Cincinnati, OH

Towneplace Suites By Marriott

Name: Towneplace Suites By Marriott
Address: 106 W 7th St, Cincinnati, OH

106 W 7th St

Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

ROUTINE - STANDARD INSPECTION

Sep 15, 2026

Approved - Minor Violations

6 recorded violations

notedCode 6.4(K)Pests

Official wording

6.4(K) - Controlling Pests

Inspector’s notes

The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Rid premises of flying pests

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 2.4(C)(18)Employee health and hygiene

Official wording

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. Information provided. Recommend purchase of Biohazard/Bodily fluid clean up kit

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.

More about employee hygiene or health policy issues

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. Yogurt cooler needs a thermometer

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

notedCode 4.8(G)(2)Other

Official wording

4.8(G)(2) - Kitchenware and Tableware - Handling

Inspector’s notes

Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.

In plain English

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

More about other finding

notedCode 3701-21-02(I)Permits, training, and postings

Official wording

3701-21-02(I) - Display of License

Inspector’s notes

FSO license not displayed onsite.

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 issues

notedCode 5.4(N)(2)Other

Official wording

5.4(N)(2) - Covering Receptacles

Inspector’s notes

Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.

In plain English

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

More about other finding

Official record from Cincinnati Health Department, Sep 15, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 3, 2026

Approved - Minor Violations

8 recorded violations

notedCode 5.4(N)(2)Other

Official wording

5.4(N)(2) - Covering Receptacles

Inspector’s notes

Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.

In plain English

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

More about other finding

notedCode 2.4(C)(18)Employee health and hygiene

Official wording

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.

More about employee hygiene or health policy issues

notedCode 4.6(C)(3)Contamination

Official wording

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Inspector’s notes

After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Provide chlorine sanitizer at both kitchen and Bar dish machines or use the three compartment sink to Wash, Rinse and Sanitize

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 3.2(C)(1)(H)Contamination

Official wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Observed unprotected washed apples. Store wrapped in Saran Wrap or under sneeze guard protection

In plain English

More about food not protected from contamination

notedCode 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.

In plain English

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

More about other finding

notedCode 2.1(A)Employee health and hygiene

Official wording

2.1(A) - I. Employee Health - Management and Personnel - Employee Health

Inspector’s notes

License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information. Implement and maintain Employee Health Policy--information provided

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.

More about employee hygiene or health policy issues

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 dishmachines (Kitchen and Bar)

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 5.4(P)Facility maintenance

Official wording

5.4(P) - Maintaining Refuse Areas and Enclosures

Inspector’s notes

A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Remove Grease Bin

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

Official record from Cincinnati Health Department, Apr 3, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 30, 2025

Approved - Minor Violations

1 recorded violation

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed half n half creamer held at 56 degrees F--discarded

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Sep 30, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 11, 2025

Approved - Minor Violations

2 recorded violations

notedCode 5.1(O)(2)Handwashing

Official wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s notes

Handwashing facility is being used for purposes other than handwashing. discontinue storing soiled spatulas in the handsink. use the handsink for handwashing purposes only

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.

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.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Apr 11, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 30, 2025

Approved - No Violations

6 recorded violations

notedCode 3.5(D)(1)Other

Official wording

3.5(D)(1) - other forms of information

Inspector’s notes

Consumer warnings were not provided.

In plain English

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

More about other finding

notedCode 5.1(O)(1)Handwashing

Official wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility

Inspector’s notes

Access to handwashing facility blocked.

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.

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.

In plain English

More about food kept at an unsafe temperature

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F.

In plain English

More about food kept at an unsafe temperature

notedCode 3.2(C)(8)Contamination

Official wording

3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination

Inspector’s notes

Food is stored unwrapped or in uncovered containers.

In plain English

More about food not protected from contamination

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official wording

3.2(M)(2)(a) - Wiping cloths

Inspector’s notes

Wet wiping cloth was not maintained in a sanitizer solution between uses.

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 30, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 26, 2024

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jun 26, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 12, 2024

Not Abated

5 recorded violations

notedCode 3717-1-05.4(N)(1)Facility maintenance

Official wording

"3717-1-05.4(N)(1)(a) - Violation - Refuse/recyclables/returnables-covered inside Indoor refuse/recyclables/returnables receptacles not covered when not continuously used or when full."

Inspector’s notes

"Observed open dumpster lids. Keep lids and doors closed to prevent a pest issue."

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 3717-1-04.8(E)(1)Contamination

Official wording

"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."

Inspector’s notes

"Observed the ice scoop on top of the ice basin. Store the scoop in the ice or on a surface that is sanitized. The ice scoop is a food contact surface and must be properly stored."

In plain English

More about food not protected from contamination

notedCode 3717-1-06.1(M)(1)Pests

Official wording

"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."

Inspector’s notes

"The rear exit door sweep is insufficient. There is a gap between the ground and door bottom. Replace/adjust the door sweep."

In plain English

More about signs of rodents or insects

notedCode 3717-1-04.2(D)Facility maintenance

Official wording

"3717-1-04.2(D) - Violation - Ventilation hood systems-adequacy. Ventilation systems were inadequate."

Inspector’s notes

"Observed a missing filter within the ventilation hood. Replace the filter so that proper smoke and grease extraction can occur."

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 3717-1-03.2(Y)Contamination