ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Sidewinder Coffee last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Nov 8, 2023 to Oct 29, 2026.
Has Sidewinder Coffee ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 8, 2023.
The Full Inspection History
7 inspections
ROUTINE - STANDARD INSPECTION
Oct 29, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed buildup of debris inside ice machine. Ensure to clean as often as necessary.
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.
Cutting surface(s) unable to be effectively cleaned and sanitized.
(B) Cutting surfaces such as cutting blocks and boards that are subject to scratching and scoring are to be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Observed heavy scoring and staining on cutting board on cold holding prep unit. Ensure to resurface or replace cutting boards as often as necessary.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Oct 29, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 1, 2026
Approved - Minor Violations
3 recorded violations
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.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up on racks in prep area. They must be cleaned.
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.
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.
Observed unlabeled cheese sticks in grab and go cooler. Cheese sticks were moved to be behind the counter. +COS
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled.
Unlabeled dish soap. Must labele all chemicals.
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.
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas.
Open cup of employee's drink in food prep. Area. 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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers.
Uncovered containers of chocolate and white chocolate powder. Keep all food covered 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.
Official record from Cincinnati Health Department, Sep 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 25, 2025
Approved - Minor Violations
5 recorded violations
notedCode 5.1(L)(1)Handwashing
Official Wording
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
Inspector’s Notes
Handwashing facility is not located to allow convenient use by employees.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Access to handwashing facility blocked.
Hand washing sink blocked by tray and drainer. Keep hand washing sink available for hand washing at all time. 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet wiping clothes to clean steam nozzle and food contact surfaces was not maintained in sanitizer solution. Keep wet wiping clothes in sanitizer solution after each use to keep bacterial growth in control.
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.
The physical facilities were not maintained in good repair.
No splash guard on hand sink in food prep. area. Install splash guard top prevent splashing during hand washing on food and food contact surfaces stored close to hand sink.
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.
Miscellaneous sources of contamination observed.
Food and food contact surfaces stored behind and side of hand washing sink. Keep it away from hand sink to prevent contamination. 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.
Official record from Cincinnati Health Department, Apr 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 31, 2024
Approved - Minor Violations
8 recorded violations
notedCode 5.1(O)(1)Handwashing
Official Wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s Notes
Access to handwashing facility blocked.
Hand sink blocked by dish drying rack. Keep hand sink available for hand washing at all time. REPEAT VIOLATION. Corrected on site.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer test strips available for Quaternary Ammonia to check conc. of sainitizer. Provide test strips.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Obsered drying rack and other food related items on and around the hand sink. Keep hand washing sink available for hand washing at all time. REPEAT VIOLATION. Corrected on site.
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.
Sanitizer concentration is not being monitored.
No sanitizer in sanitizer solution used to clean espresso machine.
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.
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
Clean silverware stored handle down in caddy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s Notes
This food facility does not have the required number of conveniently located handwashing sinks.
Hand washin facility installed in the corner of counter not easy to use, and all 6 inspection blocked with drying rack or food related items. Keep hand sink always available for hand washing or change location so it wont be block and used for other purpose.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet wiping cloths on table and was not maintained in sanitizer solution. Corrected on site.
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 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 15, 2024
Approved - Minor Violations
9 recorded violations
notedCode 3.5(C)Food source and labeling
Official Wording
3.5(C) - Food labels
Inspector’s Notes
Food is not properly labeled.
No ingredients information on self serve scones on front counter.
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.
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
Spatulas stored handles down in containers. Store all utensils and silverware handles up to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Chicken noodle soup held on temp.112 F. Corrected on site.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
1 Slicer spikes soiled with old meat residues in the front.
2 Scoop store in soiled container. Clean container regularly to preven contamination. Both 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.
Miscellaneous sources of contamination observed.
Sanitizer made in soiled and greasy bucket in and out side. Use clean container for sanitizer solution to prevent contamination of food contact surfaces when wipe. 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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Top surface of line cooler soiled with dust and dirt.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s Notes
Access to handwashing facility blocked.
Hand washing sink was completely blocked by tray and other items. Keep hand sink available at all time for hand washing.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Deli meat in cold case in the front date marked for 8 days. Date mark for maximum 7 days. Count day one when food opened or prepared. Corrected on site.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet wiping cloth stored in solution in which there was no sanitizer measured on test strips. Keep wet wiping cloths in sanitizer solution. Corrected on site.
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, Jun 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 8, 2023
Not Abated
5 recorded violations
notedCode 3717-1-04.8(E)(1)Contamination
Official Wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Clean utensils stored in soiled container.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from 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.
notedCode 3717-1-02.3(C)Employee health and hygiene
Official Wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s Notes
"Two food employees did not have their hair effectively restrained."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Unlabeled white chocolate mocha working and bulk containers and spice containers.
Working containers of food are not properly labeled."
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.
"3717-1-04.1(K)(2) - Violation - Food Thermometers-Calibration Food temperature measuring devices were not accurate to ±2° F in the intended range of use."
Inspector’s Notes
"Food thermometer need calibration.
Food temperature measuring devices were not accurate to ±2° F in the intended range of use."
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.
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"Open cup of employee's drink.
Employees were eating, drinking or using tobacco in non-designated areas."
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.