Cincinnati, OH

Stand 8

Name: Stand 8
Address: 100 Broadway, Cincinnati, OH

100 Broadway

Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗

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Approved - No Violations

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

The full inspection history

9 inspections

ROUTINE - STANDARD INSPECTION

Sep 8, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Sep 8, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 18, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jul 18, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 30, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 30, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Aug 24, 2025

Approved - Minor Violations

1 recorded violation

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

Official wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed chicken tenders held at 95F-110F. Product was placed into service within 30 mins of temperature check. PIC repositioned product in holding equipment and adjusted temperature setting to achieve compliant temperature.

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, Aug 24, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 30, 2025

Approved - Minor Violations

5 recorded violations

notedCode 5.1(O)(1)Handwashing

Official wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility

Inspector’s notes

Access to handwashing facility blocked.

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

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

Inspector’s notes

Handwashing lavatory had no, unapproved, or inoperable hand drying provision.

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

4.4(P) - Warewashing equipment

Inspector’s notes

Sanitizer concentration is not being monitored. Observed 0 ppm QAC solution at distribution system. PIC replaced empty container of chemicals.

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 4.1(L)(2)Equipment and utensils

Official wording

4.1(L)(2) - Ambient Air and Water Thermometers: Fahrenheit

Inspector’s notes

Ambient air and water temperature measuring devices were not accurate to ±3° F in the intended range of use. Observed broken ambient air thermometer within rear block cooler. Replace.

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 4.4(A)(1)Equipment and utensils

Official wording

4.4(A)(1) - Equipment

Inspector’s notes

Equipment and/or components were not maintained in good working order. Observed rear block cooler door in disrepair (unable to remain closed). Provide necessary repairs.

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 30, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 13, 2024

Approved - Minor Violations

1 recorded violation

notedCode 2.3(A)Contamination

Official wording

2.3(A) - II. Good Hygienic Practices - Food contamination

Inspector’s notes

Employees were eating, drinking or using tobacco in non-designated areas.

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

Official record from Cincinnati Health Department, Sep 13, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 19, 2024

CLOS-NO - No Violations Found

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 19, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 30, 2023

Not Abated

1 recorded violation

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

"Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order. Observed rear, double door cooler with compressor leak. PIC indicated necessary repairs would be completed."