ROUTINE - CRITICAL CONTROL POINT
Oct 9, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 9, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Soul Secrets last inspected?
- The most recent inspection on record was on Oct 9, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Sep 18, 2024 to Oct 9, 2026.
- Has Soul Secrets ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Sep 18, 2024.
The Full Inspection History
5 inspectionsROUTINE - 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 problemsnotedCode 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 temperaturenotedCode 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 problemsOfficial 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 problemsnotedCode 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 problemsnotedCode 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 issuesOfficial 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 contaminationnotedCode 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 problemsnotedCode 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 unsafelyOfficial 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 issuesnotedCode 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 problemsOfficial record from Cincinnati Health Department, Sep 18, 2024 · Original Source