Cincinnati, OH

Soul Secrets

Name: Soul Secrets
Address: 1434 Vine St, Cincinnati, OH

1434 Vine St

Last inspected Jan 14, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

ROUTINE - CRITICAL CONTROL POINT

Jan 14, 2026

Approved - Minor Violations

3 recorded violations

notedCode 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. Observed excess grease accumulation on ventilation hood system. 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 3.4(G)(3)Food temperature

Official wording

3.4(G)(3) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

The refrigerated TCS food item was not date marked with the earliest prepared ingredient. Observed missing date marking for items held in the walk-in cooler. Person in charge (PIC) will instruct staff on proper date marking procedures moving forward.

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

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 soiled floor in 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 problems

Official record from Cincinnati Health Department, Jan 14, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 17, 2025

Approved - Minor Violations

3 recorded violations

notedCode 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. Observed dust buildup on shelves inside the walk-in cooler. Everything in the walk-in is properly covered and PIC will clean the racks.

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 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. 1. Observed some grease and food accumulation underneath the fryer and large oven. Requires a more frequent cleaning schedule. 2. Observed dust accumulation on the ceilings and walls inside the walk-in cooler. The person-in-charge acknowledged the issue and stated that steps are being taken to address and clean the affected areas. 3. Observed small amount of dust on wires and some surfaces in the kitchen. 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 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 ice scoop on top of card board box. Ice dispensing utensils must be stored in a clean, designated container outside the ice machine to prevent contamination and ensure food safety. PIC moved the ice scoop to be cleaned.

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, Jul 17, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Feb 6, 2025

Approved - Minor Violations

3 recorded violations

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 biofilm growth inside the ice machines. All ice must be discarded to allow for thorough cleaning and sanitizing of the interior surfaces.

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 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. Dust accumulation was observed on racks used for storing clean equipment. These racks must be cleaned to maintain proper sanitation. 2. Soiled floors were observed in the walk-in cooler and must be cleaned to maintain proper sanitation.

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 4.6(C)(3)Chemicals

Official wording

4.6(C)(3) - VII. Protection from Contamination - Food contact surfaces, chemical sanitizing

Inspector’s notes

After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. 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, Feb 6, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 18, 2024

Approved - Minor Violations

2 recorded violations

notedCode 4.8(E)(3)Equipment and utensils

Official wording

4.8(E)(3) - Equipment, utensils, linens, 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 a box of single-use items stored on the floor by the bar area. Must be kept at least 6 inches above the floor. PIC move the box off 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 issues

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of grease and food debris underneath kitchen equipment. Must be cleaned regularly to maintain sanitary conditions. PIC will have the kitchen deep cleaned by Monday.

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

Official record from Cincinnati Health Department, Sep 18, 2024 · Original Source