Cincinnati, OH

Currito

Name: Currito
Address: 3654 Edwards Rd, Cincinnati, OH

3654 Edwards Rd

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Currito last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 8 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Sep 27, 2023 to Oct 6, 2026.
Has Currito ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 27, 2023.

The Full Inspection History

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 6, 2026

Approved - Minor Violations

8 recorded violations

notedCode 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. Wet containers stacked up and moisture trapped inside. Must air dry food containers after washing.

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 issues

notedCode 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. Wet mop drying by wall. Provide mop hook.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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. Unlabeled working and bulk containers through out in the kitchen. Must label all food containers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3.4(F)(1)(a)Food temperature

Official Wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Cut up chicken held on temp.102 F in over filled container on line. REPEAT VIOLATION. Keep hot TCS food on temp. 135 F or above to prevent growth of bacteria. Do not over filled container. Corrected on site.

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 temperature

notedCode 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 mold inside ice machine. Discard contaminated ice clean and sanitize ice machine. Clean ice machine regularly to prevent mold growth and contamination of ice. Corrected on site.

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 contamination

notedCode 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. Mold on back wall and on caulk on 3 comp.sink. REPEAT VIOLATON. Clean wall and replace caulk.

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 problems

notedCode 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. Ice bucket stored face up on ice machine. Keep clean food contact surfaces inverted or covered to prevent contamination by dust and dirt.

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 issues

notedCode 5.4(G)(2)Other

Official Wording

5.4(G)(2) - Storage Areas, Rooms, and receptacles-Capacity and Availability

Inspector’s Notes

Receptacle is not provided in each area where refuse is generated or discarded. No trash can below hand sink in the kitchen for discarded paper towels.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Oct 6, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Apr 20, 2026

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. Soiled fan mounted on shelf above table where unused commercial can opener was installed. Clean fan. Soiled veggie wash machine in the back above food prep. Sink. Clean it regularly to prevent contamination of food and food prep.sink.

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 problems

notedCode 3.4(F)(1)(a)Food temperature

Official Wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. TCS foods were being MUST BE held at temperatures greater than135°F Corrected on site.

In Plain English

More about food kept at an unsafe temperature

notedCode 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. Observed mold and moldy caulk on back wall of 3 comp. Sink. Replace caulk. Do not use black caulk.

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 problems

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. Unlabeled sauce and dressing containers on line and on counter. Must labeled all food containers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 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. No paper towels at hand sink in dishwasging 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 problems

notedCode 6.4(N)(1)Facility maintenance

Official Wording

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Inspector’s Notes

There are unnecessary or nonfunctional items and /or litter on the premises. Unused veggie cutter on bottom shelf of food prep.table in the back. Remove unused items from the kitchen.

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 issues

notedCode 4.1(LL)Equipment and utensils

Official Wording

4.1(LL) - Food equipment - certification and classification

Inspector’s Notes

Food equipment was not commercially approvable by an recognized testing agency. Non commercial can opener in use. Replace with commercial can opener.

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 issues

Official record from Cincinnati Health Department, Apr 20, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 6, 2025

Approved - Minor Violations

3 recorded violations

notedCode 3.5(C)Food source and labeling

Official Wording

3.5(C) - Food Labeling

Inspector’s Notes

Food is not properly labeled. ID Label Bulk food containers (spices)

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 problems

notedCode 3.4(F)(1)(a)Food temperature

Official Wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F . Observed steak held at 99 degrees F--discarded. Facility may benefit from using Time as a Public Health Control

In Plain English

More about food kept at an unsafe temperature

notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Repairing

Inspector’s Notes

The physical facilities were not maintained in good repair. Observed water dripping from ceiling--compressor leak? Repair

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 issues

Official record from Cincinnati Health Department, Oct 6, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Apr 29, 2025

Approved - Minor Violations

6 recorded violations

notedCode 4.8(A)(2)Equipment and utensils

Official Wording

4.8(A)(2) - Equipment and Utensils - Air-Drying

Inspector’s Notes

Equipment and utensils were being cloth dried.

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 issues

notedCode 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.

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 issues

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. Interior of cabinets at front counter are moldy. Caulk at three comp sink is moldy as well

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 problems

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. ID Label all Bulk food containers

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 2.3(A)Contamination

Official Wording

2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products

Inspector’s Notes

Employees were eating, drinking or using tobacco in non-designated areas. Observed employee eating while prepping food

In Plain English

More about food not protected from contamination

notedCode 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.

