ROUTINE - STANDARD INSPECTION
Jun 10, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 10, 2026 · Original Source
Cincinnati, OH
Cincy Gourmet Deli
2832 Jefferson Av
Last inspected Jun 10, 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
9 inspectionsROUTINE - STANDARD INSPECTION
Jun 2, 2026
Not In Compliance
3 recorded violations
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: 1. Bulk deli meats and cheeses held at 50F+ in deli case and walk in cooler 2. Beef held at 54F 3. Various proteins held in cookline drawer cooler at 50F+ PIC voluntarily discarded all items. PIC to ensure all TCS foods are held <= 41F.
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 4.1(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. Provide and maintain ambient air thermometers in all TCS food storage units.
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 4.4(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. Observed: 1. Deli case doors/seals in disrepair 2. Deli case holding at 47F+ 3. Cookline drawer cooler holding at 52F+ 4. Walk in cooler compressor ice accumulation and condensation Provide necessary repairs.
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, Jun 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 15, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 15, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 12, 2025
Not In Compliance
4 recorded violations
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gaps along the bottom, sides, and top of the kitchen back door large enough to allow rodent and insect entry. Discussed with PIC the need to properly seal all gaps to prevent pest entry. PIC agreed to address and repair the issue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 large drink cooler in the front customer area was not operating. PIC stated the cooler was functioning the previous day but was found non-operational upon arrival in the morning. PIC has contacted a service technician for repair. All TCS drink and food items stored on the cooler shelves were removed. PIC stated these items, which include bottled kombucha, Naked brand smoothies, and packaged yogurt cups, will be returned to the vendor. Items prepared on-site that morning, such as fresh fruit and chia pudding cups, are to be relocated to a functioning cooler and may continue to be offered for sale.
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(Y)Contamination
Official wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. 1. Observed flatbread in torn plastic packaging stored in front of the handwashing station, exposing it to potential contamination. PIC removed the flatbread from the area. 2. Observed employee’s bottled juice stored inside the ice machine, creating a risk of ice contamination. PIC removed the bottle and placed a notice indicating the ice is not to be used so it can be discarded.
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 4.4(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. Observed gaskets for the side door cooler in the front is broken and the door is not able to close all the way. PIC stated he had ordered new doors.
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, Aug 12, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 2, 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. 1. Observed food debris and stains accumulating inside the front cooler where smoothie mixes are stored. Must be cleaned. 2. Observed grease build-up on the hood vents. Hood and exhaust vents must be cleaned regularly.
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 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed rodent droppings in the back of the restaurant. The person in charge (PIC) stated that they have consulted with a professional exterminator to address the issue and have sealed the suspected entry points where rodents may be entering.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. The liquid soap dispenser was empty. It must be stocked at all times to ensure proper hand hygiene.
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 problemsnotedCode 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 ice stored in an uncovered container alongside other items in the smoothie cooler. The person in charge (PIC) covered the items immediately.
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 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. Ceiling is soiled where the meat prep area is. It must be cleaned to maintain sanitary conditions and prevent potential contamination.
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 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Boxes and equipment was on the floor. Must be stored in a clean, dry location where it is not exposed to wash, dust, or other contamination, and at least 6 inches (15 centimeters) above the floor
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(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed ice scoops stored inside the ice machine, which can lead to contamination. Ice dispensing utensils must be stored in a clean, designated container outside the ice machine to prevent contamination and ensure food safety.
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, Apr 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 10, 2025
Approved - Minor Violations
3 recorded violations
notedCode 7.1(C)(3)Chemicals
Official wording
7.1(C)(3) - X. Chemical - Poisonous/toxic material
Inspector’s notes
A restricted pesticide was applied by a person who is not a Certified Applicator. Observed a Raid can at the facility. The Person in Charge (PIC) promptly discarded it in the trash.
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 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed missing chlorine concentration testing strips at the facility. PIC stated they will order them.
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(K)(2)Permits, training, and postings
Official wording
6.2(K)(2) - Facilities: Dressing areas and lockers - designation
Inspector’s notes
No lockers or other facilities provided for storing employee personal items. Observed personal items near food items and equipment. Must be stored in a designated area away from where clean equipment and food items are kept.
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 issuesOfficial record from Cincinnati Health Department, Jan 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 23, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.4(J)(1)Facility maintenance
Official wording
5.4(J)(1) - Refuse/recyclables/returnables
Inspector’s notes
Designated refuse/recyclables/returnables area near food, equipment, utensils, linens, and single-use articles. Observed garbage bin inside the facility. Must be kept outside to prevent pests, contamination and maintaining sanitary conditions inside the facility.
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 issuesnotedCode 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed no test kit available for measuring sanitizer concentration. PIC will order test kits. Health inspector provided test kits to use until order arrives.
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, Sep 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 9, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 13, 2023
Not Abated
5 recorded violations
notedCode 3717-1-05.4(F)(1)Facility maintenance
Official wording
"3717-1-05.4(F)(1) - Violation - Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors Outdoor refuse containers do not have tight fitting lids, doors, or covers."
Inspector’s notes
"Overflowing garbage cans on exterior of facility. Ensure garbage cans has tight fitting lids and garbage is maintained within cans."
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 issuesnotedCode 3701-21-03Equipment and utensils
Official wording
"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."
Inspector’s notes
"Rear prep area was remodeled without prior written approval from the licensor. A three comp sink was installed, a new walls added around existing walls and walk-in-cooler and walk-in-freezer remodeled. Will refer to building department also."
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 3717-1-07.1(C)(1)Chemicals
Official wording
"3717-1-07.1(C)(1) - Violation - Poisonous/toxic material-use as to law and label The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturers directions. "
Inspector’s notes
"OBSERVATION: Obseved a can of RAID Ant and Roach spray on premises. CORRECTIVE ACTION: Operator removed can of RAID spray."
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 3717-1-03.5(C)Food source and labeling
Official wording
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s notes
"Containers of Tortilla Chips for Grab n' Go were unlabeled in the retail area."
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 3717-1-06.1(M)(1)Pests
Official wording
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"There is a gap underneath the door leading to the outside in the employee restroom. Close gap."
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Nov 13, 2023 · Original Source