ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Tql Stadium - West Club Fl last inspected?
The most recent inspection on record was on Oct 14, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from May 15, 2024 to Oct 14, 2026.
Has Tql Stadium - West Club Fl ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated May 15, 2024.
The Full Inspection History
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 14, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.2(U)Contamination
Official Wording
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s Notes
Food on display was not protected from contamination by consumers. Observed self serve sliced tomatoes, onions and lettuce with no sneeze guard or protection. +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.
Official record from Cincinnati Health Department, Oct 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 25, 2026
Approved - Minor Violations
4 recorded violations
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 damaged caulking around the handwash sink in the bar area.
Ensure caulking is replaced.
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.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s Notes
Food on display was not protected from contamination by consumers.
Observed consumers utilizing the side of the buffet bar that was not protected by the sneeze guard.
Ensure consumers are utilizing the side of the buffet bar that is protected by the sneeze guard.
PIC informed buffet bar attendant to direct consumers to the protected side of the bar.
+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.
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed bartender handling cash then proceeds to make a mixed drink without washing hands in-between.
Ensure food employees are washing hands after they are contaminated.
PIC discussed the importance of handwashing and when to wash hands with the bartender.
+COS
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.
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.
Observed food under time as a public health control that was not marked with the time that is four hours past the point the food was removed from temperature control.
Ensure food under time as a public health control is marked with the time that is four hours past the point the food is removed from temperature control.
PIC marked the food with the time four hours past when the food was removed from temperature control.
+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.
Official record from Cincinnati Health Department, Apr 25, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
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 - STANDARD INSPECTION
Aug 10, 2025
Approved - Violations Abated
1 recorded violation
notedCode 3.2(U)Contamination
Official Wording
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s Notes
Food on display was not protected from contamination by consumers.
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.
Official record from Cincinnati Health Department, Aug 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 31, 2025
Not In Compliance
1 recorded violation
notedCode 3.2(U)Contamination
Official Wording
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s Notes
Food on display was not protected from contamination by consumers. Sneeze guards are ineffective
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.