What is United Dairy Farmers #191's health inspection score?

United Dairy Farmers #191 has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was United Dairy Farmers #191 last inspected?

United Dairy Farmers #191 was last inspected on December 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does United Dairy Farmers #191 have?

United Dairy Farmers #191 has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is United Dairy Farmers #191 safe to eat at?

Yes, United Dairy Farmers #191 has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does United Dairy Farmers #191 serve?

United Dairy Farmers #191 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

United Dairy Farmers #191

Name: United Dairy Farmers #191
Address: 6615 BEECHMONT AV, Cincinnati, 45230
Rating: 91

6615 BEECHMONT AV, Cincinnati

Last Inspected: 12/1/2025

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0Excellent

American•NORTHSIDE

Ranked #555 of 765 in NORTHSIDEBetter than 17% of american restaurants

Stable

6 inspections

Last: Dec 1, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-9

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

+4 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

6615 BEECHMONT AV, Cincinnati, FL 45230

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Violation Timeline

Apr 2024

1 inspections

3 basic

Apr

Oct 2024

1 inspections

9 basic

Jan 2025

1 inspections

4 basic

Jan

Apr 2025

1 inspections

5 basic

Nov 2025

1 inspections

5 basic

Nov

Dec 2025

1 inspections

2 basic

Inspection History

6 records on file

6 Routine

Dec 25

Routine InspectionLatest

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
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−4 pts

Nov 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(K)6.4(K) - Controlling Pests−2
7.1(C)(3)7.1(C)(3) - X. Chemical - Conditions of Use−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−10 pts

Apr 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−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
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−10 pts

Jan 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2

Base deductions−8 pts

Oct 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
6.3(C)(1)6.3(C)(1) - Facilities: Employee accommodations: Location−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2

Base deductions−18 pts

Apr 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

901:3-4-07901:3-4-07 - Approval of Facility Layout Equipment Specs−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2

Base deductions−6 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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