ROUTINE - STANDARD INSPECTION
Aug 31, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 31, 2026 · Original Source
Cincinnati, OH
Great American Ball Park Suite Kitchen
100 Joe Nuxhall Wy
Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 20, 2026
Not In Compliance
3 recorded violations
notedCode 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed corrosion on shelved in prep area. Replace or make corrosion resistant.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed build up inside smoker. It must be cleaned.
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 contaminationnotedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed build up around dish area. It must be cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Aug 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 30, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed sticker residue on containers. Clean more frequently. 2. Observed dust residue on fan in prep area. Clean more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. Observed sanitizer dispenser in three compartment sink not working. Sanitizer was manually dispensed. Assure sanitizer concentration is being monitored.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 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. Obseved sanitizer dispenser not properly adjusted to dispense sanitizer. A work order was put in to repair equipment. +COS
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Apr 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 5, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 17, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.4(L)Contamination
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed final rinse temperature <180F. Article surface temperature = 148F. PIC placed service call for diagnostics/necessary repairs. Discontinue usage of equipment until necessary repairs are completed. Supplemental warewashing to be used interimly. PIC to provide service report to Inspector upon receipt.
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 contaminationOfficial record from Cincinnati Health Department, Apr 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 26, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 26, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 9, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.4(M)Contamination
Official wording
4.4(M) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s notes
The flow pressure in a warewashing machine was not adequate.
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 contaminationnotedCode 4.1(M)Other
Official wording
4.1(M) - Dish Machine
Inspector’s notes
Pressure measuring devices on the dish machine were not accurate or were not properly scaled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(L)Contamination
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed final rinse temperature <180F (article surface temperature 144F).
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 contaminationOfficial record from Cincinnati Health Department, May 9, 2024 · Original Source
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