ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was The Bonbonerie Café last inspected?
The most recent inspection on record was on Nov 4, 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?
9 inspections on record, from Jan 9, 2024 to Nov 4, 2026.
Has The Bonbonerie Café ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 9, 2024.
The Full Inspection History
9 inspections
ROUTINE - STANDARD INSPECTION
Nov 4, 2026
Approved - Minor Violations
1 recorded violation
notedCode 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 gaps in the coving between the coving and the floor or the coving is missing in the dishwashing area
Ensure the coving is installed to where there is no more than one thirty-second inch (one millimeter) gap between the coving and the floor/wall juncture.
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, Nov 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 26, 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 food debris and residue on the floors underneath the equipment in the cafe kitchen and underneath the dishwashing area.
Ensure the floors 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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled.
Observed working containers of poisonous/toxic materials that were not properly labeled.
Ensure poisonous/toxic materials removed from the original container are labeled with the common name of the poisonous/toxic materials.
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.
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 TCS food items that were not dated or were held past the discard date indicated on the date marking.
Ensure all TCS food items that are undated or are held past the discard date indicated on the date marking are discarded.
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 TCS food items stored at 48°F in the kitchen prep cooler.
Ensure TCS food items are 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wet wiping cloths maintained in buckets of sanitizer solution that was below the proper concentration of sanitizer.
Ensure wet wiping cloths are maintained in a sanitizer solution that is at the proper concentration.
PIC refilled the bucket with sanitizer solution that was at the proper concentration.
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(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 gaps in the coving between the coving and the floor.
Ensure the coving is installed to where there is no more than one thirty-second inch (one millimeter) gap between the coving and the floor/wall juncture.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed the middle door on the kitchen prep cooler was not properly sealing. Cooler was unable to maintain ambient air temperatures required to hold TCS foods at temperatures <41°F.
Ensure the cooler is serviced.
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 26, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 2, 2026
Approved - Minor Violations
5 recorded violations
notedCode 3.1(L)Food source and labeling
Official Wording
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s Notes
Food packaging does not protect food from contamination.
Observed canned goods with major dents around the sealing surface.
Ensure canned goods with major dents around the sealing surface are rejected upon receiving or discarded.
PIC discarded the damaged canned goods.
+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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wet wiping clothes stored in sanitizer solution that was not at the proper concentration.
PIC remade the sanitizer solution at the proper concentration.
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.
In-use utensils are improperly stored.
Observed in-use utensils stored in water that was at 107 degrees Fahrenheit.
Ensure in-use utensils are stored in water that is >135 degrees Fahrenheit.
PIC swapped out utensils and refilled the container with water that was at temperatures >135 degrees Fahrenheit.
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.
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 egg salad that was not discarded by the date indicated on the date marking.
Ensure ready-to-eat, TCS food is discarded when the date mark exceeded the required time/temperature combination.
PIC discarded the egg salad.
+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.
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 suspected mold inside of the ice machine.
Ensure the ice machine is cleaned more regularly and maintained clean.
PIC shut down the ice machine, discarded the ice, and cleaned inside of the ice machine.
+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.
Official record from Cincinnati Health Department, Jun 2, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 12, 2026
Approved - Minor Violations
1 recorded violation
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.
Sanitizer buckets sanitizer concentration was not being monitored.
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.
Official record from Cincinnati Health Department, Jan 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 26, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 26, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 23, 2025
Not In Compliance
3 recorded violations
notedCode 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 mop chemical dispenser connected through faucet of handwashing sink. Ensure that handwashing sink is used only for handwashing.
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.
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s Notes
Not following requirements for the 4 hour time as a public health control. Observed two containers of tea sandwiches on wire shelf in cafe area and cookie and sandwich trays that were not time stamped for 4 hours from removal from temperature control. Items were time marked as facility had just opened. Discussed with PIC that unmarked containers will need to be discarded. +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.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed ice bin that did not have an air gap. Ice bin was air gapped. -Corrected
Observed dish machine that was directly connected to plumbing. PIC said they would schedule a plumber to address issue.
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.
Official record from Cincinnati Health Department, May 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 8, 2025
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.
Cheese cake was observed at 62°F and carrot cake with cream cheese frosting was observed holding at 54°F. TCS out of temperature foods were discarded if out of temperature for over 4 hours.
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.
Quaternary ammonia dispenser was not dispensing adequate sanitizer. PIC called company to adjust.
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 31, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.4(I)(2)Food temperature
Official Wording
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s Notes
Not following requirements for the 4 hour time as a public health control. Observed sandwiches that were not properly marked for 4 hour discard time. Sandwiches were properly marked. Sandwiches had just been prepped as facility had just opened. Discussed with PIC that unmarked food using TILOT should be discarded.
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.