ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Speedway #9707 last inspected?
The most recent inspection on record was on Oct 12, 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?
16 inspections on record, from Jan 9, 2024 to Oct 12, 2026.
Has Speedway #9707 ever been closed by the health department?
No closure appears in the 16 inspection records we hold for this business. The earliest is dated Jan 9, 2024.
The Full Inspection History
16 inspections
ROUTINE - STANDARD INSPECTION
Oct 12, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
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 dust on the condenser fans in the walk-in cooler.
Ensure the fans 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
1. Observed a buildup of ice on the drink cooler condenser on the far side of the cooler, condenser is not maintaining ambient air temperatures of <41°F in that portion of the cooler.
Ensure the cooler is serviced so it can maintain ambient air temperatures of <41°F.
2. Observed the beer cooler and freezer are non-functioning.
Ensure the beer cooler and freezer are repaired.
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.
Official record from Cincinnati Health Department, Oct 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 2, 2026
Not In Compliance
3 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
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 dust on the condenser fans in the walk-in cooler.
Ensure the fans 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.
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 dairy products in the walk-in cooler that were at 45°F.
Ensure TCS foods are being held at temperatures <41° F.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed booth walk-in coolers and freezer were not maintaining ambient air temperatures needed to keep TCS food <41°F or to keep frozen foods frozen.
Ensure the coolers and freezer are serviced so they can maintain ambient air temperatures needed to keep TCS food <41°F or to keep frozen foods frozen.
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.
Official record from Cincinnati Health Department, Oct 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 23, 2026
Not In Compliance
6 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
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 dust on the condenser fans in the walk-in cooler.
Ensure the fans 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.
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 dairy products in the walk-in cooler that were at 45°F.
Ensure TCS foods are being held at temperatures <41° F.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of residue in the cabinets underneath the soda dispensers and the coffee bar.
Ensure the cabinets are cleaned more frequently and maintained clean.
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 901:3-4-16(C)Permits, training, and postings
Official Wording
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s Notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed the walk-in cooler was not maintaining ambient air temperatures needed to keep TCS food <41°F.
Ensure the cooler is serviced so it can maintain ambient air temperatures needed to keep TCS food <41°F.
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.
The physical facilities were not maintained in good repair.
Observed a leak dripping onto the floor of the back storage area. The leak appears to be from the overhead HVAC equipment.
Ensure the leak is repaired.
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.
Official record from Cincinnati Health Department, Sep 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 16, 2026
Not In Compliance
7 recorded violations
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 a buildup of residue in the cabinets underneath the soda dispensers and the coffee bar.
Ensure the cabinets are cleaned more frequently and maintained clean.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed the walk-in cooler was not maintaining ambient air temperatures required to keep TCS food <41°F.
Ensure the cooler is serviced so it can maintain ambient air temperatures.
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.
The physical facilities were not maintained in good repair.
Observed a leak dripping onto the floor of the back storage area. The leak appears to be from the overhead HVAC equipment.
Ensure the leak is repaired.
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.
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 dust on the condenser fans in the walk-in cooler.
Ensure the fans 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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single-use items stored on the floor in the kitchen storage area.
Ensure all single-use items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the floor.
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.
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 dairy products in the walk-in cooler that were at 45°F.
Ensure TCS foods are being held at temperatures <41° F.
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.
notedCode 901:3-4-16(C)Permits, training, and postings
Official Wording
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s Notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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, Sep 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 16, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
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 build up of dust on the condenser fans, walls, and shelves in the walk-in cooler.
Ensure accumulated dust is cleaned more frequently.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a build up of dust, refuse, and food debris on the floors underneath the counters and equipment in the kitchen.
Ensure the floors are cleaned more 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.
Official record from Cincinnati Health Department, Apr 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 13, 2026
Not In Compliance
6 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
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 build up of dust on the condenser fans, walls, and shelves in the walk-in cooler.
Ensure accumulated dust is cleaned more frequently.
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.
Ensure an employee health policy is signed and implemented by all employees.
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.
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 dairy products in the walk-in cooler at 45° F.
Ensure TCS foods are held cold at temperatures < 41° F.
PIC removed the dairy products from sale.
+COS
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a build-up of dust and food debris on the floors underneath the counters and equipment in the kitchen.
Ensure the floors are cleaned more frequently.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed chips stored on the floor in the back storage room.
Ensure all food items are stored at least six inches off of the floor.
PIC moved chips onto a rack.
+COS
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
1. Observed a build-up of ice on the condenser in the walk in cooler.
Ensure ice build-up is removed from the condenser.
