ROUTINE - STANDARD INSPECTION
Oct 23, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 23, 2026 · Original Source
Cincinnati, OH
Thornton's #63
2568 W North Bend Rd
Last inspected Oct 23, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
Get the Next Inspection, Free.
We'll email you when Thornton's #63 has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Thornton's #63 last inspected?
- The most recent inspection on record was on Oct 23, 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?
- 7 inspections on record, from Jul 16, 2024 to Oct 23, 2026.
- Has Thornton's #63 ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jul 16, 2024.
The Full Inspection History
7 inspectionsROUTINE - 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 problemsnotedCode 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 temperatureOfficial 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
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. 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 problemsOfficial 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 problemsnotedCode 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
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 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 contaminationnotedCode 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 issuesOfficial 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
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 4.1(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
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, 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 unsafelynotedCode 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 issuesnotedCode 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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Jul 16, 2024 · Original Source