ROUTINE - CRITICAL CONTROL POINT
Jul 13, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 13, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Hrc - Food Hall last inspected?
- The most recent inspection on record was on Jul 13, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Jan 19, 2024 to Jul 13, 2026.
- Has Hrc - Food Hall ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 19, 2024.
The Full Inspection History
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 2, 2025
Approved - Minor Violations
6 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Floor was not smooth, cleanable, or nonabsorbent. Repair floor to be easibly cleanable.
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 issuesnotedCode 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 various utensils being held in room temperature stagnant water. In use utensils must be stored on clean dry surface, in running water, or in water that is at a temperature of at least 135 F.
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 issuesnotedCode 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. Ham was date marked for 14 days and was out of 7 date expiration period. Ham was voluntarily thrown out.
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 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. Date marking did not include the preparation date in the 7 days, allowing for 8 day use. Operator will change SOP's and re date mark all food.
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(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. Auto shake door seal was not properly adjusted.
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 issuesnotedCode 5.4(P)Facility maintenance
Official Wording
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s Notes
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
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 issuesOfficial record from Cincinnati Health Department, Dec 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 16, 2025
Approved - Minor Violations
3 recorded violations
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.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(F)(1)(a)Food temperature
Official Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed chicken holding at 110ºF, 113ºF, and 116ºF. Facility voluntarily discarded chicken. +COS
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(J)Food temperature
Official Wording
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s Notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperature on small dishwasher at 136ºF. Dishwasher was placed out of service and maintenance went to look at dishwasher. +COS
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 temperatureOfficial record from Cincinnati Health Department, Aug 16, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 1, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 21, 2025
Not In Compliance
2 recorded violations
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 issuesnotedCode 5.3(C)Water, plumbing, and sewage
Official Wording
5.3(C) - Backflow Prevention
Inspector’s Notes
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed no air gap for bar ice bin. Ensure that bar ice bin is properly air gapped.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Cincinnati Health Department, Feb 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 23, 2024
Approved - Minor Violations
7 recorded violations
notedCode 5.1(G)Handwashing
Official Wording
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s Notes
This food facility does not have the required number of conveniently located handwashing sinks. Observed no convenient handwashing sinks for event set up in banquet room or bar in banquet room (handwashing sink is behind door). Portable handwashing sinks were provided for the weekend. Contact senior EHS.
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 problemsnotedCode 3.4(F)(1)(b)Food temperature
Official Wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F. Observed lettuce holding at 64°F in buffet table (green room side). Items in buffet table were taken to refrigerator while buffet table cooled down.
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 3.2(E)Other
Official Wording
3.2(E) - Pasteurized eggs
Inspector’s Notes
Unpasteurized eggs are being used to make products that are not fully cooked; or are being served without a consumer advisory; or are being served to a highly susceptible population. Observed caesar salad dressing that was not made with pasteurized eggs in buffet. PIC had dressing remade with pasteurized egg product.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3701-21-03Equipment and utensils
Official Wording
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s Notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. Observed banquet room in use for food service and mobile equipment set up.
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 issuesnotedCode 5.3(C)Water, plumbing, and sewage
Official Wording
5.3(C) - Drainage system
Inspector’s Notes
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed ice bins that were not air gapped. Facility air gapped ice bins.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 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. Observed ribs holding at 118°F that had just been placed in hot holding unit. Ribs were taken to be reheated.
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 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 flooring that was damaged. Per facility, work order has been placed.
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 issuesOfficial record from Cincinnati Health Department, Aug 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 19, 2024
Not Abated
1 recorded violation
notedCode 3717-1-05.1(L)(2)Handwashing
Official Wording
"3717-1-05.1(L)(2) - Violation - Handwashing facilities Handwashing facility is not located in, or immediately adjacent to, toilet rooms."
Inspector’s Notes
"Observed no handwashing sink by bar."
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 problemsOfficial record from Cincinnati Health Department, Jan 19, 2024 · Original Source