Cincinnati, OH

Renaissance Cincinnati Downtown

Name: Renaissance Cincinnati Downtown
Address: 36 E 4th St, Cincinnati, OH

36 E 4th St

Last inspected Oct 9, 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.

Quick Answers

When was Renaissance Cincinnati Downtown last inspected?: The most recent inspection on record was on Oct 9, 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?: 8 inspections on record, from Jan 4, 2024 to Oct 9, 2026.
Has Renaissance Cincinnati Downtown ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 4, 2024.

The Full Inspection History

8 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 9, 2026

Approved - Minor Violations

4 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 food items stored in the freezer and refrigeration unit were not covered. Person in charge covered them.

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 3Contamination

Official Wording

3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented

Inspector’s Notes

Food is either unsafe, adulterated or not honestly presented. Observed frozen fish thawing in refrigerator while still sealed in reduced oxygen packaging. Discussed with PIC that frozen fish must be thawed after opening bag to allow oxygen in to prevent the growth of dangerous anaerobic bacteria such as Clostridium botulinum (causes botulism) and Listeria monocytogenes.

In Plain English

More about food not protected from contamination

notedCode 6.4(B)(1)Cleaning and sanitizing

Official Wording

6.4(B)(1) - Cleaning- Frequency and Restrictions

Inspector’s Notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed grease accumulation on the floor around the grease disposal container. 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 5.4(N)(2)Other

Official Wording

5.4(N)(2) - Covering Receptacles

Inspector’s Notes

Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors. Observed large trash containers outside the kitchen area do not have lids. Person in charge stated they were removed by the trash collection company. Must be covered.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Oct 9, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 19, 2026

Approved - Minor Violations

2 recorded violations

notedCode 3.2(K)Equipment and utensils

Official Wording

3.2(K) - In-use utensils - between-use storage

Inspector’s Notes

In-use utensils are improperly stored. 1. Observed tongs hanging from the oven handle. Utensils must be stored in a clean and sanitary location. 2. Observed knife stored between the side of the prep cooler. All items must be kept in a clean and sanitary location.

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 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. 1. Observed dust and food debris buildup inside the gas burner countertop stove. Must be cleaned to prevent fire hazard. 2.Observed worn stickers and adhesive residue left one clean containers. The outside surfaces must be thoroughly cleaned to remove labels, glue, and residue to ensure they are smooth, easily cleanable, and free of contamination.

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, Mar 19, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 5, 2026

Approved - Minor Violations

3 recorded violations

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

Official Wording

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 all TCS food held in garmache cooler at 50F+. PIC voluntarily discarded items. Discontinue usage of equipment until necessary repairs are completed and equipment is operating to manufacturer's specifications. Supplemental refrigeration to be used interimly.

In Plain English

More about food kept at an unsafe temperature

notedCode 4.1(N)Cleaning and sanitizing

Official Wording

4.1(N) - Pressure Measuring Devices for Mechanical Warewashing Equipment - Accuracy

Inspector’s Notes

Pressure measuring devices on the dish machine were not accurate or were not properly scaled. Observed insufficient pressure of 10psi. PIC placed service request for diagnostics/repairs.

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(Q)Contamination

Official Wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s Notes

Food items are not protected from contamination during storage. Observed boxed food items stored on facility flooring. Discontinue practice.

In Plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Jan 5, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jun 26, 2025

Approved - Minor Violations

1 recorded violation

notedCode 3.2(K)Equipment and utensils

Official Wording

3.2(K) - In-use utensils - between-use storage

Inspector’s Notes

In-use utensils are improperly stored. Observed chef knife stored in QAC solution. Discontinue practice.

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

Official record from Cincinnati Health Department, Jun 26, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Feb 6, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Feb 6, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 6, 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. Observed meat slicer and floor mixer components soiled with food residues. PIC cleaned and sanitized equipment. PIC to ensure all equipment food contact surfaces are properly cleaned and sanitized.

In Plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Aug 6, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 5, 2024

Abated On-Site

3 recorded violations

notedCode 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: Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers. Observed shelf stable foods stored unwrapped. CORRECTIVE ACTION: PIC wrapped product."

In Plain English

More about food not protected from contamination

notedCode 3717-1-04.5(A)(1)Cleaning and sanitizing

Official Wording

"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

Inspector’s Notes

"OBSERVATION: Equipment cleanliness-food contact Food-contact surfaces were soiled. Observed: Slicer components and chef knife soiled with food debris and residues. CORRECTIVE ACTION: PIC designated equipment to be cleaned and sanitized prior to next usage."

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 3717-1-03.2(K)Equipment and utensils

Official Wording

"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."

Inspector’s Notes

"In-use utensils-between-use storage In-use utensils are improperly stored. Observed in-use utensils stored improperly in bulk, working containers. PIC to provide equipment holder/store properly."

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

Official record from Cincinnati Health Department, Jan 5, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 4, 2024

Not Abated

2 recorded violations

notedCode 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: Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers. Observed shelf stable foods stored unwrapped. CORRECTIVE ACTION: PIC wrapped product."

In Plain English

More about food not protected from contamination

notedCode 3717-1-06.2(C)Handwashing

Official Wording

"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."

Inspector’s Notes

"Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Provide and maintain."

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.