Cincinnati, OH

Larosa's

Name: Larosa's
Address: 5830 Hamilton Av, Cincinnati, OH

5830 Hamilton Av

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

ROUTINE - CRITICAL CONTROL POINT

Aug 17, 2026

Approved - Minor Violations

3 recorded violations

notedCode 4.5(B)(3)Contamination

Official wording

4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Inspector’s notes

Surfaces and/or utensils used for TCS foods not cleaned every 4 hours. Manager stated wing sauce buckets were cleaned once daily. Wash rinse and sanitizing frequency must be every four hours

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

notedCode 4.4(B)Other

Official wording

4.4(B) - Cutting surfaces.

Inspector’s notes

Cutting surface(s) unable to be effectively cleaned and sanitized.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3.4(G)(2)Food temperature

Official wording

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 cheese given a shelf life of one month. Cheeses are not to exceed a shelf life of 21 days. Product is within the 21 day time frame at time of inspection

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

Official record from Cincinnati Health Department, Aug 17, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 14, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 14, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

May 29, 2025

Approved - Minor Violations

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. Soiled Vents above food containers in salad cooler. Regularly clean vents.

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 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. Degreaser stored on shelf above drain board in dishwashing area.Keep chemicals away or below from food and food contact surfaces.

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 unsafely

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. Holes in the wall in dishwashing area. REPEAT VIOLATION. Plug holes.

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 issues

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. APP freezer both doors plastic cover was broken showing insulation. Repair or replace. Do not use tap to cover it.

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, May 29, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Dec 18, 2024

Approved - Minor Violations

4 recorded violations

notedCode 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 or grates on ceiling above hood. Replace tile. Holes above spray assembly above 3 comp. sink.

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 issues

notedCode 7.0(B)Chemicals

Official wording

7.0(B) - X. Chemical - Poisonous/toxic material

Inspector’s notes

Working containers of poisonous/toxic materials are not labeled. Unlabeled chemical in the bathroom. Label all chemicals properly. Corrected on site.

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 unsafely

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official wording

3.2(M)(2)(a) - Wiping cloths

Inspector’s notes

Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet wiping cloth on cutting board. Corrected on site.

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 4.5(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. Soliled vents above food containers in line cooler close to register counter. Clean vents.

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, Dec 18, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 12, 2024

Approved - Minor Violations

5 recorded violations

notedCode 3.4(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. Wrong date on ready to eat Lasanga. Mark correct date for maximum of 7 days.

In plain English

More about food kept at an unsafe temperature

notedCode 4.4(P)Cleaning and sanitizing

Official wording

4.4(P) - Warewashing equipment

Inspector’s notes

Sanitizer concentration is not being monitored. No chlorine sanitizer test strips available to check the conc. of sanitizer in dish washing machine.

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 3.2(Y)Contamination

Official wording

3.2(Y) - Miscellaneous sources of contamination

Inspector’s notes

Miscellaneous sources of contamination observed. Mop bucket stored by shelf wher food stored and mop handle touching food containers. Keep clean in supplies and tooles away from food and food contact surface to prevent contamination.

In plain English

More about food not protected from contamination

notedCode 4.5(B)(3)Contamination

Official wording

4.5(B)(3) - VII. Protection from Contamination - Cleaning frequency

Inspector’s notes

Surfaces and/or utensils used for TCS foods not cleaned every 4 hours. In use utensils pizza cutter and spatulas clean every 6 hours.

In plain English

More about food not protected from contamination

notedCode 4.7(C)Equipment and utensils

Official wording

4.7(C) - Storage of soiled linens

Inspector’s notes

Soiled linens were not kept in an approved manner. Soiled laundry overflowing in open container in the back by clean food contact surfaces. Keep soiled laundry in tightly close container away from kitchen and food and food contact surfaces.

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, Jun 12, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 20, 2023

Abated On-Site

1 recorded violation

notedCode 3717-1-03.4(F)(1)(b)Food temperature

Official wording

"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."

Inspector’s notes

"OBSERVATION: Cut tomatoes in hoggies cooler and sauce bottles on line cooler held on temp.48-50 F TCS foods were being held at temperatures >41° F. CORRECTIVE ACTION: Keep cold TCS food on temp.41 F or below to prevent growth of bacterias."