What is 221 Restaurant's health inspection score?

221 Restaurant has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 221 Restaurant last inspected?

221 Restaurant was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 221 Restaurant have?

221 Restaurant has 49 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 221 Restaurant safe to eat at?

221 Restaurant has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does 221 Restaurant serve?

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

Official Health Record

221 Restaurant

Name: 221 Restaurant
Address: 2198 QUEEN CITY AV, Cincinnati, 45214
Rating: 79

2198 QUEEN CITY AV, Cincinnati

Last Inspected: 2/24/2026

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0Good

American•WESTWOOD

Ranked #68 of 164 in WESTWOODBetter than 17% of american restaurants

Stable

5 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

11x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Inspection Timeline

0 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

2198 QUEEN CITY AV, Cincinnati, FL 45214

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Violation Timeline

Apr 2024

1 inspections

19 basic

Apr

May 2024

1 inspections

3 basic

Jan 2025

1 inspections

9 basic

Jan

Apr 2025

1 inspections

9 basic

Feb 2026

1 inspections

9 basic

Feb

Inspection History

5 records on file

5 Routine

Feb 26

Routine InspectionLatest

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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 - Time/Temperature Controlled for Safety Food - Hot 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)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(G)4.1(G) - Can Openers - Cleanability−2

Base deductions−18 pts

Apr 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(A)6.4(A) - Repairing−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
3.2(C)(1)(b)3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.4(C)3.4(C) - Thawing TCS−2
3.1(A)(3)3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−18 pts

Jan 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

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
5.4(H)5.4(H) - Toilet room receptacle - covered−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.8(B)4.8(B) - Wiping cloths - air-drying locations−2

Base deductions−18 pts

May 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.4(A)(1)4.4(A)(1) - Equipment−2
4.0(G)4.0(G) - Wood−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2

Base deductions−6 pts

Apr 24

Routine Inspection

19 Basic

19 total

62/100inspection score

−38 pts

Basic (19)

−38 pts

4.2(I)4.2(I) - Sanitizing solutions−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
3.2(D)3.2(D) - Food Storage containers−2
4.4(A)(1)4.4(A)(1) - Equipment−2
3.5(C)3.5(C) - Food labels−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
7.1(B)7.1(B) - X. Chemical - Poisonous/toxic material−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−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(F)(2)4.4(F)(2) - Warewashing sinks−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.0(G)4.0(G) - Wood−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−38 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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