What is Al-Posto Italian Ristorante's health inspection score?

Al-Posto Italian Ristorante 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 Al-Posto Italian Ristorante last inspected?

Al-Posto Italian Ristorante was last inspected on January 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Al-Posto Italian Ristorante have?

Al-Posto Italian Ristorante has 35 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Al-Posto Italian Ristorante safe to eat at?

Yes, Al-Posto Italian Ristorante 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 Al-Posto Italian Ristorante serve?

Al-Posto Italian Ristorante serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Al-Posto Italian Ristorante

Name: Al-Posto Italian Ristorante
Address: 2710 ERIE AV, Cincinnati, 45208
Rating: 90

2710 ERIE AV, Cincinnati

Last Inspected: 1/9/2026

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0Excellent

American•N/A

Ranked #513 of 680 in N/ABetter than 17% of american restaurants

Stable

5 inspections

Last: Jan 9, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

3 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-10 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

100

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

2710 ERIE AV, Cincinnati, FL 45208

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Violation Timeline

Aug 2024

1 inspections

10 basic

Aug

Jan 2025

1 inspections

6 basic

Aug 2025

1 inspections

14 basic

Aug

Sep 2025

1 inspections

Jan 2026

1 inspections

5 basic

Jan

Inspection History

5 records on file

5 Routine

Jan 26

Routine InspectionLatest

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
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−10 pts

Sep 25

Routine InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(G)(4)3.4(G)(4) - 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
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)(b)3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
3.2(L)3.2(L) - Linens and napkins - Use Limitation−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−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(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2

Base deductions−28 pts

Jan 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−12 pts

Aug 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−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
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.4(P)4.4(P) - Warewashing equipment−2
4.1(KK)4.1(KK) - Food Equipment−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−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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