ROUTINE - STANDARD INSPECTION
Jan 23, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 23, 2026 · Original Source
Approved - No Violations
Get the next inspection, free.
We'll email you when Monti, Inc. #2 has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsROUTINE - STANDARD INSPECTION
Jan 17, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 31, 2024
Abated
1 recorded violation
notedCode 3717-1-04.1(X)(1)(2)Food temperature
Official wording
"3717-1-04.1(X)(1)(2) - Violation - Vending Machine-Automatic Shutoff Vending machine failed to shut off automatically when unable to maintain required temperature."
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, Jan 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 29, 2024
Not Abated
1 recorded violation
notedCode 3717-1-04.1(X)(1)(2)Food temperature
Official wording
"3717-1-04.1(X)(1)(2) - Violation - Vending Machine-Automatic Shutoff Vending machine failed to shut off automatically when unable to maintain required temperature."
Inspector’s notes
"OBSERVATION: Vending Machine-Automatic Shutoff Vending machine failed to shut off automatically when unable to maintain required temperature. CORRECTIVE ACTION: Repair auto shut off feature on cooler"
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, Jan 29, 2024 · Original Source