SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Red Fox Grill last inspected?
The most recent inspection on record was on Oct 14, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Nov 21, 2023 to Oct 14, 2026.
Has Red Fox Grill ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 21, 2023.
The Full Inspection History
8 inspections
ROUTINE - STANDARD INSPECTION
Oct 14, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.5(D)(6)Other
Official Wording
3.5(D)(6) - Other Forms of Information
Inspector’s Notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. Information provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers. Store plastic utensils inverted/handles up
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Oct 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 10, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official Wording
3.2(M)(2)(a) - Wiping cloths - use limitation
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.
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked missing tiles on lower wall in dish room--replace
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.
Official record from Cincinnati Health Department, Jun 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 3, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 3, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 28, 2026
Approved - Violations Abated
1 recorded violation
notedCode 3.5(E)Food source and labeling
Official Wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s Notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
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.
Official record from Cincinnati Health Department, Jan 28, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 6, 2026
Not In Compliance
3 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. PIC to assure all open processed foods (I.e. Deli meats etc.) and prepared TCS foods (I.e. Roast Beef etc.) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s Notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Disclaimer and asterisk must be added to advisory --each undercooked food item must be correlated to advisory on menu
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.
Official record from Cincinnati Health Department, Jan 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 22, 2025
Approved - No Violations
3 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.
Working containers of poisonous/toxic materials are not labeled.
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.
Food employee(s) working with exposed food have artificial nails or polished nails and are not wearing intact gloves in good repair.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Cincinnati Health Department, Jan 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 11, 2024
Approved - Minor Violations
5 recorded violations
notedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. 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.
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. PIC to assure all open processed foods (i.e Deli meats etc and prepared TCS foods (i.e hard boiled eggs etc) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty. Wash and sanitize can opener blade after each use
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.
Soiled equipment food contact surfaces and utensils were not effectively cleaned. All dishes, utensils etc must be Washed (soap and water), Rinsed (hot water) and then Sanitized (water and Bleach). Three compartment sink was set up incorrectly
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.