Cincinnati, OH

Thornton's #63

Name: Thornton's #63
Address: 2568 W North Bend Rd, Cincinnati, OH

2568 W North Bend Rd

Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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

The full inspection history

6 inspections

ROUTINE - STANDARD INSPECTION

Aug 26, 2026

Approved - Minor Violations

2 recorded violations

notedCode 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. Floors by racks and soda bags observed to have food debris present and have soda residue present on the floor.

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

notedCode 4.1(Z)Food temperature

Official wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Physical thermometers observed missing in some coolers.

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, Aug 26, 2026 · Original Source

COMPLAINT - COMPLAINT

Nov 21, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 21, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 28, 2025

Approved - Minor Violations

2 recorded violations

notedCode 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. No discard date and wrong discard date on hot dogs opened packages I 2 door door in behind the counter.Corrected on site. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked.

In plain English

More about food kept at an unsafe temperature

notedCode 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. Soiled corner below pop bags rack by hand sink in back area.Clean blow racks.

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, Oct 28, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 29, 2025

Approved - Minor Violations

4 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. Sticky door and edges of cabinets below soft drink 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

notedCode 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. Wrong discard date on hot dogs opened at the facility in upright cooler. Corrected on site.

In plain English

More about food kept at an unsafe temperature

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. Box of single service cups stored on the floor in back area. Corrected on site.

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

notedCode 4.8(E)(2)(a)(b)Equipment and utensils

Official wording

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Inspector’s notes

Clean equipment and utensils were not properly stored. Box of single service cups in back area stored on the floor.

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 issues

Official record from Cincinnati Health Department, Apr 29, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 13, 2024

Approved - Minor Violations

2 recorded violations

notedCode 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. No discard date on open pakage of hot dogs. Must mark date for maximum of 7 days count day one when package was open.

In plain English

More about food kept at an unsafe temperature

notedCode 4.1(Y)Food temperature

Official wording

4.1(Y) - Temperature Measuring Devices

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometer in cream dispenser. Provide thermometer for daily temp. check.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Nov 13, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 16, 2024

Approved - Minor Violations

3 recorded violations

notedCode 7.1(A)Chemicals

Official wording

7.1(A) - X. Chemical - Poisonous/toxic material

Inspector’s notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemicals stored on counter by food, on table by single service cups and on 3 comp. sink in the back area. Poisonous/toxic materials MUCT NOT BEstored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.

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 6.4(A)Facility maintenance

Official wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s notes

The physical facilities were not maintained in good repair. Cabinets door and hinges on of couple of door need replacement.

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 issues

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 sink in counter area hand sink.

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.