What is El Mercado Gigante's health inspection score?

El Mercado Gigante has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Mercado Gigante last inspected?

El Mercado Gigante was last inspected on January 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Mercado Gigante have?

El Mercado Gigante has 45 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Mercado Gigante safe to eat at?

El Mercado Gigante has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does El Mercado Gigante serve?

El Mercado Gigante serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

El Mercado Gigante

Name: El Mercado Gigante
Address: 6717 VINE ST, Cincinnati, 45216
Rating: 76

6717 VINE ST, Cincinnati

Last Inspected: 1/9/2026

▲Improving

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0Good

American•NORTHSIDE

Ranked #714 of 765 in NORTHSIDEBetter than 17% of american restaurants

Improving

5 inspections

Last: Jan 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

19x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

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

6717 VINE ST, Cincinnati, FL 45216

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Violation Timeline

Aug 2024

1 inspections

4 basic

Aug

Jan 2025

1 inspections

10 basic

Jul 2025

1 inspections

8 basic

Jul

Dec 2025

1 inspections

18 basic

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

6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
4.1(H)4.1(H) - Nonfood Contact Surfaces - Cleanability−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−10 pts

Dec 25

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

3.5(C)3.5(C) - Food Labeling−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
3.4(C)3.4(C) - Thawing TCS−2
5.1(S)(1)5.1(S)(1) - Plumbing System- Maintained in Good Repair−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.2(C)(1)(f)3.2(C)(1)(f) - 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
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
3.2(T)3.2(T) - Food Preparation - Preventing Contamination from the Premises−2
4.1(H)4.1(H) - Nonfood Contact Surfaces - Cleanability−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2

Base deductions−36 pts

Jul 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−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
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)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(B)4.4(B) - Cutting surfaces.−2

Base deductions−16 pts

Jan 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(D)3.2(D) - Food Storage containers−2
3.4(C)3.4(C) - Thawing TCS−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.4(B)4.4(B) - Cutting surfaces.−2

Base deductions−20 pts

Aug 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.4(B)4.4(B) - Cutting surfaces.−2
3.5(C)3.5(C) - Food labels−2
3.5(C)3.5(C) - Food labels−2

Base deductions−8 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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