SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was W Salon & Spa Hyde Park last inspected?
The most recent inspection on record was on Sep 16, 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?
4 inspections on record, from Feb 8, 2024 to Sep 16, 2026.
Has W Salon & Spa Hyde Park ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 8, 2024.
The Full Inspection History
4 inspections
ROUTINE - STANDARD INSPECTION
Sep 16, 2026
Approved - Minor Violations
1 recorded violation
notedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemicals stored on top and by espresso machine. Keep all chemicals away or below from food prep. Food and food contact surfaces. Corrected on site.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Cincinnati Health Department, Sep 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 22, 2025
Approved - Minor Violations
1 recorded violation
notedCode 2.4(C)(18)Employee health and hygiene
Official Wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Cincinnati Health Department, May 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 31, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Provide a barrier between three comp sink and hand sink
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, Jul 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 8, 2024
Abated
4 recorded violations
notedCode 3717-1-03.5(C)Food source and labeling
Official Wording
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s Notes
"Violation has been abated"
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3717-1-04.2(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-04.2(B)(1) - Violation - Manual warewashing-sink compartment requirements. There is no 3-compartment sink in the facility. "
Inspector’s Notes
"Violation has been abated"
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.
"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."
Inspector’s Notes
"Violation has been abated"
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.