ROUTINE - STANDARD INSPECTION
Feb 5, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 5, 2026 · Original Source
Cincinnati, OH
Fifth Third Arena - Concessions 455
2700 O Varsity Wy
Last inspected Feb 5, 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
Dec 17, 2025
Approved - Minor Violations
2 recorded violations
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 spilled food behind grills. Manager had floors cleaned. +COS
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 4.5(A)(2)(3)Food temperature
Official wording
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. Observed a buildup of food debris within cabinets. Manager had cabinets cleaned. +COS
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, Dec 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 21, 2025
Approved - Minor Violations
6 recorded violations
notedCode 6.3(C)(1)Other
Official wording
6.3(C)(1) - Facilities: Employee accommodations: Location
Inspector’s notes
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination. Observed drinks in locations that could spill and contaminate food or equipment. Please use lowest shelves or designated areas for drinks. PIC threw away drink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Observed heavy buildup within ice machine, had PIC put work order in for machine to be cleaned. Operator is able to get clean ice from other concession stands.
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 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Observed several working containers of sauces, spices that need identity labeling. Please make sure everything has a label that not in its original packaging.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Observed sanitizer spray bottle with no labeling. PIC had employee write a new label for chemical.
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 3.4(H)(1)Food temperature
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired lettuce from previous game was left in cooler. PIC threw away expired food.
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 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. Quat sanitizer was not set up at time of inspection, had PIC set up sanitizer so employees are able to wash, rinse, and sanitize equipment.
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 contaminationOfficial record from Cincinnati Health Department, Jan 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 4, 2024
Approved - Minor Violations
2 recorded violations
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 items stored in hand sink. Had PIC remove item.
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 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed foods prepared in walk in cooler for burgers without use by dates.
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, Nov 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 27, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 4, 2023
Not Abated
3 recorded violations
notedCode 3717-1-03.2(Y)Contamination
Official wording
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s notes
"Observed the ice scoop handle in contact with ice in the ice machine. Do not allow the handle of the scoop to contact ice - prevent indirect hand contact with ice."
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 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Observed personal drinks stored above food equipment at the backside of the stand. Store personal items away from / below food and food equipment."
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 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: Observed chemicals stored above the food prep sink. CORRECTIVE ACTION: Store chemicals away from / below food and 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 unsafelyOfficial record from Cincinnati Health Department, Dec 4, 2023 · Original Source