Cincinnati, OH

Great American Ball Park Stand 11 03.47.01

Name: Great American Ball Park Stand 11 03.47.01
Address: 100 Joe Nuxhall Wy, Cincinnati, OH

100 Joe Nuxhall Wy

Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗

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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 inspections

ROUTINE - STANDARD INSPECTION

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

ROUTINE - STANDARD INSPECTION

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 - STANDARD INSPECTION

May 16, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, May 16, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 2, 2025

Approved - Minor Violations

2 recorded violations

notedCode 2.3(A)Contamination

Official wording

2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products

Inspector’s notes

Employees were eating, drinking or using tobacco in non-designated areas.

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 <135F prior to consumer sale.

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 2, 2025 · Original Source

ROUTINE - STANDARD INSPECTION