ROUTINE - CRITICAL CONTROL POINT
Oct 14, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 14, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Skyline Chili last inspected?
- The most recent inspection on record was on Oct 14, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Oct 26, 2023 to Oct 14, 2026.
- Has Skyline Chili ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 26, 2023.
The Full Inspection History
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Jun 23, 2026
Approved - Minor Violations
3 recorded violations
notedCode 3.4(I)(1)Food temperature
Official Wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s Notes
Written procedures for time as a public health control improper or unavailable.
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 temperaturenotedCode 4.2(I)(2)Food temperature
Official Wording
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s Notes
Irreversible registering temperature indicator is missing or not readily accessible.
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 temperaturenotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Missing baseboard tiles in the back room.
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 issuesOfficial record from Cincinnati Health Department, Jun 23, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 17, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 17, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 24, 2025
Approved - Minor Violations
3 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 the fan vents soiled in debris that requires frequent cleaning.
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(L)Food temperature
Official Wording
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. -Observed the rinse temperature of the high temp. Warewashing machine rinsing dishes at a temperature of 147F, which is inadequate to sanitize them.PIC was required to repair equipment and ensure it is sanitizing at adequate rinse temperature and until then, PIC was required to use the 3-compartment sink.
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 temperaturenotedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official Wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Clean equipment and utensils were not properly stored. -Observed some clean dishes stored improperly with their food contact surface exposed to dust, splash and other contaminations. PIC was required to ensure the food contact surfaces are either covered or inverted away from any form of contamination
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, Mar 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 29, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 29, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 26, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 26, 2023 · Original Source