More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was University Club last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
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?
9 inspections on record, from Nov 29, 2023 to Oct 29, 2026.
Has University Club ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Nov 29, 2023.
The Full Inspection History
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 29, 2026
Approved - Minor Violations
3 recorded violations
notedCode 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 damaged gaskets on the walk-in freezer door. Gasket must be replaced
to ensure proper sealing.
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.
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s Notes
Irreversible registering temperature indicator is missing or not readily accessible.
Observed missing Irreversible registering temperature indicator for the upstairs bar dish washing machine. Must purchase one to ensure proper sanitation in the dish washing machine.
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.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s Notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
Observed the surface above the fryer is not smooth and easily cleanable. Must be a smooth surface so that any grease accumulation can be easily cleaned.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Oct 29, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 6, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 5, 2026
Not In Compliance
7 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.
1. Observed the presence of flies near the wall exhaust fan. Must control and eliminate fly activity.
2.Observed the presence of rodent droppings behind refrigeration units. Droppings must be cleaned and removed. Must implement an integrated pest management system.
3. Observed a dead American cockroach at the bar on the first floor. All dead pests must be promptly removed.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed soiled wall behind the dish washing machine. Must be cleaned.
2. Observed food and trash debris on the floor of the walk-in refrigeration unit. Must be cleaned.
3. Observed debris accumulation under the bar counter on the 1st floor. Must be cleaned.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
1. Observed a commercial wall exhaust fan without a vent flap. A properly functioning vent flap that closes when the fan is not in operation must be installed to prevent the entry of insects and rodents.
2. Observed a window left open with a torn screen. The window must be kept closed or the screen repaired/replaced to prevent the entry of insects and rodents.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s Notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
Observed missing and damaged ceiling tiles in the kitchen. Must be properly covered to prevent contamination risk.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed grease accumulation on the side of the frying machine. Must be cleaned.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed personal cell phone on kitchen counter. Must keep all personal items away from kitchen surfaces.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 5, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 5, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 2, 2025
Approved - Minor Violations
3 recorded violations
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.
Observed various opened bulk RTE, TCS deli meats and cheeses with no discard date. PIC to ensure all required foods are properly date marked with discard date.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to site and touch. Supplemental supply of ice to be used interimly.
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.
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 container of RTE shredded chicken with discard date of 11/28/24 held in main kitchen block cooler.
Product was voluntarily discarded.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are soiled.
Observed main kitchen block cooler soiled with food debris. Increase cleaning frequency and maintain clean to sight and touch.
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.
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.
Observed open, bulk deli meats with no discard date. PIC indicated product was opened on 12/6/24 and 12/7/24. PIC to ensure all RTE, TCS foods are properly date marked within facility.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed various kitchen wall panels soiled with moderate, accumulated residues. Areas observed: 1. Ware wash shelving
2. Vulcan upright oven 3. Pipes above main cook line.
PIC to ensure all kitchen panels are cleaned and maintained clean to sight and touch.
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.
Official record from Cincinnati Health Department, Dec 9, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 11, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Observed basement ice machine interior components and meat slicer soiled with residues/food debris. Increase cleaning frequency and maintain clean to sight and touch.
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.
Official record from Cincinnati Health Department, Jul 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 6, 2023
Abated
2 recorded violations
notedCode 3717-1-04.4(N)Chemicals
Official Wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s Notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Dec 6, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 29, 2023
Not Abated
5 recorded violations
notedCode 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
"Food Storage-preventing contamination form the premises
Food items are not protected from contamination during storage.
Observed container of beef stew stored on walk in cooler flooring."
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s Notes
"OBSERVATION: Warewashing Equipment-Chemical Sanitization
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed mechanical dish equipment produce 0 PPM Chlorine/QAC sanitizer solution at final rinse.
Discontinue usage of equipment until necessary repairs are completed. PIC to provide copy of service invoice to Inspector upon receipt.
CORRECTIVE ACTION: PIC indicated service request would be placed for diagnostics/repairs of equipment.
3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed.
PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s Notes
"Equipment-good repair and proper adjustment.
Equipment and/or components were not maintained in good working order.
Observed mechanical dish machine in disrepair. PIC indicated service request would be placed for repairs.
PIC to ensure equipment is operating to manufacturer's specifications prior to next usage."
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.
notedCode 3717-1-03.4(G)(2)Food source and labeling
Official Wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant 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."
Inspector’s Notes
"OBSERVATION: RTE TCS, date marking-prepared in processing plant
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.
Observed various RTE, TCS foods, held within facility, with no discard date.
CORRECTIVE ACTION: Food employee date marked applicable items.
*Items date marked observed with prep/production dates within 7-day permitted holding time frame.
PIC to ensure all opened processed and/or prepared TCS foods, held >24 hrs, have discard date clearly marked. *** Best practice is to date mark open/prep date and discard date on all items. ***"
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.
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"Food contamination-eating
Employees were eating, drinking or using tobacco in non-designated areas."
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.