Cincinnati, OH

Quality Food Market

3627 Mchenry Av

Last inspected Oct 12, 2026 · View Map ↗ · Compare ↗

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Approved - Violations Abated

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Quality Food Market last inspected?: The most recent inspection on record was on Oct 12, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
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 Nov 27, 2023 to Oct 12, 2026.
Has Quality Food Market ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Nov 27, 2023.

The Full Inspection History

5 inspections

ROUTINE - STANDARD INSPECTION

Oct 12, 2026

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Oct 12, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 2, 2026

Not In Compliance

3 recorded violations

notedCode 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 dirty plastic racks in walk in cooler. Ensure to clean as often as necessary.

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 problems

notedCode 3.4(F)(1)(b)Food temperature

Official Wording

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 unit with ambient reading of 49F on top and 55F on bottom of unit. Internal temperatures of sausage at 47F, bologne at 49F, and shreddded cheese at 47F. Ensure all time/temperature controlled for safety foods are held at/below 41F to prevent contamination. Person in charge voluntarily discarded all items in 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.

More about food kept at an unsafe temperature

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 buildup of ice around fan in cold holding unit with the unit not holding under 41F. Ensure to keep in good repair.

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 issues

Official record from Cincinnati Health Department, Oct 2, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Mar 24, 2025

Approved - Minor Violations

2 recorded violations

notedCode 3.5(C)(2)(e)Food source and labeling

Official Wording

3.5(C)(2)(e) - Food Labeling - Allergens

Inspector’s Notes

A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.

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.

More about food source, dating, or labeling problems

notedCode 7.1(A)Chemicals

Official Wording

7.1(A) - X. Chemical - Storage: Separation

Inspector’s Notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.

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.

More about chemicals stored or used unsafely

Official record from Cincinnati Health Department, Mar 24, 2025 · Original Source

ROUTINE - STANDARD INSPECTION