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Restaurant
Health Inspections.org

Cincinnati, OH

Waldeck's Deli

1801 Race St

Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗

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Not In Compliance
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Waldeck's Deli last inspected?
The most recent inspection on record was on Nov 4, 2026. The result listed by Cincinnati Health Department was “Not In Compliance”.
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?
2 inspections on record, from Mar 27, 2026 to Nov 4, 2026.
Has Waldeck's Deli ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Mar 27, 2026.

The Full Inspection History

2 inspections

ROUTINE - STANDARD INSPECTION

Nov 4, 2026

Not In Compliance

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 open ham given a 12 day shelf life. Most Deli meats may only b given a 7 day shelf life. The day opened plus six days for a total of 7 days. Hard cheeses and pepperoni, prosciutto may be given 21 days. PIC to assure all open processed foods held > 24 hours must have appropriate DISCARD DATE. Best practice is to document both open/prep and use by dates on each item

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 901:3-4-16(C)Permits, training, and postings

Official Wording

901:3-4-16(C) - Person in Charge Certification in Food Protection RFE

Inspector’s Notes

The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.

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(A)Food temperature

Official Wording

3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food

Inspector’s Notes

Foods in frozen storage exhibit signs of thawing or refreezing.

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, Nov 4, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Mar 27, 2026

Approved - Minor Violations

5 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 open salad and Deli meat with no Discard Date. PIC to assure all open processed foods held > 24 hours have a DISCARD DATE. Best practice is to document both open and use by dates on each item

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 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. Observed box of peanuts stored on floor

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 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. Discontinue storing pans etc. on 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 issues
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 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

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

Official record from Cincinnati Health Department, Mar 27, 2026 · Original Source

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