ROUTINE - CRITICAL CONTROL POINT
Jan 15, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 15, 2026 · Original Source
Cincinnati, OH
Sweets And Meats
2249 Beechmont Av
Last inspected Jan 15, 2026 · View Map ↗ · Compare ↗
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
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Jul 23, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 23, 2025
Approved - Minor Violations
2 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. Observed loose tiles under three compartment sink and loose baseboard. PIC got glue to repair area at time of inspection.
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 issuesnotedCode 6.1(M)(1)Other
Official wording
6.1(M)(1) - Facilities
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gap at bottom of door too back hallway. Per PIC, facility is addressing issue with building owner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jan 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 25, 2024
Approved - Minor Violations
2 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. Observed trash cans around front handwashing sink. Trash cans were moved. Manager stated that they remind employees that handwashing sink needs to be accessible.
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.
More about handwashing problemsnotedCode 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. Observed missing. Door sweep for hallway with dry storage. Observed baseboard by three compartment sink that had come loose from wall.
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 issuesOfficial record from Cincinnati Health Department, Sep 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 14, 2024
Abated
4 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Violation has been abated"
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 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"Violation has been abated"
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, Mar 14, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 16, 2024
Not Abated
5 recorded violations
notedCode 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
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 3717-1-04.2(A)Food temperature
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Equipment-Cooling, Heating, and Holding Capacities WIC was not maintaining TCS foods inside below 41°F. Manager said that doors open when main entrance is closed. Manager said that doors would be kept shut. PIC called service personnel to come out and look at WIC within 2 hours."
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 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Observed inadequate sanitizer in solution. CORRECTIVE ACTION: Facility switched to a manually added sanitizer."
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 unsafelynotedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed mac and cheese and slaw mix at 47°F in walk in cooler that was holding at 48°F for less than 2 hours per manager. CORRECTIVE ACTION: Manager said that when opened, the doors on opposite side of walk in cooler open due to air pressure and would be kept closed. PIC called walk in cooler repair personnel who said they would be at facility within 2 hours. PIC agreed that if food was out of temperature for over 4 hours that it would be discarded."
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 3717-1-06.1(M)(1)Pests
Official wording
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents (door bottom to outside from storage hallway)."
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Feb 16, 2024 · Original Source