What is Scarlet Oaks Nursing And Rehab's health inspection score?

Scarlet Oaks Nursing And Rehab has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Scarlet Oaks Nursing And Rehab last inspected?

Scarlet Oaks Nursing And Rehab was last inspected on April 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Scarlet Oaks Nursing And Rehab have?

Scarlet Oaks Nursing And Rehab has 69 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Scarlet Oaks Nursing And Rehab safe to eat at?

Scarlet Oaks Nursing And Rehab has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Scarlet Oaks Nursing And Rehab serve?

Scarlet Oaks Nursing And Rehab serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Scarlet Oaks Nursing And Rehab

Name: Scarlet Oaks Nursing And Rehab
Address: 440 LAFAYETTE AV, Cincinnati, 45220
Rating: 77

440 LAFAYETTE AV, Cincinnati

Last Inspected: 4/27/2026

▲Improving

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0Good

American•CLIFTON

Ranked #74 of 101 in CLIFTONBetter than 22% of american restaurants

Improving

10 inspections

Last: Apr 27, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

6.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination 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

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Inspection Timeline

+22 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) which is computed during our regular data sync.

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

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440 LAFAYETTE AV, Cincinnati, FL 45220

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Violation Timeline

Oct 2024

2 inspections

15 basic

Oct

Jan 2025

2 inspections

5 basic

May 2025

1 inspections

7 basic

May

Dec 2025

3 inspections

11 basic

Mar 2026

1 inspections

31 basic

Mar

Apr 2026

1 inspections

Inspection History

10 records on file

10 Routine

Apr 26

Routine InspectionLatestClean

No violations

100/100inspection score

Mar 26

Routine Inspection

31 Basic

31 total

38/100inspection score

−62 pts

Basic (31)

−62 pts

3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.1(L)3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving−2
4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
6.1(F)(2)6.1(F)(2) - Wall and ceiling - coverings and coatings−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
20.0(B)20.0(B) - Existing Facilities and Equipment-Requirements for Replacement−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
4.7(C)4.7(C) - Storage of Soiled Linens - Methods−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(A)6.4(A) - Repairing−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(B)(1)6.1(B)(1) - Floors, walls and ceilings - utility lines−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
6.4(F)6.4(F) - Drying Mops−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−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
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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

Base deductions−62 pts

Dec 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2

Base deductions−2 pts

Dec 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.4(K)6.4(K) - Controlling Pests−2

Base deductions−2 pts

Dec 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(K)6.4(K) - Controlling Pests−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2

Base deductions−18 pts

May 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(B)(4)(b)4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−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
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.4(A)(3)4.4(A)(3) - Equipment - Good Repair and Proper Adjustment: Can Opener−2

Base deductions−14 pts

Jan 25

Routine InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
6.4(L)6.4(L) - Facilities: Removing pests:−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2

Base deductions−10 pts

Oct 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
6.4(L)6.4(L) - Facilities: Removing pests:−2

Base deductions−6 pts

Oct 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(L)6.4(L) - Facilities: Removing pests:−2
6.1(K)(2)(a)6.1(K)(2)(a) - Facilities−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(K)6.4(K) - Facilities: Pest control:−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Poisonous/toxic material−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−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
6.2(I)(3)6.2(I)(3) - Facilities: Lighting - intensity−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−24 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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