ROUTINE - STANDARD INSPECTION
Jul 23, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 23, 2026 · Original Source
Cincinnati, OH
Papa John's Pizza
2723 Short Vine St
Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
Get the next inspection, free.
We'll email you when Papa John's Pizza has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - STANDARD INSPECTION
Aug 13, 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 soiled rack shelfs inside of the walk-in cooler. Must be cleaned or replaced.
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, Aug 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 24, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed apron on the floor behind a table in the back. Must be kept off the floor and stored where it can't fall on the floor.
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 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. 1. Observed food debris accumulating along the side where the three sink compartment meets the wall. This area must be cleaned to prevent buildup and maintain sanitation. 2. Walls are visibly stained from food preparation activities. They must be cleaned to ensure a hygienic environment. 3. Keyboards used in the kitchen are covered with pizza sauce and other food residues. They must be cleaned regularly to prevent buildup and maintain cleanliness. 4. Food and trash debris have accumulated near the baseboards around the facility. This area must be cleaned to uphold sanitation standards. 5. Observed dust and food accumulating on the racks inside the walk-in cooler. 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 problemsnotedCode 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Observed mops were not hung to dry properly. Cleaning equipment, such as mops, must be stored in a manner that allows them to air dry and prevents contamination. Mops should be hung to dry to prevent bacterial growth and contamination of surrounding areas
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, Mar 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 25, 2024
Approved - Minor Violations
2 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. 1. Observed excess accumulation of food residue around the industrial can opener blade. Must be cleaned. 2. Observed dust accumulation on computer keyboards used in the kitchen. Must be cleaned. 3. Observed mold accumulation on pipes connected to the fan inside the walk-in cooler. 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 problemsnotedCode 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Observed containers stacked while still wet. Must be allowed to completely air dry before storing.
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, Nov 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 23, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. Observed no hand soap in the hand sink in the back. Must have liquid hand soap at all hand washing sinks at all times.
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 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed missing test strips for measuring the sanitizer concentration. PIC stated that test strips have been ordered.
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 problemsOfficial record from Cincinnati Health Department, Sep 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 12, 2023
Not Abated
5 recorded violations
notedCode 3717-1-03.2(A)(2)Handwashing
Official wording
"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."
Inspector’s notes
"OBSERVATION: Observed employee touch Papadia with bare hands at the pizza cutting table. CORRECTIVE ACTION: Employee discarded Papadia."
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 3717-1-03.2(C)(2)Contamination
Official wording
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: A container of Banana Peppers were stored uncovered on the pizza cutting table. CORRECTIVE ACTION: Employee covered container with lid."
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 3717-1-03.4(C)Food temperature
Official wording
"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
Inspector’s notes
"Observed packages of Steak and Beef at 53F/ 61F on prep table in rear. Person in charge stated items were frozen and being thawed at room temperature. Packages were discarded and discussed with PIC proper methods of thawing."
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 3717-1-07.0(B)Chemicals
Official wording
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION: Bottle of Sanitizer was unlabeled underneath pizza cutting table. CORRECTIVE ACTION: Employee labeled bottle during inspection."
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 unsafelynotedCode 3717-1-05.4(H)Facility maintenance
Official wording
"3717-1-05.4(H) - Violation - Refuse-covered receptacle women's/unisex bathroom There is no covered receptacle in women's/unisex bathroom."
Inspector’s notes
"No covered trash can in the employee's restroom."
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 issuesOfficial record from Cincinnati Health Department, Oct 12, 2023 · Original Source