Cincinnati, OH

The Rock Bar & Grill

3411 Beekman St

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was The Rock Bar & Grill last inspected?: The most recent inspection on record was on Oct 29, 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?: 3 inspections on record, from Sep 18, 2024 to Oct 29, 2026.
Has The Rock Bar & Grill ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 18, 2024.

The Full Inspection History

3 inspections

ROUTINE - STANDARD INSPECTION

Oct 29, 2026

Approved - Minor Violations

3 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 broken glass and debris on floors behind bar. Ensure to clean as often as necessary.

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.

More about cleaning or sanitizing problems

notedCode 4.0(I)Cleaning and sanitizing

Official Wording

4.0(I) - Nonfood-Contact Surfaces - Materials

Inspector’s Notes

The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed buildup of ice inside reach in freezer. Ensure to defrost so surfaces are smooth and easily cleanable.

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.

More about cleaning or sanitizing problems

notedCode 4.4(F)(2)Cleaning and sanitizing

Official Wording

4.4(F)(2) - Warewashing sinks: Use Limitation

Inspector’s Notes

Warewashing sink was not properly cleaned and/or sanitized.

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.

More about cleaning or sanitizing problems

Official record from Cincinnati Health Department, Oct 29, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 23, 2025

Approved - Minor Violations

2 recorded violations

notedCode 5.1(C)(1)Handwashing

Official Wording

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation

Inspector’s Notes

Handwashing sink does not provide water at least 85° F. No hot water in hand sinks. Provide hot water of 85 F. for proper hand washing.

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.

Official Wording

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Inspector’s Notes

There are unnecessary or nonfunctional items and /or litter on the premises. Broken coolers in bar area. Remove broken or unused items form the premises.

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 issues

Official record from Cincinnati Health Department, Sep 23, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 18, 2024

Approved - Minor Violations

5 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. Whole bar cooler lids area above and around it soiled. Clean whole area thoroughly.

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.

More about cleaning or sanitizing problems

notedCode 4.5(A)(1)Contamination

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s Notes

Food-contact surfaces were dirty. Clean food contact surfaces (glasses) stored on soiled surface of 3 comp. sink.

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 contamination

notedCode 7.1(A)Chemicals

Official Wording

7.1(A) - X. Chemical - Poisonous/toxic material

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. Stirr stored with chemicals in the cabinet. Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate 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 unsafely

notedCode 4.4(F)(2)Cleaning and sanitizing

Official Wording

4.4(F)(2) - Warewashing sinks

Inspector’s Notes

Warewashing sink was not properly cleaned and/or sanitized. Soiled 3 comp. sink. Keep it clean to prevent contamination of clean food contact surfaces.

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.

More about cleaning or sanitizing problems

notedCode 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 space between the cabinets had loose wood floor and dry wall around it rotten and causing gaps. Properly fix it smooth easily cleanable surface.e

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 issues

Official record from Cincinnati Health Department, Sep 18, 2024 · Original Source