ROUTINE - CRITICAL CONTROL POINT
Oct 14, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 14, 2026 · Original Source
Cincinnati, OH
Tql Stadium - Concession 104
1501 Central Pkwy
Last inspected Oct 14, 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 Tql Stadium - Concession 104 last inspected?
- The most recent inspection on record was on Oct 14, 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?
- 6 inspections on record, from May 15, 2024 to Oct 14, 2026.
- Has Tql Stadium - Concession 104 ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 15, 2024.
The Full Inspection History
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Apr 25, 2026
Approved - Minor Violations
3 recorded violations
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. Food transferred to TILT must be maintained at 135 degrees F prior to placing outside of temperature controls. (Turtles)
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 3.4(F)(1)(a)Food temperature
Official Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed cooked Turtles held at 115 degrees F--reheated to 165 degrees 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.
More about food kept at an unsafe temperaturenotedCode 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 corn salsa held at 49 degrees F atop Ice. When using an Ice bath --PIC to assure containers of food are submerged into ice up to product line verses simply atop ice. Maintain cold TCS foods at 41 degrees F or below
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, Apr 25, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 28, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.8(A)(1)Equipment and utensils
Official Wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s Notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
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, Sep 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 31, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 31, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 28, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 28, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 15, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(b)Food temperature
Official Wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F. Corn held at 48 degrees F. When using an Ice Bath --PIC to assure pans of food are submerged into ice up to product line verses simply atop ice. Maintain cold TCS Foods at 41 degrees F or below
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, May 15, 2024 · Original Source