ROUTINE - STANDARD INSPECTION
Nov 5, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 5, 2026 · Original Source
Approved - Violations Abated
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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 Hamilton last inspected?
- The most recent inspection on record was on Nov 5, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Jun 1, 2024 to Nov 5, 2026.
- Has The Hamilton ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jun 1, 2024.
The Full Inspection History
7 inspectionsROUTINE - STANDARD INSPECTION
Oct 1, 2026
Not In Compliance
1 recorded violation
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed some chlorine sanitizer levels at dish machine during reinspection, but below 50ppm. Person in charge noted facility will put another work order out and continue to use the 3 compartment sink until repaired.
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, Oct 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 23, 2026
Not In Compliance
5 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed no sanitizer levels at dish machine.
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 6.4(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 dusty air vents above prep table and buildup of dust on personal fan in kitchen. Ensure to clean as often as necessary
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 4.1(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed spatula with crevices. Ensure food contact surfaces are smooth and easily cleanable. Person in charge voluntarily discarded.
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 no sanitizer levels at dish machine. Ensure to monitor sanitizer concentration so proper levels are available. Person in charge noted they will utilize 3 compartment sink until 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 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Observed inside of ice machine unclean. Ensure to clean as often as necessary.
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, Sep 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 15, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Observed a hole in the floor below the dishwasher. It must be repaired.
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 15, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 20, 2025
Approved - Minor Violations
7 recorded violations
notedCode 4.5(B)(4)(g)Contamination
Official Wording
4.5(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
In-use utensils or their water storage container not cleaned frequently enough. Ice scoop stored in soiled container. REPEAT VIOLATION. Clean ice scoop and container regularly to prevent contamination of ice.
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 7.1(E)Chemicals
Official Wording
7.1(E) - X. Chemical - Sanitizers - Criteria
Inspector’s Notes
The chemical sanitizer being used is not approved for food contact surfaces. High conc. of chlorine bleach in dish washing machine. Sanitizer conc. must be maintained between 50-100 ppm.
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(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Beer cheese date marked for 15 days. All TCS food must be mark for 7 days max. count day 1 when food prepared or open at the facility.
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 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Mold inside ice machine. Discard ice clean and sanitize ice machine. Clean ice machine regularly to prevent mold growth. REPEAT VIOLATION
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 3.2(C)(1)(a)Contamination
Official Wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw eggs stored oboe ready to eat food in 2 door cooler in the kitchen. Keep raw animal food below ready to eat food to prevent contamination.
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(M)Other
Official Wording
6.4(M) - Storing maintenance tools
Inspector’s Notes
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored Brooms and dust pan stored between ice machine and food prep. sink. Keep all cleaning tools away from food, food contact surface and food prep. area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Ice scoop stored in soiled container above ice machine. Keep ice scoop on clean and dry place away from contamination.
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, Jun 20, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 21, 2025
Not In Compliance
4 recorded violations
notedCode 5.1(J)Water, plumbing, and sewage
Official Wording
5.1(J) - Backflow Prevention Device- When Needed
Inspector’s Notes
An air gap or an approved backflow prevention device is not installed as required. Observed sprayer faucet that did not have air gap between sprayer nozzle and flood level rim of sink. Provide a proper air gap. Ensure sprayer is maintained above sink until faucet can be adjusted or repaired.
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 problemsnotedCode 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 dichlorvos strips used in areas with open food. Dichlorvos strips were voluntarily discarded. +COS
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 dip holding at 50ºF and 62ºF for less than 4 hours. Food was moved. +COS
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 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed two refrigerators that were not maintaining TCS foods below 41ºF. Do not place TCS foods back into refrigerators until it can be ensured that TCS food will be maintained below 41ºF.
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, Feb 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 1, 2024
Approved - Minor Violations
7 recorded violations
notedCode 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. No paper towels at hand washing sink in bar.
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 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. Observed open cup of employee's drink in bar.
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 5.1(O)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Hand washing sink used as dump sink for left over drinks from customer. Discontinue this practice immediately and use hand sink for hand washing only.
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 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Mold inside ice machine. Discard ice clean and sanitize ice machine. Clean ice machine frequently to prevent mold growth.
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 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Ice scoop stored in soiled container. Wash container with ice scoop weekly or keep ice scoop on clean surface.
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 3.2(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled strawberry purée in bar cooler.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Ice Scoop stored in soiled container.
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, Jun 1, 2024 · Original Source