ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 20, 2026 · Original Source
Cincinnati, OH
Great American Ball Park #6 03.17.03
100 Joe Nuxhall Wy
Last inspected Aug 20, 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
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Apr 30, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 15, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 15, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 2, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 23, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 23, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 25, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.4(E)(1)Food temperature
Official wording
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
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, Apr 25, 2024 · Original Source
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