ROUTINE - STANDARD INSPECTION
Aug 28, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 28, 2026 · Original source
Cincinnati, OH
Cincinnati's Fidelity Hotel
210 E 6th St
Last inspected Aug 28, 2026 · View map ↗ · Compare ↗
Approved - Violations Abated
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 6, 2026
Not In Compliance
16 recorded violations
notedCode 3.5(A)Other
Official wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Per-packaged grab and go food items must be labeled with the following information: ID label, statement of responsibility, ingredient and sub-ingredient listing, Net Weight, allergen info and discard date if pertinent
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.5(C)(2)(e)Food source and labeling
Official wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s notes
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Discontinue storing boxes of disposable food containers directly on floor in basement
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 issuesnotedCode 3.4(K)(2)Other
Official wording
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s notes
Packaging TCS food using ROP method with inadequate or no HACCP plan. Discontinue ROP until a written HACCP plan is submitted and approved by Health
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.5(E)Food source and labeling
Official wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Add disclaimer to advisory on menu--correct non applicable items
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.1(Z)Food temperature
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
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 3701-21-02(I)Permits, training, and postings
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite.
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 3.2(C)(1)(H)Contamination
Official wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Observed uncovered RTF foods on rolling carts (Salads, washeeed peaches etc.). Observed large pans of cooked potatoes on top shelf in walk in cooler. Cover or wrap all foods. May place clean tray atop rolling carts
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 contaminationnotedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(U)Contamination
Official wording
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers. Store whole fruits beneath sneeze guards or wrap (apples, peaches etc)
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 contaminationnotedCode 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. ID label all chemical spray bottles. Liquid discarded
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 unsafelynotedCode 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 creamer in thermos held at 51 degrees F (Cafe). Maintain cold TCS foods at 41 degrees F or below. May use Time as a Public Health control with a written policy and log approved by Health
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 4.5(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. Observed small amount of food on can opener blade ground floor kitchen
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 contaminationnotedCode 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed raw foods (chicken, fish etc) stored above cooked meats in walk in cooler (Basement- on rolling cart). Always store raw TCS Foods beneath cooked and RTF
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 contaminationnotedCode 4.8(I)(1)Other
Official wording
4.8(I)(1) - Preset Tableware
Inspector’s notes
Preset tableware was not protected from contamination by being wrapped, covered, or inverted.
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, Aug 6, 2026 · Original source