COMPLAINT - COMPLAINT
May 19, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 19, 2026 · Original Source
Cincinnati, OH
McDonald's #7949
413 E Martin Luther King Jr Dr
Last inspected May 19, 2026 · View Map ↗ · Compare ↗
Approved - No 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
9 inspectionsROUTINE - CRITICAL CONTROL POINT
May 8, 2026
Approved - Minor Violations
6 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. Washing machine observed to have a buildup of dirt and debris on outer part of rim. Ice buildup observed in freezer with pies on ceiling. Sanitize side drain board of threecomp sink observed to have dirty dished placed on it.
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 5.1(E)Water, plumbing, and sewage
Official wording
5.1(E) - Backflow Prevention Device- Design Standard
Inspector’s notes
The backflow or back siphonage prevention device installed on a water supply system does not meet requirements. Y splitter observed left attached to water line and chemical line. +COS
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 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. Sanitizer concentration in ware washing machine was not actively monitored.
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 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Back door observed cracked open.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Mop observed sitting in bucket and not hanging to dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3701-21-22Other
Official wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
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, May 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 6, 2025
Approved - Minor Violations
1 recorded violation
notedCode 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. Stiring spoons for coffees are not stored in a temperature controlled bath or draining water bath at time of inspection. Had PIC remove spoons from cup of water and place in a clean dry location. PIC stated they are cleaned every 4 hours.
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, Oct 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 4, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 4, 2025 · Original Source
COMPLAINT - COMPLAINT
Apr 4, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 14, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked. Observed hand sink blocked with dishes to be washed next to 3 comp sink. PIC had employee remove dishes and place on cart.
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 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. Prepared eggs from morning shift in walk-in cooler needs a date marking sticker.
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, Nov 14, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 6, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.5(F)Cleaning and sanitizing
Official wording
4.5(F) - Precleaning methods
Inspector’s notes
Excess food debris on equipment and utensils not removed before cleaning. Make sure dishes are being sprayed off before getting scrubbed in soap so there are less food particles in the water.
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(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Observed mold buildup within ice machine. Please drain and clean asap.
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 4.4(H)Cleaning and sanitizing
Official wording
4.4(H) - Warewashing equipment
Inspector’s notes
The wash, rinse or sanitizing solution was not clean. Observed soiled wash soap and sanitizer in three comp sink. If there are particles floating in the sanitizer, the sanitizer will break down faster. Please change water in sinks more often while washing dishes.
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, Sep 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 11, 2024
Abated
3 recorded violations
notedCode 3717-1-04.5(A)(2)(3)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
Inspector’s notes
"Violation has been abated"
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 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.2(H)(2)Food temperature
Official wording
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Violation has been abated"
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, Mar 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 20, 2024
Not Abated
6 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Clean: - the floor area beneath/behind the cooking equipment - heavy grease build up in this area. - the cabinets beneath the self-service fountain soda station - remove the metal plates clean the floor area within the cabinets."
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 3717-1-04.2(H)(2)Food temperature
Official wording
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Unable to observe an operational temperature at the dish washing machine. The machine must operate according to code and its specification plate. Address the digital read-out so that operational temperature may be monitored."
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 3717-1-04.8(E)(1)Contamination
Official wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Observed single use cups, sleeves and other food contact surfaces stored on the ground. Keep all food contact surfaces at least six (6) inches above ground at all times."
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 3717-1-04.5(A)(2)(3)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
Inspector’s notes
"Clean the interior of the block cooler where the eggs are located. Behind the drawer this is spilled/cracked eggs within the cooler."
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 3717-1-04.1(Y)Food temperature
Official wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Observed two coolers near the drive thru without temperature gauges. Ensure that all coolers have temperature gauges so that ambient air temperature may be monitored."
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 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Observed employee personal food items stored above food intended for sale in the walk in freezer. Store personal items away from / below food and food equipment."
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 contaminationOfficial record from Cincinnati Health Department, Feb 20, 2024 · Original Source