ROUTINE - STANDARD INSPECTION
Nov 2, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 2, 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 Pickled Pig last inspected?
- The most recent inspection on record was on Nov 2, 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?
- 12 inspections on record, from Oct 19, 2023 to Nov 2, 2026.
- Has The Pickled Pig ever been closed by the health department?
- No closure appears in the 12 inspection records we hold for this business. The earliest is dated Oct 19, 2023.
The Full Inspection History
12 inspectionsROUTINE - CRITICAL CONTROL POINT
Oct 29, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed several food items that were held past the discard date indicated on the date marking. Ensure all ready-to-eat, TCS food is discarded when the date mark exceeds the required time/temperature combination. PIC discarded the out-of-date food items.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.
More about food kept at an unsafe temperatureOfficial record from Cincinnati Health Department, Oct 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 12, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed several food items that were not discarded by the date mark. Ensure food items are discarded on the date indicated on the date marking. PIC discarded all out of date food items. +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 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 a build-up of debris and cobwebs on the backwall of the fermentation room. Ensure the fermentation room is cleaned more frequently and maintained clean.
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, May 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 10, 2025
Approved - Minor Violations
1 recorded violation
notedCode 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 outside containers with sticker residue.
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, Dec 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 26, 2025
Not In Compliance
5 recorded violations
notedCode 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 reaccumulation on shelving in pickling room. 2. Observed outside of containers with sticker residue.
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 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Various containers in walk in fridge were not labeled with their common name.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(Q)Contamination
Official Wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. Observed onions on the floor. Food must be stored 6 inches from the floor.
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 4.4(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 water dripping from pipe in walking in cooler.
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 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Scoops for dry ingredients were held inside container on the food.
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, Nov 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 8, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 22, 2025
Not In Compliance
2 recorded violations
notedCode 3.5(D)(6)Other
Official Wording
3.5(D)(6) - Other Forms of Information
Inspector’s Notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(C)(17)Permits, training, and postings
Official Wording
2.4(C)(17) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
Mandated written procedures and plans are not maintained and implemented as required. Logs were not kept per HACCP plan. Provide needed logs specified in HACCP plan.
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, Jul 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 28, 2025
Not In Compliance
2 recorded violations
notedCode 3.4(K)(2)Other
Official Wording
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s Notes
Packaging TCS food using ROP method with inadequate or no HACCP plan. Observed raw meat products that were not stamped by ODA that were vacuum packaged, held for over 48 hours. Per ODA meat inspection, products produced under their inspection are stamped. Approval of HACCP plan is needed from this division for products vacuum packaged and held for over 48 hours. Please provide HACCP plan to senior EHS for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(J)Other
Official Wording
3.4(J) - Variance Requirement
Inspector’s Notes
The license holder did not obtain a required variance from ODH or ODA. Observed pickled eggs that were prepared in January 2025 that were date marked for over 7 days from date of preparation. Eggs were voluntarily discarded by operator. Observed vacuum packaged head cheese and no production time and date was observed on package. Head cheese was voluntarily discarded by operator.
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, Jan 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 27, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 4, 2024
Abated On-Site
1 recorded violation
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official Wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s Notes
"OBSERVATION: Several containers of food such as mushroom potatoes, Oyster dressing, Aquafava were past datemark on container in the walk-in-cooler and reach-in-cooler. CORRECTIVE ACTION: Operator discarded food containers and will continue to check dates and discard food."
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Cincinnati Health Department, Mar 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 1, 2024
Not Abated
2 recorded violations
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official Wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s Notes
"OBSERVATION: Several containers of food such as mushroom potatoes, Oyster dressing, Aquafava were past datemark on container in the walk-in-cooler and reach-in-cooler. CORRECTIVE ACTION: Operator discarded food containers and will continue to check dates and discard food."
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3717-1-03.2(Q)Contamination
Official Wording
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s Notes
"Buckets of Sauerkraut etc. were stored on the floor underneath shelving in the walk-in-cooler."
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, Mar 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 19, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 19, 2023 · Original Source