ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Shop Rite last inspected?
The most recent inspection on record was on Oct 19, 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 Sep 29, 2023 to Oct 19, 2026.
Has Shop Rite ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 29, 2023.
The Full Inspection History
7 inspections
ROUTINE - STANDARD INSPECTION
Oct 19, 2026
Approved - Minor Violations
4 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 buildup of dirt/debris on 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.
There is no test kit available for measuring the concentration of the sanitizer.
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.
notedCode 6.3(C)(2)Permits, training, and postings
Official Wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s Notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed employee personal food items stored in walk in cooler with customer items. Ensure to keep separate to prevent contamination. Corrected.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed damaged metal strainer. Ensure food-contact surfaces are smooth and free of breaks. Person in charge to replace.
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.
Official record from Cincinnati Health Department, Oct 19, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 17, 2026
Not In Compliance
12 recorded violations
notedCode 5.0(I)Other
Official Wording
5.0(I) - Pressure
Inspector’s Notes
Water under pressure is not available to all fixtures, equipment, and nonfood equipment that are required to use water.
PIC stated the three-compartment sink is currently not operational.
Ensure the three-compartment sink is serviced to be able to meet ware washing needs of the facility.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 a buildup of suspected mold on internal food contact surfaces in one of the ice machines.
Ensure the ice machines internal food contact is 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.
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.
Observed raw bacon and eggs stored above RTE foods in a reach-in cooler,
Ensure raw animal products are stored below RTE foods.
PIC moved the bacon and eggs to the bottom of the cooler.
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.
5.0(H)(2) - Water capacity for peak hot water demand
Inspector’s Notes
Hot water generation and distribution systems are insufficient to meet the peak hot water demands throughout the facility.
Observed no hot water during the inspection.
Ensure hot water is available and can reach 85degrees ferment for handwashing and 110 degrees Fahrenheit for ware washing.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of debris on the condenser fans and ceiling in the walk-in cooler.
Ensure the condenser fans and the ceiling are cleaned more frequently and maintained clean.
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.
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.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2.4(C)(12)Permits, training, and postings
Official Wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed food items stored on the floor of the walk-in cooler and on the sales floor.
Ensure all food items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the floor.
PIC moved the food items off of the floor.
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.
notedCode 3701-21-25 (K)Permits, training, and postings
Official Wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s Notes
No person in charge certified in food protection was at the FSO where it is needed.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Cincinnati Health Department, Aug 17, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 27, 2026
Approved - Minor Violations
6 recorded violations
notedCode 6.2(B)Handwashing
Official Wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
No soap on hand sink in food prep.area.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towel on hand sink by food prep.area. REPEAT VIOLATION.
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.
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 with packages of cheese and hot dogs. REPEAT VIOLATION. Corrected on site.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer test strips available to check conc. Of sanitizer. REPEAT VIOLATION.
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.
Official record from Cincinnati Health Department, Jan 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 31, 2025
Approved - Minor Violations
8 recorded violations
notedCode 6.2(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towels at hand washing sink in food prep. area. REPEAT VIOLATION
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.
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 eggs stored above milk. Keep raw eggs below 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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
No sanitizer test strips available to check sanitizer conc. in 3 comp. when washing dishes. REPEAT VIOLATION. Provide chlorine bleach test strips to check cons. of sanitizer.
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.
Food is stored in an unapproved location.
little boxes of candies and zip lock bags stored on the floor in register area. Keep all food and food contact surfaces 6 inches above ground.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Food contact surfaces not wash, rinse and sanitize properly per person in charge. Must set up 3 comp. sink for wash, rinse and sanitize to clean food contact surfaces properly. REPEAT VIOLATION.
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.
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.
No ingredients information on self serve fruit pop sickle in ice cream freezer. Remove it from self service or provide ingredients.
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.
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.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemicals stored with food. Keep chemicals below or away from food and food contact surfaces to prevent contamination.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towel at hand sink in food prep. area.
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.
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 eggs stored above read to each food in cooler. Keep raw eggs below ready to eat food to prevent cross 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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in milk cooler in retail area. Provide thermometer for daily temp. check.
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, Feb 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 23, 2024
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.
Lots of ice build up inside all ice cream freezers. Defrost and clean. REPEAT VIOLTION.
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.
Plumbing system is not maintained in good repair.
Pipe leaking below 3 comp. sink. Fix leak.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemicals store above and with food and food contact surfaces in retail shelves and in the back on shelf above freezer in back area.
Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. 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.
Food is not properly labeled.
Unlabeled sugar by coffee station. REPEAT VIOLATION.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No chlorine test strips available to check the conc. of sanitizer in sanitizer sink. REPEAT VIOLATION.
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.
Official record from Cincinnati Health Department, Aug 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2023
Not Abated
7 recorded violations
notedCode 3717-1-07.1(A)Chemicals
Official Wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s Notes
"OBSERVATION: Chemical stored on 3 comp.sink. REPEAT VIOLATION.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
CORRECTIVE ACTION: Poisonous/toxic materials MUST NOT BE 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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s Notes
"No thermometer in milk and eggs cooler. Provide thermometer for daily temp. check.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
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.
"3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."
Inspector’s Notes
"No small trash can available below hand washing sink in food prep. area.
Refuse receptacle is not provided at each hand sink where using paper towels."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Wall behind ice machine on corner split and causing gap and gap between wall and floor. Repair and close gaps.
The physical facilities were not maintained in good repair."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s Notes
"No paper towels at hand sink in food prep. area.
Hand washing lavatory had no, unapproved, or inoperable hand drying provision."
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.
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s Notes
"No CHLORINE Sanitizer test strips available to check conc. of sanitizer. REPEAT VIOLATION.
There is no test kit available for measuring the concentration of the sanitizer."
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.