What is Sitwell's Act Ii's health inspection score?

Sitwell's Act Ii has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sitwell's Act Ii last inspected?

Sitwell's Act Ii was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sitwell's Act Ii have?

Sitwell's Act Ii has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sitwell's Act Ii safe to eat at?

Yes, Sitwell's Act Ii has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sitwell's Act Ii serve?

Sitwell's Act Ii serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sitwell's Act Ii

Name: Sitwell's Act Ii
Address: 324 LUDLOW AV, Cincinnati, 45220
Rating: 92

324 LUDLOW AV, Cincinnati

Last Inspected: 2/25/2026

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0Excellent

American•CLIFTON

Ranked #37 of 84 in CLIFTONBetter than 17% of american restaurants

Stable

5 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

324 LUDLOW AV, Cincinnati, FL 45220

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Violation Timeline

Oct 2024

1 inspections

7 basic

Oct

Jan 2025

1 inspections

6 basic

Jun 2025

2 inspections

5 basic

Jun

Feb 2026

1 inspections

5 basic

Inspection History

5 records on file

5 Routine

Feb 26

Routine InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Conditions of Use−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2

Base deductions−10 pts

Jun 25

Routine InspectionClean

No violations

100/100inspection score

Jun 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.2(I)(3)6.2(I)(3) - Lighting - intensity−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−10 pts

Jan 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
6.2(I)(3)6.2(I)(3) - Facilities: Lighting - intensity−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Facilities−2
6.1(I)(1)6.1(I)(1) - Facilities: Light bulbs - protective shielding−2

Base deductions−12 pts

Oct 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2
4.0(I)4.0(I) - Nonfood contact surfaces−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.2(D)3.2(D) - Food Storage containers−2

Base deductions−14 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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