Cincinnati, OH

Kitty's Sports Grill

Name: Kitty's Sports Grill
Address: 218 W 3rd St, Cincinnati, OH

218 W 3rd St

Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Sep 16, 2026

Approved - Minor Violations

3 recorded violations

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s notes

Plumbing system is not maintained in good repair. Observed hand washing station in the kitchen is draining very slowly. Must be fixed.

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 problems

notedCode 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. 1. Observed grease accumulation on the vent hood filters. Filters must be maintained clean to prevent grease buildup, which can contribute to fire hazards and airborne contamination. 2. Observed grease and other debris accumulation underneath the kitchen line equipment. Must be cleaned to maintain sanitary conditions.

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 4.8(E)(2)(a)(b)Equipment and utensils

Official wording

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Inspector’s notes

Clean equipment and utensils were not properly stored. Observed trays stored on floor by the three compartment sink. Must be kept off the floor.

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, Sep 16, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 25, 2026

Approved - Minor Violations

5 recorded violations

notedCode 4.5(A)(2)(3)Food temperature

Official wording

4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment

Inspector’s notes

The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. 1.Observed soiled racks inside the walk-in cooler. Must be cleaned in order to maintain sanitary conditions and prevent contamination. 2. Observed dust accumulation on the fans inside the walk-in. Must be cleaned to prevent possible contamination. 3. Observed soiled mats stored on shelves designated for clean equipment; these must be cleaned.

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 6.4(K)Pests

Official wording

6.4(K) - Controlling Pests

Inspector’s notes

The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed the presence of gnats around the bar and the mop sink. Person in charge stated they will clean the area and drains.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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. Person in charge stated that they have completed the Ohio manager certification in food protection but it was not posted. Must be posted and made available for the inspector.

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 issues

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. Observed paper towel dispenser was not working. Person in charge (PIC) will replace the battery so it is functional again.

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.

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. 1. Observed dust accumulation on the ceiling in the kitchen area. Must be cleaned more regularly. 2. Observed broken glass and other debris behind the bar counter. Must be cleaned.

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

Official record from Cincinnati Health Department, Mar 25, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 15, 2026

Approved - Minor Violations

4 recorded violations

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 4.5(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. Observed various equipment surfaces soiled with residues. Increase cleaning frequency and maintain clean to sight and touch.

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 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed pans of ribs with no discard date. PIC indicated product was prepared on 1/14/26.

In plain English

More about food kept at an unsafe temperature

notedCode 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. Observed significant grease accumulation surrounding fryers. Hood vent and fire suppression system observed with moderate grease accumulation. Deep, thorough cleaning of kitchen is needed.

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

Official record from Cincinnati Health Department, Jan 15, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 24, 2025

Approved - Minor Violations

3 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 various RTE TCS foods held at 50F+. PIC voluntarily discarded product.

In plain English

More about food kept at an unsafe temperature

notedCode 4.1(Z)Food temperature

Official wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Provide and maintain ambient air temperature measuring device for sandwich block cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 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. Sandwich block cooler holding at 50F+. Discontinue usage until operating to manufacturer's specifications. Supplemental refrigeration to be used interimly. Provide necessary repairs and maintain in good repair.

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, Jul 24, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 4, 2024

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Dec 4, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 2, 2024

Approved - Minor Violations

2 recorded violations

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. Observed interior of kitchen block cooler soiled with residues and food debris. Increase cleaning frequency and maintain clean to sight and touch.

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 4.4(N)Contamination

Official wording

4.4(N) - VII. Protection from Contamination - Warewashing Equipment

Inspector’s notes

A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed 3 compartment sink sanitizer distribution system produce 0ppm QAC sanitizer solution. PIC replaced empty supply of sanitizer.

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 contamination

Official record from Cincinnati Health Department, Aug 2, 2024 · Original Source

ROUTINE - STANDARD INSPECTION