ROUTINE - STANDARD INSPECTION
Oct 30, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 30, 2026 · Original Source
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Team Cafeteria last inspected?
- The most recent inspection on record was on Oct 30, 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?
- 8 inspections on record, from Sep 27, 2023 to Oct 30, 2026.
- Has Team Cafeteria ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Sep 27, 2023.
The Full Inspection History
8 inspectionsROUTINE - STANDARD INSPECTION
Sep 11, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 11, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 24, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 12, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 12, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 1, 2024
Approved - Minor Violations
1 recorded violation
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 soiled. Observed interior components of ice machine soiled with residues. PIC cleaned and sanitized equipment. Increase cleaning frequency and maintain clean to sight and touch.
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 contaminationOfficial record from Cincinnati Health Department, Nov 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 6, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 26, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 26, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 27, 2023
Not Abated
4 recorded violations
notedCode 3717-1-02.4(C)(7)Food temperature
Official Wording
"3717-1-02.4(C)(7) - Violation - PIC Duties-proper cooking and use of thermometers The person in charge is not ensuring that employees are properly cooking TCS foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required."
Inspector’s Notes
"OBSERVATION: PIC Duties-proper cooking / use of thermometers The person in charge is not ensuring that employees are properly cooking TCS foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required. Observed no food thermometer in-use/accessible during raw protein cooking. CORRECTIVE ACTION: PIC to ensure all food employees have access to appropriate probe food thermometers, to use when required/needed."
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
"OBSERVATION: TCS-cold holding TCS foods were being held at temperatures >41° F. Observed raw salmon held at 64+F. CORRECTIVE ACTION: PIC voluntarily discarded product."
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 3717-1-02.4(C)(9)Food temperature
Official Wording
"3717-1-02.4(C)(9) - Violation - PIC Duties-Maintaining Temperatures The person in charge failed to ensure that employees used proper methods to maintain temperatures of TCS foods."
Inspector’s Notes
"OBSERVATION: PIC Duties-Maintaining Temperatures The person in charge failed to ensure that employees used proper methods to maintain temperatures of TCS foods. Observed grill line drawer cooler non-functional/turned off. Equipment holding at 58+F. CORRECTIVE ACTION: PIC to ensure food employees are conducting routine equipment and temperature checks."
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(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 grill line drawer cooler in disrepair. Discontinue usage. Provide necessary repairs and/or replace/remove equipment. PIC to ensure equipment is operating to manufacturer's specifications prior to next usage."
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, Sep 27, 2023 · Original Source