What is Hyde Park Golf & Country Club - Main Kitchen's health inspection score?

Hyde Park Golf & Country Club - Main Kitchen has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hyde Park Golf & Country Club - Main Kitchen last inspected?

Hyde Park Golf & Country Club - Main Kitchen was last inspected on March 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hyde Park Golf & Country Club - Main Kitchen have?

Hyde Park Golf & Country Club - Main Kitchen has 93 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hyde Park Golf & Country Club - Main Kitchen safe to eat at?

Yes, Hyde Park Golf & Country Club - Main Kitchen has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Hyde Park Golf & Country Club - Main Kitchen serve?

Hyde Park Golf & Country Club - Main Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hyde Park Golf & Country Club - Main Kitchen

Name: Hyde Park Golf & Country Club - Main Kitchen
Address: 3740 ERIE AV, #1, Cincinnati
Rating: 93

3740 ERIE AV, #1, Cincinnati

Last Inspected: 3/12/2026

▲Improving

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0Excellent

American•N/A

Better than 17% of american restaurants

Improving

9 inspections

Last: Mar 12, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

10.3

Avg Violations

1 month 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

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

100

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

3740 ERIE AV, #1, Cincinnati, FL

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Violation Timeline

May 2024

1 inspections

17 basic

May

Jun 2024

1 inspections

7 basic

Jul 2024

1 inspections

15 basic

Jul

Jan 2025

1 inspections

17 basic

Mar 2025

1 inspections

Mar

Jun 2025

1 inspections

16 basic

Dec 2025

2 inspections

21 basic

Dec

Mar 2026

1 inspections

Inspection History

9 records on file

2 Complaint7 Routine

Mar 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Dec 25

Routine InspectionClean

No violations

100/100inspection score

Dec 25

Routine Inspection

21 Basic

21 total

58/100inspection score

−42 pts

Basic (21)

−42 pts

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
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
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.4(F)6.4(F) - Drying Mops−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(U)3.2(U) - Food Display - Preventing Contamination from the Customers−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
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
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
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(L)3.2(L) - Linens and napkins - Use Limitation−2
4.4(B)4.4(B) - Cutting surfaces.−2
3701-21-223701-21-22 - Food Choking Standards−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2

Base deductions−42 pts

Jun 25

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(L)3.2(L) - Linens and napkins - Use Limitation−2
4.8(G)(2)4.8(G)(2) - Kitchenware and Tableware - Handling−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−32 pts

Mar 25

Complaint InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.1(M)(3)6.1(M)(3) - Facilities−2
3.2(D)3.2(D) - Food Storage containers−2
4.8(F)4.8(F) - Storage−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
6.2(C)6.2(C) - 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
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
3.2(T)3.2(T) - Food preparation−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−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−34 pts

Jul 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
2.4(B)(14)2.4(B)(14) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(R)3.2(R) - Food storage−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
3.2(D)3.2(D) - Food Storage containers−2
2.4(B)(14)2.4(B)(14) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(R)3.2(R) - Food storage−2

Base deductions−30 pts

Jun 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.8(F)4.8(F) - Storage−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.3(D)(6)(b)3.3(D)(6)(b) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods: non-continuous cooking−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
3.2(T)3.2(T) - Food preparation−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2

Base deductions−14 pts

May 24

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
4.8(F)4.8(F) - Storage−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−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
3.2(U)3.2(U) - Food Display−2
4.4(A)(3)4.4(A)(3) - Equipment, good repair, can opener−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−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

Base deductions−34 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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