What is Delightmore's health inspection score?

Delightmore has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Delightmore last inspected?

Delightmore was last inspected on March 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Delightmore have?

Delightmore has 64 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Delightmore safe to eat at?

Delightmore has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Delightmore serve?

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

Official Health Record

Delightmore

Name: Delightmore
Address: 1761 A TENNESSEE AV, Cincinnati, 45229
Rating: 74

1761 A TENNESSEE AV, Cincinnati

Last Inspected: 3/16/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American•NORTH AVONDALE - PADDOCK HILLS

Ranked #13 of 24 in NORTH AVONDALE - PADDOCK HILLSBetter than 22% of american restaurants

Stable

5 inspections

Last: Mar 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

12.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

13x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

10x

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

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

-23 pts

Best practices • 2 pts each

Inspection Timeline

-1 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

Open location in Google Maps →

1761 A TENNESSEE AV, Cincinnati, FL 45229

Open in Maps

View Menu Order Online

Violation Timeline

Jul 2024

1 inspections

16 basic

Jul

Nov 2024

1 inspections

12 basic

May 2025

1 inspections

16 basic

May

Sep 2025

1 inspections

7 basic

Mar 2026

1 inspections

13 basic

Mar

Inspection History

5 records on file

5 Routine

Mar 26

Routine InspectionLatest

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
6.4(D)(1)6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(N)6.1(N) - Exterior Walls and Roofs - Protective Barrier−2

Base deductions−26 pts

Sep 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−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(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−14 pts

May 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
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(F)6.4(F) - Drying Mops−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−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)(3)3.3(D)(3) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods−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)(a)3.2(C)(1)(a) - 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(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(G)(2)4.8(G)(2) - Kitchenware and Tableware - Handling−2

Base deductions−32 pts

Nov 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
6.1(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.3(D)(6)(d)3.3(D)(6)(d) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods: non-continuous cooking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
4.4(A)(1)4.4(A)(1) - Equipment−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−24 pts

Jul 24

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
3.2(D)3.2(D) - Food Storage containers−2
3.4(C)3.4(C) - Thawing TCS−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)(c)3.3(D)(6)(c) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods: non-continuous cooking−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(T)3.2(T) - Food preparation−2
4.4(A)(1)4.4(A)(1) - Equipment−2
4.8(G)(2)4.8(G)(2) - Kitchenware and tableware−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.1(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2

Base deductions−32 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Cincinnati American Restaurants Best in Cincinnati All Ohio Restaurants