COMPLAINT - COMPLAINT
May 18, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 18, 2026 · Original Source
Cincinnati, OH
The Eagle Food & Beer Hall
1342 Vine St, #C5
Last inspected May 18, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsROUTINE - CRITICAL CONTROL POINT
May 18, 2026
Approved - Minor Violations
5 recorded violations
notedCode 4.2(A)Food temperature
Official wording
4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities
Inspector’s notes
There is not adequate equipment for cooling, heating or holding food. Provide and utilize mechanical refrigeration for main cookline ice bath station.
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 4.2(J)Cleaning and sanitizing
Official wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Provide and maintain chlorine test kit for sanitizer testing.
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 4.4(N)(1-5)Chemicals
Official wording
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used. Observed 0ppm chlorine solution produced at final rinse (bar dish washer). PIC replaced empty container of chemicals. PIC to ensure routine equipment checks are performed.
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 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed all TCS foods held in main cook line ice bath solution station >=55F. PIC indicated station and set up is used on daily basis. Discontinue practice and utilize mechanical refrigeration for cold holding.
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 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked. Observed rear hand sink access blocked by equipment. PIC to ensure all hand sinks are accessible within facility.
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 problemsOfficial record from Cincinnati Health Department, May 18, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 7, 2025
Approved - Minor Violations
5 recorded violations
notedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface. PIC moved the racks 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 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Gaps were observed in the kitchen floor tiles, allowing food debris and moisture to collect. Floors must be constructed to be smooth, durable, and easily cleanable. Gaps between tiles can prevent effective cleaning and may not meet this standard.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed biofilm growth inside of the ice machine. Person in charge (PIC) immediately burned the ice and had the inside properly cleaned.
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(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 soiled dish washing machine. 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 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 food and stain accumulation on the floor of the the walk-in cooler located in the basement. 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, Nov 7, 2025 · Original Source
COMPLAINT - COMPLAINT
Jul 11, 2025
Approved - Minor Violations
1 recorded violation
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed back kitchen door is left open. Leaving the door open allows pests such as flies, rodents, and other animals to enter, which poses a significant contamination risk to food and food-contact surfaces. The door must be kept closed or fitted with an air curtain or screen door that meets code requirements. PIC will agreed with the importance of keeping doors closed and will talk with the staff about it.
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, Jul 11, 2025 · Original Source
COMPLAINT - COMPLAINT
Jul 8, 2025
Approved - Minor Violations
2 recorded violations
notedCode 20.0(B)Equipment and utensils
Official wording
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced.
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 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed water from the ice machine pooling on the floor near the back kitchen exit. Staff is pushing the water out through the back door. The plumbing issue causing the water issue must be resolved. Until it is fixed the area should be mopped and the water discarded in the mop sink.
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 problemsOfficial record from Cincinnati Health Department, Jul 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 20, 2025
Approved - Minor Violations
5 recorded violations
notedCode 20.0(B)Equipment and utensils
Official wording
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced. The refrigeration units located at the rear of the kitchen is damaged and may be leaking water, which is accumulating near the exit door. The refrigerators are also visibly soiled. The units must be repaired or replaced to prevent further issues.
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 4.2(D)Facility maintenance
Official wording
4.2(D) - Ventilation hood systems- Adequacy
Inspector’s notes
Ventilation systems were inadequate. Observed steam from industrial pot used to boil collard greens is accumulating on the ceiling. PIC covered the pot with a lid but it should be used where there is an exhaust ventilation systems to prevent condensation from collecting on walls and ceilings. This includes components such as hoods, fans, guards, and ducting. The accumulation of water condensation can lead to it dripping onto food, equipment, utensils, linens, single-service articles, or single-use articles, thereby compromising sanitary conditions.
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 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Water was observed pooling on the floor near the back exit door inside the kitchen, originating from defective refrigeration units. While staff are currently pushing the water out the door, this is a temporary measure. The underlying issue must be addressed promptly to maintain sanitary conditions and ensure compliance with food safety regulations.
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 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. 1. Observed dust accumulation on shelfs and wires at the facility. Must be cleaned. 2. Observed grease accumulation on the floors by the fryer. Must be cleaned. 3. Observed dish washing machine is soiled. 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 6.4(N)(1)Facility maintenance
Official wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Unused kitchen equipment and miscellaneous items were observed stored in the basement. All items must be properly organized, and any equipment not in use should be removed from the premises to maintain a clean and compliant storage area.
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, May 20, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 21, 2025
Approved - Minor Violations
5 recorded violations
notedCode 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Gaps were observed in the kitchen floor tiles, allowing food debris and moisture to collect. Floors must be constructed to be smooth, durable, and easily cleanable. Gaps between tiles can prevent effective cleaning and may not meet this standard.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. 1. Biofilm growth was observed inside the ice machine. Must be emptied so it can be properly cleaned and sanitized. 2. A hand mixer was observed stored in a container without being cleaned. It must be cleaned before storage.
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. Grease accumulation was observed on the sides and underneath the fryer. These areas 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 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 unsafelynotedCode 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. Water was observed pooling by the kitchen's back entrance, originating from outside. It must be drained or mopped to prevent contamination, and the entry area should be sealed to stop further accumulation.
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, Jan 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 24, 2024
Approved - Minor Violations
6 recorded violations
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 refrigeration unit not working properly. Must be fixed or replaced.
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 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed large refrigeration unit by the kitchen line not cooling to below 41° F( reading 53° F) and leaking from the top. PIC moved all food items from the cooler into a working cold holding cooler.
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 6.1(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 back door was left open. Must be kept closed to prevent the entry of pests into the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Observed build up of excess liquid inside the drip guard. Must be cleaned to prevent possible contamination with soda gun nozzle.
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 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Observed build up of black bio film inside of the ice machine. Must be emptied to it can be properly cleaned and sanitized.
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 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Observed no paper towels at the hand sink by the bar. Must have some way for employees to dry hands at each hand washing station.
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 problemsOfficial record from Cincinnati Health Department, Sep 24, 2024 · Original Source