COMPLAINT - COMPLAINT
May 13, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 13, 2026 · Original Source
Cincinnati, OH
Goodfellas Pizzeria Goodfellas Otr LLC
1211 Main St
Last inspected May 13, 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
9 inspectionsROUTINE - STANDARD INSPECTION
May 13, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 13, 2026 · Original Source
COMPLAINT - COMPLAINT
Feb 2, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 25, 2025
Approved - Minor Violations
7 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 the drain emptying in the floor for the walk-in cooler is heavily soiled. Must be cleaned to maintain sanitary conditions.
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. 1. Observed food accumulation on the heat lamp for the prepared pizza display. Must be cleaned. 2. Observed soiled bar mats where clean glasses are stored on top of. Must be cleaned. 3. Observed soiled soda gun drip guard at the bar. Must be cleaned. 4. Observed dust and food accumulation on shelfs for the walk-in cooler and where clean equipment is stored.
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 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. The salad and dessert display refrigeration unit was observed with an ambient temperature of approximately 50 °F. Items stored in the unit included salads, cannoli, and cheesecakes, all prepared earlier that day. The person in charge promptly removed all products from the cooler and placed them in proper cold storage until the unit can be repaired.
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 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed biofilm growth inside of the one of the soda gun nozzle at the bar. Person in charge (PIC) at bar removed the nozzle so that it can be cleaned.
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. 1. Observed damaged ceiling in the basement creating spaces that could allow for pests to enter. Must be fixed to minimize pest harborage and allow for easy cleaning. 2. Observed water pooling around the water heater in the basement. The area must be cleaned and the source of the leak repaired to prevent standing water and maintain sanitary conditions
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 4.4(A)(3)Equipment and utensils
Official wording
4.4(A)(3) - Equipment - Good Repair and Proper Adjustment: Can Opener
Inspector’s notes
The can opener blade was dull and creating metal fragments. Observed worn-out blade for the industrial can opener located in the basement. The blade must be replaced.
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 issuesnotedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed clean equipment and utensil stored in containers with food debris. Must clean the containers to prevent contamination with clean items that are stored.
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, Nov 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 17, 2025
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. 1. Observed dust accumulation on the heat lamp above the pizza display. This area must be cleaned to prevent potential contamination. 2. Interior and rail tracks of the cooler used for storing sauce packets and desserts are observed to be soiled. These surfaces must be cleaned to maintain sanitary conditions. 3. Soda machine nozzles are found to be soiled. Recommend cleaning more frequently to prevent buildup and ensure sanitation. 4. Cup-holding mats at the bar are visibly soiled. These must be cleaned regularly to maintain cleanliness. 5. Basement fans are heavily soiled. They must be thoroughly cleaned or replaced if they cannot be properly cleaned. 6. Racks inside the walk-in cooler are soiled and must be cleaned to ensure proper sanitation.
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)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. 1. Observed biofilm growth inside of the ice machine in the basement. To ensure proper sanitation, all ice must be discarded, and the interior surfaces thoroughly cleaned and sanitized before the machine is returned to use. 2. Observed knives on the magnetic rack in the basement with onion skin residue present, along with flour buildup around the knife holder. These items must be thoroughly cleaned and maintained in a sanitary condition. 3. Observed biofilm inside the soda gun nozzle at the bar. The nozzle must be cleaned and sanitized to prevent 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.
More about food not protected from contaminationnotedCode 3.2(C)(1)(H)Contamination
Official wording
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 ice cubes used for drinks stored uncovered in the bar freezer and in the white chest freezer located in the basement. Ice must be stored in covered containers to protect it from potential 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.
More about food not protected from contaminationnotedCode 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. 1. Observed dust accumulation on the ceiling near the vent hood, as well as on the top of the vent hood where it is partially covered by the ceiling overhang. These areas must be thoroughly cleaned. 2. Noted soiling around the utility sink in the basement. Area must be cleaned to maintain sanitary conditions. 3. Ceiling and walls in the basement are visibly soiled. Cleaning is required to ensure sanitary conditions are maintained.
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 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed scoops stored in bins with the handles in direct contact with the food product. Scoops must be stored in a manner that prevents the handle from contaminating the food.
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, Jun 17, 2025 · Original Source
COMPLAINT - COMPLAINT
Apr 29, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 29, 2025 · Original Source
COMPLAINT - COMPLAINT
Dec 31, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Observed food and other debris on the floor in the basement area. Must be cleaned to maintain sanitary conditions.
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)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Observed biofilm accumulation inside the ice machine located in the basements. Must be cleaned.
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, Dec 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 4, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. 1. Observed bar mats with dust accumulating. Must be cleaned. 2. Observed food debris accumulation on the head of the mixer. Must be cleaned. 3. Observed biofilm growth on soda gun drip guards at the bar. 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.
More about cleaning or sanitizing problemsnotedCode 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. 1. Observed biofilm accumulation inside of the ice machine. Must be thoroughly cleaned. 2. Observed biofilm accumulation inside the ice dispenser of the soda machine. Must be cleaned.
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 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed ice scoop stored in stained holder. Must be cleaned.
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, Dec 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 25, 2024
Approved - Minor Violations
4 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Observed excess liquid build up inside the drip guard for soda gun in the bar area. Must be cleaned so that the excess liquid does not come into contact with the nozzle of the soda gun.
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)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Observed biofilm build up inside the ice machine. Must be emptied to that it can be properly cleaned and sanitized.
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(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed accumulation of dust on the ceiling where food is prepared. Must be cleaned to prevent the possibility of dust falling on food items.
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 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed scoops stored inside food bins. Must be stored so that the handles of the scoops do not come into contact with the food item.
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, Sep 25, 2024 · Original Source