ROUTINE - STANDARD INSPECTION
Oct 26, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 26, 2026 · Original Source
Cincinnati, OH
Rune Kitchen + Juicery
1609 Chase Av
Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
Get the Next Inspection, Free.
We'll email you when Rune Kitchen + Juicery has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Rune Kitchen + Juicery last inspected?
- The most recent inspection on record was on Oct 26, 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?
- 3 inspections on record, from Jun 26, 2026 to Oct 26, 2026.
- Has Rune Kitchen + Juicery ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jun 26, 2026.
The Full Inspection History
3 inspectionsROUTINE - STANDARD INSPECTION
Oct 5, 2026
Not In Compliance
5 recorded violations
notedCode 8.0(A)Other
Official Wording
8.0(A) - Warning Statement
Inspector’s Notes
Warning statement on packages of fresh juice or a beverage containing fresh juice is missing or inadequate. Found no warning label on juice botttles for sale in reach in cooler accessible to customers. Ensure to provide warning label as noted below. Will follow up. (A) Fresh one hundred per cent juice packaged in a food service operation or retail food establishment is to: (1) Be labeled as specified under paragraph (C) of rule 3717-1-03.5 of the Administrative Code; and (2) Bear the following warning statement as specified in 21 C.F.R. 101.17(g): (a) Warning: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. (b) The word "WARNING" is to be capitalized and appear in bold type.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(O)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed metal pitcher in hand sink with dark liquid in the sink. Ensure hand sinks are only used for washing hands to prevent contamination. Corrected.
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.
More about handwashing problemsnotedCode 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 levels at 3 compartment sink 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 unsafelynotedCode 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. Some testing strips were left with person in charge.
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 problemsnotedCode 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. Person in charge noted the sanitizer dispensers at the 3 compartment sink was not working properly. Ensure to keep in good repair so proper levels of sanitizer are available. Will follow up.
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 issuesOfficial record from Cincinnati Health Department, Oct 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 26, 2026
Approved - Minor Violations
3 recorded violations
notedCode 8.0(A)Other
Official Wording
8.0(A) - Warning Statement
Inspector’s Notes
Warning statement on packages of fresh juice or a beverage containing fresh juice is missing or inadequate. Observed bottled fresh juice without a label to indicate not pasteurized.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(O)(1)Handwashing
Official Wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Access to handwashing facility blocked. Observed items in the hand sink, not related to hand washing. Do not block access to the hand sink.
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.
More about handwashing problemsnotedCode 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 sprouts sitting on top of the cooler at 51F. Sprouts must be 41F or less.
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 temperatureOfficial record from Cincinnati Health Department, Jun 26, 2026 · Original Source