What is Blue Gibbon's health inspection score?

Blue Gibbon 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 Blue Gibbon last inspected?

Blue Gibbon was last inspected on May 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blue Gibbon have?

Blue Gibbon has 57 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blue Gibbon safe to eat at?

Blue Gibbon 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 Blue Gibbon serve?

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

Official Health Record

Blue Gibbon

Name: Blue Gibbon
Address: 1231 TENNESSEE AV, Cincinnati, 45229
Rating: 76

1231 TENNESSEE AV, Cincinnati

Last Inspected: 5/28/2026

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American•NORTH AVONDALE - PADDOCK HILLS

Ranked #12 of 25 in NORTH AVONDALE - PADDOCK HILLSBetter than 22% of american restaurants

Stable

5 inspections

Last: May 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

11.4

Avg Violations

This month

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

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

-30

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

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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

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1231 TENNESSEE AV, Cincinnati, FL 45229

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Violation Timeline

Jul 2024

1 inspections

8 basic

Jul

Dec 2024

1 inspections

12 basic

Jul 2025

1 inspections

16 basic

Jul

Dec 2025

1 inspections

9 basic

May 2026

1 inspections

12 basic

May

Inspection History

5 records on file

5 Routine

May 26

Routine InspectionLatest

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.4(A)6.4(A) - Repairing−2
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
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−24 pts

Dec 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
6.4(F)6.4(F) - Drying Mops−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−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
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2

Base deductions−18 pts

Jul 25

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

5.4(K)5.4(K) - Storing Refuse, Recyclables, and Returnables−2
6.4(A)6.4(A) - Repairing−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−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
6.4(F)6.4(F) - Drying Mops−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−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
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(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2

Base deductions−32 pts

Dec 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(Q)3.2(Q) - Food Storage−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(L)6.4(L) - Facilities: Removing pests:−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(N)(1)3.2(N)(1) - VII. Protection from Contamination - Gloves−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
4.1(KK)4.1(KK) - Food Equipment−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

Base deductions−24 pts

Jul 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−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)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−16 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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