ROUTINE - CRITICAL CONTROL POINT
Oct 14, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 14, 2026 · Original Source
Cincinnati, OH
1501 Central Pkwy
Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗
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ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
1 recorded violation
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Not following requirements for the 4 hour time as a public health control. Recorded temperature for Turtles was 160 degrees F for food items coming from separate Booth. Temperature observed was 115. PIC required to monitor pre-temperatures recorded prior to placing in TILT
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
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
2 recorded violations
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Not following requirements for the 4 hour time as a public health control. Initial temperatures for cold food holding were not recorded
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 temperature3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
TCS foods were being held at temperatures >41° F. Salsa held at 45 degrees F
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, Jul 31, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 28, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 15, 2024 · Original Source