What is Avondale Food Mart's health inspection score?

Avondale Food Mart has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Avondale Food Mart last inspected?

Avondale Food Mart was last inspected on February 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Avondale Food Mart have?

Avondale Food Mart has 39 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Avondale Food Mart safe to eat at?

Yes, Avondale Food Mart has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Avondale Food Mart serve?

Avondale Food Mart serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Avondale Food Mart

Name: Avondale Food Mart
Address: 552 RIDGEWAY AV, Cincinnati, 45229
Rating: 89

552 RIDGEWAY AV, Cincinnati

Last Inspected: 2/3/2026

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0Excellent

American•AVONDALE

Ranked #23 of 71 in AVONDALEBetter than 22% of american restaurants

Stable

7 inspections

Last: Feb 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.6

Avg Violations

4 months 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

-3 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

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552 RIDGEWAY AV, Cincinnati, FL 45229

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Violation Timeline

Oct 2024

2 inspections

12 basic

Oct

Jan 2025

2 inspections

14 basic

Jul 2025

2 inspections

7 basic

Jul

Feb 2026

1 inspections

6 basic

Inspection History

7 records on file

7 Routine

Feb 26

Routine InspectionLatest

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−12 pts

Jul 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
3.5(C)(2)(e)3.5(C)(2)(e) - Food Labeling - Allergens−2

Base deductions−4 pts

Jul 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.5(C)(2)(e)3.5(C)(2)(e) - Food Labeling - Allergens−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
6.3(C)(1)6.3(C)(1) - Employee Accommodation-Designated Areas−2

Base deductions−10 pts

Jan 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2

Base deductions−4 pts

Jan 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.4(C)3.4(C) - Thawing TCS−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms−2
2.4(C)(4)2.4(C)(4) - IV. Demonstration of Knowledge - Person in charge - duties−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.2(R)3.2(R) - Food storage−2
4.1(L)(1)4.1(L)(1) - Ambient Air and Water Thermometers: Celsius−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

Oct 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2

Base deductions−2 pts

Oct 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.4(P)4.4(P) - Warewashing equipment−2
3.4(C)3.4(C) - Thawing TCS−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−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)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
3.2(R)3.2(R) - Food storage−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−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−22 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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