Cincinnati, OH

The Rhined

Name: The Rhined
Address: 1737 Elm St, Cincinnati, OH

1737 Elm St

Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗

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Not In Compliance

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was The Rhined last inspected?: The most recent inspection on record was on Oct 7, 2026. The result listed by Cincinnati Health Department was “Not In Compliance”.
Were any violations recorded at the last inspection?: Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Nov 21, 2023 to Oct 7, 2026.
Has The Rhined ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 21, 2023.

The Full Inspection History

8 inspections

ROUTINE - STANDARD INSPECTION

Oct 7, 2026

Not In Compliance

3 recorded violations

notedCode 3.5(A)Other

Official Wording

3.5(A) - Standards of Identity

Inspector’s Notes

Food product labels are not in compliance with identity requirements. All grab and go pre-packaged dips must have ingredient listing and sub-ingredient listing

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3.5(C)(2)(e)Food source and labeling

Official Wording

3.5(C)(2)(e) - Food Labeling - Allergens

Inspector’s Notes

A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. (Prepackaged grab and go Dips)

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 problems

notedCode 3.4(G)(4)Food temperature

Official Wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s Notes

Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (I.e. Turkey and Ham etc) and prepared TCS foods (I.e. cut lettuce etc) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item

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 temperature

Official record from Cincinnati Health Department, Oct 7, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 30, 2026

Approved - Minor Violations

2 recorded violations

notedCode 4.4(P)Chemicals

Official Wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s Notes

Sanitizer concentration is not being monitored. No chlorine dispensed at fish rinse at dish machine

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 unsafely

notedCode 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. Discontinue storing boxes of chips etc. directly on floor in basement

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 contamination

Official record from Cincinnati Health Department, Jun 30, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 20, 2026

Approved - Minor Violations

4 recorded violations

notedCode 3.5(A)Other

Official Wording

3.5(A) - Standards of Identity

Inspector’s Notes

Food product labels are not in compliance with identity requirements. Pre-packaged, grab and go foods (I.e. Dips etc.) must be labeled with the following information: ID label, statement of responsibility, ingredient and sub-ingredient listing, Net Weight and use by dates on if applicable

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7.0(B)Chemicals

Official Wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s Notes

Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles

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 unsafely

notedCode 3.4(G)(2)Food temperature

Official Wording

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s Notes

Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. PIC to assure all open processed foods (I.e. Deli meats etc.) held > 24 hours have a DISCARD DATE. Shelf life of open ham and turkey is not to exceed 7 days. Product may be divided and frozen.

In Plain English

More about food kept at an unsafe temperature

notedCode 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. (Chlorine strips needed for monitoring dish machine)

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 problems

Official record from Cincinnati Health Department, Jan 20, 2026 · Original Source

ROUTINE - STANDARD INSPECTION