SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Just Q'In last inspected?
The most recent inspection on record was on Jan 22, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Feb 14, 2024 to Jan 22, 2026.
Has Just Q'In ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 14, 2024.
The Full Inspection History
6 inspections
ROUTINE - STANDARD INSPECTION
Jan 22, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.3(D)(6)Food temperature
Official Wording
3.3(D)(6) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods
Inspector’s Notes
Non-continuously cooked raw animal foods not prepared according to proper, approved written procedures.
Procedures in the process of being reviewed. Chicken wings are being fully cooked until process is approved. +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.
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.
Smokers have not been approved. Submit plans for review.
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.
Official record from Cincinnati Health Department, Jan 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 13, 2026
Not In Compliance
2 recorded violations
notedCode 3.3(D)(6)Food temperature
Official Wording
3.3(D)(6) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods
Inspector’s Notes
Non-continuously cooked raw animal foods not prepared according to proper, approved written procedures.
Discussed par cooking for chicken wings. Operator did not have the procedure. Par cooking was stopped until procedure can be approved.
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.
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.
Smokers have not been approved. Submit plans for smokers.
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.
Official record from Cincinnati Health Department, Jan 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 29, 2025
Approved - Minor Violations
2 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official Wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with built in backflow preventer.
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.
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. Smokers added. Submit plans for smokers. +REPEAT
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.
Official record from Cincinnati Health Department, Jul 29, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 28, 2025
Approved - Minor Violations
2 recorded violations
notedCode 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 sour cream holding at 44°F in reach in refrigerator. Sour cream was pulled. Refrigerator is only going to be used for employee items. 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.
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.
Smoker added without prior written approval from licensor. Contact Senior EHS.
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.
Official record from Cincinnati Health Department, Jan 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 14, 2024
Approved - Minor Violations
1 recorded violation
notedCode 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 no written approval for equipment added from licensor.
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.
Official record from Cincinnati Health Department, Aug 14, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 14, 2024
Not Abated
7 recorded violations
notedCode 3717-1-03.4(J)Permits, training, and postings
Official Wording
"3717-1-03.4(J) - Violation - Variance Requirement The license holder did not obtain a required variance from ODH or ODA."
Inspector’s Notes
"OBSERVATION: Observed cooked ribs that were vacuum packaged without putting production date and time on food.
Observed pickles dated 1/18 that per PIC had a heat treatment step.
CORRECTIVE ACTION: Cooked ribs and pickles were voluntarily discarded by operator. Discontinue processes requiring variance until variance is obtained from ODH."
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.
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s Notes
"Observed heavy ice build up in back of Galaxy refrigerator. PIC said that refrigerator would be used for display of items only that are not for sale. Discussed with PIC providing proper signage."
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.
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s Notes
"OBSERVATION: Observed meat hot holding at 112°F and 114°F for less than 2 hours per facility.
CORRECTIVE ACTION: Facility put items in oven to reheat and adjusted cabinet."
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.
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s Notes
"Observed items for retail sale that were not properly labeled (chili, ribs, brisket tallow)."
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.
"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination."
Inspector’s Notes
"Observed single use items stored around hand washing sink that did not have a splash guard."
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.
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s Notes
"Observed single use items under unshielded sewer lines."
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.
"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."
Inspector’s Notes
"Approval of Facility Layout and Equipment Specifications
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor (outdoor smoker and galaxy refrigerator)."
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.