Cincinnati, OH

Hi-Mark

Name: Hi-Mark
Address: 3229 Riverside Dr, Cincinnati, OH

3229 Riverside Dr

Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Sep 15, 2026

Approved - Minor Violations

4 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. Observed a buildup of dust on the fan by the preparation table in the kitchen. Ensure the fan is cleaned more frequently and maintained 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 problems

notedCode 7.0(B)Chemicals

Official wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s notes

Working containers of poisonous/toxic materials are not labeled. Observed bottles of sanitizer that was not properly labeled. Ensure all poisonous/toxic materials removed from the original packaging and placed in working containers are labeled with the common name of the poisonous/toxic materials. PIC labeled all bottles of sanitizer.

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 unsafely

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. Observed no lactic acid test strips available at the facility. Ensure lactic test strips are acquired to measure the concentration of the lactic acid 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

notedCode 3.4(H)(1)Food temperature

Official wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed cooked onions that were not discarded by the discard date indicated on the date marking. Ensure ready-to-eat, TCS food is discarded when the date mark exceeds the required time/temperature combination. PIC discarded the onions.

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, Sep 15, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 18, 2026

Approved - Minor Violations

6 recorded violations

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 a working container of flour that was not labeled. All foods that are not easily recognizable and are removed from their original packaging must be label with the commen name of the food. PIC marked the working container of flour. +COS

In plain English

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

More about other finding

notedCode 4.8(G)(1)Other

Official wording

4.8(G)(1) - Kitchenware and Tableware - Handling

Inspector’s notes

Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Observed single-service articles stored with the food and lip contact surfaces facing upwards. Ensure single use articles are stored to where food and lip contact surfaces are protected from contamination. PIC reorganized single service articals so that the handles where in the upright positions +COS.

In plain English

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

More about other finding

notedCode 4.8(E)(1)Equipment and utensils

Official wording

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Inspector’s notes

Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed working container lids stored inside of a soiled container. Ensure containers and equipment is stored in a clean, dry location, protected from contamination. PIC rewashed lids in mechanical warewashing machine. +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 issues

notedCode 7.1(B)Chemicals

Official wording

7.1(B) - X. Chemical - Restriction - Presence and Use

Inspector’s notes

Unnecessary chemicals are stored on the premises. Observed a general use pesticide being stored at the facility. Only pesticide applied by a licensed applicator or pesticides used for incidental uses as defined by OAC 3717-1-07.1 (C)(3) are to be stored in a food service operation. PIC discarded of the pesticide. +COS

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 unsafely

notedCode 3.2(C)(1)(H)Contamination

Official wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Observed several food working containers stored uncovered in the cold holding coolers by the kitchen pass through. Ensure food stored in working containers are covered when not in use. PIC covered all food stored in working containers. +COS

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 3.2(Q)Contamination

Official wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s notes

Food items are not protected from contamination during storage. Observed frozen turkey stored on the walk in freezer floor. Ensure all food is stored at least six inches off the ground. PIC moved the frozen turkey to a storage rack. +COS

In plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Mar 18, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 4, 2025

Approved - Minor Violations

1 recorded violation

notedCode 3.2(K)Equipment and utensils

Official wording

3.2(K) - In-use utensils - between-use storage

Inspector’s notes

In-use utensils are improperly stored. Observed bar utensils stored in carbonated water. Utensils must be stored in a dry clean surface. Utensils were wash, rinsed, sanitiezed to be stored in a dry clean surface surface.

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, Dec 4, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jun 24, 2025

Approved - Minor Violations

3 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. Observed food employee drinking from open beverage cup behind bar.

In plain English

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. Chlorine test strips were ordered at time of inspection and PIC said they would order test strips for lactic acid based 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

notedCode 3701-21-25 (K)Permits, training, and postings

Official wording

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Inspector’s notes

No person in charge certified in food protection was at the FSO where it is needed. Observed no certificate for person in charge at time of 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

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

ROUTINE - CRITICAL CONTROL POINT

Jan 13, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 13, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 22, 2024

Approved - Minor Violations

3 recorded violations

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s notes

The physical facilities were not maintained in good repair. Observed floor in bad repair in bar area. Observed leak in basement.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 4.4(A)(2)Equipment and utensils