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 problems

Official record from Cincinnati Health Department, Apr 29, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Nov 6, 2024

Approved - Minor Violations

5 recorded violations

notedCode 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.

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 problems

notedCode 3.4(F)(1)(a)Food temperature

Official Wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Steak held at 89 degrees F--Discarded. May consider using Time as a Public Health control for steak

In Plain English

More about food kept at an unsafe temperature

notedCode 3.2(D)Other

Official Wording

3.2(D) - Food Storage containers

Inspector’s Notes

Working containers of food are not properly labeled. ID label bulk food containers

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing system

Inspector’s Notes

Plumbing system is not maintained in good repair. Drip at faucet at rear hand sink--repair

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 problems

notedCode 4.3(B)(1)Equipment and utensils

Official Wording

4.3(B)(1) - Fixed equipment installation

Inspector’s Notes

Fixed equipment was not properly installed. Recaulk along edges of three comp sink

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 issues

Official record from Cincinnati Health Department, Nov 6, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jun 20, 2024

Approved - Minor Violations

9 recorded violations

notedCode 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.

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 problems

notedCode 6.4(B)(1)Cleaning and sanitizing

Official Wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s Notes

The physical facilities are not cleaned as often as necessary to keep them clean. Lower wall behind three comp sink and caulking at three comp sink is soiled

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 problems

notedCode 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.

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 problems

notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official Wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s Notes

Non-food contact surfaces are dirty. Hand sinks are soiled--clean

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 problems

notedCode 4.8(E)(1)Equipment and utensils

Official Wording

4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - 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 food containers stored on floor under hand sink

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 issues

notedCode 3.2(D)Other

Official Wording

3.2(D) - Food Storage containers

Inspector’s Notes

Working containers of food are not properly labeled. ID label all Bulk food containers

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6.2(B)Handwashing

Official Wording

6.2(B) - III. Preventing Contamination by Hands - Facilities

Inspector’s Notes

Each handwashing lavatory did not have a supply of hand cleanser.

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 problems

notedCode 3.4(F)(1)(a)Food temperature

Official Wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Steak held at 110, white rice held at 125. Discarded. Maintain hot TCS foods at 135 degrees F or above

In Plain English

More about food kept at an unsafe temperature

notedCode 4.5(A)(1)Contamination

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s Notes

Food-contact surfaces were dirty. Iced Tea nozzle soiled. PIC to assure Iced Tea nozzles are disassembled, washed and sanitized. Maintain food contact surfaces clean daily

In Plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Jun 20, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 27, 2023

Not Abated

5 recorded violations

notedCode 3717-1-04.5(B)(1)(e)Contamination

Official Wording

"3717-1-04.5(B)(1)(e) - Violation - Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated."

Inspector’s Notes

"OBSERVATION: Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated. Mold observed on Ice Machine shield CORRECTIVE ACTION: Drain clean and sanitize Ice Machine"

In Plain English

More about food not protected from contamination

notedCode 3717-1-03.4(F)(1)(a)Food temperature

Official Wording

"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."

Inspector’s Notes

"OBSERVATION: TCS-Hot Holding TCS foods were being hot held at temperatures <135° F Chicken, sweet potatoes and Tofu held at < 124 degrees F---Reheated to 165 CORRECTIVE ACTION: Maintain hot TCS Foods at 135 degrees F or above"

In Plain English

More about food kept at an unsafe temperature

notedCode 3717-1-03.4(F)(1)(b)Food temperature

Official Wording

"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."

Inspector’s Notes

"OBSERVATION: TCS-cold holding TCS foods were being held at temperatures >41° F. Quacamole etc in sandwich block cooler held at 45 degrees F--PIC turned dial down--monitor temps CORRECTIVE ACTION: Maintain cold TCS foods at 41 degrees F or below"

In Plain English

More about food kept at an unsafe temperature

notedCode 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

"Food labels-required information Food is not properly labeled. Pre-wrapped grab and go cookies are required to be labeled with the following: ID label, statement of responsibility, Ingredient and sub-ingredient listing along with Net Weight"

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 problems

notedCode 3717-1-04.4(A)(1)Equipment and utensils

Official Wording

"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

Inspector’s Notes

"Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order. Monitor sandwich block cooler--Discontinue using if temperatures are not maintained at 40 degrees F or below"