What is Genki Ramen And Izakaya's health inspection score?

Genki Ramen And Izakaya has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Genki Ramen And Izakaya last inspected?

Genki Ramen And Izakaya was last inspected on May 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Genki Ramen And Izakaya have?

Genki Ramen And Izakaya has 48 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Genki Ramen And Izakaya safe to eat at?

Genki Ramen And Izakaya has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Genki Ramen And Izakaya serve?

Genki Ramen And Izakaya serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Genki Ramen And Izakaya

Name: Genki Ramen And Izakaya
Address: 3200 VANDERCAR WY, Cincinnati, 45209
Rating: 77

3200 VANDERCAR WY, Cincinnati

Last Inspected: 5/12/2026

▲Improving

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0Good

American•OAKLEY

Ranked #42 of 156 in OAKLEYBetter than 22% of american restaurants

Improving

8 inspections

Last: May 12, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

1 month 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

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) which is computed during our regular data sync.

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

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3200 VANDERCAR WY, Cincinnati, FL 45209

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Violation Timeline

Jul 2024

1 inspections

5 basic

Jul

Oct 2024

1 inspections

9 basic

Apr 2025

2 inspections

4 basic

Apr

Sep 2025

1 inspections

7 basic

Oct 2025

1 inspections

Oct

May 2026

2 inspections

23 basic

Inspection History

8 records on file

8 Routine

May 26

Routine InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2

Base deductions−8 pts

May 26

Routine Inspection

19 Basic

19 total

62/100inspection score

−38 pts

Basic (19)

−38 pts

3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Conditions of Use−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.4(I)(1)3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
3.4(D)(2)3.4(D)(2) - VI. Time/Temperature Controlled Safety Food - Cooling−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.3(G)3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention−2
6.3(C)(2)6.3(C)(2) - Employee Accommodations-Designated Areas−2
3.2(I)(1)3.2(I)(1) - Food Storage or Display: Contact with Water or Ice−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2

Base deductions−38 pts

Oct 25

Routine InspectionClean

No violations

100/100inspection score

Sep 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

2.2(B)2.2(B) - III. Preventing Contamination by Hands - Hands and Arms - Cleaning Procedure−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−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
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(A)6.4(A) - Repairing−2
4.8(G)(2)4.8(G)(2) - Kitchenware and Tableware - Handling−2

Base deductions−14 pts

Apr 25

Routine InspectionClean

No violations

100/100inspection score

Apr 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.1(K)(2)6.1(K)(2) - Insect Control Devices - Design and Installation−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2

Base deductions−8 pts

Oct 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.4(P)4.4(P) - Warewashing equipment−2
6.1(K)(2)(a)6.1(K)(2)(a) - Facilities−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.2(M)(5)3.2(M)(5) - Wiping cloth−2
3.2(Q)3.2(Q) - Food Storage−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−18 pts

Jul 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.2(D)3.2(D) - Food Storage containers−2
2.2(B)2.2(B) - III. Preventing Contamination by Hands - Hands and Arms−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.1(DD)(2)4.1(DD)(2) - Warewashing Machines−2

Base deductions−10 pts

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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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