ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Bagel Brothers last inspected?
The most recent inspection on record was on Oct 6, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from May 16, 2024 to Oct 6, 2026.
Has Bagel Brothers ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated May 16, 2024.
The Full Inspection History
9 inspections
COMPLAINT - COMPLAINT
Oct 6, 2026
Approved - Minor Violations
4 recorded violations
notedCode 6.4(N)(1)Facility maintenance
Official Wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed non functional cooler in front prep area. Remove or repair.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed crumb build up on shelves in display case. 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed build up on walls in prep area. Clean
2. Observed build up on floor in front area. 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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed food employee arranging bagels without hair restraint. Assure food employees are wearing hair restraints while prepping 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.
Official record from Cincinnati Health Department, Oct 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 23, 2026
Approved - Minor Violations
11 recorded violations
notedCode 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up on counters. Clean
2. Observed build up on racks. 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.
4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
Inspector’s Notes
Single-service articles and single-use articles are reused.
Observed muffin mix containers and single service cups being reused. Do not reuse single service items.
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.
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Observed household pesticide in prep area. Pesticide was discarded. +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.
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 or a roast <130° F.
Observed cooked eggs holding at 112 F in hot holding machine. Hot holding tempereature was risen. +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.
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 deli meat holding at 60 F for less than 2 hours. Meats were placed in the cooler. +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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed food on the floor in walk in freezer. Store food six inches from the floor.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cracks and chips on containers. Containers were discarded. +COS
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.
Official record from Cincinnati Health Department, Sep 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 1, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair.
1. Observed missing ceiling tiles in the entrance to the prep area. Repair ceiling.
2. Obseved hole in the floor of boiler room. Repair floor.
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.
Official record from Cincinnati Health Department, May 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 24, 2026
Not In Compliance
6 recorded violations
notedCode 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.
Observed uncovered trays with dough proofing in machine room. Dough was voluntarily thrown away due to pest contamination during proofing. Cover dough to prevent contamination. +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.
The physical facilities were not maintained in good repair.
Observed multiple ceiling tiles missing next to prep area. Repair ceiling.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed thermometers missing in walk in cooler and reach in cooler. Obtain thermometers and place in warmest part of the cooler.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed fly precense in the facility. Contact pest control operator to minimize pest precense.
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.
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 heavy cream in walk in cooler without date mark when held over 24 hours. Item was date marked. +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.
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.
1. Observed residue on stand mixer in prep area. Clean
2. Observed residue on meat slicer in prep area. Clean
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.
Official record from Cincinnati Health Department, Apr 24, 2026 · Original Source
COMPLAINT - COMPLAINT
Feb 3, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 3, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 9, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.1(H)Facility maintenance
Official Wording
6.1(H) - Walls and ceilings - studs, joists, and rafters
Inspector’s Notes
Except for temporary FSOs or temporary RFEs, studs, joists, and rafters are not to be exposed in areas subject to moisture.
Observed ceiling tiles missing within kitchen and serving areas. They must be replaced.
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.
Official record from Cincinnati Health Department, Jan 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 23, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.1(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cutting boards with deep grooves in them. Cutting boards must be smooth to allow for proper cleaning
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.
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 a buildup of crumbs on the floor of the reach-in freezer in back. It 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.
Official record from Cincinnati Health Department, Jun 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 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.
Observed a buildup of crumbs and other residue within the hot holder. It 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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s Notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup of dust surrounding the ceiling vents above food prep areas. The dust must be removed to prevent food contamination.
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.
Official record from Cincinnati Health Department, Feb 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 16, 2024
Approved - Minor Violations
2 recorded violations
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 a buildup in the ice machine. It 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed a buildup of dust in the front window area. It must be cleaned more frequently.
2. Observed a buildup on the floor of the soda closet. It must be cleaned more frequently.
3. Observed a buildup of of crumbs on the dry storage floor. It must be cleaned more frequently.
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.