ROUTINE - STANDARD INSPECTION
Jan 29, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 29, 2025 · Original Source
Cincinnati, OH
Muscle Monkey Grill /Esporta Fitness
4700 Marburg Av
Last inspected Jan 29, 2025 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsROUTINE - STANDARD INSPECTION
Dec 20, 2024
Not In Compliance
6 recorded violations
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Some sauce containers are missing labels .
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.2(G)(1)Food temperature
Official wording
4.2(G)(1) - Food temperature measuring devices.
Inspector’s notes
The operator did not have a food thermometer readily accessible.
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(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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)(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. Opened package of deli meat stored in a cooler without 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 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. Grill is dirty have dried food particles.
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 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Missing thermometers for for the 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, Dec 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 10, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.4(N)Facility maintenance
Official wording
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Observed unnecessary items being stored within facility. Unnecessary items must be removed.
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 4.1(KK)Equipment and utensils
Official wording
4.1(KK) - Food Equipment
Inspector’s notes
Equipment is not approved by a recognized testing agency or authority. Observed non-commercial equipment in use. Non-commercial items must be removed.
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 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 6, 2024
Not In Compliance
7 recorded violations
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.
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 6.4(N)Facility maintenance
Official wording
6.4(N) - 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 4.2(G)(2)Food temperature
Official wording
4.2(G)(2) - Food temperature measuring devices for thin foods.
Inspector’s notes
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods.
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 4.1(KK)Equipment and utensils
Official wording
4.1(KK) - Food Equipment
Inspector’s notes
Equipment is not approved by a recognized testing agency or authority. Non commercial equipments shall be removed
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 issuesnotedCode 3701-21-22Other
Official wording
3701-21-22 - Food Choking
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 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 3.2(C)(3)Contamination
Official wording
3.2(C)(3) - VII. Protection from Contamination - Cleaning Frequency of Equipment and Utensils
Inspector’s notes
Improper frequency of cleaning and sanitizing equipment and utensils. Cutting board used to prep food items not been cleaned and sanitized frequently enough
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, Sep 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 30, 2023
Abated On-Site
4 recorded violations
notedCode 3717-1-03.2(K)Equipment and utensils
Official wording
"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
Inspector’s notes
"In-use spatula stored by a toaster on non sanitzed surface In-use utensils are improperly stored."
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 issuesnotedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Wiping cloths-use limitation 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 problemsnotedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification No manager has level 2 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 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
"Equipment, linens, single-service items-storage. A box of disposable cups stored directly on the floor Cleaned equipment or utensils, laundered linens, or single-service or single-use articles shall be stored six inches from the floor in a clean, dry location, protected from contamination."
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, Nov 30, 2023 · Original Source