Cincinnati, OH

Ollie's Trolley

Name: Ollie's Trolley
Address: 1601 Central Av, Cincinnati, OH

1601 Central Av

Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

ROUTINE - CRITICAL CONTROL POINT

Jun 22, 2026

Approved - Minor Violations

3 recorded violations

notedCode 3.2(C)(1)(H)Contamination

Official wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Observed uncovered containers in coolers in prep area. Containers were covered. +COS

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 4.1(Z)Food temperature

Official wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.

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

notedCode 4.1(C)(1-4)Cleaning and sanitizing

Official wording

4.1(C)(1-4) - Food Contact Surfaces Cleanability

Inspector’s notes

Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed cracks in plastic containers in prep area. Containers were voluntarily discarded. +COS

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, Jun 22, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Feb 20, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Feb 20, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 1, 2025

Approved - Minor Violations

1 recorded violation

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. Observed a buildup of frost within both freezers. They must be cleaned.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Aug 1, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Feb 12, 2025

Approved - Minor Violations

2 recorded violations

notedCode 5.1(O)(2)Handwashing

Official wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s notes

Handwashing facility is being used for purposes other than handwashing. Observed handsink with a dish and sponges in it. Handsinks must only be used for handwashing. PIC removed items and advised handsink would only be used for handwashing.

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.

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 several items missing a date mark. Foods must be marked with the use-by date.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Feb 12, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 11, 2024

Approved - Minor Violations

3 recorded violations

notedCode 6.4(D)(1)Cleaning and sanitizing

Official wording

6.4(D)(1) - Facilities: Ventilation systems: Cleaning

Inspector’s notes

Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed a buildup within the ventilation hood. It 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 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. Observed wiping cloths being used with no sanitizer. Wiping cloths must be maintained in sanitizer 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 problems

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 litter around the premises. It 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 issues

Official record from Cincinnati Health Department, Sep 11, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Feb 13, 2024

Not Abated

3 recorded violations

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: Observed foods being stored with no date labels. Date marking was not done in a consistent manner according to the code. CORRECTIVE ACTION: Date marking must be done in a consistent manner according to the code."

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 problems

notedCode 3717-1-07.1(A)Chemicals

Official wording

"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."

Inspector’s notes

"OBSERVATION: Observed a bottle of chemical spray being stored directly next to frozen lemonade dispenser. Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. CORRECTIVE ACTION: Manager removed spray bottle and advised food and chemicals would be separated moving forward."

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 unsafely

notedCode 3717-1-06.2(B)Handwashing

Official wording

"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."

Inspector’s notes

"Observed hand sink without hand soap. Manager replaced with dish soap and advised it would be replaced with hand soap shortly. Each handwashing lavatory did not have a supply of hand cleanser."

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.