Cincinnati, OH

Queen City Club

Name: Queen City Club
Address: 331 E 4th St, Cincinnati, OH

331 E 4th St

Last inspected Jul 17, 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

6 inspections

ROUTINE - CRITICAL CONTROL POINT

Jul 17, 2026

Approved - Minor Violations

1 recorded violation

notedCode 4.4(N)(1-5)Chemicals

Official wording

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Inspector’s notes

A chemical sanitizer was unregistered or improperly used. Chlorine test strips indicated that sanitizer was not being dispensed into the dishwashing machine. 0ppm reading on test strip after running machine. PIC stated that the three-compartment sink will be used for washing and sanitizing dishes until the machine is repaired.

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

Official record from Cincinnati Health Department, Jul 17, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Nov 20, 2025

Approved - Minor Violations

2 recorded violations

notedCode 4.4(P)Chemicals

Official wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s notes

Sanitizer concentration is not being monitored. Observed 0ppm chlorine solution produced at main dish machine. Provide necessary repairs. PIC to ensure routine checks are performed/logged.

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 4.4(J)Food temperature

Official wording

4.4(J) - Mechanical warewashing: Wash Solution Temperature

Inspector’s notes

The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperature of 105F. Service request placed for diagnostics and necessary repairs. Discontinue usage of equipment until operating to manufacture's specifications. Supplemental warewashing to be used interimly.

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, Nov 20, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 19, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Mar 19, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Nov 20, 2024

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jun 25, 2024

Approved - Minor Violations

2 recorded violations

notedCode 4.4(A)(1)Equipment and utensils

Official wording

4.4(A)(1) - Equipment

Inspector’s notes

Equipment and/or components were not maintained in good working order. Observed Hobart upright #13/14 holding at 55+F. Discontinue use of equipment and provide necessary repairs. PIC to ensure equipment is operating according to manufacturer's specifications prior to next usage.

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 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed various TCS foods held at 50+ F within unit #13/14. PIC voluntarily discarded observed items.