ROUTINE - STANDARD INSPECTION
Jun 11, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 11, 2026 · Original Source
Cincinnati, OH
Ch Clifton Hotel, LLC DBA Hotel Celare
310 Straight St
Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Jun 4, 2026
Not In Compliance
4 recorded violations
notedCode 3.4(H)(1)Food temperature
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed struddle in walk in cooler passed date mark. Struddle was voluntarily discarded. +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 temperaturenotedCode 3.4(I)(3)Food temperature
Official wording
3.4(I)(3) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 6 hour time as a public health control. Observed butter being held without temperature control or discard time. Assure proper time as public health procedures are being used.
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 - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. 1. Observed TCS batter holding at 54 F in ice bath. Employee was instructed to redo ice bath in a way that the ice bath reached the food line of the conatiner. Batter was placed in the cooler until it could reach 41 F. 2. Observed cut melon holding at 49 F for less than four hours in ice bath. Employee placed melon in cooler. +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 temperaturenotedCode 3.2(G)(3)Other
Official wording
3.2(G)(3) - Washing Fruits and Vegetables
Inspector’s notes
Chemical generator for fruit or vegetable wash doesn't meet requirements or being improperly used. Chemical fruit an vegetable wash did not have test strips. Discontinued used until concentration can be monitored.
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, Jun 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 5, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 5, 2026 · Original Source
COMPLAINT - COMPLAINT
Jul 22, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 28, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.1(C)(1-4)Cleaning and sanitizing
Official wording
4.1(C)(1-4) - 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. Observed dishes with stickers on them. Cleaned dishes must have stickers and residue removed during cleaning.
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 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Observed dishes being stacked before they had time to air dry. Dishes must be air dried before storage.
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 issuesOfficial record from Cincinnati Health Department, May 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 12, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.1(C)(1-4)Cleaning and sanitizing
Official wording
4.1(C)(1-4) - 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. Observed dishes with stickers left on them. Stickers must be removed during cleaning.
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 problemsOfficial record from Cincinnati Health Department, Feb 12, 2025 · Original Source