What is Kroger #513's health inspection score?

Kroger #513 has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kroger #513 last inspected?

Kroger #513 was last inspected on November 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kroger #513 have?

Kroger #513 has 36 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kroger #513 safe to eat at?

Kroger #513 has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Kroger #513 serve?

Kroger #513 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kroger #513

Name: Kroger #513
Address: 100 E COURT ST, Cincinnati, 45202
Rating: 84

100 E COURT ST, Cincinnati

Last Inspected: 11/18/2025

▲Improving

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0Good

American•N/A

Ranked #615 of 680 in N/ABetter than 17% of american restaurants

Improving

4 inspections

Last: Nov 18, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) 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

100 E COURT ST, Cincinnati, FL 45202

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Violation Timeline

Aug 2024

1 inspections

9 basic

Aug

Feb 2025

1 inspections

8 basic

Aug 2025

1 inspections

14 basic

Aug

Nov 2025

1 inspections

5 basic

Inspection History

4 records on file

4 Routine

Nov 25

Routine InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

5.1(S)(1)5.1(S)(1) - Plumbing System- Maintained in Good Repair−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
6.4(F)6.4(F) - Drying Mops−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(B)4.4(B) - Cutting surfaces.−2

Base deductions−10 pts

Aug 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
8.48.4 - Acidified White Rice Preparation Criteria−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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
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(F)6.4(F) - Drying Mops−2
3.2(T)3.2(T) - Food Preparation - Preventing Contamination from the Premises−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2

Base deductions−28 pts

Feb 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
4.4(P)4.4(P) - Warewashing equipment−2
3.2(Q)3.2(Q) - Food Storage−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−16 pts

Aug 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.4(A)(1)4.4(A)(1) - Equipment−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
4.8(F)4.8(F) - Storage−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
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−18 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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