What is Mad Llama's health inspection score?

Mad Llama 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 Mad Llama last inspected?

Mad Llama was last inspected on September 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mad Llama have?

Mad Llama has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mad Llama safe to eat at?

Yes, Mad Llama 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 Mad Llama serve?

Mad Llama serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mad Llama

Name: Mad Llama
Address: 5001 KENWOOD RD, Cincinnati, 45227
Rating: 90

5001 KENWOOD RD, Cincinnati

Last Inspected: 9/24/2025

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0Excellent

American•MADISONVILLE

Ranked #36 of 108 in MADISONVILLEBetter than 17% of american restaurants

Stable

5 inspections

Last: Sep 24, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.6

Avg Violations

7 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

Employee illness

Sick employee handling food — illness transmission risk

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

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

5001 KENWOOD RD, Cincinnati, FL 45227

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Violation Timeline

Sep 2024

1 inspections

5 basic

Sep

Feb 2025

1 inspections

6 basic

Mar 2025

1 inspections

Mar

Jul 2025

1 inspections

4 basic

Sep 2025

1 inspections

3 basic

Sep

Inspection History

5 records on file

5 Routine

Sep 25

Routine InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(B)(4)(g)4.5(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−6 pts

Jul 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
4.4(N)(6)4.4(N)(6) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria: On-Site Device Generation−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2

Base deductions−8 pts

Mar 25

Routine InspectionClean

No violations

100/100inspection score

Feb 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling - temperature and time control−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2

Base deductions−12 pts

Sep 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.2(C)(3)3.2(C)(3) - VII. Protection from Contamination - Cleaning Frequency of Equipment and Utensils−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.0(I)4.0(I) - Nonfood contact surfaces−2

Base deductions−10 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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