Cincinnati, OH

Halal Food Inc

Name: Halal Food Inc
Address: 2516 Clifton Av, Cincinnati, OH

2516 Clifton Av

Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Jul 6, 2026

Approved - Minor Violations

7 recorded violations

notedCode 6.2(C)Handwashing

Official wording

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Inspector’s notes

Handwashing lavatory had no, unapproved, or inoperable hand drying provision.

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.

More about handwashing problems

notedCode 3.5(C)(2)(e)Food source and labeling

Official wording

3.5(C)(2)(e) - Food Labeling - Allergens

Inspector’s notes

A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. Observed cakes, hummus, and macaroons in grab and go cooler without ingredient list. Items were placed behind the counter under ingredient list can be placed on items. +COS

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3.5(D)(6)Other

Official wording

3.5(D)(6) - Other Forms of Information

Inspector’s notes

The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. Notify customers of major allergens present in the facility.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s notes

Working containers of food are not properly labeled. Observed missing labels for working containers. Label

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 2.4(A)(3)Permits, training, and postings

Official wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s notes

No manager had Ohio manager certification in food protection. Ohio manager certification was not able to be verified during inspection.

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

notedCode 6.2(B)Handwashing

Official wording

6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability

Inspector’s notes

Each handwashing lavatory did not have a supply of hand cleanser.

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.

More about handwashing problems

notedCode 4.3(B)(2)Equipment and utensils

Official wording

4.3(B)(2) - Fixed equipment installation - Spacing or Sealing

Inspector’s notes

Equipment is not sealed to the surface or allow for ease of cleaning. Observed missing caulking for handsink. Caulk.

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 issues

Official record from Cincinnati Health Department, Jul 6, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 8, 2026

Approved - Minor Violations

3 recorded violations

notedCode 2.4(C)(12)Permits, training, and postings

Official wording

2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties

Inspector’s notes

The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.

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

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. Facility was operating without sanitizer. Manager brought sanitizer to store.

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 4.2(J)Cleaning and sanitizing

Official wording

4.2(J) - Sanitizing solutions - Testing Devices

Inspector’s notes

There is no test kit available for measuring the concentration of the sanitizer.

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 problems

Official record from Cincinnati Health Department, Jan 8, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 1, 2025

Approved - Minor Violations

1 recorded violation

notedCode 2.4(A)(3)Permits, training, and postings

Official wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s notes

No manager had Ohio manager certification in food protection.

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, Jul 1, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 24, 2025

Not In Compliance

4 recorded violations

notedCode 2.1(A)Employee health and hygiene

Official wording

2.1(A) - I. Employee Health - Management and Personnel - Employee Health

Inspector’s notes

License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 2.4(A)(3)Permits, training, and postings

Official wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s notes

No manager had Ohio manager certification in food protection.

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

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 prep cooler being held at a temperature higher than 41° F. Manager discarded items that were TCS, and advised the cooler would not be used for TCS items until it is fixed.

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 4.1(C)(1-4)Cleaning and sanitizing

Official wording

4.1(C)(1-4) - Food Contact Surfaces Cleanability

Inspector’s notes

Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed single-use containers (i.e. mayonnaise containers) being used to store Tahini and other sauces. Multi-use containers must be used.

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 problems

Official record from Cincinnati Health Department, Jun 24, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 25, 2024

Approved - Minor Violations

6 recorded violations

notedCode 6.4(D)(1)Cleaning and sanitizing

Official wording

6.4(D)(1) - Facilities: Ventilation systems: Cleaning

Inspector’s notes

Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed a buildup of grease within the ventilation hoo filters. They 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 problems

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 cooler leaking. It must b e fixed.

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 issues

notedCode 3.5(C)Food source and labeling

Official wording

3.5(C) - Food labels

Inspector’s notes

Food is not properly labeled. Observed packaged foods being sold with no common name. Items must be labeled.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3.4(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code.

In plain English

More about food kept at an unsafe temperature

notedCode 2.4(A)(2)Permits, training, and postings

Official wording

2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s notes

No manager has level 2 certification in food protection.

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

notedCode 2.4(A)(1)Permits, training, and postings

Official wording

2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s notes

No person in charge present in the food facility.

