Cincinnati, OH

V V The Italian Experience

Name: V V The Italian Experience
Address: 1026 Delta Av, Cincinnati, OH

1026 Delta Av

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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

The full inspection history

9 inspections

ROUTINE - CRITICAL CONTROL POINT

Jul 14, 2026

Approved - Minor Violations

4 recorded violations

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. Observed working containers of sanitizer that were not properly labeled. Ensure poisonous/toxic materials removed from the original container and placed in working containers are labeled with the name of the material. PIC labeled all working container of sanitizer. +COS

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 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. PIC was given a copy of the ODH Vomit/Diarrhea Clean-up Guidance. +COS

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 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 several food items stored uncovered or unwrapped in cold holding units. Ensure food items are stored wrapped or in covered containers. PIC wrapped and covered all food items. +COS

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 3701-21-22Other

Official wording

3701-21-22 - Food Choking Standards

Inspector’s notes

Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees. PIC was given a copy of the ODH First Aid For Food Choking +COS

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, Jul 14, 2026 · Original Source

COMPLAINT - COMPLAINT

Jul 14, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jul 14, 2026 · Original Source

COMPLAINT - COMPLAINT

Feb 20, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

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

ROUTINE - CRITICAL CONTROL POINT

Jan 14, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 14, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 18, 2025

Approved - Minor Violations

2 recorded violations

notedCode 3.4(I)(1)Food temperature

Official wording

3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Inspector’s notes

Written procedures for time as a public health control improper or unavailable.

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 4.1(LL)Equipment and utensils

Official wording

4.1(LL) - Food equipment - certification and classification

Inspector’s notes

Food equipment was not commercially approvable by an recognized testing agency. Observed non-commercial refrigerator. PIC said that facility plans to replace unit with commercially approvable unit.

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, Jul 18, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 15, 2025

Not In Compliance

7 recorded violations

notedCode 3.4(I)(2)Food temperature

Official wording

3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Inspector’s notes

Not following requirements for the 4 hour time as a public health control. Observed ham and cheese croissants not marked with a discard time in ambient temperature case. Ham and cheese croissants were voluntarily discarded by operator. +COS

In plain English

More about food kept at an unsafe temperature

notedCode 4.1(LL)Equipment and utensils

Official wording

4.1(LL) - Food equipment - certification and classification

Inspector’s notes

Food equipment was not commercially approvable by an recognized testing agency. Observed household use refrigerator. PIC said facility plans to replace with commercial unit.

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

notedCode 3.4(I)(1)Food temperature

Official wording

3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Inspector’s notes

Written procedures for time as a public health control improper or unavailable.

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 - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed custard and cakes with whipped cream holding at 44-46ºF and lasagna holding at 45ºF in two door refrigerator in kitchen after lunch service. Items were moved to refrigerator maintaining proper temperature. Cakes with whipped cream were voluntarily discarded. +COS

In plain English

More about food kept at an unsafe temperature

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. Temperature measuring devices for refrigerators were not in the warmest place of the unit.

In plain English

More about food kept at an unsafe temperature

notedCode 3.4(E)(1)Food temperature

Official wording

3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods

Inspector’s notes

The operator is not using an effective method for cooling. Observed ragu put in closed plastic container in large portion. Ragu was put on ice bath to cool rapidly prior to putting in refrigerator. +COS

In plain English

More about food kept at an unsafe temperature

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 dessert display refrigerator and two door under counter refrigerator in kitchen not maintaining TCS foods below 41ºF. Adjust or repair refrigerators prior to putting TCS foods back into them.

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, Jul 15, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 29, 2025

Approved - Minor Violations

4 recorded violations

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved System and Cleanable Fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed unapproved connections for chemical dispensers in new area of facility (mop sink and three compartment sink). Per PIC, facility is not using these yet.

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(F)(1)(a)Food temperature

Official wording

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

Inspector’s notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed cream cheese Danish holding at 96°F. Danish was voluntarily discarded. COS

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 - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed cheese cake holding at 55°F and custard at 62°F in display refrigerator that was noted at 54°F. Per facility, they had been placed in refrigerator less than 4 hours prior. TCS foods were moved. COS

In plain English

More about food kept at an unsafe temperature

notedCode 6.3(C)(2)Permits, training, and postings

Official wording

6.3(C)(2) - Employee Accommodations-Designated Areas

Inspector’s notes

Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed employee items stored by pans.

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

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

ROUTINE - CRITICAL CONTROL POINT

Jul 16, 2024

Approved - Minor Violations

1 recorded violation

notedCode 5.3(C)Water, plumbing, and sewage

Official wording

5.3(C) - Drainage system

Inspector’s notes

A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed food prep sink that was indirectly wasted, but not air gapped as needed by Ohio Plumbing Code. Provide proper air gap. PIC said photo could be provided to inspector of air gap.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Cincinnati Health Department, Jul 16, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Feb 2, 2024

Not Abated

5 recorded violations

notedCode 3717-1-03.4(F)(1)(a)Food temperature

Official wording

"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."

Inspector’s notes

"OBSERVATION: Observed cheese filled croissant that was noted at 107°F for over 2 hours. CORRECTIVE ACTION: Cheese filled croissant was voluntarily discarded by PIC. PIC said that they would keep a croissant for display only in case (with appropriate signage) and other croissants under temperature control."

In plain English

More about food kept at an unsafe temperature

notedCode 3717-1-03.4(F)(1)(b)Food temperature

Official wording

"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."

Inspector’s notes

"OBSERVATION: Observed sandwich holding at 52°F for less than 4 hours per PIC in refrigerator maintaining a temperature of 48°F. CORRECTIVE ACTION: PIC opted to use sandwiches (minimal quantity) for display only in display case and serve sandwiches from kitchen."

In plain English

More about food kept at an unsafe temperature

notedCode 3717-1-02.3(C)Employee health and hygiene

Official wording

"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."

Inspector’s notes

"Observed food employees heating sandwiches that were not wearing hair coverings."

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 3717-1-04.2(A)Food temperature

Official wording

"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "

Inspector’s notes

"Observed refrigerator that was not maintaining TCS foods below 41°F. PIC said they would have refrigerator adjusted or repaired prior to using it for temperature control of TCS foods."

In plain English

More about food kept at an unsafe temperature

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."