More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Pepp & Dolores last inspected?
The most recent inspection on record was on Oct 9, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Sep 18, 2024 to Oct 9, 2026.
Has Pepp & Dolores ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Sep 18, 2024.
The Full Inspection History
5 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 9, 2026
Approved - Minor Violations
2 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.
Observed various ceiling tiles, fixtures and HVAC vents soiled with accumulated residues in kitchen and preparation/production areas.
PIC to ensure areas are thoroughly cleaned. Maintain clean to sight and touch.
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(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.
Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch. Supplemental ice supply to be used in the interim.
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, Oct 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 16, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 16, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 17, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.1(Z)Food temperature
Official Wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed missing temperature measuring device from one of the refrigeration units in the kitchen. PIC placed a thermometer in the unit.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed dust accumulation on the AC unit in the basement that is above food items. The unit must be cleaned to maintain sanitary conditions.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Chlorine test strips indicated that sanitizer was not being dispensed into the dishwashing machine in the basement. 0ppm reading on test strip after running machine. The facility has 2 other dishwashing machines and a three sink that are functioning correctly. PIC will use other dish washing machine until the one in the basement is fixed.
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.
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 that the cooler on the kitchen line used to hold TCS food was not in operation. Food items inside were measured at approximately 55°F. The person-in-charge stated that a circuit breaker issue had caused the unit to shut off. The TCS food items were out of temperature for less than two hours. The cooler was turned back on during the inspection and was holding at 39°F. Conferred with the head chef, who used their discretion to determine which items were safe to retain and which required disposal.
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, Jul 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 18, 2024
Approved - Minor Violations
4 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 build up of syrupy residue inside the soda gun holster by the bar area. Must be cleaned and sanitized regularly along with the soda gun nozzle.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed excess food, dirt and small miscellaneous items on the floor of the dish washing area. Must be cleaned to maintain sanitary conditions.
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(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Observed build up of black residue on and around the industrial can opener blade. Must be taken apart 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.