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 519
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
7 inspectionsROUTINE - STANDARD INSPECTION
Dec 17, 2025
Approved - Minor Violations
2 recorded violations
notedCode 6.4(N)(1)Facility maintenance
Official wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Observed a nonfunctional cooler within kitchen. Manager had equipment removed. +COS
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 issuesnotedCode 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 grease and crumbs on the floor under fryers. Manager had floor 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 problemsOfficial record from Cincinnati Health Department, Dec 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 4, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 4, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked. Observed items stored in front of hand sink. Had PIC move items.
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(C)(8)Contamination
Official wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Raw chicken needs to be covered in reach in cooler. PIC went to get more plastic wrap and then covered chicken.
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, Nov 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 15, 2024
Not Abated
2 recorded violations
notedCode 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 drink stored above the walk in cooler. Store personal drinks below / away from 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 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Plumbing issues: - leak at the underside of middle basin at the 3 comp sink - seepage from the base of the grease trap. Resolve the plumbing issues."
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 problemsOfficial record from Cincinnati Health Department, Feb 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 21, 2023
Abated
2 recorded violations
notedCode 3717-1-04.5(A)(1)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.2(G)(2)Food temperature
Official wording
"3717-1-04.2(G)(2) - Violation - Food temperature measuring devices for thin foods. The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods."
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 14, 2023
Not Abated
2 recorded violations
notedCode 3717-1-04.2(G)(2)Food temperature
Official wording
"3717-1-04.2(G)(2) - Violation - Food temperature measuring devices for thin foods. The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods."
Inspector’s notes
"Obtain a digital thermometer for the stand so that thin food item temperatures may be monitored."
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 3717-1-04.5(A)(1)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
Inspector’s notes
"OBSERVATION: Observed soil build up on the PVC surfaces within the ice machine, particularly around the drop spot. CORRECTIVE ACTION: Clean and sanitize the interior surfaces."
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, Dec 14, 2023 · Original Source