Cincinnati, OH

Great American Ball Park Nacho #36

Name: Great American Ball Park Nacho #36
Address: 100 Joe Nuxhall Wy, Cincinnati, OH

100 Joe Nuxhall Wy

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

ROUTINE - STANDARD INSPECTION

Apr 30, 2026

Approved - Minor Violations

2 recorded violations

notedCode 5.1(C)(1)Handwashing

Official wording

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation

Inspector’s notes

Handwashing sink does not provide water at least 85° F.

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.

Official wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s notes

Plumbing system is not maintained in good repair. Water heating component kept shorting electrical outlet. Not able to get hot water for hand sink.

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 problems

Official record from Cincinnati Health Department, Apr 30, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 4, 2025

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 - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed cheese and goetta held at 50F+. PIC voluntarily discarded product.

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

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Observed floor cooler holding at 50F+. Discontinue usage of equipment. PIC to ensure equipment is holding <= 41F prior to next usage.