ROUTINE - STANDARD INSPECTION
Oct 7, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 7, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was The Halal Wok last inspected?
- The most recent inspection on record was on Oct 7, 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?
- 4 inspections on record, from Aug 26, 2025 to Oct 7, 2026.
- Has The Halal Wok ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 26, 2025.
The Full Inspection History
4 inspectionsROUTINE - STANDARD INSPECTION
Dec 8, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.2(C)(1)(H)Contamination
Official Wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Observed sauce containers in the walk-in cooler that are not covered. PIC covered containers.
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 6.4(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. Observed personal items in the kitchen. Person in charge stated that a locker has been order so that employees can store personal items in a safe place.
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, Dec 8, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 27, 2025
Approved - Minor Violations
1 recorded violation
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. The walk-in cooler unit is still out of temperature but no TCS foods are being stored in it. A technician has come through and will come back later in the day to make the necessary repairs. PIC stated that it is expected to be operational by end of the day.
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 temperatureOfficial record from Cincinnati Health Department, Aug 27, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 26, 2025
Not In Compliance
6 recorded violations
notedCode 7.1(C)(1)Chemicals
Official Wording
7.1(C)(1) - X. Chemical - Conditions of Use
Inspector’s Notes
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions. Observed a can of insecticide in the facility. PIC removed the can immediately.
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 6.2(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Paper towels were observed missing from multiple handwashing stations. Discussed with Person in Charge (PIC) about installing paper towel holders.
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 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 TCS food items stored above 41°F in the walk-in cooler. The unit’s temperature gauge is reading approximately 50°F. PIC is aware of the issue and has contacted a technician for repairs. However, TCS foods, including cooked and raw meat products, are still being held in the cooler. The PIC is instructed to discard all TCS items and not store additional foods in the unit until it is repaired and maintaining proper temperatures.
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 3Contamination
Official Wording
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented. A dented can was observed stored in the dry goods area. PIC was notified and promptly removed and discarded the can. Dented cans can compromise the hermetic seal, which increases the risk of botulism. Therefore, cans that are deeply dented (especially on the seams), swollen, or rusted are considered adulterated and unsafe.
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 4.2(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. Observed missing chlorine test strips at the facility. Must have sanitizer testing strips available for measuring the correct concentration of 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 6.2(K)(2)Permits, training, and postings
Official Wording
6.2(K)(2) - Dressing areas and lockers - designation
Inspector’s Notes
No lockers or other facilities provided for storing employee personal items. Observed a pack of cigarettes stored on top of a refrigeration unit. PIC moved it and upon discussion, stated that employees do not currently have a designated area for personal belongings. Recommended providing appropriate employee storage, such as a locker or designated shelf, in the dry goods storage area to prevent personal items from being stored in food or equipment areas.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Cincinnati Health Department, Aug 26, 2025 · Original Source