ROUTINE - STANDARD INSPECTION
Aug 14, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 14, 2026 · Original Source
Cincinnati, OH
El Camino Baking Co
5915 Hamilton Av
Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - STANDARD INSPECTION
Oct 10, 2025
Approved - Minor Violations
3 recorded violations
notedCode 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Hand washing sink by espresso machine used to wash food contact surfaces. Do not use hand sink for any other purpose then washing hands.
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 problemsnotedCode 3.2(Y)Contamination
Official wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Washing food contact surfaces in hand washing sink by es
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 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Mold on back wall of 3 comp. Sink in caulk. Replace caulk. Filter above dish washing machine soiled. Clean or replace filter.
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 issuesOfficial record from Cincinnati Health Department, Oct 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 4, 2025
Approved - Minor Violations
6 recorded violations
notedCode 6.4(O)(1-3)Other
Official wording
6.4(O)(1-3) - Animals - Limitations
Inspector’s notes
There are unapproved animals on the premises. Facility allowed dog inside the facility. Only service dogs with tags and certificate allowed inside food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(H)Water, plumbing, and sewage
Official wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained. Soiled hand sink in front or kitchen entrance. Clean sink.
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 problemsnotedCode 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 (State)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 issuesnotedCode 4.4(N)(1-5)Chemicals
Official wording
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. No sanitizer in dish washer. Discontinue use of it until fixed. Must check sanitizer conc. with test strip to ensure proper sanitization of food contact surfaces.
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.
More about chemicals stored or used unsafelynotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet wiping cloth used to clean steam nozzle on espresso mahine was not maintained in sanitizer solution.
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 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. Vent on AC duct by ceiling soiled above 3 comp. sink. Clean all ceilig vents regularly.
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 problemsOfficial record from Cincinnati Health Department, Jun 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2025
Approved - Minor Violations
5 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Quiche held on room temp. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias. 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 temperaturenotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet rag used to clean steam nozzle on espresso machine. Keep rag in sanitizer water to control growth of bacterias. Corrected on site.
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 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometer in two glass door cooler. Provide thermometer for daily temp. check. 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 temperaturenotedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food labels
Inspector’s notes
Food is not properly labeled. Unlabeled cans in Glass door cooler. Corrected on site.
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 problemsnotedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment, good repair, doors, seals
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Torn gasket on glass door cooler in back area. Seal on dough deciding machine detached from lid. Replace or remove.
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, Jan 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 13, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Milk for coffee held on 48 F. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias.
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 temperatureOfficial record from Cincinnati Health Department, Jun 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 17, 2023
Not Abated
7 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Soiled vent of air conditioning units on ceiling in the kitchen. Clean it regularly. The physical facilities are not cleaned as often as necessary to keep them 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 problemsnotedCode 3717-1-04.5(A)(2)(3)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
Inspector’s notes
"Moldy thermometer and mold on edges on bottom shelf of upright cooler. Replace thermometer and clean mold thoroughly. Non-food contact surfaces are dirty."
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 3717-1-07.1(E)Chemicals
Official wording
"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."
Inspector’s notes
"Too much sanitizer conc. in 3 comp. sanitizer solution. Use between 50-100 ppm for bleach sanitizer. The chemical sanitizer being used is not approved for food contact surfaces."
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.
More about chemicals stored or used unsafelynotedCode 3717-1-07.0(B)Chemicals
Official wording
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION: Unlabeled bottle of dish detergent on 3 comp. Working containers of poisonous/toxic materials are not labeled. CORRECTIVE ACTION: Working containers of poisonous/toxic materials MUST BE labeled."
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.
More about chemicals stored or used unsafelynotedCode 3717-1-04.5(B)(5)Cleaning and sanitizing
Official wording
"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
Inspector’s notes
"OBSERVATION: Mold inside ice machine. Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. CORRECTIVE ACTION: Discard ice clean and sanitize ice machine. Clean ice machine thoroughly to prevent contamination of ice."
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 3717-1-03.2(D)Food source and labeling
Official wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Unlabeled water spray bottle hanging on proofer handle, sugar water and liquid eggs in cooler. Working containers of food are not properly labeled."
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 problemsnotedCode 3717-1-07.1(A)Chemicals
Official wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Bleach bottles above 3 comp.sink. Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. CORRECTIVE ACTION: Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
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.
More about chemicals stored or used unsafelyOfficial record from Cincinnati Health Department, Nov 17, 2023 · Original Source