ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Lydia's On Garfield last inspected?
The most recent inspection on record was on Nov 9, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Feb 5, 2026 to Nov 9, 2026.
Has Lydia's On Garfield ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 5, 2026.
The Full Inspection History
3 inspections
ROUTINE - STANDARD INSPECTION
Nov 9, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.2(U)Contamination
Official Wording
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s Notes
Food on display was not protected from contamination by consumers. Observed uncovered cookies on tray atop counter. Foods must be protected from contamination by consumers. +COS
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, Nov 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 20, 2026
Approved - Minor Violations
4 recorded violations
notedCode 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.
Miscellaneous sources of contamination observed. Provide a barrier between three comp and hand wash section of sink
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
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, May 20, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 5, 2026
Approved - Minor Violations
5 recorded violations
notedCode 2.4(C)(18)Employee health and hygiene
Official Wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events. Recommend purchase of Biohazard/Bodily fluid clean up kit
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.
There is no test kit available for measuring the concentration of the sanitizer. QAT strips 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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s Notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information. Implement and maintain Employee Health Policy. Information provided
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
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.