What is Lalo's health inspection score?

Lalo has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lalo last inspected?

Lalo was last inspected on February 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lalo have?

Lalo has 53 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lalo safe to eat at?

Lalo has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Lalo serve?

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

Official Health Record

Lalo

Name: Lalo
Address: 26 W COURT ST, Cincinnati, 45202
Rating: 59

26 W COURT ST, Cincinnati

Last Inspected: 2/12/2026

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0Fair

American•DOWNTOWN

Ranked #717 of 1000 in DOWNTOWNBetter than 22% of american restaurants

Stable

4 inspections

Last: Feb 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

13.3

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

12x

Cross-contamination

Raw and cooked foods not properly separated

10x

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-33 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

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

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26 W COURT ST, Cincinnati, FL 45202

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Violation Timeline

Jun 2024

1 inspections

2 basic

Jun

Jan 2025

1 inspections

20 basic

Dec 2025

1 inspections

13 basic

Dec

Feb 2026

1 inspections

18 basic

Inspection History

4 records on file

4 Routine

Feb 26

Routine InspectionLatest

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 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
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.2(G)(2)4.2(G)(2) - Food temperature measuring devices for thin foods.−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−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
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.3(I)(1)3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot 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
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2

Base deductions−36 pts

Dec 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(F)6.4(F) - Drying Mops−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.4(C)3.4(C) - Thawing TCS−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
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2

Base deductions−26 pts

Jan 25

Routine Inspection

20 Basic

20 total

60/100inspection score

−40 pts

Basic (20)

−40 pts

6.2(I)(3)6.2(I)(3) - Facilities: Lighting - intensity−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
3.2(K)3.2(K) - In-use utensils - between-use storage−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
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands−2
3.4(G)(1)3.4(G)(1) - 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 - TCS - hot and cold holding−2
3.3(H)(1)3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−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(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(M)6.4(M) - Facilities: Storing maintenance tools−2

Base deductions−40 pts

Jun 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2

Base deductions−4 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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