Cincinnati, OH

Speedway #9581

Name: Speedway #9581
Address: 124 E Galbraith Rd, Cincinnati, OH

124 E Galbraith Rd

Last inspected Oct 30, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Approved - Minor Violations

Get the next inspection, free.

We'll email you when Speedway #9581 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

ROUTINE - STANDARD INSPECTION

Oct 30, 2025

Approved - Minor Violations

5 recorded violations

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Torn gasket on walk in cooler. Replace gasket. Lots of ice build up in ice cream freezer. Defrost and clean.

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 3.2(Y)Contamination

Official wording

3.2(Y) - Miscellaneous Sources of Contamination

Inspector’s notes

Miscellaneous sources of contamination observed. Chemicals stored on hand washing sink.Keep chemicals away to prevent contamination. Corrected on site.

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 6.1(I)(1)Facility maintenance

Official wording

6.1(I)(1) - Light bulbs - protective shielding

Inspector’s notes

Light bulbs were not shielded or shatter-resistant in required areas. No light shields on lights in walk in cooler.

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.

More about building upkeep issues

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. Hand sink drain cover soiled with mineral clean 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.

More about cleaning or sanitizing problems

notedCode 6.4(J)(2)Other

Official wording

6.4(J)(2) - Using Dressing Rooms and Lockers

Inspector’s notes

Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Employee's cloths by and on food boxes. Corrected on site.

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 30, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 8, 2025

Approved - Minor Violations

6 recorded violations

notedCode 3.2(Y)Contamination

Official wording

3.2(Y) - Miscellaneous Sources of Contamination

Inspector’s notes

Miscellaneous sources of contamination observed. Broom and dust pan stored by pizza boxes. Keep it away from food and food contact surfaces to prevent contamination. Pizza boxes stored on the floor. Keep it 6 inches above ground.

In plain English

More about food not protected from contamination

notedCode 6.4(J)(2)Other

Official wording

6.4(J)(2) - Using Dressing Rooms and Lockers

Inspector’s notes

Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Employee's clothe was hanging on rack where bread stored.

In plain English

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

More about other finding

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. Trashy floor below white trays in walk in cooler.

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 5.1(O)(2)Handwashing

Official wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s notes

Handwashing facility is being used for purposes other than handwashing. Both back and front hand washing sink used to dump left over liquid. Back hand sink had dirty tong in it. Use hand washing sink for hand washing only.

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.

Official wording

6.4(H) - Cleaning of Plumbing Fixtures

Inspector’s notes

Plumbing fixtures are being kept clean and maintained. Soiled hand washing sink in front and in the back room.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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. Lots of dust build up in AC filters mounted above food prep. table. Pop machine nozzles soiled. Clean all nozzles. Soiled exhaust fan in walk in cooler. Clean all these surfaces regularly and thoroughly and clean any surface needs to be clean.

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, Apr 8, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Dec 13, 2024

Approved - Minor Violations

4 recorded violations

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s notes

The physical facilities were not maintained in good repair. Exposed wood on cabinet below coffee ground machine. Formica strip peeled. Paint or seal wood. REPEAT VIOLATION.

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.

More about building upkeep issues

notedCode 3.3(H)(4)Food temperature

Official wording

3.3(H)(4) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding

Inspector’s notes

Ready-to-eat TCS food, commercially processed and packaged, was not heated to =135° F for hot holding. Boneless burger and spicy chicken sandwich held on temp. 129-130 F. Properly reheat all frozen and refrigerated food to maintain temp. of 135 F and above. Corrected on site

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 3.4(F)(1)(a)Food temperature

Official wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Boneless burger and spicy chicken sandwich held on temp.19-130 on hot holding. Keep hot TCS food on temp. 135 F and above to prevent growth of bacteria. Corrected on site.

In plain English

More about food kept at an unsafe temperature

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. Soiled exhaust fan in walk in cooler.

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, Dec 13, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

May 28, 2024

Approved - Minor Violations

5 recorded violations

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing system

Inspector’s notes

Plumbing system is not maintained in good repair. Back room hand sink tilted towards front and pooing dirty water.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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

Official wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Chicken sandwich in hot case held on temp.123 F. Keep hot TCS food on temp. above then 135 F to prevent growth of bacterias.

In plain English

More about food kept at an unsafe temperature

notedCode 3.4(H)(1)Food temperature

Official wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired cheese on the shelf in walk in. Discard expired TCS ready to eat food when date mark exceeded.

In plain English

More about food kept at an unsafe temperature

notedCode 6.2(E)Handwashing

Official wording

6.2(E) - III. Preventing Contamination by Hands - Facilities

Inspector’s notes

A handwashing sign was not posted at all handwashing lavatories. No hand washing sign in men's restroom.

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.

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. Foo trays and box of cookies stored on 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

Official record from Cincinnati Health Department, May 28, 2024 · Original Source

COMPLAINT - COMPLAINT

Nov 13, 2023

CLOS-NO - No Violations Found

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 13, 2023 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 29, 2023

Not Abated

4 recorded violations

notedCode 3717-1-03.4(A)Food temperature

Official wording

"3717-1-03.4(A) - Violation - Frozen food storage, temperature / time control, TCS Foods in frozen storage exhibit signs of thawing or refreezing."

Inspector’s notes

"Bag of chicken patties had some soft patties due to open door of overfilled freezer. Frozen must stay frozen unless thawed out to use. Foods in frozen storage exhibit signs of thawing or refreezing."

In plain English

More about food kept at an unsafe temperature

notedCode 3717-1-04.4(A)(1)Equipment and utensils

Official wording

"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

Inspector’s notes

"Back room cooler was not working. Repair or replace. Equipment and/or components were not maintained in good working order."

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 3717-1-03.4(F)(1)(a)Food temperature

Official wording

"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."

Inspector’s notes

"OBSERVATION: Taquitas held on temp. 97-114 F. TCS foods were being hot held at temperatures <135° F or a roast <130° F. CORRECTIVE ACTION: Keep hot TCS food on temp.135 F or above to prevent growth of bacterias."