Cincinnati, OH

Bearcat Social

Name: Bearcat Social
Address: 2701 Bearcat Wy, Cincinnati, OH

2701 Bearcat Wy

Last inspected Sep 3, 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

5 inspections

ROUTINE - CRITICAL CONTROL POINT

Sep 3, 2026

Approved - Minor Violations

3 recorded violations

notedCode 5.4(H)Other

Official wording

5.4(H) - Toilet room receptacle - covered

Inspector’s notes

There is no covered receptacle in women's/unisex bathroom.

In plain English

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

More about other finding

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. Cheese was observed being held above 41 degrees. +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 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. Grease buildup observed behind fryers.

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, Sep 3, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 16, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 16, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 4, 2025

Approved - Minor Violations

1 recorded violation

notedCode 4.6(C)(3)Contamination

Official wording

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Inspector’s notes

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. CCP: Observed Sink & Surface sanitizer concentration at 0ppm. Operator has another 2-comp sink available for sanitizing.

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, Sep 4, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 4, 2024

Approved - Minor Violations

2 recorded violations

notedCode 4.2(B)(1)Cleaning and sanitizing

Official wording

4.2(B)(1) - Manual warewashing

Inspector’s notes

There is no 3-compartment sink in the facility. There must be a three compartment sink in the facility in case of malfunction of mechanical warewasher. 3-comp sinks are required for all risk level 3 or 4 FSO's.

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 3.2(I)(1)Other

Official wording

3.2(I)(1) - Food storage or display, contact with water or ice

Inspector’s notes

Food items are stored or displayed directly in contact with ice, water or undrained ice. Observed cheese slices stored in a container with ice with the package open. Please store in a clean container with ice surrounding the container. PIC threw away cheese.

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, Dec 4, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 11, 2024

Approved - Minor Violations

3 recorded violations

notedCode 4.4(L)Contamination

Official wording

4.4(L) - VII. Protection from Contamination - Mechanical warewashing

Inspector’s notes

The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed low temps for mechanical dishwasher on the rinse step. Operator has a work order in for sanitize step. Created a plan to use the dishwasher for the wash step and then using the 2 compartment sink for the sanitizing step instead of transporting dishes to a different restaurant to be washed.

In plain English

More about food not protected from contamination

notedCode 4.8(E)(3)Equipment and utensils

Official wording

4.8(E)(3) - Equipment, utensils, linens, 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 single-use items stored with food side up which could contaminate the inside. Had operator flip single use items upside down.

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 5.1(C)(1)Handwashing

Official wording

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility

Inspector’s notes

Handwashing sink does not provide water at a temperature =100° F. Observed handwash sinks with running water <75° F. Had operator bring plumber to location and system was flushed. Hot water was restored.

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.