ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Dean's Mediterranean Table last inspected?
The most recent inspection on record was on Sep 15, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jan 15, 2026 to Sep 15, 2026.
Has Dean's Mediterranean Table ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 15, 2026.
The Full Inspection History
2 inspections
ROUTINE - STANDARD INSPECTION
Sep 15, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.5(C)Food source and labeling
Official Wording
3.5(C) - Food Labeling
Inspector’s Notes
Food is not properly labeled.
Observed packaged fruit/nuts in retail area without labels. Label information is to include:
(a) The common name of the food, or absent a common name, an adequately descriptive identity statement;
(b) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food;
(c) An accurate declaration of the net quantity of contents;
(d) The name and place of business of the manufacturer, packer, or distributor
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.
Official record from Cincinnati Health Department, Sep 15, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 15, 2026
Approved - Minor Violations
4 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.
Observed spices and other repackaged dry goods not bearing detailed ingredient information.
The ingredient listing from the original packaging must be transferred to the secondary storage container.
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.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code.
Observed stored items bearing only the prep date.
Ensure that the expiration date is listed on the food item.
Do not exceed six (6) days beyond the prep date when establishing shelf life.
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.
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored
Install a mop rack for proper mop drying.
Observed mop improperly being stored.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Provide increased lighting at the coffee station.
50 ft candle intensity is required at any food prep site.
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.