ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Red Squirrel last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from Jan 31, 2024 to Oct 27, 2026.
Has Red Squirrel ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Jan 31, 2024.
The Full Inspection History
11 inspections
ROUTINE - STANDARD INSPECTION
Oct 27, 2026
Approved - Minor Violations
4 recorded violations
notedCode 4.0(I)Cleaning and sanitizing
Official Wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s Notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed racks around the facility no longer corrosion resistant. Repair or replace.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
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.
Official record from Cincinnati Health Department, Oct 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 20, 2026
Not In Compliance
9 recorded violations
notedCode 4.0(I)Cleaning and sanitizing
Official Wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s Notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed racks around the facility no longer corrosion resistant. Repair or replace.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Observed cut tomatoes holding at 52 F. Tomatoes were discarded. +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.
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 missing date mark on pulled pork. Place date mark on 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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single service items outside of protective packaging. Assure single service items are stored in protective packaging or in a way that protects them from contamination.
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.
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
Observed desserts and salads in front grab and go cooler without ingredient list. Items were removed and stored behind the counter. +COS
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed pest present in prep area. Obtain pest control operator.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 on containers in prep area. Discard.
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.
Official record from Cincinnati Health Department, Oct 20, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 18, 2026
Approved - Minor Violations
5 recorded violations
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.
Observed missing thermometers in reach in cooler. Obtain thermometer and place in the warmest part of the cooler.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Observed cut tomatoes holding at 49 ° F and chicken salad holding at 50 ° F for less than four hours on the top of the reach in cooler during rush hour. All items were moved to working cooler and and remaining chicken was no longer used. +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.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed cup box on the floor in back area. Place cups six inches or above for storage.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up on vent above sadwhich line. Clean more often.
2. Observed build up on fan in prep area. Clean more often.
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.
Official record from Cincinnati Health Department, May 18, 2026 · Original Source
COMPLAINT - COMPLAINT
Nov 13, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 13, 2025
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
Official record from Cincinnati Health Department, Nov 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 2025
Not In Compliance
2 recorded violations
notedCode 7.1(C)(1)Chemicals
Official Wording
7.1(C)(1) - X. Chemical - Conditions of Use
Inspector’s Notes
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Observed rodenticide and pesticide in the facility. They must be removed from premises.
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 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
Official record from Cincinnati Health Department, Oct 30, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 30, 2025
Not In Compliance
1 recorded violation
notedCode 6.4(K)Pests
Official Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed droppings next to the shelves in dish area. Employee cleaned droppings.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager 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.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility
Inspector’s Notes
Handwashing sink does not provide water at a temperature =100° F.
Observed the handsink across from prep area without hot water. Hot water must be provided at all handsinks.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
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.
Official record from Cincinnati Health Department, Jan 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 10, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
1. Observed a buildup on the ice machine. It must be cleaned.
2. Observed a buildup on the back of the meat slicer. It must be cleaned.
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.
Official record from Cincinnati Health Department, Jul 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 31, 2024
Not Abated
1 recorded violation
notedCode 3717-1-04.2(I)Cleaning and sanitizing
Official Wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s Notes
"Observed test strips being used that are not working properly. New test strips must be made available on site.
There is no test kit available for measuring the concentration of the sanitizer."
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.