What is Kanji's health inspection score?

Kanji has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kanji last inspected?

Kanji was last inspected on June 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kanji have?

Kanji has 65 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kanji safe to eat at?

Yes, Kanji has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Kanji serve?

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

Official Health Record

Kanji

Name: Kanji
Address: 1739 ELM ST, Cincinnati, 45202
Rating: 90

1739 ELM ST, Cincinnati

Last Inspected: 6/3/2026

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0Excellent

American•OVER-THE-RHINE

Ranked #82 of 258 in OVER-THE-RHINEBetter than 22% of american restaurants

Declining

8 inspections

Last: Jun 3, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

8.1

Avg Violations

This month

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

Handwashing

Employees not properly washing hands — contamination 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

-9

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

-10 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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1739 ELM ST, Cincinnati, FL 45202

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Violation Timeline

Sep 2024

2 inspections

18 basic

Sep

Jan 2025

1 inspections

17 basic

Apr 2025

1 inspections

10 basic

Apr

Jan 2026

1 inspections

11 basic

Feb 2026

1 inspections

1 basic

Feb

May 2026

1 inspections

Jun 2026

1 inspections

8 basic

Jun

Inspection History

8 records on file

7 Routine1 Complaint

Jun 26

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
4.4(B)4.4(B) - Cutting surfaces.−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−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
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2

Base deductions−16 pts

May 26

Complaint InspectionClean

No violations

100/100inspection score

Feb 26

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−2 pts

Jan 26

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
3.4(C)3.4(C) - Thawing TCS−2
8.48.4 - Acidified White Rice Preparation Criteria−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.3(G)3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−22 pts

Apr 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
3.2(I)(2)3.2(I)(2) - Food Storage or Display: Contact with Water or Ice−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination−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
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
7.0(B)7.0(B) - X. Chemical−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2

Base deductions−20 pts

Jan 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(Q)3.2(Q) - Food Storage−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.3(F)3.3(F) - V. Food from Approved Source - Records Creation and Retention−2
3.2(C)(3)3.2(C)(3) - VII. Protection from Contamination−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands−2
3.4(K)(4)3.4(K)(4) - Reduced oxygen packaging without a variance−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
8.48.4 - Special−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2

Base deductions−34 pts

Sep 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8.48.4 - Special−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2

Base deductions−6 pts

Sep 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
8.48.4 - Special−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−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 - TCS - hot and cold holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.4(A)(1)4.4(A)(1) - Equipment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−30 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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