ROUTINE - STANDARD INSPECTION
Apr 29, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 29, 2026 · Original Source
Cincinnati, OH
Courtyard Marriott Cincinnati Downtown
6 E 4th St, #1
Last inspected Apr 29, 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 inspectionsCOMPLAINT - COMPLAINT
Mar 2, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 14, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.4(L)Food temperature
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed final rinse temperature of 139F. PIC placed service call for diagnostics/necessary repairs. Supplemental warewashing to be used interimly. PIC to ensue equipment is operating to manufacturer's specifications prior to next usage. Provide necessary repairs/replace equipment.
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. Mechanical dish machine not operating to manufacture specifications. Provide necessary repairs and/or replace.
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, Oct 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 26, 2025
Approved - Minor Violations
5 recorded violations
notedCode 4.4(L)Contamination
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed final rinse temperature <180F. PIC placed service call for diagnostics and necessary repairs. Discontinue usage of equipment until necessary repairs are completed. Supplemental warewashing to be used interimly. PIC to provide service report to Inspector upon receipt.
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(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. Observed boxed, frozen food items stored on freezer flooring.
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)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Observed clean utensils stored in soiled containers. PIC to ensure equipment/utensils, designated as clean, are stored in clean containers.
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 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. Observed bulk, boxed single use articles stored on facility flooring. Discontinue practice and store appropriately.
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 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Observed no disposable hand towels available in kitchen and main bar.
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, Mar 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 21, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.4(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed mechanical dish machine at main bar produce 0ppm chlorine sanitizer solution. PIC indicated in-house maintenance/service provider would diagnose and provide necessary repairs. Discontinue usage of equipment until operating to manufacture's specifications. Supplemental warewashing to be used interimly.
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 contaminationOfficial record from Cincinnati Health Department, Jan 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 2, 2024
Approved - Minor Violations
6 recorded violations
notedCode 4.8(E)(3)Equipment and utensils
Official wording
4.8(E)(3) - Equipment, utensils, linens, 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. Observed boxed single use articles stored on facility flooring. Discontinue practice.
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 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Observed canned pineapple juice stored directly on facility flooring. Disconnect tinge practice. PIC to ensure food items are stored >= 6 inches above flooring.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3717.43(G)Other
Official wording
3717.43(G) -
Inspector’s notes
The FSO license is not displayed. Maintain and display current FSO within facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Observed interior of cookline floor freezer soiled with residues and food debris. Increase cleaning frequency and maintain clean to sight and touch.
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 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed various bulk packages of cheese in walk in cooler with no discard date. Observed bulk package of deli turkey in block cooler with no discard date. PIC to ensure all opened food items have discard date.
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(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed bar mechanical dish machine produce 0ppm chlorine sanitizer solution. PIC indicated in house maintenance would diagnose and provide necessary repairs. Discontinue usage of equipment until operating to manufacture's specifications. Supplemental warewashing to be used interimly.
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 contaminationOfficial record from Cincinnati Health Department, Aug 2, 2024 · Original Source