2. Observed the refrigeration of the walk-in cooler was inadequate to maintain food items at temperatures < 41° F.
Ensure the cooler is serviced to ensure food items are kept at tempretures < 41° F.
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.
Official record from Cincinnati Health Department, Apr 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 10, 2025
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.
1. Observed debris accumulation in microwave.
2. Observed debris accumulation in container where roller labels for taquitos were 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.
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.
Reach in cooler near self serve area was not holding temperature. Operator moved items to fridge, discontinued use, and put in a service order.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
Observed that sanitizer had a high concentration. Contact maintenance to ensure proper concentration.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed debris accumulation in self serve area underneath compartments.
2. Observed debris accumulation in walk in cooler
3. Observed debris accumulation in utility sink
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, Dec 10, 2025 · Original Source
COMPLAINT - COMPLAINT
Jun 11, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 11, 2025 · Original Source
COMPLAINT - COMPLAINT
Jun 4, 2025
Not In Compliance
2 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 dust build up on top of self service equipment.
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 are not cleaned as often as necessary to keep them clean. Observed dust and food debris behind and under countertop equipment.
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 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 24, 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.
Observed debris in bottom of donut case. Observed dust on self service equipment.
+REPEAT
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.
Food is not properly labeled.
Observed bulk self service donuts that did not have ingredients information in plain view of customer (allergens were displayed). Donuts were pulled from retail area until ingredients information can be provided.
+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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed creamer that was date marked to expire on 4/22/25. Creamer was voluntarily discarded by operator.
+COS
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed debris in walk in cooler corner and on shelves in walk in cooler. Observed sticky residue and build up of soils in cabinets of self service area.
+REPEAT
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.
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s Notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils. Observed dust on vents in kitchen.
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.
Official record from Cincinnati Health Department, Apr 24, 2025 · Original Source
COMPLAINT - COMPLAINT
Feb 4, 2025
Approved - Minor Violations
1 recorded violation
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 dust on tops of equipment in self 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.
Official record from Cincinnati Health Department, Feb 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2024
Approved - Minor Violations
3 recorded violations
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. Observed cabinets that were warped and did not close easily and had chipping laminate.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty. Observed dust build up on equipment in self service area. Observed dust on heat exchange coils of f'real machine. Observed food residue on countertops.
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 are not cleaned as often as necessary to keep them clean. Observed build up of soils on walls and shelves. Observed sticky residue on cabinet doors.
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, Nov 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 19, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official Wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty. Observed dust on top of food equipment in self 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.
The physical facilities were not maintained in good repair (cabinets).
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.
Official record from Cincinnati Health Department, Jul 19, 2024 · Original Source
COMPLAINT - COMPLAINT
May 16, 2024
Not Abated
3 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Observed build up of soils on floor, between cabinet and refrigerator, behind counter mounted equipment, under roller grill. "
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.
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s Notes
"Observed dead flying insects and egg casings in cabinets in self service area."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s Notes
"Observed build up of residue on side of drain for soda dispenser."
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, May 16, 2024 · Original Source
COMPLAINT - COMPLAINT
May 10, 2024
Not Abated
4 recorded violations
notedCode 3717-1-06.4(A)Facility maintenance
Official Wording
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Observed cabinets in bad repair in self service area."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s Notes
"Observed build up of dust on sneeze guard on roller grill observed build up of residue on side of drain for soda dispenser."
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 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Observed build up of soils on floor, in cabinets, between cabinet and refrigerator, behind and around counter mounted equipment, under roller grill, observed water from water line coming up from floor."
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.
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s Notes
"Observed dead flying insects and egg casings in cabinets in self service area."
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.
Official record from Cincinnati Health Department, May 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 9, 2024
Abated On-Site
5 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Observed pop spill around pop machine and observed build up of soils in cabinets."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Observed cabinets in bad 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.
"3717-1-05.4(F)(1) - Violation - Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors Outdoor refuse containers do not have tight fitting lids, doors, or covers."
Inspector’s Notes
"Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors
Outdoor refuse containers do not have tight fitting lids, doors, or covers. Per PIC, facility has asked for refuse container with lids."
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.
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s Notes
"OBSERVATION: Observed nacho cheese holding at 109°F. Observed roller grill item holding at 114°F.
CORRECTIVE ACTION: TCS food was voluntarily discarded. Roller grill was adjusted. PIC said that nacho cheese holder would be kept empty unless repaired or replaced."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s Notes
"Observed dust on top of equipment."
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.