ROUTINE - STANDARD INSPECTION
Aug 18, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 18, 2026 · Original Source
Cincinnati, OH
Mediterranean Imports
108 W Elder St
Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsROUTINE - STANDARD INSPECTION
Jul 30, 2026
Not In Compliance
2 recorded violations
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Food product labels are not in compliance with identity requirements. All pre packaged foods must have the following: ID Labels, statement of responsibility, ingredient and sub-ingredient listing, Net weight
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
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, Jul 30, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 8, 2026
Not In Compliance
6 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.
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 problemsnotedCode 3.5(A)Other
Official wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Single serve Malbans and macaroons are missing all labels. All pre-packaged grab and go items must contain the Following: ID name, ingredient list and sub ingredient list, Net weight, allergen info and if pertinent discard date. If items are moved behind counter and handed to customers no labeling is required
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(B)(2)(p)Employee health and hygiene
Official wording
2.4(B)(2)(p) - I. Employee Health - Demonstration of Knowledge
Inspector’s notes
The person in charge shall be able to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Implement and maintain Employee Health Policy
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 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 samosa;a and Feta salad held at 56 degrees F--Moved to separate cooler. Maintain cold TCS foods at 41 degrees F or below
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 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed whole raw eggs stored above Samosa's etc. Always store raw animal foods beneath RTF
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(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. Upright cooler in kitchen area holding tempered trees at 66 degrees F. Discontinue using until temperatures are maintained at 40 degrees or below. (Avoid overloading unit to allow adequate air flow)
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, Jul 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 29, 2026
Approved - Minor Violations
11 recorded violations
notedCode 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information. Implement and maintain employee health policy--information provided
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 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.
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 issuesnotedCode 2.4(C)(18)Employee health and hygiene
Official wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 6.4(N)(1)Facility maintenance
Official wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
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 issuesnotedCode 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. Install door sweep at bottom of rear entry door
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.5(A)Other
Official wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. No labels on prepackaged grab and go Malbons. The following information is required: ID label, statement of responsibility, ingredient and sub-ingredient listing and Net Weight
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(J)Water, plumbing, and sewage
Official wording
5.1(J) - Backflow Prevention Device- When Needed
Inspector’s notes
An air gap or an approved backflow prevention device is not installed as required. No air gap on three comp sink. Facility is using three comp sink as prep sink -- Backflow prevention is required
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 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. PI To assure all open processed foods and prepared TCS Foods held > 24 hours have a DISCARD DATE. Frozen foods pulled from freezer to cooler must be re-dated. Samosas in cooler had a discard date of 7/16/2026. Must foods have a shelf life of 7days. Feta cheese removed from commercial packaging was given an expiration date of may or June 2026. Once cheese is removed from commercial packaging the shelf life may not exceed 30 days (only if stored in Brine solution) otherwise 7 days
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 3.4(H)(1)Food temperature
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired soup, and Aioli--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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 6.2(L)Other
Official wording
6.2(L) - Facilities
Inspector’s notes
A service sink or curbed cleaning facility was not provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Ceiling leaking in bathroom--repair
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, Jan 29, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 9, 2025
Approved - No Violations
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.
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 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
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 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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, May 9, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 2, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.1(G)(2)Chemicals
Official wording
5.1(G)(2) - III. Preventing Contamination by Hands - Handwashing facilities chemical towelettes
Inspector’s notes
The food facility is using chemical towelettes for handwashing without approval.
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 3.1(L)Food source and labeling
Official wording
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
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, Dec 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 21, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 15, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 15, 2023 · Original Source