More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was El Barril last inspected?
The most recent inspection on record was on Jun 8, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 5 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Nov 20, 2023 to Jun 8, 2026.
Has El Barril ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 20, 2023.
The Full Inspection History
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 8, 2026
Approved - Minor Violations
5 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.
Observed staining inside of the slushie machine spouts. Must be cleaned.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed the back kitchen door has gaps at the bottom when closed. Must be covered.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no test kit available for measuring the concentration of the sanitizer.
Observed missing chlorine test strip for the dish washing machine. PIC will order more.
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.
The physical facilities were not maintained in good repair.
Observed ceiling light at the dish washing area is not working. Must be repaired.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed prep cooler in the kitchen not functioning properly. Time/temperature controlled for safety (TCS) food items were stored in the unit. Person in charge voluntarily removed TCS foods from the cooler and placed them in ice to maintain proper cold holding temperatures. Repair or replace the cooler and maintain equipment in good repair.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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.
The physical facilities were not maintained in good repair.
Observed damgaed tile area underneath kitchen hand sink. Replace tile.
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.
Official record from Cincinnati Health Department, Jan 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 5, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 4, 2025
Not In Compliance
13 recorded violations
notedCode 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 food items stored on walk in cooler 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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
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 packages of single use items stored in soiled bucket.
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.
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.
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.
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. Observed multiple hand sinks with no hand cleanser supplied.
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.
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.
Observed various RTE, TCS foods with no discard date. PIC date marked items.
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s Notes
A chemical sanitizer was unregistered or improperly used.
Observed 0ppm chlorine solution produced at final rinse/end of cycle (mechanical dish machine). PIC indicated service request would be placed today.
Discontinue usage of equipment until necessary repairs are completed. Supplemental warewashing to be performed interimly.
PIC to provide copy of service invoice to this agency, upon receipt, demonstrating equipment is operating to manufacturer's specifications.
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.
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 multiple containers of TCS foods stored uncovered in walk in cooler.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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.
The physical facilities are not cleaned as often as necessary to keep them clean. Observed facility in unsanitary conditions at time of inspection. Deep, thorough cleaning of entire kitchen, rear outdoor space, lower level dry stock storage and various other areas within facility is needed. Facility ceased operations until 3pm. Authorized to resume operations after extensive cleaning was completed.
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.
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.
Official record from Cincinnati Health Department, Sep 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 16, 2024
Approved - Minor Violations
7 recorded violations
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 0ppm chlorine solution produced during final rinse at main bar dish machine.
Supplemental warewashing to be utilized until necessary repairs/corrective actions are completed. PIC placed service call to ECOLAB at time of inspection.
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.
In-use utensils are improperly stored.
1. Observed ice scoop stored directly on ice machine.
2. Observed plastic, single use ramekin cups (used as in-use utensils) stored directly in RTE foods and sauces.
Discontinue practices.
1. Store ice scoop in container or use dedicated holder, when not in use.
2. Use appropriate utensils/equipment for all food service activities.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were soiled.
Observed interior components of ice machine soiled with moderate residues. PIC indicated equipment would be cleaned and sanitized prior to next usage.
Maintain equipment clean to sight and touch.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas.
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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
PIC to ensure all hand sinks have hand soap supplied and maintained within facility.
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.
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.
Observed various facility made sauces with no discard date. PIC date marked items.
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.
Warewashing machine was not operated according to the manufacturers instructions.
Observed main bar dish machine produce wash temperature of 90F and 0ppm chlorine solution.
Provide necessary repairs. Supplemental warewashing equipment to be used interimly. PIC placed service request to ECOLAB at time of inspection.
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.
Official record from Cincinnati Health Department, Dec 16, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 8, 2024
Approved - Minor Violations
5 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.
Observed interior of kitchen block cooler 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.
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 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Deep, thorough cleaning of dish room needed.
Increase cleaning frequency.
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.
Equipment and/or components were not maintained in good working order.
Mechanical dish machine sanitizer distribution system in disrepair.
PIC placed service call for diagnostics.
Provide necessary repairs.
Three compartment sink to be used intermily for warewashing.
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.
Official record from Cincinnati Health Department, Aug 8, 2024 · Original Source
COMPLAINT - COMPLAINT
Mar 26, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2023
Not Abated
5 recorded violations
notedCode 3717-1-04.4(N)Chemicals
Official Wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s Notes
"OBSERVATION: Warewashing Equipment-Chemical Sanitization
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed mechanical dish equipment produce 0 PPM Chlorine/QAC sanitizer solution at final rinse.
Discontinue usage of equipment until necessary repairs are completed. PIC to provide copy of service invoice to Inspector upon receipt.
CORRECTIVE ACTION: PIC indicated service request would be placed for diagnostics/repairs of equipment.
3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed.
PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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.
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official Wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s Notes
"Wiping cloths-use limitation
Wet wiping cloth was not maintained in a sanitizer solution between uses."
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.
"In-use utensils-between-use storage
In-use utensils are improperly stored.
Observed bulk food scoops stored directly within food.
Provide container/holder for proper storage.
PIC to ensure in-use utensils are properly stored, per Code."
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.
"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s Notes
"Single-service and single-use articles-storage.
Single-service and single-use articles were stored by means that did not protect them from contamination."
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.
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s Notes
"Food Storage-preventing contamination form the premises
Food items are not protected from contamination during storage.
Observed boxed bulk foods stored on facility 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.