What is Curnayn's Cafe's health inspection score?

Curnayn's Cafe has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Curnayn's Cafe last inspected?

Curnayn's Cafe was last inspected on March 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Curnayn's Cafe have?

Curnayn's Cafe has 55 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Curnayn's Cafe safe to eat at?

Curnayn's Cafe has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Curnayn's Cafe serve?

Curnayn's Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Curnayn's Cafe

Name: Curnayn's Cafe
Address: 4515 W 8TH ST, Cincinnati, 45238
Rating: 48

4515 W 8TH ST, Cincinnati

Last Inspected: 3/29/2026

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0Poor

American•WEST PRICE HILL

Ranked #65 of 71 in WEST PRICE HILLBetter than 17% of american restaurants

Declining

4 inspections

Last: Mar 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

13.8

Avg Violations

This month

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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-47 pts

Best practices • 2 pts each

Inspection Timeline

-27 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

4515 W 8TH ST, Cincinnati, FL 45238

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Violation Timeline

Nov 2024

1 inspections

1 basic

Nov

Jul 2025

1 inspections

2 basic

Mar 2026

2 inspections

52 basic

Mar

Inspection History

4 records on file

4 Routine

Mar 26

Routine InspectionLatest

31 Basic

31 total

38/100inspection score

−62 pts

Basic (31)

−62 pts

5.1(D)5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet−2
6.1(Q)6.1(Q) - Outdoor walking and driving surfaces - graded to drain−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
6.1(A)6.1(A) - Floors, walls, and ceilings−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
6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
6.1(E)6.1(E) - Facilities: Floor covering - mats and duckboards−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
6.1(F)(2)6.1(F)(2) - Wall and ceiling - coverings and coatings−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(L)6.1(L) - Toilet rooms - enclosed−2
5.1(A)(1)5.1(A)(1) - Materials- Approved−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
3701-21-02(I)3701-21-02(I) - Display of License−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
5.3(I)5.3(I) - Other liquid waste and rainwater−2
5.0(I)5.0(I) - Pressure−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(G)(1)(2)3.2(G)(1)(2) - Washing fruits and vegetables−2
20.0(B)20.0(B) - Existing Facilities and Equipment-Requirements for Replacement−2

Base deductions−62 pts

Mar 26

Routine Inspection

21 Basic

21 total

58/100inspection score

−42 pts

Basic (21)

−42 pts

6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
5.3(I)5.3(I) - Other liquid waste and rainwater−2
5.0(J)5.0(J) - Distribution, Delivery, Retention- System−2
6.1(M)6.1(M) - Outer Openings - Protected−2
5.1(S)(1)5.1(S)(1) - Plumbing System- Maintained in Good Repair−2
4.8(G)(1)4.8(G)(1) - Kitchenware and Tableware - Handling−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
5.4(A)5.4(A) - Indoor Storage Area−2
4.8(G)(3)4.8(G)(3) - Kitchenware and Tableware - Handling−2
6.1(C)(2)6.1(C)(2) - Floor and wall junctures - coved, and enclosed or sealed−2
6.1(E)6.1(E) - Facilities: Floor covering - mats and duckboards−2
6.1(E)6.1(E) - Facilities: Floor covering - mats and duckboards−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
4.4(B)4.4(B) - Cutting surfaces.−2
6.1(D)(1)6.1(D)(1) - Floor carpeting - restrictions and installation−2
5.3(E)5.3(E) - Conveying sewage−2

Base deductions−42 pts

Jul 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−4 pts

Nov 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.2(I)4.2(I) - Sanitizing solutions−2

Base deductions−2 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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