Cincinnati, OH

Motr Pub

Name: Motr Pub
Address: 1345 Main St, #10, Cincinnati, OH

1345 Main St, #10

Last inspected Jan 27, 2026 · View Map ↗ · Compare ↗

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Approved - Minor 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

4 inspections

ROUTINE - CRITICAL CONTROL POINT

Jan 27, 2026

Approved - Minor Violations

2 recorded violations

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. 1. The ceiling light fixture above the dishwashing area is dim and not functioning properly. Repair or replacement is required. 2. The caulking sealing the gap around the kitchen vent hood is deteriorating and separating. The caulk should be removed and replaced.

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 4.5(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 soiled dishwashing machine. Must be cleaned.

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, Jan 27, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 29, 2025

Approved - Minor Violations

3 recorded violations

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. Observed damaged gaskets on the kitchen reach-in cooler. The inside where it is torn is soiled. Torn and worn gasket material can compromise temperature control and is difficult to clean. Gaskets must be replaced to ensure proper sealing.

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

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Cleaning- Frequency and Restrictions

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Grease buildup was observed on the wall and floor by the fryer. This area must be thoroughly cleaned to maintain proper sanitary conditions and prevent potential fire or pest hazards.

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)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. 1. Dust accumulation was observed on racks used for storing clean equipment. These racks must be cleaned to maintain proper sanitation. 2. Observed grease accumulation on the sides of the fryer. Must be cleaned.

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, Jul 29, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 5, 2024

Approved - Minor Violations

3 recorded violations

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. Observed dust accumulation on rack holding clean equipment. Must be cleaned.

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 6.0(A)(1)(a)Other

Official wording

6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics

Inspector’s notes

Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed missing baseboards in some parts of the facility. Must be fixed.

In plain English

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

More about other finding

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. 1. Observed grease and food debris accumulating under the fryer and stove in the kitchen area. Must be cleaned. 2. Observed broken glass and bottle caps behind the bar. Must be cleaned.

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 5, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 16, 2024

Approved - Minor Violations

2 recorded violations

notedCode 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 build-up of biofilm inside the ice machine. Must be emptied so it can be properly cleaned and sanitized.

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 6.0(A)(1)(a)Other

Official wording

6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics

Inspector’s notes

Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed missing baseboards in the basement. Must be fixed so that pest, debris, and moister does not accumulate.