ROUTINE - CRITICAL CONTROL POINT
Oct 9, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 9, 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 Motr Pub last inspected?
- The most recent inspection on record was on Oct 9, 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?
- 5 inspections on record, from Oct 16, 2024 to Oct 9, 2026.
- Has Motr Pub ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 16, 2024.
The Full Inspection History
5 inspectionsROUTINE - CRITICAL CONTROL POINT
Jan 27, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. 1. The ceiling light fixture above the dishwashing area is dim and not functioning properly. Repair or replacement is required. 2. The caulking sealing the gap around the kitchen vent hood is deteriorating and separating. The caulk should be removed and replaced.
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 4.5(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 soiled dishwashing machine. Must be cleaned.
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, Jan 27, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 29, 2025
Approved - Minor Violations
3 recorded violations
notedCode 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 damaged gaskets on the kitchen reach-in cooler. The inside where it is torn is soiled. Torn and worn gasket material can compromise temperature control and is difficult to clean. Gaskets must be replaced to ensure proper sealing.
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 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. Grease buildup was observed on the wall and floor by the fryer. This area must be thoroughly cleaned to maintain proper sanitary conditions and prevent potential fire or pest hazards.
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)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. 1. Dust accumulation was observed on racks used for storing clean equipment. These racks must be cleaned to maintain proper sanitation. 2. Observed grease accumulation on the sides of the fryer. Must be cleaned.
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, Jul 29, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 5, 2024
Approved - Minor Violations
3 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. Observed dust accumulation on rack holding clean equipment. Must be cleaned.
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 6.0(A)(1)(a)Other
Official Wording
6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics
Inspector’s Notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed missing baseboards in some parts of the facility. Must be fixed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Observed grease and food debris accumulating under the fryer and stove in the kitchen area. Must be cleaned. 2. Observed broken glass and bottle caps behind the bar. Must be cleaned.
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 5, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 16, 2024
Approved - Minor Violations
2 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. Observed build-up of biofilm inside the ice machine. Must be emptied so it can be properly cleaned and sanitized.
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 6.0(A)(1)(a)Other
Official Wording
6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics
Inspector’s Notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed missing baseboards in the basement. Must be fixed so that pest, debris, and moister does not accumulate.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Oct 16, 2024 · Original Source