What is Dope Asian Street Fare's health inspection score?

Dope Asian Street Fare has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dope Asian Street Fare last inspected?

Dope Asian Street Fare was last inspected on November 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dope Asian Street Fare have?

Dope Asian Street Fare has 48 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dope Asian Street Fare safe to eat at?

Dope Asian Street Fare has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Dope Asian Street Fare serve?

Dope Asian Street Fare serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dope Asian Street Fare

Name: Dope Asian Street Fare
Address: 2912 WASSON RD, Cincinnati, 45209
Rating: 78

2912 WASSON RD, Cincinnati

Last Inspected: 11/3/2025

▲Improving

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0Good

American•N/A

Ranked #665 of 680 in N/ABetter than 17% of american restaurants

Improving

4 inspections

Last: Nov 3, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 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

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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

2912 WASSON RD, Cincinnati, FL 45209

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Violation Timeline

Jun 2024

1 inspections

11 basic

Jun

Dec 2024

1 inspections

13 basic

Jun 2025

1 inspections

16 basic

Jun

Nov 2025

1 inspections

8 basic

Inspection History

4 records on file

4 Routine

Nov 25

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−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

Base deductions−16 pts

Jun 25

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

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
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.5(C)3.5(C) - Food Labeling−2
3.4(C)3.4(C) - Thawing TCS−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.1(C)(3)7.1(C)(3) - X. Chemical - Conditions of Use−2

Base deductions−32 pts

Dec 24

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
2.4(C)(13)2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−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
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.2(I)4.2(I) - Sanitizing solutions−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
6.1(I)(1)6.1(I)(1) - Facilities: Light bulbs - protective shielding−2
3.2(Q)3.2(Q) - Food Storage−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−26 pts

Jun 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.2(L)3.2(L) - Linens and napkins−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
3.2(D)3.2(D) - Food Storage containers−2
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
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
3.2(Q)3.2(Q) - Food Storage−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−22 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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