
"Soiled hand washing sink in meat and bakery area.
Plumbing fixtures are being kept clean and maintained."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Unlabeled seasoning bin in deli area by fryer.
Working containers of food are not properly labeled."
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.
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
Inspector’s Notes
"Hand washing sink in meat dept does not provide water at a temperature =100° F."
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.
"3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
Inspector’s Notes
"Observed employee's jackets on food and food contact surfaces in meat and bakery dept.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s Notes
"Dented and crooked colander in use in meat dept.
Broken chicken breading container in deli area. Discard all dented and broken food containers.
Equipment and/or components were not maintained in good working order."
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.