ROUTINE - PROCESS REVIEW
Oct 12, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 12, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Larosa's last inspected?
- The most recent inspection on record was on Oct 12, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Oct 20, 2023 to Oct 12, 2026.
- Has Larosa's ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 20, 2023.
The Full Inspection History
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 17, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(B)(3)Contamination
Official Wording
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. Manager stated wing sauce buckets were cleaned once daily. Wash rinse and sanitizing frequency must be every four 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.
More about food not protected from contaminationnotedCode 4.4(B)Other
Official Wording
4.4(B) - Cutting surfaces.
Inspector’s Notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(G)(2)Food temperature
Official Wording
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 cheese given a shelf life of one month. Cheeses are not to exceed a shelf life of 21 days. Product is within the 21 day time frame at time of inspection
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 temperatureOfficial record from Cincinnati Health Department, Aug 17, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 14, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 29, 2025
Approved - Minor Violations
4 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 Vents above food containers in salad cooler. Regularly clean vents.
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 problemsnotedCode 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. Degreaser stored on shelf above drain board in dishwashing area.Keep chemicals away or below from food and food contact surfaces.
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 unsafelynotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Holes in the wall in dishwashing area. REPEAT VIOLATION. Plug holes.
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.
More about building upkeep issuesnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. APP freezer both doors plastic cover was broken showing insulation. Repair or replace. Do not use tap to cover it.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, May 29, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 18, 2024
Approved - Minor Violations
4 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. Missing tiles or grates on ceiling above hood. Replace tile. Holes above spray assembly above 3 comp. 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.
More about building upkeep issuesnotedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled chemical in the bathroom. Label all chemicals properly. Corrected on site.
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 unsafelynotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official Wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet wiping cloth on cutting board. 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.
More about cleaning or sanitizing problemsnotedCode 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. Soliled vents above food containers in line cooler close to register counter. Clean vents.
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 problemsOfficial record from Cincinnati Health Department, Dec 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 12, 2024
Approved - Minor Violations
5 recorded violations
notedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. Wrong date on ready to eat Lasanga. Mark correct date for maximum of 7 days.
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 temperaturenotedCode 4.4(P)Cleaning and sanitizing
Official Wording
4.4(P) - Warewashing equipment
Inspector’s Notes
Sanitizer concentration is not being monitored. No chlorine sanitizer test strips available to check the conc. of sanitizer in dish washing machine.
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 problemsnotedCode 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Mop bucket stored by shelf wher food stored and mop handle touching food containers. Keep clean in supplies and tooles away from food and food contact surface 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.
More about food not protected from contaminationnotedCode 4.5(B)(3)Contamination
Official Wording
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. In use utensils pizza cutter and spatulas clean every 6 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.
More about food not protected from contaminationnotedCode 4.7(C)Equipment and utensils
Official Wording
4.7(C) - Storage of soiled linens
Inspector’s Notes
Soiled linens were not kept in an approved manner. Soiled laundry overflowing in open container in the back by clean food contact surfaces. Keep soiled laundry in tightly close container away from kitchen and food and food contact surfaces.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Jun 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 20, 2023
Abated On-Site
1 recorded violation
notedCode 3717-1-03.4(F)(1)(b)Food temperature
Official Wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s Notes
"OBSERVATION: Cut tomatoes in hoggies cooler and sauce bottles on line cooler held on temp.48-50 F TCS foods were being held at temperatures >41° F. CORRECTIVE ACTION: Keep cold TCS food on temp.41 F or below 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.
More about food kept at an unsafe temperatureOfficial record from Cincinnati Health Department, Oct 20, 2023 · Original Source