What is Penn Station East Coast Subs's health inspection score?

Penn Station East Coast Subs has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Penn Station East Coast Subs last inspected?

Penn Station East Coast Subs was last inspected on January 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Penn Station East Coast Subs have?

Penn Station East Coast Subs has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Penn Station East Coast Subs safe to eat at?

Yes, Penn Station East Coast Subs has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Penn Station East Coast Subs serve?

Penn Station East Coast Subs serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Penn Station East Coast Subs

Name: Penn Station East Coast Subs
Address: 654 MAIN ST, Cincinnati, 45202
Rating: 93

654 MAIN ST, Cincinnati

Last Inspected: 1/5/2026

▲Improving

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0Excellent

American•N/A

Ranked #356 of 680 in N/ABetter than 17% of american restaurants

Improving

5 inspections

Last: Jan 5, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

100

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

654 MAIN ST, Cincinnati, FL 45202

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Violation Timeline

Aug 2024

1 inspections

7 basic

Aug

Jan 2025

1 inspections

4 basic

Sep 2025

1 inspections

6 basic

Sep

Dec 2025

1 inspections

7 basic

Jan 2026

1 inspections

Jan

Inspection History

5 records on file

5 Routine

Jan 26

Routine InspectionLatestClean

No violations

100/100inspection score

Dec 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−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(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2

Base deductions−14 pts

Sep 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Conditions of Use−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2

Base deductions−12 pts

Jan 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.2(T)3.2(T) - Food preparation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2

Base deductions−8 pts

Aug 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.1(M)(3)6.1(M)(3) - Facilities−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−14 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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