ROUTINE - STANDARD INSPECTION
Mar 12, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 12, 2026 · Original Source
Cincinnati, OH
Cafe 1837
2 Procter And Gamble Plz
Last inspected Mar 12, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - STANDARD INSPECTION
Dec 3, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 3, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 18, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 16, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 14, 2024
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 14, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 30, 2024
Not In Compliance
2 recorded violations
notedCode 3.4(I)(2)Food temperature
Official wording
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control. No temperature documentation for Half n Half prior to being placed outside of temperature control
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 temperaturenotedCode 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. Half n Half creamer temped at 48 degrees F.
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 temperatureOfficial record from Cincinnati Health Department, Jul 30, 2024 · Original Source