ROUTINE - STANDARD INSPECTION
Nov 4, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 4, 2026 · Original Source
Cincinnati, OH
The Ashford Of Mt Washington
1131 Deliquia Dr
Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was The Ashford Of Mt Washington last inspected?
- The most recent inspection on record was on Nov 4, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 8 inspections on record, from Jan 5, 2024 to Nov 4, 2026.
- Has The Ashford Of Mt Washington ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 5, 2024.
The Full Inspection History
8 inspectionsROUTINE - CRITICAL CONTROL POINT
Oct 28, 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 residue and food debris on the floors in the walk-in cooler. Ensure the walk-in cooler is 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.
More about food kept at an unsafe temperaturenotedCode 6.1(M)Other
Official Wording
6.1(M) - Outer Openings - Protected
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed damaged weather stripping and tiles that create a gap underneath the back exterior door in the kitchen. Ensure the weather stripping and tiles are repaired or replaced to protect against the entry of insects and rodents.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 sanitizer stored above single-use items and personal care products stored above ready-to-eat condoments. Ensure all poisonous/toxic materials are stored in a manner that prevents the contamination. food, equipment, utensils, linens, or single-service or single-use articles.
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.
More about chemicals stored or used unsafelynotedCode 4.6(C)(3)Contamination
Official Wording
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Observed the chlorine dish machine producing a sanitizer concentration that was below the required concentration. Ensure the dish machine is serviced.
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.
More about food not protected from contaminationnotedCode 6.1(C)(1)Facility maintenance
Official Wording
6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed
Inspector’s Notes
In FSOs or RFEs in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved to no larger than one thirty-second inch (one millimeter) Observed the coving disconnected from the wall in the dish washing area. Ensure the coving is attached to the wall with no gaps larger than one thirty-second inch (one millimeter)
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 issuesnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed the door on the walk-in freezer is not completely sealing. Observed a buildup of ice around the sealing surface. Ensure the ice is removed and the door is serviced to where the door may make a complete seal.
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, Oct 28, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 10, 2026
Approved - Minor Violations
5 recorded violations
notedCode 5.1(P)(1)Contamination
Official Wording
5.1(P)(1) - Preventing a Cross Connection
Inspector’s Notes
A cross connection is present onsite. Observed a cross connection between the chemical dispenser outlet hose and a bin filled with detergent water. Ensure cross connections are prevented by maintaining an air gap between plumbing outlets and high-water level of a filled receptacle. PIC moved the chemical dispenser outlet hose as to eliminate the cross connection. +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.
More about food not protected from contaminationnotedCode 2.4(C)(18)Employee health and hygiene
Official Wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
More about employee hygiene or health policy issuesnotedCode 5.1(O)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed ice that was dumped in the handwashing sink in the kitchen. Ensure handwashing sinks are used for no purposes other than handwashing. PIC stated they would talk with employees about only using the handwashing sinks for handwashing. +COS
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.
More about handwashing problemsnotedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch. Observed a buildup of debris on the blade of the can opener. Ensure food-contact surfaces are cleaned to the sight and touch. PIC placed the can opener in the ware washing area to be cleaned and sanitized. +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.
More about food not protected from contaminationnotedCode 3701-21-22Other
Official Wording
3701-21-22 - Food Choking Standards
Inspector’s Notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jun 10, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 21, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official Wording
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 tomatoes holding at 60 ° F and lettuce holding at 54 ° F. They were being stored over ice less than two hours. Discussed with PIC alternative cold holding. Tomatoes and lettuce were moved to fridge. +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.
More about food kept at an unsafe temperaturenotedCode 4.4(B)Other
Official Wording
4.4(B) - Cutting surfaces.
Inspector’s Notes
Cutting surface(s) unable to be effectively cleaned and sanitized. Overly scored cutting surfaces were voluntarily discarded. +COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jan 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 16, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed three compartment sanitizer dispenser not pulling sanitizer to dispense. PIC said they would call to have dispenser adjusted. Food employee said they could manually add sanitizer until dispenser is 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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Jun 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 25, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.4(D)(1)Food temperature
Official Wording
3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling
Inspector’s Notes
TCS foods are not being properly cooled within the allowed time period. Observed eggs at 81ºF and sausages at 88ºF after 4 hours of cooling. Products were voluntarily discarded. Discussed with PIC retraining food employees, monitoring cooling temperatures, and taking proper corrective actions if needed.
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 temperatureOfficial record from Cincinnati Health Department, Feb 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 15, 2024
Approved - Minor Violations
2 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official Wording
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. Observed burger patties holding at 100°F for less than 2 hours per facility. Burgers were removed from steam table well to be reheated to 165°F within 2 hours. Discussed with facility that if steam table well does not maintain TCS food above 135°F it should not be used.
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) - Facilities: Maintenance: Good repair
Inspector’s Notes
The physical facilities were not maintained in good repair. Observed light in walk in cooler that was not working properly, baseboard under dishwasher missing tiles, ice build up around walk in freezer door.
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, Jul 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 5, 2024
Not Abated
1 recorded violation
notedCode 3717-1-04.4(N)Chemicals
Official Wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s Notes
"OBSERVATION: Observed quaternary ammonia sanitizer solution that was too dilute (not per manufacturers range). CORRECTIVE ACTION: Sanitizer dispenser was adjusted to provide adequate sanitizer."
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.
More about chemicals stored or used unsafelyOfficial record from Cincinnati Health Department, Jan 5, 2024 · Original Source