SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Mesivta Of Cincinnati last inspected?
The most recent inspection on record was on Oct 14, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 7 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jun 5, 2025 to Oct 14, 2026.
Has Mesivta Of Cincinnati ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 5, 2025.
The Full Inspection History
4 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 14, 2026
Approved - Minor Violations
7 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Accumulation of food residue, grease, and dust on the upper surfaces of cooking equipment, including ovens, stoves, fryers, and warmers.
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.
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. A signed health policy is not available on file.
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.
Food is contacting an unclean surface. Boxes of bread are stored beneath a leaking fan in the walk-in cooler.
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. Unclean floors inside the walk-in cooler, with broken eggs and soil observed on the floor.
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed single-service items (forks, plates, bowls, and trays) removed from their original protective packaging and stored unprotected in the dry storage area.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. Observed boxes of raw shell eggs stored on the top shelf of the walk-in cooler above open containers of ready-to-eat foods, creating a potential for cross-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.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed accumulation of grease, food debris, and dust on non-food-contact surfaces of kitchen equipment, including two stoves, one warmer, one fryer, two grills, and two ovens.
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.
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 pasta and pesto sauce being held at an improper temperature of 70°F. Time/temperature controlled for safety (TCS) foods must be held at 41°F or below or 135°F or above.
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 light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods. Observed insufficient lighting in the dry storage area to adequately provide visibility for cleaning and storage activities
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.
Official record from Cincinnati Health Department, May 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 15, 2025
Approved - Minor Violations
14 recorded violations
notedCode 3.1(A)(3)Food source and labeling
Official Wording
3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s Notes
Food is not properly labeled on the container or package. Chicken stored in the walk-in cooler lacked a label and product description
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.
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.
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.
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.
notedCode 2.4(C)(12)Permits, training, and postings
Official Wording
2.4(C)(12) - IV. Demonstration of Knowledge
Inspector’s Notes
The person in charge was not ensuring that employees were effectively cleaning their hands as required.
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.
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.
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.
5.1(O)(1) - III. Preventing Contamination by Hands
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Handwashing sink #2 lacked required hand-drying materials (paper towels).
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.
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 improper cold holding: salad with cut tomatoes, tuna salad, egg salad, and macaroni salad were held at 52°F at the 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.
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.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms. Lighting in the dry storage area was not adequate to ensure proper visibility.
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.
The can opener blade was dull and creating metal fragments.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Accumulation of dust and food debris was observed on equipment surfaces, including the warmer, stove, fryer, oven, and cold-holding units. The fryer contained old oil with food remnants from previous frying, and the fryer surfaces were 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.
Clean equipment and utensils were not properly stored.
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, Dec 15, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 5, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debri. The gaskets of the freezer were observed with an accumulation of dust, dirt, and food residue. Nonfood-contact surfaces are required to be kept clean to sight and touch.
Clean the freezer gaskets to remove all buildup of debris. Establish a regular cleaning schedule to ensure nonfood-contact surfaces remain free of soil accumulation..
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.
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. The PIC does not possess the Ohio Department of Health Manager Certification in Food Protection, as required.
The food manager presented a ServSafe certificate, which is not equivalent to the state-issued Manager Certification.
The certification must be issued by the Ohio Department of Health after completing an approved course and passing the required exam.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories. : Handwashing signage was not posted at all handwashing lavatories used by food employees.
Post a sign or poster at each handwashing sink used by food employees that reminds them to wash their hands. Signage should be clearly visible and durable.
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.
5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability
Inspector’s Notes
Refuse receptacle is not provided at each hand sink where using paper towels.
A refuse receptacle was not provided at the handwashing sink in the bathroom, where disposable paper towels are used.
Provide a waste receptacle near the handwashing sink to properly dispose of used paper towels. This helps maintain sanitary conditions and encourages proper hand hygiene practices.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.