COMPLAINT - COMPLAINT
Nov 20, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 20, 2025 · Original Source
Cincinnati, OH
Katch The Kitchen
4172 Hamilton Av
Last inspected Nov 20, 2025 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCOMPLAINT - COMPLAINT
Nov 4, 2025
Not In Compliance
1 recorded violation
notedCode 5.4(J)(3)Other
Official wording
5.4(J)(3) - Storage Areas, Redeeming Machines, Receptacles-Capacity and Availability
Inspector’s notes
The location of receptacles and waste handling units for refuse, recyclables, or returnables cannot create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Observed trash cans overflowing and trash bags on the ground causing nuisance on the side of the building. Grease trap on the side walk in the back of the building overflowing grease on side walk. Area around it and back of it had trash causing public nuisance and health hazard for the neighbor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Nov 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 6, 2025
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. Unlabeled Taco sauce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(H)Water, plumbing, and sewage
Official wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained. Soiled hand sink in front of kitchen entrance.
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 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 (State) 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 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. Chemical stored on food prep. table below kitchen window. Keep chimcals away or below from food and food contact surfaces to prevent contamination.
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 unsafelynotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Plastic wall pieces behind3 comp. soiled and had black caulk. Clean wall and replace caulk with translucent color caulk,
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 problemsnotedCode 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. Heavily soiled filters under the hood. Clean filters regularly. Soiled microwave outside.
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 6, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 27, 2025
Not In Compliance
7 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. No state certification. Paper work and application provided in previous 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 issuesnotedCode 2.4(B)Permits, training, and postings
Official wording
2.4(B) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge. Person in charge was not knowledable about food safety practices. Most of the cold TCS food in temp. danger zone.
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 2.4(B)(7)Permits, training, and postings
Official wording
2.4(B)(7) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge
Inspector’s notes
The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of TCS food. Person in charge did not know the holding temp. of TCS food. No knowledgeable person present at the time of inspection. TCS cold food held on temp. 50-70 F.
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 2.4(B)(10)Permits, training, and postings
Official wording
2.4(B)(10) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge
Inspector’s notes
The person in charge could not explain the relationship between food safety and providing equipment that is sufficient in number and capacity, properly designed, constructed, located, installed, operated, maintained, and cleaned. Cold holding table is not working and food held on ice which no bringing 41 F which is required to keep TCS food out oftemp. danger zone.Temp problem noted in past 6 inspection. Preious Districe manager and current District manager both notifies of the problem but no step taken to fix the problem.
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 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. Ice build up inside beef patties freezer. REPEAT VIOLATION. Exhaust fan and it's cover soiled with dirt and dust. REPEAT VIOLATION. Soiled ice cream machine filters. REPEAT VIOLATION Soiled surface on soda machine behind nozzles.
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 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. All cold TCS food on cold holding held on temp. 50-70 F on ice because cold holding table was not working. Keep all cold TCS food on temp. 41 F or below to prevent growth of pathogens.
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 4.8(E)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Ice scoop stored in soiled holder. Wash ice scoop and holder daily.
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 issuesOfficial record from Cincinnati Health Department, Feb 27, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 25, 2024
Approved - Minor Violations
8 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Soiled can opener blade. Clean can opener daily to prevent contamination of food when open another can.
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 contaminationnotedCode 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. Soiled microwave in and outside. Clean microwave throughly.
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 problemsnotedCode 4.5(B)(5)Contamination
Official wording
4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency
Inspector’s notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Ice scoop stored on soiled and sticky surface on top of ice machine causing contamination of ice scoop and ice.
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 contaminationnotedCode 3.2(Y)Contamination
Official wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Dirty wet towel in food prep. sink. Keep soiled and dirty towels or any thing which can cause contamination of sink away to prevent contamination of food and sink.
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 contaminationnotedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled spice containers in the kitchen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(H)Water, plumbing, and sewage
Official wording
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained. Both hand washing sink front and in back room soiled.
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 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. Missing tiles in back room below coolers. Hand washing sink by the kitchen tilted towards front and pooling dirty water. REPEAT VIOLATION. Fix sink. 1 week.
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. Ice scoop stored on sticky surface on top of ice machine. Cup used to scoop sugar. Use spoon of ladle with long handles to avoid touching food during taking it out.
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 issuesOfficial record from Cincinnati Health Department, Jul 25, 2024 · Original Source