What is Raya Lebanese Restaurant's health inspection score?

Raya Lebanese Restaurant has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Raya Lebanese Restaurant last inspected?

Raya Lebanese Restaurant was last inspected on January 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Raya Lebanese Restaurant have?

Raya Lebanese Restaurant has 28 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Raya Lebanese Restaurant safe to eat at?

Raya Lebanese Restaurant has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Raya Lebanese Restaurant serve?

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

Official Health Record

Raya Lebanese Restaurant

Name: Raya Lebanese Restaurant
Address: 801 ELM ST, Cincinnati, 45202
Rating: 78

801 ELM ST, Cincinnati

Last Inspected: 1/13/2026

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0Good

American•N/A

Ranked #662 of 680 in N/ABetter than 17% of american restaurants

Stable

3 inspections

Last: Jan 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.3

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

Cross-contamination

Raw and cooked foods not properly separated

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

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Inspection Timeline

+3 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

801 ELM ST, Cincinnati, FL 45202

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Violation Timeline

Jun 2024

1 inspections

6 basic

Jun

May 2025

1 inspections

14 basic

Jan 2026

1 inspections

8 basic

Jan

Inspection History

3 records on file

3 Routine

Jan 26

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.1(M)6.1(M) - Outer Openings - Protected−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.2(B)(3)4.2(B)(3) - Manual Warewashing - Sink Compartment Requirements−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−16 pts

May 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
6.4(A)6.4(A) - Repairing−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling−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
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.1(B)2.1(B) - I. Employee Health−2
2.2(B)2.2(B) - III. Preventing Contamination by Hands - Hands and Arms - Cleaning Procedure−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2

Base deductions−28 pts

Jun 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(B)2.4(B) - IV. Demonstration of Knowledge−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination−2
3.2(C)(3)3.2(C)(3) - VII. Protection from Contamination−2

Base deductions−12 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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