Cincinnati, OH

Vine Street Hotel Partners

Name: Vine Street Hotel Partners
Address: 617 Vine St, Cincinnati, OH

617 Vine St

Last inspected Sep 28, 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

Sep 28, 2026

Approved - Minor Violations

5 recorded violations

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s notes

Plumbing system is not maintained in good repair. Observed drip at base of faucet at three comp sink-repair

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

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 linens in 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.

Official wording

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 mold on Ice Machine shield--drain, clean 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(U)Contamination

Official wording

3.2(U) - Food Display - Preventing Contamination from the Customers

Inspector’s notes

Food on display was not protected from contamination by consumers. Provide a sneeze guard over salsa, shredded cheeses etc.

In plain English

More about food not protected from contamination

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

Official record from Cincinnati Health Department, Sep 28, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

May 4, 2026

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, May 4, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 23, 2026

Not In Compliance

6 recorded violations

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. ID Label Bulk food containers (Sugar)

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 2.3(A)Contamination

Official wording

2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products

Inspector’s notes

Employees were eating, drinking or using tobacco in non-designated areas. Observed uncovered employee drink on prep table

In plain English

More about food not protected from contamination

notedCode 6.4(N)(1)Facility maintenance

Official wording

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Inspector’s notes

There are unnecessary or nonfunctional items and /or litter on the premises. Repair/Replace or Remove all non functioning equipment

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 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s notes

Plumbing system is not maintained in good repair. Observed drip at faucet at three compartment sink--Repair

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

notedCode 4.5(A)(1)Contamination

Official wording

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.

In plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Apr 23, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Nov 12, 2025

Approved - Minor Violations

3 recorded violations

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 4.5(B)(1)(e)Contamination

Official wording

4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Inspector’s notes

Food-contact surfaces or utensils not cleaned when they were contaminated. Observed mold on Ice Machine shield-clean

In plain English

More about food not protected from contamination

notedCode 3701-21-25 (K)Permits, training, and postings

Official wording

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Inspector’s notes

No person in charge certified in food protection was at the FSO where it is needed.

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, Nov 12, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 9, 2025

Approved - Minor Violations

1 recorded violation

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. At time of inspection, was not able to verify a written procedure for foods are room temp or temps that cannot be maintained at <41 degrees. Spoke with kitchen staff about taking temps of foods, time stamping for 4 hours, then discarding at 10am.

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, Oct 9, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 1, 2025

Not In Compliance

6 recorded violations

notedCode 6.2(B)Handwashing

Official wording

6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability

Inspector’s notes

Each handwashing lavatory did not have a supply of hand cleanser. Observed a hand sink without hand soap in a storage area. Make sure all hand sinks are fully stocked to ensure proper handwashing.

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

3.5(D)(6) - Other Forms of Information

Inspector’s notes

The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. At time of inspection, could not verify a general allergen notification for consumers to see.

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)(12)Permits, training, and postings

Official wording

2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties

Inspector’s notes

The person in charge is not ensuring that employees are properly sanitizing equipment or utensils. Observed 3-comp sink improperly set up without a rinse step. Spoke with PIC about properly washing, rinsing, then sanitizing.

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 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. Spoke with PIC about creating a procedure for time as public health control. Many foods like hard boiled eggs, butter, milk, half & half, salsa, cheese, cream cheese, yogurt, waffle batter.

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 milk temperature at 50 degrees. Spoke with PIC about starting a time as public health control procedure. Breakfast is only 4 hours.

In plain English

More about food kept at an unsafe temperature

notedCode 3.2(U)Contamination

Official wording

3.2(U) - Food Display - Preventing Contamination from the Customers

Inspector’s notes

Food on display was not protected from contamination by consumers. Observed breakfast burrito bowl items on display without a sneeze guard to protect from contamination by consumers. Spoke with PIC about adding lids or protective covering of exposed foods.

In plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Oct 1, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 30, 2025

Approved - Minor Violations

4 recorded violations

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

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 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.

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. yogurt is a tcs and should be held at 41 or below

In plain English

More about food kept at an unsafe temperature

notedCode 3.2(U)Other

Official wording

3.2(U) - Food Display

Inspector’s notes

Food on display was not protected from contamination by consumers. wrap all fruits with edible peel in self service areas

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, Jan 30, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 23, 2024

Approved - Minor Violations

1 recorded violation

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. Date mark all tcs products prepared in house and held for for more then 24 hours