Cincinnati, OH

Auntie Anne's, Cinnabon & Carvel

Name: Auntie Anne's, Cinnabon & Carvel
Address: 271 Calhoun St, Cincinnati, OH

271 Calhoun St

Last inspected Apr 24, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - STANDARD INSPECTION

Apr 24, 2026

Approved - Minor Violations

4 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. Observed boxed single use articles stored on facility flooring. Discontinue practice. PIC to ensure all articles are stored >= 6" above flooring.

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 issues

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed milk held at 46F. PIC voluntarily discarded 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 temperature

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official wording

3.2(M)(2)(a) - Wiping cloths - use limitation

Inspector’s notes

Wet wiping cloth was not maintained in a sanitizer solution between uses.

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 problems

notedCode 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. Observed 3 floor refrigeration units holding between 46-52F. Supplemental mechanical refrigeration available within facility. Provide necessary repairs 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 issues

Official record from Cincinnati Health Department, Apr 24, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 17, 2025

Approved - Minor Violations

3 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. Observed the bottom of the soda machine ice dispenser has small amount of biofilm growth. Must be cleaned.

In plain English

More about food kept at an unsafe temperature

notedCode 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. Observed dust accumulation on the vents in the kitchen area in the front and above the three compartment sink in the back. 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 problems

notedCode 4.8(E)(2)(a)(b)Equipment and utensils

Official wording

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Inspector’s notes

Clean equipment and utensils were not properly stored. Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface. PIC moved the racks 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 issues

Official record from Cincinnati Health Department, Sep 17, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 23, 2025

Approved - Minor Violations

2 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 ice scoop holder in the front was soiled at the bottom. Must be cleaned. 2. Trash and food debris were observed accumulating on the floors, especially underneath equipment and along baseboards. Clean thoroughly to maintain sanitary conditions and prevent pest attraction.

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 problems

notedCode 4.7(D)Other

Official wording

4.7(D) - Mechanical Washing

Inspector’s notes

Linens, other than wiping cloths, were not being mechanically washed. Observed dirty linens and cloths being washed in the 3 compartment sink. Linens must be mechanically washed or wiping cloths may be laundered in a mechanical washer, a sink designated solely for laundering wiping cloths, or a warewashing or food preparation sink that is thoroughly cleaned before and after each use. However, using a three-compartment sink for laundering dirty linens, especially if not designated exclusively for that purpose, constitutes a violation of this rule.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Apr 23, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Dec 5, 2024

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Dec 5, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 26, 2024

Not In Compliance

4 recorded violations

notedCode 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.

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 issues

notedCode 3.4(F)(1)(b)Food temperature

Official wording

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 TCS food items in coolers were held at >41° F. PIC will monitor the temperatures to make sure it comes down to below 41° F. Otherwise, everything will have to be moved into a different cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 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. Observe food debris accumulation underneath the storage racks in the back. Must be cleaned go 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 problems

notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s notes

Food-contact surfaces were dirty. Observed black biofilm accumulation inside the ice machine. Must be cleaned.

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 contamination

Official record from Cincinnati Health Department, Nov 26, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 10, 2024

Approved - Minor Violations

6 recorded violations

notedCode 2.4(C)(14)Employee health and hygiene

Official wording

2.4(C)(14) - I. Employee Health - PIC Duties

Inspector’s notes

Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.

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 issues

notedCode 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.

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 issues

notedCode 6.2(B)Handwashing

Official wording

6.2(B) - III. Preventing Contamination by Hands - Facilities

Inspector’s notes

Each handwashing lavatory did not have a supply of hand cleanser. Observed no liquid soap in soap dispenser by hand washing station in the back. Must have soap available by each hand washing station.

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.

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. Observed buildup of dust on the ceiling vents. Must be cleaned to prevent possible contamination with food.

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 problems

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. Observed possible water leakage underneath the handwashing station in the front. Must be fixed to prevent water from leaking.

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 problems

notedCode 6.2(C)Handwashing

Official wording

6.2(C) - III. Preventing Contamination by Hands - Facilities

Inspector’s notes

Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Observed no paper towels available by hand washing sink in the back area. Must have some way to properly dry hands.

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.

Dec 7, 2023

Not Abated

6 recorded violations

notedCode 3717-1-04.6(C)(3)Chemicals

Official wording

"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."

Inspector’s notes

"Quat sanitizer in wiping cloth buckets were noted at less than 50 ppm. Operator remade sanitizer and observed at 200ppm."

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 unsafely

notedCode 3717-1-06.4(J)(2)Other

Official wording

"3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."

Inspector’s notes

"A jacket, hat and shirt were stored with and or in close proximity to single use items on shelves in the dry storage area."

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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: Milk was noted at 47F inside of under counter reach-in-cooler. CORRECTIVE ACTION: Milk was discarded by operator."

In plain English

More about food kept at an unsafe temperature

notedCode 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

"Black and pink residue/slime on the outer portion of fountain drink machine ice shoot."

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 problems

notedCode 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 issues

notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing

Official wording

"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."

Inspector’s notes

"Wet wiping cloth on prep counter in the front service area."

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 problems

Official record from Cincinnati Health Department, Dec 7, 2023 · Original Source