What is Lee's Famous Recipe's health inspection score?

Lee's Famous Recipe has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lee's Famous Recipe last inspected?

Lee's Famous Recipe was last inspected on February 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lee's Famous Recipe have?

Lee's Famous Recipe has 36 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lee's Famous Recipe safe to eat at?

Yes, Lee's Famous Recipe has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Lee's Famous Recipe serve?

Lee's Famous Recipe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lee's Famous Recipe

Name: Lee's Famous Recipe
Address: 5251 GLENWAY AV, Cincinnati, 45238
Rating: 93

5251 GLENWAY AV, Cincinnati

Last Inspected: 2/13/2026

▲Improving

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0Excellent

American•WEST PRICE HILL

Ranked #15 of 71 in WEST PRICE HILLBetter than 17% of american restaurants

Improving

6 inspections

Last: Feb 13, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

2 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

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

+11 pts

100

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

5251 GLENWAY AV, Cincinnati, FL 45238

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Violation Timeline

Jun 2024

2 inspections

11 basic

Jun

Jan 2025

1 inspections

8 basic

Apr 2025

1 inspections

11 basic

Apr

Feb 2026

2 inspections

6 basic

Inspection History

6 records on file

6 Routine

Feb 26

Routine InspectionLatestClean

No violations

100/100inspection score

Feb 26

Routine Inspection

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
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.2(D)4.2(D) - Ventilation hood systems- Adequacy−2
3.2(Y)3.2(Y) - Miscellaneous Sources of Contamination−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−12 pts

Apr 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
6.4(A)6.4(A) - Repairing−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(F)6.4(F) - Drying Mops−2

Base deductions−22 pts

Jan 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.4(A)(1)4.4(A)(1) - Equipment−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.0(I)4.0(I) - Nonfood contact surfaces−2

Base deductions−16 pts

Jun 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−4 pts

Jun 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.3(A)(1)4.3(A)(1) - Equipment, storage−2
4.4(P)4.4(P) - Warewashing equipment−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−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
4.2(I)4.2(I) - Sanitizing solutions−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−18 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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