What is Hrc - Main Kitchen & Employee Dining's health inspection score?

Hrc - Main Kitchen & Employee Dining has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hrc - Main Kitchen & Employee Dining last inspected?

Hrc - Main Kitchen & Employee Dining was last inspected on December 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hrc - Main Kitchen & Employee Dining have?

Hrc - Main Kitchen & Employee Dining has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hrc - Main Kitchen & Employee Dining safe to eat at?

Yes, Hrc - Main Kitchen & Employee Dining has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Hrc - Main Kitchen & Employee Dining serve?

Hrc - Main Kitchen & Employee Dining serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hrc - Main Kitchen & Employee Dining

Name: Hrc - Main Kitchen & Employee Dining
Address: 1000 BROADWAY, Cincinnati, 45202
Rating: 86

1000 BROADWAY, Cincinnati

Last Inspected: 12/2/2025

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0Excellent

American•NORTHSIDE

Ranked #674 of 765 in NORTHSIDEBetter than 17% of american restaurants

Stable

4 inspections

Last: Dec 2, 2025

high confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

4 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

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-2 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

1000 BROADWAY, Cincinnati, FL 45202

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Violation Timeline

Jun 2024

1 inspections

4 basic

Jun

Feb 2025

1 inspections

3 basic

Jul 2025

1 inspections

7 basic

Jul

Dec 2025

1 inspections

7 basic

Inspection History

4 records on file

4 Routine

Dec 25

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2

Base deductions−14 pts

Jul 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
3.5(C)(2)(e)3.5(C)(2)(e) - Food Labeling - Allergens−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(A)6.4(A) - Repairing−2
5.3(C)5.3(C) - Backflow Prevention−2
3.2(G)(1)(2)3.2(G)(1)(2) - Washing fruits and vegetables−2

Base deductions−14 pts

Feb 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2

Base deductions−6 pts

Jun 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.4(K)6.4(K) - Facilities: Pest control:−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.1(C)4.1(C) - Food Contact Surfaces Cleanability−2

Base deductions−8 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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