ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Northern Row last inspected?
The most recent inspection on record was on Oct 23, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 7 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Jan 2, 2024 to Oct 23, 2026.
Has Northern Row ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 2, 2024.
The Full Inspection History
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 23, 2026
Approved - Minor Violations
7 recorded violations
notedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. Observed chili, ham etc with no Discard Date. PIC to assure all open processed foods and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. Re-date frozen foods when moved to cooler. +COS
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed mold on exterior of Ice Machine in Brewery--clean
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.
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. Observed expired Chicken, Egg Plant, Beer Cheese, etc. Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code. +COS
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.
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 pork--Discarded.
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.
4.8(F) - Single Use/Single- Service Article Storage - Excluded Locations
Inspector’s Notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Observed disposable lids stored on floor--store six inches off floor
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 Bread and whipped cream. Store all raw 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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair. Observed drip at base of faucet at three compartment sink-repair
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.
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. Observed cooked potatoes, meat etc. with no DISCARD DATE. PIC to assure all prepared TCS foods held > 24 hours have a DISCARD DATE. Re-date frozen foods when pulled from freezer to cooler. Pork given a 10 day shelf life. Date marking is not to exceed 1 week for most foods. The date prepared or opened plus six days for a total of seven 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.
The physical facilities are not cleaned as often as necessary to keep them clean. Perimeter of floor soiled--especially in rear under wire shelving--clean
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair. Observed faucet and base of faucet at three comp sink leaking--repair
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.
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 Ham-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.
Official record from Cincinnati Health Department, Nov 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 26, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 14, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 14, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2024
Not Abated
10 recorded violations
notedCode 3717-1-03.2(C)(1)(a)Contamination
Official Wording
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s Notes
"OBSERVATION: Preventing Contamination by Separation, Packaging, and Segregation
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observced whole raw eggs stored above RTF (Cheese)
CORRECTIVE ACTION: Store all raw foods beneath cooked and 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.
"3717-1-03.2(T) - Violation - Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation."
Inspector’s Notes
"Food preparation-preventing contamination
Food is not protected from environmental sources of contamination during preparation. Provide a physical barrier between three comp sink and prep sink"
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.
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official Wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s Notes
"OBSERVATION: RTE TCS, date marking
Date marking was not done in a consistent manner according to the code.
CORRECTIVE ACTION: PIC to ass all open processed foods (i.e Deli meats etc) and prepared TCS foods (i.e cooked chicken etc) held > 24 hours has a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item"
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.
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition 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."
Inspector’s Notes
"OBSERVATION: RTE TCS food, date marking disposition
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. Several expired sauces, dressings and Beer cheese---Discarded
CORRECTIVE ACTION: 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.
"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
Inspector’s Notes
"Refuse/recyclables/returnables-covered outside
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
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.
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s Notes
"OBSERVATION: Poisonous/toxic material-working containers
Working containers of poisonous/toxic materials are not labeled.
CORRECTIVE ACTION: ID Label all chemical spray bottles"
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.
notedCode 3717-1-02.4(B)Permits, training, and postings
Official Wording
"3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge."
Inspector’s Notes
"OBSERVATION: PIC Demonstration of Knowledge
The person in charge was unable to demonstrate the necessary food safety knowledge.
CORRECTIVE ACTION: Food Safety training is required"
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.
notedCode 3717-1-02.4(B)(2)(p)Permits, training, and postings
Official Wording
"3717-1-02.4(B)(2)(p) - Violation - PIC Knowledge-explain complying with reporting responsibilities 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."
Inspector’s Notes
"OBSERVATION: PIC Knowledge-explain complying with reporting responsibilities
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.
CORRECTIVE ACTION: Implement and maintain Employee Health Policy-information provided"
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.
notedCode 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.