Cincinnati, OH

Great American Ball Park Mezz Kitchen 03.26.01

Name: Great American Ball Park Mezz Kitchen 03.26.01
Address: 100 Joe Nuxhall Wy, Cincinnati, OH

100 Joe Nuxhall Wy

Last inspected Sep 4, 2026 · View Map ↗ · Compare ↗

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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 inspections

ROUTINE - CRITICAL CONTROL POINT

Sep 4, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Sep 4, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Apr 30, 2026

Approved - Minor Violations

2 recorded violations

notedCode 4.6(C)(3)Contamination

Official wording

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Inspector’s notes

After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Observed dishwasher not working using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Three compartment sink will be used until dishwasher is repaired. +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 contamination

notedCode 3.4(F)(1)(a)Food temperature

Official wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed hot dogs in hot holding machine holding at 88 ° F. Hot dogs were reheated to hot holding at 135 °F.

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 temperature

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 - CRITICAL CONTROL POINT

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 - CRITICAL CONTROL POINT

May 23, 2024

Approved - Minor Violations

2 recorded violations

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed Grab/Go Cooler holding TCS foods at 50F+. PIC voluntarily discarded all TCS foods held within cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 4.4(A)(1)Equipment and utensils

Official wording

4.4(A)(1) - Equipment

Inspector’s notes

Equipment and/or components were not maintained in good working order. Observed Grab/Go cooler holding at 48F+. PIC to place service request for diagnostics. Provide necessary repairs. PIC to ensure equipment is operating to manufacturer's specifications prior to next usage.