ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Twin Towers - Bistro last inspected?
The most recent inspection on record was on Sep 30, 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?
2 inspections on record, from Apr 9, 2026 to Sep 30, 2026.
Has Twin Towers - Bistro ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Apr 9, 2026.
The Full Inspection History
2 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 30, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.0(I)Cleaning and sanitizing
Official Wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s Notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed cracked plastic food storage lids. Ensure surfaces are smooth and easily cleanable. Person in charge voluntarily discarded.
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.
Official record from Cincinnati Health Department, Sep 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 9, 2026
Approved - Minor Violations
3 recorded violations
notedCode 3.5(A)Other
Official Wording
3.5(A) - Standards of Identity
Inspector’s Notes
Food product labels are not in compliance with identity requirements. Prepackaged grab and go foods are missing Net weight, statement of responsibility and sub-ingredient listings
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed night stained damaging in kitchen area and Ice in hand sink in survery area. Hand sinks to be used for hand washing only
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(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 . Observed pan of hashbrowns held on warmer at 119 degrees F--Discarded. Maintain hot TCS Foods at 135 degrees F or above. Warmer is not adequate to maintain more than a plate of food at appropriate temperatures. Store pans inside hot wells
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.