ROUTINE - CRITICAL CONTROL POINT
Jul 1, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 1, 2026 · Original Source
Cincinnati, OH
Hyatt Regency Cincinnati Red Roost Tavern
151 W 5th St
Last inspected Jul 1, 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
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Nov 18, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 18, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 3, 2025
Approved - Minor Violations
3 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 problemsnotedCode 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 middle sandwich block cooler holding TCS foods at 50F +. PIC voluntarily discarded food items. Discontinue usage of equipment until necessary repairs have been completed. Supplemental refrigeration to be used interimly.
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 4.1(N)Cleaning and sanitizing
Official wording
4.1(N) - Pressure Measuring Devices for Mechanical Warewashing Equipment - Accuracy
Inspector’s notes
Pressure measuring devices on the dish machine were not accurate or were not properly scaled. Observed pressure reading of 10PSI on high temperature dish machine. Provide necessary repairs.
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, Jun 3, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 11, 2024
Approved - Minor Violations
2 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 in-room dining upright freezer with excessive internal ice accumulation/build up. Provide necessary actions/repairs. Remove all accumulated ice.
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 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were soiled. Observed commercial slicer components soiled with food debris and residues. Food employee cleaned and sanitized equipment. Maintain and store clean when not in use.
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, Dec 11, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 7, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 7, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 27, 2023
Not Abated
2 recorded violations
notedCode 3717-1-04.4(L)Food temperature
Official wording
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s notes
"OBSERVATION: Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed main mechanical dish final rinse temperature <180F (article surface temperature = 147F). Discontinue usage of equipment until necessary repairs are completed. PIC to provide copy of service invoice to Inspector upon receipt. CORRECTIVE ACTION: PIC indicated service request would be placed for diagnostics/repairs of equipment. 3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed. PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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 3717-1-03.2(C)(2)Contamination
Official wording
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers. Observed RTE, TCS foods stored uncovered in walk in cooler. CORRECTIVE ACTION: PIC covered product."
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, Nov 27, 2023 · Original Source