Cincinnati, OH

Davis & Biddle Kitchen

Name: Davis & Biddle Kitchen
Address: 917 State Av, Cincinnati, OH

917 State Av

Last inspected Feb 24, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Approved - Minor Violations

Get the next inspection, free.

We'll email you when Davis & Biddle Kitchen has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

ROUTINE - STANDARD INSPECTION

Feb 24, 2026

Approved - Minor Violations

1 recorded violation

notedCode 4.6(C)(3)Contamination

Official wording

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Inspector’s notes

After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Observed dishwasher not dispensing any sanitizer. Manager submitted work order and advised the 3-compartment sink would be utilized until the dishwasher is repaired. +COS

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

Official record from Cincinnati Health Department, Feb 24, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Aug 5, 2025

Approved - Minor Violations

2 recorded violations

notedCode 6.4(L)Pests

Official wording

6.4(L) - Removing Dead or Trapped Pests

Inspector’s notes

The operator failed to remove dead pest(s) in a timely manner. Observed dead bugs behind oven line. They must be removed.

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 insects

notedCode 2.4(A)(3)Permits, training, and postings

Official wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s notes

No manager had Ohio manager certification in food protection.

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 issues

Official record from Cincinnati Health Department, Aug 5, 2025 · Original Source

ROUTINE - PROCESS REVIEW

Jan 28, 2025

Approved - Minor Violations

1 recorded violation

notedCode 5.1(O)(2)Handwashing

Official wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility

Inspector’s notes

Handwashing facility is being used for purposes other than handwashing. Observed handsink being used with pressure washer. Handsinks must only be used for handwashing.

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.

Sep 18, 2024

Approved - Minor Violations

3 recorded violations

notedCode 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.

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 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. Observed handsink missing hand drying provision. Each handsink must have paper towels.

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.

Official wording

3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Observed foods in walk-in cooler without lids. All foods must be covered to protect them from contamination.

In plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Sep 18, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 24, 2023

Not Abated

1 recorded violation

notedCode 3717-1-06.2(C)Handwashing

Official wording

"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."

Inspector’s notes

"Observed hand sinks in use without paper towels available. 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.