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 513
2700 O Varsity Wy
Last inspected Feb 5, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - STANDARD INSPECTION
Dec 17, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 4, 2025
Approved - Minor Violations
2 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 wrong type of sanitizer hooked up to sink and surface sanitizer dispenser. PIC had an employee replace with proper chemical. 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 contaminationnotedCode 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 drink storage where equipment could be contaminated. PIC threw away drink. Please store drinks on lowest shelf. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jan 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 4, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 15, 2024
Not Abated
3 recorded violations
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Observed chicken in the hot well holding at 95F - 109F. CORRECTIVE ACTION: Ensure that chicken in properly reheated to 165F prior to being placed intor the hot well. Hot holding is 135F or higher."
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 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 on the prep line during food prep. CORRECTIVE ACTION: Store chemicals away from / below food and food equipment - prevent chemical contamination."
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 3717-1-02.3(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 on the prep line. Ensure that personal drinks are stored 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 contaminationOfficial record from Cincinnati Health Department, Feb 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 21, 2023
Abated
1 recorded violation
notedCode 3717-1-04.2(G)(1)Food temperature
Official wording
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"Violation has been abated"
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 21, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 13, 2023
Not Abated
1 recorded violation
notedCode 3717-1-04.2(G)(1)Food temperature
Official wording
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"A probe thermometer is needed in the stand to monitor the temperature of the hot holding items. Recommend a digital probe."
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 13, 2023 · Original Source