ROUTINE - CRITICAL CONTROL POINT
Oct 30, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 30, 2026 · Original Source
Cincinnati, OH
West Club Level Kitchen & Bar
5 Paycor Stadium
Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was West Club Level Kitchen & Bar last inspected?
- The most recent inspection on record was on Oct 30, 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 Sep 28, 2023 to Oct 30, 2026.
- Has West Club Level Kitchen & Bar ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 28, 2023.
The Full Inspection History
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Sep 11, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 11, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 24, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.4(L)Food temperature
Official Wording
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed final rinse temperature of 156F. PIC placed service call for diagnostics/necessary repairs. Supplemental warewashing to be used interimly. PIC to ensue equipment is operating to manufacturer's specifications prior to next usage. Provide necessary repairs/replace equipment.
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, Oct 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 12, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 12, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 1, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 1, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 6, 2024
Approved - Minor Violations
1 recorded violation
notedCode 6.4(K)Pests
Official Wording
6.4(K) - Facilities: Pest control:
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed uncontrolled presence of insects within facility. PIC indicated enhanced pest control measures would be performed by provider prior to game day operations. PIC to ensure presence of insects is mitigated.
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.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Sep 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 28, 2023
Not Abated
4 recorded violations
notedCode 3717-1-02.4(C)(9)Food temperature
Official Wording
"3717-1-02.4(C)(9) - Violation - PIC Duties-Maintaining Temperatures The person in charge failed to ensure that employees used proper methods to maintain temperatures of TCS foods."
Inspector’s Notes
"OBSERVATION: PIC Duties-Maintaining Temperatures The person in charge failed to ensure that employees used proper methods to maintain temperatures of TCS foods. Observed multiple pieces of cold holing equipment in disrepair/nonfunctional/holding >41F (asset #15438, 2 equipment pieces without asset # tags) CORRECTIVE ACTION: PIC to ensure food employees are conducting routine temperature checks."
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 3717-1-04.2(G)(1)Food temperature
Official Wording
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s Notes
"Food temperature measuring devices. The operator did not have a food thermometer readily accessible. Provide and maintain on site."
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 3717-1-04.4(A)(1)Equipment and utensils
Official Wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s Notes
"Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order. Observed: 1. HIgh temperature mechanical dish machine supplemental booster in disrepair. 2. Asset #15438 nonfunctional/in disrepair. Discontinue usage. Provide necessary repairs and/or replace/remove equipment. PIC to ensure equipment is operating to manufacturer's specifications prior to next usage."
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.
More about equipment or utensil issuesnotedCode 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: TCS-cold holding TCS foods were being held at temperatures >41° F. Observed raw, breaded chicken (55F) and quesadillas (57F) held >41F. CORRECTIVE ACTION: PIC voluntarily discarded product."
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, Sep 28, 2023 · Original Source