ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Nippert W 300 Level Club Bar 1 last inspected?
The most recent inspection on record was on Aug 8, 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 Sep 7, 2024 to Aug 8, 2026.
Has Nippert W 300 Level Club Bar 1 ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 7, 2024.
The Full Inspection History
3 inspections
ROUTINE - STANDARD INSPECTION
Aug 8, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.2(J)Cleaning and sanitizing
Official Wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s Notes
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer strips observed in operation area.
+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.
Official record from Cincinnati Health Department, Aug 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2025
Approved - Minor Violations
5 recorded violations
notedCode 6.2(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories.
Signage was posted at the hand sink.
+COS
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled.
Observed chemical bottle without identification on it. PIC discarded bottle.
+COS
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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
Had PIC get hand soap for sink.
+COS
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.
4.2(K) - Cleaning agents and sanitizers - availability
Inspector’s Notes
Cleaning agents or chemical sanitizers that are used to clean and sanitize equipment and utensils were not provided or available for use during all hours of operation.
Cleaning agents were not provided at 3-comp sink at time of inspection. Had PIC make sure 3-comp sink was stocked accordingly.
+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.
Official record from Cincinnati Health Department, Sep 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 7, 2024
Approved - Minor Violations
1 recorded violation
notedCode 2.3(A)Contamination
Official Wording
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s Notes
Employees were drinking in non-designated areas.
Please store all personal items in designated areas where food cannot become contaminated.
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.