What is Via Vite's health inspection score?

Via Vite 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 Via Vite last inspected?

Via Vite was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Via Vite have?

Via Vite has 44 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Via Vite safe to eat at?

Yes, Via Vite 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 Via Vite serve?

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

Official Health Record

Via Vite

Name: Via Vite
Address: 520 VINE ST, Cincinnati, 45202
Rating: 93

520 VINE ST, Cincinnati

Last Inspected: 2/24/2026

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0Excellent

American•DOWNTOWN

Ranked #62 of 1000 in DOWNTOWNBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

8.8

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

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food source

Food obtained from unapproved or unsafe source

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-10 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) which is computed during our regular data sync.

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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520 VINE ST, Cincinnati, FL 45202

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Violation Timeline

Sep 2024

1 inspections

8 basic

Sep

Jan 2025

1 inspections

12 basic

Jul 2025

1 inspections

14 basic

Jul

Feb 2026

2 inspections

10 basic

Inspection History

5 records on file

5 Routine

Feb 26

Routine InspectionLatestClean

No violations

100/100inspection score

Feb 26

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.4(B)4.4(B) - Cutting surfaces.−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
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−20 pts

Jul 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−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
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.1(R)3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−28 pts

Jan 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

4.2(I)4.2(I) - Sanitizing solutions−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2
3.2(D)3.2(D) - Food Storage containers−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.3(D)(6)(b)3.3(D)(6)(b) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods: non-continuous cooking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
5.4(R)5.4(R) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−24 pts

Sep 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.4(P)4.4(P) - Warewashing equipment−2
3.2(R)3.2(R) - Food storage−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−16 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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