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 - Main Kitchen
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 - Main Kitchen 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?
- 7 inspections on record, from Nov 20, 2023 to Oct 14, 2026.
- Has Tql Stadium - Main Kitchen ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 20, 2023.
The Full Inspection History
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Apr 28, 2026
Approved - Minor Violations
4 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed oven pan racks that where soiled. Ensure oven pan racks are cleaned more frequently and maintained clean.
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 4.4(B)Other
Official Wording
4.4(B) - Cutting surfaces.
Inspector’s Notes
Cutting surface(s) unable to be effectively cleaned and sanitized. Observed deep scores and chips in several of the cutting boards that makes the cutting surface unable to be effectively cleaned and sanitized. Ensure cutting boards are resurfaced or replaced. PIC discarded of the cutting boards. +COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed hot dogs that were not discarded when the date mark exceeded the required time/temperature combination. Ensure that Ready-to-eat, TCS foods are discarded when the date mark exceeded the required time/temperature combination. PIC discarded of the hot dogs. +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 5.4(P)Facility maintenance
Official Wording
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s Notes
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed food debris and litter around the refuse storage enclosure. Ensure the refuse storage area is cleaned more frequently and maintained clean.
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, Apr 28, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 28, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official 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 - CRITICAL CONTROL POINT
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 - CRITICAL CONTROL POINT
May 15, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. Observed pulled pork with no DISCARD DATE. PIC to assure all open processed foods and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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
ROUTINE - STANDARD INSPECTION
Nov 20, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 20, 2023 · Original Source