ROUTINE - STANDARD INSPECTION
Aug 19, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 19, 2026 · Original Source
Cincinnati, OH
Cali Bar And Grill Lounge
1227 California Av
Last inspected Aug 19, 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
Jan 14, 2026
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 28, 2025
Approved - No Violations
1 recorded violation
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 findingOfficial record from Cincinnati Health Department, May 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 21, 2025
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. Unfinished floor in the kitchen 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 issuesOfficial record from Cincinnati Health Department, Feb 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 15, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.3(A)(1)Food temperature
Official wording
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods
Inspector’s notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganisms. Raw animal food was not checked after cooking for proper destruction of microorganisms.
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 4.2(C)Water, plumbing, and sewage
Official wording
4.2(C) - Drainboards
Inspector’s notes
Drainboards are not large enough.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 4.1(C)Cleaning and sanitizing
Official wording
4.1(C) - 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.
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 problemsnotedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision No paper towel away the handwashing sink in the kitchen area.
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 problemsOfficial record from Cincinnati Health Department, Aug 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 5, 2024
Not Abated
3 recorded violations
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification No manager has level 2 certification in food protection."
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 3717-1-04.5(A)(1)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
Inspector’s notes
"OBSERVATION: Equipment cleanliness-food contact ICe machine is dirty Food-contact surfaces were dirty. CORRECTIVE ACTION: anger discarded the ice, cleaned and sanitzed the ice machine during the inspection"
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 problemsnotedCode 3717-1-04.2(G)(1)Food temperature
Official wording
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"Food temperature measuring devices. The operator did not have a food thermometer readily accessible for cold food . There is one thermometer starts at the minimum of 100 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, Jan 5, 2024 · Original Source