Cincinnati, OH

Burger 513

Name: Burger 513
Address: 3815 St Francis Xavier Wy, Cincinnati, OH

3815 St Francis Xavier Wy

Last inspected May 7, 2026 · 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

5 inspections

ROUTINE - CRITICAL CONTROL POINT

May 7, 2026

Approved - Minor Violations

4 recorded violations

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. Three ceiling tiles missing in storage area.

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.

More about building upkeep issues

notedCode 4.5(A)(1)Contamination

Official wording

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. Well for ice cream scoop was heavily soiled with mold. Clean it regularly to prevent mold and contain inaction of scoops and ice cream. Corrected onsite. Soiled shake machine. Clean all food contact surfaces regularly and thoroughly. Corrected on site.

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 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. Soiled ceiling vents in dry storage room.

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 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. Unused press grill in the back. Remove all unused items from the kitchen.

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.

More about building upkeep issues

Official record from Cincinnati Health Department, May 7, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 8, 2025

Approved - Minor Violations

7 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. Observed dust build up on filters under hood--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.

More about cleaning or sanitizing problems

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s notes

Working containers of food are not properly labeled.

In plain English

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

More about other finding

notedCode 7.0(B)Chemicals

Official wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s notes

Working containers of poisonous/toxic materials are not labeled.

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 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 sliced tomatoes, etc in sandwich block held at 48 degrees F--Discontinue doubling pans--maintain cold TCS Foods at 41 degrees F or below

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 4.5(A)(1)Contamination

Official wording

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. Wash and sanitize can opener blade after each use

In plain English

More about food not protected from contamination

notedCode 6.4(F)Other

Official wording

6.4(F) - Drying Mops

Inspector’s notes

After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed mop head stored in wringer--hang to air dry between use

In plain English

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

More about other finding

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.

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 8, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Apr 23, 2025

Approved - Minor Violations

5 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. Exterior of fryers and interior of chicken cooler is soiled--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.

More about cleaning or sanitizing problems

notedCode 4.8(G)(1)Other

Official wording

4.8(G)(1) - Kitchenware and Tableware - Handling

Inspector’s notes

Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Store disposable flatware inverted/handles up

In plain English

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

More about other finding

notedCode 4.5(A)(1)Contamination

Official wording

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. Soiled can opener --clean

In plain English

More about food not protected from contamination

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. Floor behind and under hoods are soiled. Ceiling tiles around vents are soiled--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.

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. Ice Machine is leaking--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 issues

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

ROUTINE - CRITICAL CONTROL POINT

Nov 4, 2024

Approved - Minor Violations

4 recorded violations

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

Inspector’s notes

Working containers of food are not properly labeled. ID Bulk food containers

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(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. Observed TCS Foods (Diced tomatoes, cut lettuce and several sauces) dated with shelf life of 8 to 31 days. PIC to assure all open processed foods and prepared TCS foods held > 24 hours have a DISCARD DATE. Most food items are not to exceed a total of 7 days.

In plain English

More about food kept at an unsafe temperature

notedCode 4.5(B)(3)Contamination

Official wording

4.5(B)(3) - VII. Protection from Contamination - Cleaning frequency

Inspector’s notes

Surfaces and/or utensils used for TCS foods not cleaned every 4 hours. PIC stated wing sauce buckets were cleaned once a day. Clean at a minimum every four hours or maintain at >135 degrees F or below 42 degrees F

In plain English

More about food not protected from contamination

notedCode 3.2(K)Equipment and utensils

Official wording

3.2(K) - In-use utensils - between-use storage

Inspector’s notes

In-use utensils are improperly stored. Discontinue storing scoop in sugar

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, Nov 4, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Apr 16, 2024

Approved - Minor Violations

2 recorded violations

notedCode 4.5(B)(1)(e)Contamination

Official wording

4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency

Inspector’s notes

Food-contact surfaces or utensils not cleaned when they were contaminated. Observed pink yeast on ice machine shield. Drain, clean and sanitize Ice Machine

In plain English

More about food not protected from contamination

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. Perimeter of floors are soiled, especially under and behind equipment--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.

More about cleaning or sanitizing problems

Official record from Cincinnati Health Department, Apr 16, 2024 · Original Source