What is Blue Jay Restaurant's health inspection score?

Blue Jay Restaurant has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blue Jay Restaurant last inspected?

Blue Jay Restaurant was last inspected on October 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blue Jay Restaurant have?

Blue Jay Restaurant has 26 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blue Jay Restaurant safe to eat at?

Yes, Blue Jay Restaurant has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Blue Jay Restaurant serve?

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

Official Health Record

Blue Jay Restaurant

Name: Blue Jay Restaurant
Address: 4154 HAMILTON AV, Cincinnati, 45223
Rating: 85

4154 HAMILTON AV, Cincinnati

Last Inspected: 10/9/2025

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0Excellent

American•NORTHSIDE

Ranked #683 of 765 in NORTHSIDEBetter than 17% of american restaurants

Stable

4 inspections

Last: Oct 9, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

6 months ago

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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 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

4154 HAMILTON AV, Cincinnati, FL 45223

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Violation Timeline

Jul 2024

1 inspections

9 basic

Jul

Nov 2024

1 inspections

3 basic

May 2025

1 inspections

7 basic

May

Oct 2025

1 inspections

7 basic

Inspection History

4 records on file

4 Routine

Oct 25

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.5(J)4.5(J) - Rinsing procedures−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(A)6.4(A) - Repairing−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
2.3(C)2.3(C) - Hair restraints, effectiveness−2

Base deductions−14 pts

May 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

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
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2

Base deductions−14 pts

Nov 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage containers−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2

Base deductions−6 pts

Jul 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−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 - Ready-to-eat, TCS - date marking−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
5.4(G)(2)5.4(G)(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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