ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Queen City Club last inspected?
The most recent inspection on record was on Jul 17, 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?
6 inspections on record, from Nov 29, 2023 to Jul 17, 2026.
Has Queen City Club ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 29, 2023.
The Full Inspection History
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Jul 17, 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.
Chlorine test strips indicated that sanitizer was not being dispensed into the dishwashing machine. 0ppm reading on test strip after running machine. PIC stated that the three-compartment sink will be used for washing and sanitizing dishes until the machine is repaired.
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, Jul 17, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 20, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.4(P)Chemicals
Official Wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
Observed 0ppm chlorine solution produced at main dish machine. Provide necessary repairs. PIC to ensure routine checks are performed/logged.
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.
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s Notes
The wash solution temperature in a spray type warewasher was insufficient.
Observed wash temperature of 105F. Service request placed for diagnostics and necessary repairs.
Discontinue usage of equipment until operating to manufacture's specifications. Supplemental warewashing to be used interimly.
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, Nov 20, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 19, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 20, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 25, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.4(A)(1)Equipment and utensils
Official Wording
4.4(A)(1) - Equipment
Inspector’s Notes
Equipment and/or components were not maintained in good working order.
Observed Hobart upright #13/14 holding at 55+F. Discontinue use of equipment and provide necessary repairs. PIC to ensure equipment is operating according to manufacturer's specifications prior to next usage.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Observed various TCS foods held at 50+ F within unit #13/14. PIC voluntarily discarded observed items.
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.