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, Nov 25, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Nov 12, 2024

Not In Compliance

12 recorded violations

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 prep cooler leaking. It must be repaired.

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 issues

notedCode 5.1(O)(1)Handwashing

Official wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility

Inspector’s notes

Access to handwashing facility blocked. Observed item stacked on top of handsink. Manager removed item and advised handsink would remain accessible moving forward.

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.

More about handwashing problems

notedCode 6.2(C)Handwashing

Official wording

6.2(C) - III. Preventing Contamination by Hands - Facilities

Inspector’s notes

Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Observed facility using cloth towels for hand-drying. Paper towels must be used for hand-drying.

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.

More about handwashing problems

notedCode 2.2(C)Handwashing

Official wording

2.2(C) - III. Preventing Contamination by Hands - Hands and arms

Inspector’s notes

Food employee(s) did not wash hands in situations that specifically require them to do so.

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.

More about handwashing problems

notedCode 2.4(A)(2)Permits, training, and postings

Official wording

2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s notes

No manager has level 2 certification in food protection.

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

notedCode 6.2(B)Handwashing

Official wording

6.2(B) - III. Preventing Contamination by Hands - Facilities

Inspector’s notes

Each handwashing lavatory did not have a supply of hand cleanser. Observed handsink in kitchen missing handsoap. Manager replaced handsoap.

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.

More about handwashing problems

notedCode 3.4(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. Observed date marking not being done in facility. A use-by date must be placed on all TCS items.

In plain English

More about food kept at an unsafe temperature

notedCode 6.4(D)(1)Cleaning and sanitizing

Official wording

6.4(D)(1) - Facilities: Ventilation systems: Cleaning

Inspector’s notes

Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed a buildup on the ventilation hood. 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 problems

notedCode 2.4(B)Permits, training, and postings

Official wording

2.4(B) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge

Inspector’s notes

The person in charge was unable to demonstrate the necessary food safety knowledge.

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

notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s notes

Non-food contact surfaces are dirty. Observed a buildup on the bottom of the freezer. 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 problems

notedCode 3.5(C)Food source and labeling

Official wording

3.5(C) - Food labels

Inspector’s notes

Food is not properly labeled. 1. There was no ingredient information on hand for the packaged items being sold. Manager provided ingredient information, and advised it would be kept on site moving forward. 2. Observed packaged food items with no common-name label (I.e. stuffed grape leaves, baklava). Items must be labeled.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 2.4(A)(1)Permits, training, and postings

Official wording

2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s notes

No person in charge present in the food facility.

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, Nov 12, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 1, 2024

Approved - Minor Violations

7 recorded violations

notedCode 4.8(A)(1)Equipment and utensils

Official wording

4.8(A)(1) - Equipment and utensils - air-drying required

Inspector’s notes

Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Observed mop stored in bucket. Must be kept in location that allows for proper drying.

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 issues

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official wording

3.2(M)(2)(a) - Wiping cloths

Inspector’s notes

Wet wiping cloth was not maintained in a sanitizer solution between uses. Obervered wiping cloth on food prep counter. Must be stored in sanitizer buckets when not in use.

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 problems

notedCode 20.0(B)Equipment and utensils

Official wording

20.0(B) - Replacement of existing equipment

Inspector’s notes

Existing equipment/facilities no longer meet requirements and must be replaced. Obervered water buildup on the bottom of the fridge under the counter. Must be fixed.

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 issues

notedCode 3.5(A)Food source and labeling

Official wording

3.5(A) - Food Labels

Inspector’s notes

Food product labels are not in compliance with identity requirements. Obervered muffins stored in the counter have no identifying information. Must have nutrition label.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 2.4(C)(16)Employee health and hygiene

Official wording

2.4(C)(16) - I. Employee Health - PIC Duties

Inspector’s notes

No/inadequate written procedures for response to vomiting/diarrheal events.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 6.2(C)Handwashing

Official wording

6.2(C) - III. Preventing Contamination by Hands - Facilities

Inspector’s notes

Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Obervered no paper towels provided. Paper towels must be provided and covered.

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.

More about handwashing problems

notedCode 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed unlabeled cooked chicken and sauces stored in fridge. If it is kept longer than 24 hours it must be labeled and dated.