ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Stop N Go last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Oct 9, 2024 to Oct 27, 2026.
Has Stop N Go ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 9, 2024.
The Full Inspection History
6 inspections
ROUTINE - STANDARD INSPECTION
Oct 27, 2026
Approved - Minor Violations
1 recorded violation
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.
Official record from Cincinnati Health Department, Oct 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 23, 2026
Approved - Minor Violations
8 recorded violations
notedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed various chemicals improperly stored within kitchen and storage areas. PIC to ensure all chemicals are properly separated and stored within facility.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed various internal ambient air thermometers missing from TCS food storage units.
Provide and maintain. PIC to ensure all food storage equipment have internal thermometers present.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed various surfaces throughout kitchen and front consumer self-service areas soiled. Increase cleaning frequency and maintain clean to sight and touch.
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 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. PIC committed to obtain required certification within 60 days of inspection.
Resource provide.
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed various RTE, TCS foods, stored in kitchen refrigerator, with no discard date. PIC to ensure all required foods are properly date marked.
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.
3.2(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.
Observed various RTE, TCS foods stored unwrapped/uncovered in kitchen refrigerator.
PIC to ensure all required foods are wrapped and/or covered when stored in facility.
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(D) - Warewashing equipment: Cleaning Frequency
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Observed 3-comp sink soiled with debris and soiled articles. PIC to ensure warewashing area and equipment are maintained clean to sight in touch.
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 storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
Observed rear exit to outside refuse area not maintained and clean.
Remove all unnecessary/nonfunctional items and litter. Maintain rear outside area, adjacent to dumpster, clean and organized.
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, Mar 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 9, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 9, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 5, 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.
Observed dust accumulation in the kitchen area behind the oven. 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.
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.
Observed opened cans used for pizza toppings were not covered. Must be 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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Boxes of water bottles, sport drinks and soda were stored on the floor. Must be stored in a clean, dry location where it is not exposed to water, dust, or other contamination, and at least 6 inches (15 centimeters) above 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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed that the dairy/energy drink cooler is missing a thermometer. A temperature measuring device must be present to ensure proper monitoring.
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, May 5, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 26, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.1(Y)Food temperature
Official Wording
4.1(Y) - Temperature Measuring Devices
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Missing ambient temperature device from the dairy cooler. Must have one inside.
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.