What is Hoff Dining Commons's health inspection score?

Hoff Dining Commons has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hoff Dining Commons last inspected?

Hoff Dining Commons was last inspected on November 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hoff Dining Commons have?

Hoff Dining Commons has 43 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hoff Dining Commons safe to eat at?

Yes, Hoff Dining Commons has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Hoff Dining Commons serve?

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

Official Health Record

Hoff Dining Commons

Name: Hoff Dining Commons
Address: 1625 MUSKETEER DR, #1, Cincinnati
Rating: 90

1625 MUSKETEER DR, #1, Cincinnati

Last Inspected: 11/6/2025

▲Improving

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0Excellent

American•NORTHSIDE

Ranked #601 of 765 in NORTHSIDEBetter than 17% of american restaurants

Improving

5 inspections

Last: Nov 6, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

8.6

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

10x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

10x

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

100

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

1625 MUSKETEER DR, #1, Cincinnati, FL

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Violation Timeline

Apr 2024

1 inspections

11 basic

Apr

Sep 2024

1 inspections

15 basic

Apr 2025

1 inspections

4 basic

Apr

Sep 2025

1 inspections

13 basic

Nov 2025

1 inspections

Nov

Inspection History

5 records on file

1 Complaint4 Routine

Nov 25

Complaint InspectionLatestClean

No violations

100/100inspection score

Sep 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(F)6.4(F) - Drying Mops−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
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−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
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(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−26 pts

Apr 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−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(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−8 pts

Sep 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.4(B)4.4(B) - Cutting surfaces.−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
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−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
3.2(Q)3.2(Q) - Food Storage−2
4.4(A)(1)4.4(A)(1) - Equipment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−30 pts

Apr 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

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
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−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(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(U)3.2(U) - Food Display−2
4.4(A)(1)4.4(A)(1) - Equipment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−22 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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