ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was La Soupe last inspected?
The most recent inspection on record was on Oct 27, 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?
7 inspections on record, from Jan 23, 2024 to Oct 27, 2026.
Has La Soupe ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 23, 2024.
The Full Inspection History
7 inspections
ROUTINE - PROCESS REVIEW
Oct 27, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.1(P)(1)Contamination
Official Wording
5.1(P)(1) - Preventing a Cross Connection
Inspector’s Notes
A cross connection is present onsite.
Observed a cross connection between the chemical dispensing hoses and the filled basins of the three-compartment sink.
Ensure an air gap is maintained between the outlet of a plumbing fixture and the flood rim of a basin.
PIC moved the chemical dispensing hoses and eliminated the cross connection.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed a buildup of debris and residue in containers that are being used to stored clean utensils.
Ensue that containers used to stored clean utensils and equipment are cleaned more frequently and maintained clean.
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, Oct 27, 2026 · Original Source
ROUTINE - PROCESS REVIEW
May 4, 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.
Observed a buildup of debris in the bottom of the loft reach-in cooler.
Ensure the interior compartment of the cooler is cleaned more regularly and maintained clean.
PIC cleaned the interior compartment of the reach-in cooler.
+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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed food debris on clean working containers that were stored on the clean dish rack in the dishwashing area.
Ensure food-contact surfaces are clean to the sight and touch.
PIC ran the soiled dishes through the ware washing machine.
+COS
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.
Wiping cloths are not being air-dried in a location or manner that prevents contamination of food, equipment, utensils, linens, or single-service or single-use articles, or the wiping cloths.
Observed wiping clothes, that were used to dry the dish racks in the ware washing area, being stored on the racks in contact with clean dishes and equipment.
Ensure wiping clothes are stored in an area where they can air-dry without contaminating clean dishes and equipment.
PIC moved the wiping clothes.
+COS
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.
3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
Inspector’s Notes
Unsafe, adulterated, contaminated, or not honestly presented food was not discarded or properly reconditioned.
Observed multiple canned goods that had severe dents around the seals.
Ensure canned goods with severe dents around the seals are discarded.
PIC discarded the damaged canned goods.
+COS
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.
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.
Observed a tub of dressing that was opened and did not have a date marking.
Ensure all ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened is properly date marked
PIC discarded the dressing.
+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.
Official record from Cincinnati Health Department, May 4, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Nov 3, 2025
Approved - Minor Violations
1 recorded violation
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 sticker residue on various containers - sticker residue must be removed during dishwashing.
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.
Official record from Cincinnati Health Department, Nov 3, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Jul 16, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.5(C)(2)(e)Food source and labeling
Official Wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s Notes
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. Observed potato salad that did not have egg allergen noted on it. Observed food with ramen noodles that did not have wheat allergen listed on it. Items were pulled from deli case to be relabeled. +COS
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.
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 faucet.
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.
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s Notes
Irreversible registering temperature indicator is missing or not readily accessible.
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.
Official record from Cincinnati Health Department, Jul 16, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Feb 20, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 20, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Oct 8, 2024
Approved - Minor Violations
1 recorded violation
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 installed on mop faucet that has backflow preventer not designed for continuous backpressure.
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.