What is Hilton Garden Inn Cincinnati Midtown's health inspection score?

Hilton Garden Inn Cincinnati Midtown has a SafeDine safety score of 75 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hilton Garden Inn Cincinnati Midtown last inspected?

Hilton Garden Inn Cincinnati Midtown was last inspected on September 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hilton Garden Inn Cincinnati Midtown have?

Hilton Garden Inn Cincinnati Midtown has 23 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hilton Garden Inn Cincinnati Midtown safe to eat at?

Hilton Garden Inn Cincinnati Midtown has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hilton Garden Inn Cincinnati Midtown serve?

Hilton Garden Inn Cincinnati Midtown serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hilton Garden Inn Cincinnati Midtown

Name: Hilton Garden Inn Cincinnati Midtown
Address: 2145 DANA AV, Cincinnati, 45207
Rating: 75

2145 DANA AV, Cincinnati

Last inspected 7mo ago

▲Improving

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0Good

American•N/A

Ranked #672 of 680 in N/ABetter than 17% of american restaurants

Improving

2 inspections

Last: Sep 9, 2025

medium confidence

Directions Order

Inspections

Clean Rate

11.5

Avg Violations

7 months 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

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

-31

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

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) 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

2145 DANA AV, Cincinnati, FL 45207

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Inspection History

2 records on file

2 Routine

Sep 25

Routine InspectionLatest

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−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
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.2(K)4.2(K) - Cleaning agents and sanitizers - availability−2
6.4(F)6.4(F) - Drying Mops−2
3.2(U)3.2(U) - Food Display - Preventing Contamination from the Customers−2
4.4(B)4.4(B) - Cutting surfaces.−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−20 pts

Apr 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−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
3.4(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
6.1(A)6.1(A) - Floors, walls, and ceilings−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
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
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(U)3.2(U) - Food Display - Preventing Contamination from the Customers−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−26 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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