ROUTINE - STANDARD INSPECTION
Oct 6, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 6, 2026 · Original Source
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 Summit Room last inspected?
- The most recent inspection on record was on Oct 6, 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?
- 9 inspections on record, from Dec 5, 2023 to Oct 6, 2026.
- Has The Summit Room ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Dec 5, 2023.
The Full Inspection History
9 inspectionsROUTINE - CRITICAL CONTROL POINT
Sep 24, 2026
Not In Compliance
5 recorded violations
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. 1. Observed coolers in prep area with out food not properly adjusted to under 41 F. Repair. 2. Observed three compartment sink chemical dispenser no properly adjusted. Until repaired chemicals will be used manually and calibrated using test stripes.
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 issuesnotedCode 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 high temperature dish machine not working. Use three compartment sink until repaired.
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 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 stand mixer top area not clean to sight. Itmes were wash, rinsed, 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 4.1(Z)Food temperature
Official Wording
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 thermometers in coolers in prep area. Obtain and place in the warmest part of the cooler.
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 4.1(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed chips on utensils. Utensils were discarded. +COS
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 problemsOfficial record from Cincinnati Health Department, Sep 24, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 7, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Observed ceiling chipping in prep area. Repair ceiling.
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, May 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 29, 2026
Not In Compliance
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. Observed sticker residue on plastic containers. Clean containers more often.
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 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 three stand mixers in prep area with residue on top of stand mixer. Stand mixers were cleaned. +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 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Observed ceiling chipping in prep area. Repair ceiling to prevent physical contamination.
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 4.6(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 high temperature dishwasher not using effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Use three compartment until dishwasher can be repaired.
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 3701-21-02(I)Permits, training, and postings
Official Wording
3701-21-02(I) - Display of License
Inspector’s Notes
FSO license not displayed onsite.
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.
More about paperwork, training, or posting issuesOfficial record from Cincinnati Health Department, Apr 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 30, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 30, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 17, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 17, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 2, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2023
Not Abated
1 recorded violation
notedCode 3717-1-04.1(C)Cleaning and sanitizing
Official Wording
"3717-1-04.1(C) - Violation - Food Contact Surfaces Cleanability Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices."
Inspector’s Notes
"OBSERVATION: Observed dishes with sticker residue left after being cleaned. Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. CORRECTIVE ACTION: Stickers must be completely removed from dishes when they are 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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Dec 5, 2023 · Original Source