ROUTINE - PROCESS REVIEW
Aug 28, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 28, 2026 · Original Source
Cincinnati, OH
Kroger #465 - Snowfox Sushi
4613 Marburg Av
Last inspected Aug 28, 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
10 inspectionsROUTINE - STANDARD INSPECTION
Mar 4, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 18, 2026
Not In Compliance
1 recorded violation
notedCode 4.1(Z)Food temperature
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring device for a prop coolerimproper design.
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 temperatureOfficial record from Cincinnati Health Department, Feb 18, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Jan 28, 2026
Not In Compliance
3 recorded violations
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. Shredded carrots stored without date marks.
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(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 . Temperature measuring devices improper design for two prep coolers.
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)(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. Gloves stored directly on 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 issuesOfficial record from Cincinnati Health Department, Jan 28, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 4, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 4, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Aug 26, 2025
Not In Compliance
1 recorded violation
notedCode 3.3(G)Food source and labeling
Official wording
3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked.
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 problemsOfficial record from Cincinnati Health Department, Aug 26, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 19, 2025
Approved - Minor Violations
1 recorded violation
notedCode 20.0(B)Equipment and utensils
Official wording
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced. Ph meter was not working properly .
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 19, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 26, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 26, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 26, 2024
Not In Compliance
4 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 a buildup in the microwave. It must be cleaned more frequently.
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 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Observed working containers missing labels. Working containers must be labeled with common name if they are not easily identifiable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee not washing his hands before returning to work. Employees must wash hands when switching tasks.
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 4.4(F)(2)Cleaning and sanitizing
Official wording
4.4(F)(2) - Warewashing sinks
Inspector’s notes
Warewashing sink was not properly cleaned and/or sanitized. Observed 3-compartment sink with buildup. It 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 problemsOfficial record from Cincinnati Health Department, Aug 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 7, 2024
Abated On-Site
2 recorded violations
notedCode 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Ph meter reader is not in a good working order Equipment and/or components were not maintained in good working order."
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 3717-1-02.4(C)(16)Facility maintenance
Official wording
"3717-1-02.4(C)(16) - Violation - PIC Duties -plans maintained and implemented Mandated written procedures and plans are not maintained and implemented as required."
Inspector’s notes
"OBSERVATION: Sushi Chef/Person in Charge was not following HACCP plan as it relates to properly calibration of pH meter. CORRECTIVE ACTION: Person in charge was able to properly calibrate pH meter using a different one."
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 issuesOfficial record from Cincinnati Health Department, Feb 7, 2024 · Original Source