ROUTINE - CRITICAL CONTROL POINT
Jan 8, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 8, 2026 · Original Source
Cincinnati, OH
20th Century Theater
3021 Madison Rd
Last inspected Jan 8, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 7, 2025
Approved - Minor Violations
9 recorded violations
notedCode 4.2(J)Cleaning and sanitizing
Official wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer.
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 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. Three comp sink is basement is soiled--wash and sanitize
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 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
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 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.
More about paperwork, training, or posting 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.
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 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. (Bar)
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.
More about handwashing problemsnotedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse of dish machine--may use three comp sink in basement to wash, rise and sanitize
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 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Walk in cooler holding temperature at 50 degrees F--Do not utilize until temperature is maintained at 40 degrees F. Walk in floor heavily rusted
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 3701-21-22Other
Official wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
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, Aug 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 7, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
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 2.4(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety.
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, Feb 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 14, 2025
Not In Compliance
8 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing system
Inspector’s notes
Plumbing system is not maintained in good repair. Faucet dripping at prep sink by dish machine--repair
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law. 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 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. The State of Ohio requires Food Safety training. Classes may be taken on-line @ statefoodsafety.com
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 issuesnotedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spay 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 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - PIC Duties
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events. 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 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. QAT strips need for three comp sink at bar
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 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order. Walk in cooler in kitchen is holding temperature at 50 degrees F. Do not store any TCS foods in cooler until temperature is maintained at 40 degrees F
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 3701-21-22Other
Official wording
3701-21-22 - Food Choking
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim.
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, Jan 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 10, 2024
Approved - No Violations
7 recorded violations
notedCode 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order. True freezer not working
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 6.1(A)Facility maintenance
Official wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Cracked floor tiles
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.
More about building upkeep issuesnotedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Interior of coolers 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 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID label 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 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer.
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 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Perimeter of floors 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(C)(1)Facility maintenance
Official wording
6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed
Inspector’s notes
Floor and wall junctures not coved or not closed to no larger than =1/32 inch. Replace missing baseboards behind Range/grill area
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Jul 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 6, 2023
Not Abated
12 recorded violations
notedCode 3717-1-04.8(F)Cleaning and sanitizing
Official wording
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Discontinue storing boxes of cups etc directly on floor"
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 3717-1-05.4(N)(2)Facility maintenance
Official wording
"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
Inspector’s notes
"Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
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.
More about building upkeep issuesnotedCode 3717-1-02.4(B)(2)(p)Permits, training, and postings
Official wording
"3717-1-02.4(B)(2)(p) - Violation - PIC Knowledge-explain complying with reporting responsibilities 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."
Inspector’s notes
"OBSERVATION: PIC Knowledge-explain complying with reporting responsibilities 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. CORRECTIVE ACTION: Implement and maintain Employee Health Policy--information provided"
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 issuesnotedCode 3717-1-02.4(C)(17)Other
Official wording
"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
Inspector’s notes
"PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events. Information provided"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification No manager has level 2 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.
More about paperwork, training, or posting issuesnotedCode 3717-1-06.2(C)Handwashing
Official wording
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No disposable towels at hand sink in kitchen and Bar"
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.
More about handwashing problemsnotedCode 3717-1-06.4(L)Pests
Official wording
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s notes
"Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. Observed dead roaches on glue trap in basement"
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 insectsnotedCode 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. Walk in cooler floor is rusted"
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 3717-1-04.2(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
"Manual warewashing-sink compartment requirements. There is no 3-compartment sink in Kitchen"
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 3717-1-04.5(D)Cleaning and sanitizing
Official wording
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough. Three comp sink at Bar is soiled"
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 3717-1-06.2(B)Handwashing
Official wording
"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
Inspector’s notes
"Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser. No soap at Bar hand sink"
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.
More about handwashing problemsnotedCode 3717-1-04.5(B)(1)(e)Contamination
Official wording
"3717-1-04.5(B)(1)(e) - Violation - Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated."
Inspector’s notes
"OBSERVATION: Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated. Observed mold on Ice Machine shield CORRECTIVE ACTION: Drain, clean and sanitize Ice Machine"
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 contaminationOfficial record from Cincinnati Health Department, Nov 6, 2023 · Original Source