ROUTINE - CRITICAL CONTROL POINT
Oct 27, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 27, 2026 · Original Source
Cincinnati, OH
The Fix Coffeehouse Kitchen
731 E Mcmillan St
Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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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 Fix Coffeehouse Kitchen last inspected?
- The most recent inspection on record was on Oct 27, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from May 4, 2026 to Oct 27, 2026.
- Has The Fix Coffeehouse Kitchen ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated May 4, 2026.
The Full Inspection History
2 inspectionsROUTINE - CRITICAL CONTROL POINT
May 4, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.4(G)(2)Food temperature
Official Wording
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 a package of butter that was open without date marking. Ensure ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened is properly date marked PIC date marked the butter. +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 4.8(E)(1)Equipment and utensils
Official Wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed kitchen equipment stored on shelve that was soiled with dust, debris, and residue. Ensure kitchen equipment is stored in a clean, dry location, protected from contamination.
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, May 4, 2026 · Original Source