What is Los Potrillos's health inspection score?

Los Potrillos has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Potrillos last inspected?

Los Potrillos was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Potrillos have?

Los Potrillos has 72 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Potrillos safe to eat at?

Yes, Los Potrillos has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Los Potrillos serve?

Los Potrillos serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los Potrillos

Name: Los Potrillos
Address: 316 LUDLOW AV, Cincinnati, 45220
Rating: 87

316 LUDLOW AV, Cincinnati

Last Inspected: 1/22/2026

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0Excellent

American•CLIFTON

Ranked #50 of 84 in CLIFTONBetter than 17% of american restaurants

Declining

10 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-7 pts

Latest

100% weight

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

316 LUDLOW AV, Cincinnati, FL 45220

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Violation Timeline

Sep 2024

1 inspections

5 basic

Sep

Jan 2025

2 inspections

14 basic

Jun 2025

3 inspections

26 basic

Jun

Jul 2025

2 inspections

17 basic

Aug 2025

1 inspections

1 basic

Aug

Jan 2026

1 inspections

9 basic

Inspection History

10 records on file

7 Routine3 Complaint

Jan 26

Routine InspectionLatest

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(C)3.4(C) - Thawing TCS−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.0(A)4.0(A) - Multiuse Utensils and Food Contact Surfaces - Material Characteristics−2

Base deductions−18 pts

Aug 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2

Base deductions−2 pts

Jul 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(K)6.4(K) - Controlling Pests−2
3.4(C)3.4(C) - Thawing TCS−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2

Base deductions−14 pts

Jul 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

2.4(B)(2)(g)2.4(B)(2)(g) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
6.4(K)6.4(K) - Controlling Pests−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2

Base deductions−20 pts

Jun 25

Complaint Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.4(K)6.4(K) - Controlling Pests−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2

Base deductions−6 pts

Jun 25

Complaint Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.4(K)6.4(K) - Controlling Pests−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
6.1(N)6.1(N) - Exterior Walls and Roofs - Protective Barrier−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(H)4.1(H) - Nonfood Contact Surfaces - Cleanability−2

Base deductions−16 pts

Jun 25

Complaint Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
6.2(I)(2)6.2(I)(2) - Lighting - intensity−2
6.1(M)6.1(M) - Outer Openings - Protected−2
4.4(G)4.4(G) - Warewashing equipment: Cleaning Agents−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
6.4(K)6.4(K) - Controlling Pests−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
4.6(B)4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning−2
4.2(K)4.2(K) - Cleaning agents and sanitizers - availability−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2

Base deductions−30 pts

Jan 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2

Base deductions−2 pts

Jan 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2
4.2(I)4.2(I) - Sanitizing solutions−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
4.4(P)4.4(P) - Warewashing equipment−2
3.2(M)(4)3.2(M)(4) - Wiping cloths−2
3.2(R)3.2(R) - Food storage−2
4.4(A)(3)4.4(A)(3) - Equipment, good repair, can opener−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−26 pts

Sep 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.4(P)4.4(P) - Warewashing equipment−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
4.5(B)(3)4.5(B)(3) - VII. Protection from Contamination - Cleaning frequency−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2

Base deductions−10 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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