What is Scpa's health inspection score?

Scpa 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 Scpa last inspected?

Scpa was last inspected on April 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Scpa have?

Scpa has 35 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Scpa safe to eat at?

Yes, Scpa 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 Scpa serve?

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

Official Health Record

Scpa

Name: Scpa
Address: 108 W CENTRAL PKWY, Cincinnati, 45202
Rating: 86

108 W CENTRAL PKWY, Cincinnati

Last Inspected: 4/8/2026

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0Excellent

American•OVER-THE-RHINE

Ranked #90 of 258 in OVER-THE-RHINEBetter than 22% of american restaurants

Declining

6 inspections

Last: Apr 8, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.8

Avg Violations

2 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

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

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

-12 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

100

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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108 W CENTRAL PKWY, Cincinnati, FL 45202

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Violation Timeline

May 2024

1 inspections

5 basic

May

Oct 2024

1 inspections

6 basic

Sep 2025

2 inspections

10 basic

Sep

Nov 2025

1 inspections

7 basic

Apr 2026

1 inspections

7 basic

Apr

Inspection History

6 records on file

6 Routine

Apr 26

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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(A)6.4(A) - Facilities: Maintenance: Good repair−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−14 pts

Nov 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

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
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−14 pts

Sep 25

Routine InspectionClean

No violations

100/100inspection score

Sep 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−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
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−20 pts

Oct 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.2(D)3.2(D) - Food Storage containers−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.1(L)3.1(L) - V. Food from Approved Source - Package Integrity−2
4.2(I)4.2(I) - Sanitizing solutions−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2

Base deductions−12 pts

May 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−10 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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