ROUTINE - STANDARD INSPECTION
Oct 28, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 28, 2026 · Original Source
Cincinnati, OH
Little Caesars
1198 B W Galbraith Rd
Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Little Caesars last inspected?
- The most recent inspection on record was on Oct 28, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- 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 May 29, 2024 to Oct 28, 2026.
- Has Little Caesars ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated May 29, 2024.
The Full Inspection History
7 inspectionsROUTINE - PROCESS REVIEW
Sep 1, 2026
Not In Compliance
12 recorded violations
notedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged walls, floor tiles and a ceiling tile in back storage area. Ensure to keep facility in good repair so everything is smooth and easily cleanable.
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. Observed cold holding prep unit not holding at 41F or below. Ensure equipment is in good repair to prevent contamination. Observed damaged gaskets on walk in cooler and reach in freezer.
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 issuesnotedCode 5.4(F)(1)Other
Official Wording
5.4(F)(1) - Outdoor Receptacles
Inspector’s Notes
Outdoor refuse containers do not have tight fitting lids, doors, or covers. Observed missing lid on right side of outdoor trash receptacle. Ensure receptacle has tight fitting doors or covers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 flies and gnats in back storage area and near 3 compartment sink area. Ensure to control for pests.
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.
More about signs of rodents or insectsnotedCode 4.1(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
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 damaged spatula. Ensure all food-contact surfaces are smooth and easily cleanable. Person in charge voluntarily discarded spatula.
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 6.1(M)Other
Official Wording
6.1(M) - Outer Openings - Protected
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gap at bottom of door leading to refuse area. Ensure to cover gaps to prevent entry of rodents/pests.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Observed working containers of oils and seasonings without label.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.4(H)Other
Official Wording
5.4(H) - Toilet room receptacle - covered
Inspector’s Notes
There is no covered receptacle in women's/unisex bathroom.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 shredded cheese at 54F in top portion of cold holding prep unit. Other items (pepperoni, sausage) were under 41F. Thermometer inside unit reading 57F. Person in charge stated the bags of cheese underneath had been brought over from the walk-in cooler about an hour ago and would return items to walk in cooler until unit is fixed and working containers of food on top would be placed on ice. Monitor temperatures of food items to ensure temperatures are under 41F. Will follow up.
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 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch. Observed unclean can opener blade.
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 3.2(M)(4)Cleaning and sanitizing
Official Wording
3.2(M)(4) - Wiping cloths - use limitation
Inspector’s Notes
There was visible dirt and debris on wiping cloths or the sanitizing solution used to hold wet wiping cloths is not free of food debris and visible soil. Observed soiled wiping cloths in food prep and storage areas. Ensure to remove towels when soiled and use clean towels free of debris.
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(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 buildup of dust and debris on racks in walk in cooler, racks throughout the facility, and on fans. 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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Sep 1, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Oct 24, 2025
Approved - Minor Violations
8 recorded violations
notedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labele. Unlabeled flour container. Working containers of food must be properly labele.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
More about paperwork, training, or posting issuesnotedCode 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. Glass cleaner kept on food equipment. Keep chemical away or below food and food contact surfaces to prevent contamination. 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 3.4(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. Pepronni pizza held on room temp. Store all cold TCS food on temp. 41 F to prevent growth of bacterias. 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.
More about food kept at an unsafe temperaturenotedCode 3.2(C)(1)(H)Contamination
Official Wording
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. Uncovered oil container on bottom shelf of steel cooler.Keep all food covere during storage. 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.
More about food not protected from contaminationnotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Cracked caulk on 3 comp.sink. Replace caulk.
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 901:3-4-02(H)Permits, training, and postings
Official Wording
901:3-4-02(H) - Display of License
Inspector’s Notes
RFE License not displayed. No license posted or available at the facility. Post license at the facility.
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.
More about paperwork, training, or posting 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. Water pooling on bottom shelf of 3 door line 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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 24, 2025 · Original Source
COMPLAINT - COMPLAINT
Aug 11, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 11, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 28, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.5(C)Food source and labeling
Official Wording
3.5(C) - Food Labeling
Inspector’s Notes
Food is not properly labeled. Unlabeled flour container. Corrected on site.
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.
More about food source, dating, or labeling problemsnotedCode 2.4(C)(16)Employee health and hygiene
Official Wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s Notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. Implement and maintain.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
More about paperwork, training, or posting issuesnotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Broken and mold caulk around 3 comp. sink. Replace caulk.
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 issuesOfficial record from Cincinnati Health Department, Apr 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 7, 2024
Approved - Minor Violations
5 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 certification in food protection. No state certification. Managers at the store need level 2 food safety training too.
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.
More about paperwork, training, or posting issuesnotedCode 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. Caulk around 3 comp. sink broken and uneven. Replace caulk and smooth out its surface for easy cleaning.
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 2.4(C)(14)Employee health and hygiene
Official Wording
2.4(C)(14) - I. Employee Health - PIC Duties
Inspector’s Notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. Developed and implement.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 3717.23(G)Other
Official Wording
3717.23(G) -
Inspector’s Notes
The RFE license is not displayed. No current license available at the facility. Post current license.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.4(F)(1)Facility maintenance
Official Wording
5.4(F)(1) - Refuse/recyclables/returnables
Inspector’s Notes
Outdoor refuse containers do not have tight fitting lids, doors, or covers. Dumpster one lid was missing and one side of dumpster open. Replade lid and keep lids closed tightly to prevent entry of rain water, insects and rodents.
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 issuesOfficial record from Cincinnati Health Department, Nov 7, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 29, 2024
Approved - Minor Violations
8 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
Non-food contact surfaces are dirty. Soiled fan by pizza oven. Clean fan. Soiled sides of pizza oven above hood.
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(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled baking soda on bottom shelf of steel table by walk in cooler.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
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.
More about paperwork, training, or posting issuesnotedCode 3.4(F)(1)(b)Food temperature
Official Wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F. Pepperoni pizza held on temp.58 F.
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 5.1(O)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed sponge and Dawn dish washing soap in front hand sink.
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.
More about handwashing problemsnotedCode 6.4(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained. Soiled hand washing sink in the front, soiled food prep.sink.
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.
More about water, plumbing, or sewage problemsnotedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Poisonous/toxic material
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. Chemical stored by dough ball machine, on 3 comp. and by clean containers in dishwashing area.
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 6.2(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No paper towels available at hand washing sink in the front.
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.
More about handwashing problemsOfficial record from Cincinnati Health Department, May 29, 2024 · Original Source