ROUTINE - STANDARD INSPECTION
Sep 13, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 13, 2026 · Original Source
Cincinnati, OH
Hh4 Queen City Grill Club West
5 Paycor Stadium
Last inspected Sep 13, 2026 · View Map ↗ · Compare ↗
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
5 inspectionsROUTINE - STANDARD INSPECTION
Oct 26, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 14, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 6, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 9, 2024
Approved - Minor Violations
3 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Chicken patty, Beef patty held at 100 degrees F--reheated to 165. Maintain hot TCS Foods at 135 degrees F or above
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 temperaturenotedCode 4.4(H)Cleaning and sanitizing
Official wording
4.4(H) - Warewashing equipment
Inspector’s notes
The wash, rinse or sanitizing solution was not clean.
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(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. Warmer unit is not maintaining temperatures--repair
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, Sep 9, 2024 · Original Source