ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wendy's #1975 last inspected?
The most recent inspection on record was on Oct 1, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
12 inspections on record, from Nov 14, 2023 to Oct 1, 2026.
Has Wendy's #1975 ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Nov 14, 2023.
The Full Inspection History
12 inspections
COMPLAINT - COMPLAINT
Oct 1, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(K)Pests
Official Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed a small number of house flies in the facility.
PIC stated pest control is on a bi-weekly schedule. EHSIT advised installing fly traps in approved areas. PIC will discuss control measures with the pest control operator.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of grease on the floors underneath the fryers.
Ensure the floors are cleaned more frequently and maintained clean.
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, Oct 1, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 1, 2026
Approved - Minor Violations
8 recorded violations
notedCode 2.3(D)Employee health and hygiene
Official Wording
2.3(D) - Hair restraints, effectiveness
Inspector’s Notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employees not wearing hair restraints.
Ensure employees are wearing hair restraints.
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.
A cross connection is present onsite.
Observed a cross connection between the chemical dispensing hoses and the filled basins of the three-compartment sink.
Ensure an air gab is maintained between the outlet of a plumbing fixture and the high-water level of a basin.
PIC moved the hoses as to eliminate the cross connection.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed
Inspector’s Notes
In FSOs or RFEs in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved to no larger than one thirty-second inch (one millimeter)
Observed the coving in the walk-in cooler that was detaching from the wall.
Ensure the coving is reattached and sealed to the wall in the walk-in cooler.
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.
3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food
Inspector’s Notes
Foods in frozen storage exhibit signs of thawing or refreezing.
Observed several food items in the reach-in freezer that were beginning to thaw.
Ensure frozen food is maintained frozen during storage.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
1. Observed the several coolers in the kitchen are leaking.
Ensure the coolers are serviced.
2. Observed the reach-in freezer is not maintaining temperatures needed to keep frozen food frozen.
Ensure the freezer is serviced.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Observed the instructions for removing food of a choking victim were not accessible to customers.
Ensure the instructions for removing food of a choking victim are posted in an area that is accessible to customers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food employee(s) working with exposed food have artificial nails or polished nails and are not wearing intact gloves in good repair.
Observed an employee with stones attached to their nails and was not wearing gloves.
Ensure employees with artificial nails, nail polish, or attachments on their nails are wearing gloves.
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, Oct 1, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 18, 2026
Approved - Minor Violations
4 recorded violations
notedCode 6.2(E)Handwashing
Official Wording
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories.
Observed no handwashing signage in the men's restroom.
PIC posted handwashing signage in the men's restroom.
+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(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed opened dairy product in the walk in-cooler that was not properly date marked.
Ensure ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened is properly date marked.
PIC discarded the dairy product.
+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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed a buildup of frier oil and food debris underneath the friers.
2. Observed a buildup of residue and debris underneath the plumbing fixtures by the water heater.
Ensure these areas are cleaned more frequently and maintained clean.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed condensation dripping onto food items in the reach in cooler by the register.
PIC moved food items and placed a container to collect condensation.
+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, May 18, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 12, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed grease buildup in vents. Clean non-food contact surfaces more frequently.
2. Observed grease buildup in fryer compartments. Clean non-food contact surfaces more frequently.
3. Observed debris buildup in microwave. Clean non-food contact surfaces more frequently.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Floors in kitchen area and walk in cooler had debris build up. Floors must be cleaned as often as necessary to keep them clean.
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.
notedCode 6.2(K)(2)Permits, training, and postings
Official Wording
6.2(K)(2) - Dressing areas and lockers - designation
Inspector’s Notes
No lockers or other facilities provided for storing employee personal items.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed two gaskets for reach in coolers that were not tight or properly adjusted. Repair gaskets In order for equivalent to function correctly.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Dec 12, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 12, 2025
Approved - Minor Violations
3 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official Wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed chemical dispenser connected via three compartment sink faucet in an unapproved manner.
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.
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 or a roast <130° F. Observed spicy chicken nuggets holding at 120ºF. Spicy chicken nuggets were voluntarily discarded by operator. +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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed grease under fryers. Repair leak. Per PIC, maintenance on fryers has been requested.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, May 12, 2025 · Original Source
COMPLAINT - COMPLAINT
Feb 14, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 12, 2024
Approved - Minor Violations
2 recorded violations
notedCode 2.2(C)Handwashing
Official Wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so. Observed food employee touch face then return to indirect food handling task without washing hands. Food employee went to wash hands. CORRECTED ON SITE
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.
The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of grease and debris under and around equipment under hood.
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, Nov 12, 2024 · Original Source
COMPLAINT - COMPLAINT
Nov 12, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 12, 2024 · Original Source
COMPLAINT - COMPLAINT
Aug 30, 2024
Abated On-Site
2 recorded violations
notedCode 3717-1-03.4(F)(1)(b)Food temperature
Official Wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s Notes
"OBSERVATION: Observed cheese holding at 65°F and mayo holding at 59°F for less than 4 hours in top of prep cooler.
CORRECTIVE ACTION: Foods were moved to a refrigerator maintaining proper temperature."
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, Aug 30, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 14, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 14, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 7, 2024
Not In Compliance
3 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment, good repair, doors, seals
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Frosty machine was not maintaining frosty mix below 41ºF. Repair or adjust prior to putting frosty mix back in machine so that frosty mix maintained below 41ºF.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter installed after integral backflow preventer on mop sink faucet that is not designed to have continuous back pressure.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Observed frosty being held at 44-46ºF. Frosty was drained and discarded.
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.