More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was The Night Kap last inspected?
The most recent inspection on record was on Sep 30, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Aug 12, 2026 to Sep 30, 2026.
Has The Night Kap ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 12, 2026.
The Full Inspection History
3 inspections
COMPLAINT - COMPLAINT
Sep 30, 2026
Approved - Minor Violations
1 recorded violation
notedCode 5.4(J)(3)Other
Official Wording
5.4(J)(3) - Storage Areas, Redeeming Machines, Receptacles-Capacity and Availability
Inspector’s Notes
The location of receptacles and waste handling units for refuse, recyclables, or returnables cannot create a public health hazard or nuisance or interfere with the cleaning of adjacent space.
Observed grease containers and equipment stored in front of the restaurant. Waste containers cannot create a nuisance on public sidewalks.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 30, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 18, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 18, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 12, 2026
Not In Compliance
16 recorded violations
notedCode 3.2(C)(1)(b)Contamination
Official Wording
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed chicken stored above raw fish in reach in cooler under grill. PIC needs to keep poultry stored low and fish above.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed food debris behind large cooking equipment that needs to be swept up after each shift.
2. Observed heavy mold growing out from old walk-in cooler in basement.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed grease buildup on ventilation filters that need to be soaked and cleaned. Please pull down and clean more often.
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.
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 cooking utensils, pans, and sauce bottles that were not clean to sight and touch. Had PIC remove from shelf and reclean dishes. Make sure all food debris is removed.
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.
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.
Observed raw beef stored above ready to foods like shredded cheese, produce, etc. Had PIC rearrange cooler on site by proper cooking temperatures.
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.
The physical facilities were not maintained in good repair.
Observed floor tiles that are cracked and will need replaced or regrouted.
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.
The operator did not have a food thermometer readily accessible.
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.
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.
Observed many unnecessary and non-functional equipment that needs to be to be removed from facility.
1. Pop machine equipment need removed.
2. All unnecessary and non-functional items in basement need to be removed.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed clean utensils stored in a storage bin that is not clean. Had PIC clean all utensils and storage bin.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
1. Observed reach in cooler that needs the door to be fixed so it closes fully.
2. Drawer reach-in cooler under frill: Condenser needs fixed so water is not leaking. Make sure doors close properly.
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.
notedCode 2.4(C)(7)Permits, training, and postings
Official Wording
2.4(C)(7) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
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.
No thermometer available to check temps of chicken coming out of fry station. PIC must send pictures of new thermometers for cooking.
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
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.
Observed cooked greens, cooked onions, pico or cut tomatoes without use-by date marking. Had PIC add prep dates and use-by dates to food items.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s Notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed reach in freeezer that needs to be replaced with commercially approvable NSF approved equipment.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed dishes that were stacked wet in storage. Make sure all dishes are placed so they can be adequately air dried.
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.
notedCode 2.4(B)(2)(f)Permits, training, and postings
Official Wording
2.4(B)(2)(f) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s Notes
The person in charge could not state the correct food temperature and time for safe cooking of TCS food.
Spoke with person in charge about proper cooking temps for poultry. All poultry products must be cooked to 165 degrees.
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.