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Cincinnati, OH

Bramble Bubbly, LLC

6758 Bramble Av

Last inspected Sep 9, 2025 · View Map ↗ · Compare ↗

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Approved - Minor 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

2 inspections

ROUTINE - STANDARD INSPECTION

Sep 9, 2025

Approved - Minor Violations

2 recorded violations

notedCode 4.5(B)(1)(a)(b)Contamination

Official wording

4.5(B)(1)(a)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Inspector’s notes

Food-contact surfaces or utensils were not cleaned before each use with a different type of raw animal food and/or when moving between raw animal foods and ready-to-eat food. Ice machine was dirty, moldy plastic surface inside the 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 contamination
notedCode 3.2(R)(1)(3-9)Other

Official wording

3.2(R)(1)(3-9) - Food storage - Excluded Locations

Inspector’s notes

Food is stored in an unapproved location. Several food items stored on hand washing sink in the back area.

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, Sep 9, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 18, 2024

Approved - Minor Violations

3 recorded violations

notedCode 4.1(Y)Food temperature

Official wording

4.1(Y) - Temperature Measuring Devices

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed prep cooler missing thermometer. Manager placed thermometer into prep 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.

More about food kept at an unsafe temperature
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.

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 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 a buildup within the ice machine. Manager cleaned 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 contamination

Official record from Cincinnati Health Department, Sep 18, 2024 · Original Source

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