What is Bean And Barley's health inspection score?

Bean And Barley 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 Bean And Barley last inspected?

Bean And Barley was last inspected on April 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bean And Barley have?

Bean And Barley has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bean And Barley safe to eat at?

Yes, Bean And Barley 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 Bean And Barley serve?

Bean And Barley serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bean And Barley

Name: Bean And Barley
Address: 2005 MADISON RD, Cincinnati, 45208
Rating: 89

2005 MADISON RD, Cincinnati

Last Inspected: 4/6/2026

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0Excellent

American•EAST WALNUT HILLS

Ranked #7 of 24 in EAST WALNUT HILLSBetter than 22% of american restaurants

Stable

10 inspections

Last: Apr 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

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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2005 MADISON RD, Cincinnati, FL 45208

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Violation Timeline

Aug 2024

1 inspections

6 basic

Aug

Jan 2025

1 inspections

3 basic

Apr 2025

1 inspections

1 basic

Apr

Jul 2025

2 inspections

17 basic

Aug 2025

1 inspections

7 basic

Aug

Dec 2025

2 inspections

16 basic

Mar 2026

1 inspections

6 basic

Mar

Apr 2026

1 inspections

3 basic

Inspection History

10 records on file

10 Routine

Apr 26

Routine InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−6 pts

Mar 26

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

6.4(K)6.4(K) - Controlling Pests−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−12 pts

Dec 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(O)(1-3)6.4(O)(1-3) - Animals - Limitations−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−10 pts

Dec 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
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
6.4(K)6.4(K) - Controlling Pests−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2

Base deductions−22 pts

Aug 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−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
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2

Base deductions−14 pts

Jul 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−16 pts

Jul 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
6.4(O)(1-3)6.4(O)(1-3) - Animals - Limitations−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−18 pts

Apr 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.1(LL)4.1(LL) - Food equipment - certification and classification−2

Base deductions−2 pts

Jan 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.1(LL)4.1(LL) - Food equipment - certification and classification−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(D)5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet−2

Base deductions−6 pts

Aug 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−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
33 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
4.1(H)4.1(H) - Nonfood Contact Surfaces−2

Base deductions−12 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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