What is The Fresh Market's health inspection score?

The Fresh Market has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Fresh Market last inspected?

The Fresh Market was last inspected on October 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Fresh Market have?

The Fresh Market has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Fresh Market safe to eat at?

The Fresh Market has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Fresh Market serve?

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

Official Health Record

The Fresh Market

Name: The Fresh Market
Address: 3088 MADISON RD, Cincinnati, 45209
Rating: 82

3088 MADISON RD, Cincinnati

Last Inspected: 10/16/2025

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0Good

American•N/A

Ranked #641 of 680 in N/ABetter than 17% of american restaurants

Stable

5 inspections

Last: Oct 16, 2025

high confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

6 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

Unsafe food source

Food obtained from unapproved or unsafe source

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

0 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

3088 MADISON RD, Cincinnati, FL 45209

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Violation Timeline

May 2024

1 inspections

10 basic

May

Jun 2024

1 inspections

4 basic

Oct 2024

1 inspections

5 basic

Oct

May 2025

1 inspections

10 basic

Oct 2025

1 inspections

7 basic

Oct

Inspection History

5 records on file

5 Routine

Oct 25

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
901:3-4-02(H)901:3-4-02(H) - Display of License−2
3.2(I)(1)3.2(I)(1) - Food Storage or Display: Contact with Water or Ice−2

Base deductions−14 pts

May 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(U)3.2(U) - Food Display - Preventing Contamination from the Customers−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−20 pts

Oct 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.1(KK)4.1(KK) - Food Equipment−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−10 pts

Jun 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.1(R)3.1(R) - V. Food from Approved Source - Shellstock−2

Base deductions−8 pts

May 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
3.2(Q)3.2(Q) - Food Storage−2
3.4(G)(4)3.4(G)(4) - 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
3.5(A)3.5(A) - Food Labels−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(T)3.2(T) - Food preparation−2

Base deductions−20 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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