What is 21c Metropole's health inspection score?

21c Metropole has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 21c Metropole last inspected?

21c Metropole was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 21c Metropole have?

21c Metropole has 55 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 21c Metropole safe to eat at?

Yes, 21c Metropole has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does 21c Metropole serve?

21c Metropole serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

21c Metropole

Name: 21c Metropole
Address: 609 WALNUT ST, Cincinnati, 45202
Rating: 87

609 WALNUT ST, Cincinnati

Last Inspected: 1/28/2026

▲Improving

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0Excellent

American•DOWNTOWN

Ranked #812 of 1000 in DOWNTOWNBetter than 17% of american restaurants

Improving

7 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

7.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

100

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

609 WALNUT ST, Cincinnati, FL 45202

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Violation Timeline

Aug 2024

2 inspections

18 basic

Aug

Feb 2025

1 inspections

18 basic

Oct 2025

2 inspections

2 basic

Oct

Jan 2026

2 inspections

17 basic

Inspection History

7 records on file

7 Routine

Jan 26

Routine InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2

Base deductions−4 pts

Jan 26

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

6.4(F)6.4(F) - Drying Mops−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3701-21-223701-21-22 - Food Choking Standards−2

Base deductions−30 pts

Oct 25

Routine InspectionClean

No violations

100/100inspection score

Oct 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2

Base deductions−4 pts

Feb 25

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

5.1(S)(2)5.1(S)(2) - Plumbing system−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(C)(13)2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
3.5(E)3.5(E) - VII. Consumer Advisory - Food Labels−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
4.1(Y)4.1(Y) - Temperature Measuring Devices−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
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
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
3.2(D)3.2(D) - Food Storage containers−2

Base deductions−36 pts

Aug 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(C)(13)2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties−2

Base deductions−2 pts

Aug 24

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

3.4(K)(4)3.4(K)(4) - Reduced oxygen packaging without a variance−2
6.1(M)(3)6.1(M)(3) - Facilities−2
3.2(D)3.2(D) - Food Storage containers−2
2.4(C)(13)2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(A)(1)4.4(A)(1) - Equipment−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2

Base deductions−34 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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