COMPLAINT - COMPLAINT
Jan 28, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 28, 2026 · Original Source
Cincinnati, OH
Adriatico's Pizza
113 W Mcmillan St
Last inspected Jan 28, 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
8 inspectionsROUTINE - STANDARD INSPECTION
Oct 13, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. 1. Observed dust accumulation on shelfs and the cooling unit inside the walk-in cooler. Must be cleaned. 2. Observed dust accumulation on the ventilation hood for for the ovens. Must be cleaned. 3. Observed excess grease accumulation on the ventilation hood for the fryers. Must be cleaned.
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 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Observed grease accumulation underneath the frying machines. Must be cleaned. 2. Observed dust and debris accumulation underneath and on the sides of the large ovens. Must be cleaned.
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 problemsOfficial record from Cincinnati Health Department, Oct 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 15, 2025
Approved - Minor Violations
5 recorded violations
notedCode 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. 1. Observed drinking glasses in the top loading commercial beer cooler located in the bar area stored in direct contact with soiled surfaces. Surfaces must be cleaned and sanitized to prevent potential contamination of glassware. 2. Observed crates used for dish washing directly on the floor. PIC moved them off the floor.
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 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 residue buildup inside the soda gun nozzle. Discussed with the PIC that, in addition to soaking in a cleaning solution, the nozzles must also be mechanically scrubbed to ensure proper removal of buildup. 2. Observed grease accumulation on the sides of the frying machines. Must be cleaned. 3. Observed food and sauce stains accumulating on counters where the keyboards and monitors are located in the kitchen. Must be cleaned. 4. Observed soiled and rusted shelving racks in the walk-in cooler. PIC confirmed the condition and stated that replacement racks will be obtained. In the meantime, existing racks will be cleaned to maintain sanitary conditions.
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 back kitchen door is left slightly open. Leaving the door open allows pests such as flies, rodents, and other animals to enter, which poses a significant contamination risk to food and food-contact surfaces. The door must be kept closed or fitted with an air curtain or screen door that meets code requirements. PIC closed the door and will instruct staff to keep it closed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(C)(1)(H)Contamination
Official wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. 1. Observed bar ice bins not covered. When not in active use, ice bins must be covered to prevent contamination from dust, debris, and other sources. Proper covering or storage of ice is required to maintain compliance. Discussed with PIC and they agreed to cover the bin. 2. Observed uncooked pizzas stored on movable pan racks in the walk-in cooler without proper covering. PIC promptly covered the racks to protect the food from potential contamination.
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 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Observed grease accumulation on the floor and around the ventilation hood where the fryer is located. These surfaces must be cleaned to maintain sanitary conditions and prevent potential fire hazards. 2. Observed debris accumulating underneath the large pizza ovens. Must be cleaned.
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 problemsOfficial record from Cincinnati Health Department, Jul 15, 2025 · Original Source
COMPLAINT - COMPLAINT
Dec 20, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 18, 2024
Approved - Minor Violations
1 recorded violation
notedCode 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. 1. Observed grease accumulation underneath the frying station. Must be cleaned. 2. Observed dust accumulation on ceiling. Must be cleaned. 3. Observed dust accumulation on the racks located in the walk-in cooler. Must be cleaned.
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 problemsOfficial record from Cincinnati Health Department, Dec 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 9, 2024
Approved - Minor Violations
2 recorded violations
notedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Poisonous/toxic material
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. Observed chemical spray bottles stored next to clean dishes. Must store all chemical items used in the facility in a separate location that is away from possibly contaminating clean equipment.
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 6.4(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. 1. Observed accumulation of grease under the frying equipment. Must be cleaned. 2. Observed accumulation of dust on ceiling surfaces in the kitchen. Must be cleaned.
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 problemsOfficial record from Cincinnati Health Department, Oct 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 17, 2023
Abated
4 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
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.
More about food kept at an unsafe temperaturenotedCode 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
"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.
More about food kept at an unsafe temperaturenotedCode 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"Violation has been abated"
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 3717-1-05.1(O)(2)Handwashing
Official wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"Violation has been abated"
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 problemsOfficial record from Cincinnati Health Department, Nov 17, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 9, 2023
Abated On-Site
7 recorded violations
notedCode 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained by wearing hair coverings."
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 3717-1-05.1(O)(2)Handwashing
Official wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: Observed bar hand washing sink with stuff stored in it. CORRECTIVE ACTION: Stuff was removed from hand washing 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 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Observed no chlorine in dishwasher rinse. CORRECTIVE ACTION: Sanitizer for dishwasher was changed out and proper residual was provided."
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 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 provolone holding at 45°F for less than 4 hours per operator after lunch rush in walk in cooler holding foods further from door marginal temperature (43°F). Observed TCS contents of prep top cooler for pizza toppings holding at 45-47°F after lunch rush per operator where items were quickly replaced on prep top (contents of top of prep cooler were marginal 43°F that had been in unit the longest). CORRECTIVE ACTION: PIC said that they would ice down the top of the prep cooler until it could be adjusted or repaired and that door to WIC would be kept closed. Monitor temperatures closely to ensure that TCS foods are held below 41°F."
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(A)Food temperature
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed WIC and prep cooler that were maintaining TCS foods at marginal temperatures and during lunch period that went above 41°F. PIC said door to WIC would be kept closed more and that prep top cooler would be iced down until units could be repaired."
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 3717-1-04.3(B)(1)Equipment and utensils
Official wording
"3717-1-04.3(B)(1) - Violation - Fixed equipment installation-spacing or sealing. Fixed equipment was not properly installed."
Inspector’s notes
"Observed sealants around sinks missing or in bad repair."
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 3717-1-05.4(B)Water, plumbing, and sewage
Official wording
"3717-1-05.4(B) - Violation - Refuse/recyclables/returnables-outdoor areas Outdoor refuse storage surface is not suitably constructed or sloped to drain."
Inspector’s notes
"Observed grease bin on absorbant surface."
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 problemsOfficial record from Cincinnati Health Department, Nov 9, 2023 · Original Source