ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Taste Of Belgium - Banks last inspected?
The most recent inspection on record was on Oct 6, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Nov 2, 2023 to Oct 6, 2026.
Has Taste Of Belgium - Banks ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Nov 2, 2023.
The Full Inspection History
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 6, 2026
Approved - Minor Violations
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.
1. Observed shelving in the walk-in cooler is soiled. Must be cleaned.
2. Fan used in the kitchen is soiled. Person in charge stated they will remove it.
3. Industrial can opener is soiled. Must be cleaned.
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 the batter and toppings top prep cooler is not holding the items inside under 41° F. Person in charge will use ice bath method to keep items cold.
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.
4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed the temperature gauge for the final rinse is not working. Irreversible high temperature stickers indicated that the machine is working correctly. Must fix temperature gauge.
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, Oct 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 21, 2026
Approved - Minor Violations
11 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 excess grease accumulation on the sides of the frying machine. 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.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s Notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
Observed damaged wall in the area where dish racks are located. Wall must be properly repaired or covered.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Light bulbs were not shielded or shatter-resistant in required areas.
Observed a missing cover on one ceiling light fixture in the storage room located off the kitchen. Ceiling light bulbs must be properly covered.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed debris and moisture accumulation causing soiling of the floors beneath the dishwashing machine in the kitchen. Floors must be cleaned.
2. Observed wall behind the dishwashing machine is soiled. Must be cleaned.
3. Observed grease accumulation underneath the frying machines. 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.
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Observed one ceiling light is not functioning in the kitchen area. Lighting must be repaired and maintained in working order.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed hand washing station in the kitchen is not working. Must be fixed.
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled.
Observed working sanitizer spray bottles are not labeled with chemical name. Person in charge labeled the bottles.
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.
There is no test kit available for measuring the concentration of the sanitizer.
Observed no available chlorine testing strips for the dish washing machine at the bar. Required to have test strips for dish washing 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.
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 missing ambient air thermometer in the prep cooler in the kitchen. 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.
4.4(Q)(3) - Ambient Air Temperature, Water Pressure, and Water Temperature Devices - Good Repair/Calibration
Inspector’s Notes
Ambient air temperature, water pressure, and water temperature measuring devices were not maintained in good repair and be accurate within the intended range of use.
Observed damaged ambient air thermometer in prep cooler. PIC stated a new one will be placed.
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.
Clean equipment and utensils were not properly stored.
Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface. PIC moved the racks off 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.
Official record from Cincinnati Health Department, Apr 21, 2026 · Original Source
COMPLAINT - COMPLAINT
Oct 1, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 1, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.4(P)Chemicals
Official Wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
Observed 100ppm QAC solution within bar sink.
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.
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.
4.4(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 final rinse temperature of 95F. PIC placed service call for diagnostics/necessary repairs. Supplemental warewashing to be used interimly. PIC to ensue equipment is operating to manufacturer's specifications prior to next usage.
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.
Pressure measuring devices on the dish machine were not accurate or were not properly scaled.
Observed non functional pressure gauge on mechanical dish machine. Repair/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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed container of QAC solution stored on top of reach in freezer at barista stand. Discontinue practice.
PIC to ensure all chemicals are stored appropriately.
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.
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.
notedCode 3701-21-02(I)Permits, training, and postings
Official Wording
3701-21-02(I) - Display of License
Inspector’s Notes
FSO license not displayed onsite.
Observed expired FSO license displayed in warewashing area. PIC to display current FSO license within public view.
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.
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 boxes of single use articles stored directly on facility floor.
Discontinue practice.
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.
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed final rinse temperature <180F. Article surface temperature = 130F.
PIC placed service call for diagnostics and necessary repairs. Discontinue usage of equipment until necessary repairs are completed.
Supplemental warewashing to be used interimly. PIC to provide service report to Inspector upon receipt.
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.
Equipment and/or components were not maintained in good working order.
Observed mechanical dish machine pressure, wash temp and final rinse temperate gauges in disrepair. Replace/provide new.
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, Jan 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 22, 2024
Approved - Minor Violations
2 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.
Observed dish room hand sink blocked by equipment.
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.
Equipment and/or components were not maintained in good working order.
Observed fry block cooler holding at 50F+
Service request placed for diagnostics.
Provide necessary repairs and discontinue usage of equipment until operating to manufacturer's specifications.
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, Jul 22, 2024 · Original Source
COMPLAINT - COMPLAINT
Jan 16, 2024
Not Abated
1 recorded violation
notedCode 3717-1-06.1(M)(1)Pests
Official Wording
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s Notes
"Facilities-outer openings protected
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed main entrance door sweep/seals not intact.
PIC indicated replacements would be installed."
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, Jan 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 2, 2023
Not Abated
3 recorded violations
notedCode 3717-1-04.4(L)Food temperature
Official Wording
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s Notes
"OBSERVATION: Mechanical warewashing -sanitization temperature
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed mechanical dish equipment final rinse temperature <180F.
CORRECTIVE ACTION: 3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed.
PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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.
"3717-1-03.2(M)(5) - Violation - Wiping cloth-use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
Inspector’s Notes
"Wiping cloth-use limitations
Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
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.
"In-use utensils-between-use storage
In-use utensils are improperly stored.
Observed various scoops stored improperly within bulk working containers of food.
Provide container/holder for proper storage.
PIC to ensure in-use utensils are properly stored, per Code."
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.