ROUTINE - STANDARD INSPECTION
Oct 30, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 30, 2026 · Original Source
Cincinnati, OH
120 Ventures LLC, D.B.A. Mad Anthony's
120 E 8th St
Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was 120 Ventures LLC, D.B.A. Mad Anthony's last inspected?
- The most recent inspection on record was on Oct 30, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Jun 12, 2026 to Oct 30, 2026.
- Has 120 Ventures LLC, D.B.A. Mad Anthony's ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 12, 2026.
The Full Inspection History
4 inspectionsROUTINE - STANDARD INSPECTION
Oct 21, 2026
Not In Compliance
15 recorded violations
notedCode 3.4(G)(2)Food temperature
Official Wording
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 Roast Beef, salami and pepperoni with no Discard Dates. PIC to assure all open processed foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. +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.
More about food kept at an unsafe temperaturenotedCode 4.4(B)Other
Official Wording
4.4(B) - Cutting surfaces.
Inspector’s Notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. ID label all Bulk food containers
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed Ranch dressing with no date marking. +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.
More about food kept at an unsafe temperaturenotedCode 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. Hand sinks, exterior of fryers, coolers and equipment are soiled--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.
More about cleaning or sanitizing problemsnotedCode 6.1(M)Other
Official Wording
6.1(M) - Outer Openings - Protected
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed open windows with no screens or Air curtains
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.5(D)(6)Other
Official Wording
3.5(D)(6) - Other Forms of Information
Inspector’s Notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.8(E)(1)(3)Equipment and utensils
Official Wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Discontinue storing napkins directly on floor in basement
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 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles. +COS
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.
More about chemicals stored or used unsafelynotedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired sausage, goat cheese and Artichokes--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code. +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.
More about food kept at an unsafe temperaturenotedCode 3.4(F)(1)(a)Food temperature
Official Wording
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 Cooked pizza held at room temperature. May utilize TILT with approved written policy and documentation
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 3.4(I)(1)Food temperature
Official Wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s Notes
Written procedures for time as a public health control improper or unavailable.
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 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch. Observed soiled can opener blade. +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.
More about food not protected from contaminationnotedCode 4.1(LL)Equipment and utensils
Official Wording
4.1(LL) - Food equipment - certification and classification
Inspector’s Notes
Food equipment was not commercially approvable by an recognized testing agency.
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 3701-21-02(I)Permits, training, and postings
Official Wording
3701-21-02(I) - Display of License
Inspector’s Notes
FSO license not displayed onsite.
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.
More about paperwork, training, or posting issuesOfficial record from Cincinnati Health Department, Oct 21, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 9, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official Wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Discontinue storing disposable food containers and utensils beneath waste line in basement
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 3.2(Q)Contamination
Official Wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. Discontinue storing food contact items beneath waste line in basement
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.
More about food not protected from contaminationnotedCode 4.8(F)Other
Official Wording
4.8(F) - Storage - Excluded Locations
Inspector’s Notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Discontinue storing food contact items beneath waste line in basement
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jul 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 12, 2026
Not In Compliance
8 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official Wording
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 cooked pizza's held at room temperature on rolling cart. Facility may use Time as a public Health Control with approved written policy and documentation, otherwise maintain all hot TCS foods at 135 degrees F or above
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 2.4(B)(2)(p)Employee health and hygiene
Official Wording
2.4(B)(2)(p) - I. Employee Health - Demonstration of Knowledge
Inspector’s Notes
The person in charge shall be able to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Implement and maintain Employee Health Policy--information provided
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.
More about employee hygiene or health policy issuesnotedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
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.
More about chemicals stored or used unsafelynotedCode 3.4(K)(2)Other
Official Wording
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s Notes
Packaging TCS food using ROP method with inadequate or no HACCP plan. Discontinue ROP (Crovac wrapping) until written HACCP plan has been submitted and approved by Health
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired Caesar dressing and expired cooked vegetables--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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 3.3(D)(6)Food temperature
Official Wording
3.3(D)(6) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods
Inspector’s Notes
Non-continuously cooked raw animal foods not prepared according to proper, approved written procedures. Provide Health with a written policy covering non-continuous cooking procedures for chicken wings
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 3.2(Q)Contamination
Official Wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. Discontinue storing food beneath waste line in basement
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.
More about food not protected from contaminationnotedCode 4.8(E)(1)Equipment and utensils
Official Wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Discontinue storing pans and food containers etc. under waste line in basement
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 issuesOfficial record from Cincinnati Health Department, Jun 12, 2026 · Original Source