ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Mitchell Avenue McDonald's last inspected?
The most recent inspection on record was on Nov 4, 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?
9 inspections on record, from Dec 7, 2023 to Nov 4, 2026.
Has Mitchell Avenue McDonald's ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Dec 7, 2023.
The Full Inspection History
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Nov 4, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.4(N)(1-5)Chemicals
Official Wording
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s Notes
A chemical sanitizer was unregistered or improperly used.
Found no sanitizer levels at dish machine. Ensure to test santizer as often as necessary so proper levels are available. Corrected.
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.
Official record from Cincinnati Health Department, Nov 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 2, 2026
Approved - Minor Violations
8 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Area behind fryers observed to have large buildup of grease and grime present.
Floorboards under shelves and other areas observed to have buildup 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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Ice scoop was observed to have the handle broken off.
+COS
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Equipment observed to not be fully air dried before being stacked for storage.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Mop observed not to be hanging to properly air dry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Food debris observed on floor of walk in cooler.
+COS
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Back door observed to not be properly sealed against the entry of pests.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Phone observed on food line during inspection.
+COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Choking posters observed not to be available to the public.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 2, 2026 · Original Source
COMPLAINT - COMPLAINT
Mar 2, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 15, 2026
Approved - Minor Violations
5 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Soiled ceiling vent above food prep. Area hand sink. Clean all ceiling vents regularly.
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
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled exhaust fan in walk in cooler.
Soiled ceiling of Quinn oven.
Soiled ice scoop holder. 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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories.
No hand washing sign on hand sink by ice machine.
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.
4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
Inspector’s Notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough.
Soiled ceiling of microwave on left.
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, Jan 15, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 28, 2025
Approved - Minor Violations
11 recorded violations
notedCode 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.
Soiled food prep. sink around drain and faucet assembly. Keep food prep. sink clean and clean it throughly.
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.
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Mold on ice machine ceiling and shoot.
Mold outside ice nozzle on pop machine.
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.
Mold on side wall of 3 comp. sink. Clean mold.
.
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.
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink in dish washing area,
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.
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.
4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
Inspector’s Notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough.
Soiled microwave on left side.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
No chlorine test strips available to check conc. of dish washing machine.
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 physical facilities were not maintained in good repair.
Missing tiles on side wall of 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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in cooler below cappocino machine.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Broken ABS below pop machine. Replace
Broken skimmer in use. Discard broken or dented utensils 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.
Official record from Cincinnati Health Department, May 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 12, 2024
Approved - Minor Violations
12 recorded violations
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Food prep. sink drain was soiled. Clean food prep. sink thoroughly to prevent contamination of food.
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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Sauce did not discarded by date mark on line. Check dates carefully and discard TCS ready to eat food on discard date.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Personal items on single service to go boxes.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food employee(s) did not have their hair effectively restrained.
No hair restrain for manager working with 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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in cooler below smoothie machine. Provide thermometer for daily temp. check.
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.
Food employee(s) working with exposed food have artificial nails or polished nails and are not wearing intact gloves in good repair.
Manager had artificial/long nails and bagging food and making smoothies with out gloves.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Mold around 3 comp. faucet.
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 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.
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed manager moved trash can and with out washing hands handled food container. Must wash hands between tasks.Corrected on site.
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.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s Notes
This food facility does not have the required number of conveniently located handwashing sinks.
Observed there was only one sink closer to dish washing area. Hand washing sink close to food prep. area blocked by equipments. Move equipments to provide space for food employees to get hand washing 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.
4.5(C) - VII. Protection from Contamination - Cooking / Baking equipment
Inspector’s Notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough.
Soiled microwave ceiling plate. Clean all parts of microwave thoroughly.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Ice scoop stored in soiled holder. Corrected on site.
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.
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink by ice machine.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Ice scoop dirty because stored in soiled ice scoop holder by ice machine. Wass ice scoop daily and holder at least once a week. 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.
Drain below coffee machine area had foul smell. Get rid of smell.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in cooler below smoothie station.
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.
Equipment and/or components were not maintained in good working order.
Automatic ice machine ice bin's corner broke and exposing insulation which was find in drink. Discontinue use of machine until fixed.
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.
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 and its cover in walk in 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.
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. State certificate.
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.
Official record from Cincinnati Health Department, Jul 26, 2024 · Original Source
COMPLAINT - COMPLAINT
Jul 25, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 7, 2023
Not Abated
4 recorded violations
notedCode 3717-1-04.1(Y)Food temperature
Official Wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s Notes
"No thermometer in smoothie and yogurt mix cooler.
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Unlabeled grill spices.
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.
"Soiled exhaust fan in walk in.
Non-food contact surfaces are dirty."
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.