Cincinnati, OH

Rasheedah's Café II

5922 1/2 Hamilton Av

Last inspected Oct 23, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Rasheedah's Café II last inspected?: The most recent inspection on record was on Oct 23, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Jun 20, 2024 to Oct 23, 2026.
Has Rasheedah's Café II ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jun 20, 2024.

The Full Inspection History

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 23, 2026

Approved - Minor Violations

4 recorded violations

notedCode 3.4(G)(2)Food temperature

Official Wording

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s Notes

Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed open can of beans in container with no date. Ensure to date once opened. Corrected

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(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. Observed chlorine sanitizer over 100ppm. Ensure to test sanitizer so proper levels are available. Corrected.

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

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 buildup of dust on vent next to grill area. 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 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. Found no thermometer for cold holding units not housing bottled juices. Ensure to provide thermometer.

In Plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Oct 23, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 14, 2026

Approved - Minor Violations

3 recorded violations

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 various TCS foods held in dairy/cheese cooler held >41F. PIC voluntary discarded items. +COS

In Plain English

More about food kept at an unsafe temperature

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. PIC to provide and maintain ambient air thermometers in all TCS food storage equipment.

In Plain English

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 upright dairy cooler holding >41F. Discontinue usage of equipment until necessary repairs are completed. Supplemental refrigeration to be used in the interim.

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, Aug 14, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Mar 20, 2026

Approved - Minor Violations

2 recorded violations

notedCode 3.2(D)Other

Official Wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s Notes

Working containers of food are not properly labeled. Unlabeled food containers through out the kitchen. Labe all food container s. .

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6.4(M)Other

Official Wording

6.4(M) - Storing maintenance tools

Inspector’s Notes

Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored Broom and mop stored by hand washing sink in the kitchen. Keep all these items away from food preparation area. Corrected on site.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Mar 20, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 28, 2025

Approved - Minor Violations

5 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. Soiled and trashy shelves of upright cooler and freezer in the basement.

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 2.4(C)(16)Employee health and hygiene

Official Wording

2.4(C)(16) - I. Employee Health - Person in Charge - Duties

Inspector’s Notes

Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. REPEAT VIOLATION. Implement and maintain.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3.2(C)(1)(a)Contamination

Official Wording

3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Ready-to-eat food was not protected from cross-contamination by raw animal food. Eggs stored above milk in upright cooler. Keep raw animal food below ready to eat food to prevent contamination.

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 contamination

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official Wording

3.2(M)(2)(a) - Wiping cloths - use limitation

Inspector’s Notes

Wet wiping cloth was not maintained in a sanitizer solution between uses. Keep wet wiping cloth in sanitizer solution after each use.

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 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 lots of trash and dirt in the corner of basement behind deep freezer. Clean basement thoroughly where food or food contact surfaces stored.

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

Official record from Cincinnati Health Department, Aug 28, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Feb 6, 2025

Approved - Minor Violations

6 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. Soiled and sticky microwave in and outside. Soiled fan in front service area.

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 6.4(H)Water, plumbing, and sewage

Official Wording

6.4(H) - Cleaning of Plumbing Fixtures

Inspector’s Notes

Plumbing fixtures are being kept clean and maintained. Soiled hand washing sink by back door.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 5.1(S)(1)Water, plumbing, and sewage

Official Wording

5.1(S)(1) - Plumbing System- Maintained in Good Repair

Inspector’s Notes

Plumbing system is not repaired according to the Ohio building code. Hand sink by the door was not draining properly.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 7.1(C)(2)(a)Chemicals

Official Wording

7.1(C)(2)(a) - X. Chemical - Conditions of Use

Inspector’s Notes

Poisonous/toxic materials are used in a way that could be hazardous to people. Degreaser used to clean microwave. Do not use chemicals on food cooking, storing and food contact surfaces. Chemical used on or close to food and food contact and cooking surfaces like mocrowave can cause chemical contamination, Corrected on site.

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

notedCode 3.2(C)(1)(a)Contamination

Official Wording

3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw ribs stored above ready to eat food. Store all raw animal food below ready to eat food to prevent contamination. Corrected on site.

In Plain English

More about food not protected from contamination

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. Ripped gasket on upright 2 door cooler. REPEAT VIOLATION. Replace gasket.

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, Feb 6, 2025 · Original Source

COMPLAINT - COMPLAINT

Nov 14, 2024

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 14, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 20, 2024

Approved - Violations Abated

7 recorded violations

notedCode 4.5(C)Food temperature

Official Wording

4.5(C) - VII. Protection from Contamination - Cooking / Baking equipment

Inspector’s Notes

Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough. Soiled microwave in and out side. Clean microwave daily.

In Plain English

More about food kept at an unsafe temperature

notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s Notes

The physical facilities were not maintained in good repair. Big holes in stair walls and wall above stairs. Plug all holes, crackes and crevices to prevent harborage insects (roaches) and rodents. REPEAT VIOLATION.

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 issues

notedCode 4.1(L)(1)Equipment and utensils

Official Wording

4.1(L)(1) - Ambient Air and Water Thermometers: Celsius

Inspector’s Notes

Ambient air and water themometers scaled in Celsius or dually scaled, were not easily readable and/or were not accurate to ±1.5° C in the intended range of use. Broken thermometer in 2 door upright cooler. Provide working thermometer for daily temp. check.

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

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing system

Inspector’s Notes

Plumbing system is not maintained in good repair. Hand sink in front draining properly.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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. Soiled and greasy filters above cooking equipment. Clean all non contact food surfaces regularly.

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 6.4(K)Pests

Official Wording

6.4(K) - Facilities: Pest control:

Inspector’s Notes

The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed live roach in the basement by stairs. No pest control invoices present at the time of inspection neither it sent in email to Health Dept.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3.2(C)(1)Contamination