Cincinnati, OH

Great American Ball Park Stand 32 06.33.02

Name: Great American Ball Park Stand 32 06.33.02
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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ImprovingThe latest inspection recorded fewer violations than the one before it. 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 - Minor Violations

1 recorded violation

notedCode 6.3(C)(1)Permits, training, and postings

Official wording

6.3(C)(1) - Employee Accommodation-Designated Areas

Inspector’s notes

Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination. Observed employee items in areas where food is prepped or equipment is washed. Spoke with PIC about having employees store items away after getting settled in.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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 all TCS foods held in equipment #475 >60F. PIC voluntarily discarded all 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 cooler #475 holding at 50F+. Discontinue usage of equipment. PIC to ensure equipment is holding <= 41F prior to next usage.