Cincinnati, OH

Hyde Park Fine Meat & Seafood

Name: Hyde Park Fine Meat & Seafood
Address: 3645 1/2 Paxton Av, Cincinnati, OH

3645 1/2 Paxton Av

Last inspected Aug 26, 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

5 inspections

ROUTINE - PROCESS REVIEW

Aug 26, 2026

Approved - Minor Violations

6 recorded violations

notedCode 3.2(R)(2)Other

Official wording

3.2(R)(2) - Food storage - Excluded Locations

Inspector’s notes

Food is stored in an unapproved location. Bag of onion stored on the floor. Keep food 6 inches above ground. Corrected on site.

In plain English

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

More about other finding

notedCode 3.4(G)(2)Food temperature

Official wording

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. No discard date on opened cut pieces on deli meat. Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is MUST BE properly date marked. Corrected on site.

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 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. Unlabeled chicken salad and other food items. Label all food containers. Unlabeled dressing bottles in walk in cooler.

In plain English

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

More about other finding

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. Soiled exhaust fan in walk in cooler.

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 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. Broken floor tiles in the back of the store. Repalace tiles.

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 7.1(A)Chemicals

Official wording

7.1(A) - X. Chemical - Storage: Separation

Inspector’s notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Food grade oil was hanging on rack where chemicals were stored. Keep food and chemicals away from each other to prevent contamination, Corrected on site.

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

Official record from Cincinnati Health Department, Aug 26, 2026 · Original Source

ROUTINE - PROCESS REVIEW

Jan 8, 2026

Approved - Minor Violations

5 recorded violations

notedCode 4.1(LL)Equipment and utensils

Official wording

4.1(LL) - Food equipment - certification and classification

Inspector’s notes

Food equipment was not commercially approvable by an recognized testing agency. Non commercial stove

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 6.1(A)Facility maintenance

Official wording

6.1(A) - Floors, walls, and ceilings

Inspector’s notes

The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Unprotected ceiling basement (above range)

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(P)Chemicals

Official wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s notes

Sanitizer concentration is not being monitored. Inadequate amount of chlorine in three compartment sink to sink

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 3.1(R)Food source and labeling

Official wording

3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification

Inspector’s notes

Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use.

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 6.4(N)(1)Facility maintenance

Official wording

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Inspector’s notes

There are unnecessary or nonfunctional items and /or litter on the premises.

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

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

ROUTINE - PROCESS REVIEW

Aug 12, 2025

Approved - Minor Violations

6 recorded violations

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. Discontinue storing food containers directly on floor in prep room

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 4.3(B)(1)Equipment and utensils

Official wording

4.3(B)(1) - Fixed equipment installation - Spacing or Sealing

Inspector’s notes

Fixed equipment was not properly installed. Caulk along edges of all sinks

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 6.1(A)Facility maintenance

Official wording

6.1(A) - Floors, walls, and ceilings

Inspector’s notes

The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Repair flooring (both tile and wood) to assure a smooth cleanable surface

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 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. PIC to assure all open processed foods (I.e. open Bologna) and prepared TCS Foods (I.e. Cooked chicken) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item

In plain English

More about food kept at an unsafe temperature

notedCode 6.4(F)Other

Official wording

6.4(F) - Drying Mops

Inspector’s notes

After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

In plain English

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

More about other finding

notedCode 4.1(LL)Equipment and utensils

Official wording

4.1(LL) - Food equipment - certification and classification

Inspector’s notes

Food equipment was not commercially approvable by an recognized testing agency. Non commercial freezer and range

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, Aug 12, 2025 · Original Source

ROUTINE - PROCESS REVIEW

Jan 9, 2025

Approved - Minor Violations

7 recorded violations

notedCode 4.1(KK)Equipment and utensils

Official wording

4.1(KK) - Food Equipment

Inspector’s notes

Equipment is not approved by a recognized testing agency or authority. Non commercial range and reach -in freezer

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(Q)Other

Official wording

3.2(Q) - Food Storage

Inspector’s notes

Food items are not protected from contamination during storage. Discontinue storing containers of food (peeled potatoes) directly on floor inside walk in cooler

In plain English

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

More about other finding

notedCode 6.1(A)Facility maintenance

Official wording

6.1(A) - Facilities: Floors, walls, and ceilings

Inspector’s notes

The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Repair/replace flooring throughout to assure a smooth cleanable surface

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 3.1(R)Food source and labeling

Official wording

3.1(R) - V. Food from Approved Source - Shellstock

Inspector’s notes

Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use. Maintain shell stock tags with product until last one sold.

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 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. Perimeter of floor inside walk in cooler is soiled--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 6.4(N)Facility maintenance

Official wording

6.4(N) - Maintaining premises: unnecessary items and litter.

Inspector’s notes

There are unnecessary or nonfunctional items and /or litter on the premises.

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 6.1(C)(1)Facility maintenance

Official wording

6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed

Inspector’s notes

Floor and wall junctures not coved or not closed to no larger than =1/32 inch. Baseboards are loose

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

Official record from Cincinnati Health Department, Jan 9, 2025 · Original Source

ROUTINE - PROCESS REVIEW

Jul 31, 2024

Approved - Minor Violations

5 recorded violations

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Floor in basement and inside walk-in cooler are soiled--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 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. Unfinished roof over additional walk-in cooler--repair

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 6.1(A)Facility maintenance

Official wording

6.1(A) - Facilities: Floors, walls, and ceilings

Inspector’s notes

The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Damaged flooring--repair/replace to assure a smooth cleanable surface

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 3.3(H)(1)Food temperature

Official wording

3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding

Inspector’s notes

Reheated TCS food was not heated to 165F

In plain English

More about food kept at an unsafe temperature

notedCode 6.4(N)Facility maintenance

Official wording

6.4(N) - Maintaining premises: unnecessary items and litter.

Inspector’s notes

There are unnecessary or nonfunctional items and /or litter on the premises.

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

Official record from Cincinnati Health Department, Jul 31, 2024 · Original Source