What is Sugar N Spice's health inspection score?

Sugar N Spice has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sugar N Spice last inspected?

Sugar N Spice was last inspected on April 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sugar N Spice have?

Sugar N Spice has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sugar N Spice safe to eat at?

Yes, Sugar N Spice has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sugar N Spice serve?

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

Official Health Record

Sugar N Spice

Name: Sugar N Spice
Address: 4381 READING RD, Cincinnati, 45229
Rating: 85

4381 READING RD, Cincinnati

Last Inspected: 4/2/2026

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0Excellent

American•NORTH AVONDALE - PADDOCK HILLS

Ranked #11 of 24 in NORTH AVONDALE - PADDOCK HILLSBetter than 22% of american restaurants

Declining

10 inspections

Last: Apr 2, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

6.7

Avg Violations

2 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

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

100

2nd

60% weight

100

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

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4381 READING RD, Cincinnati, FL 45229

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Violation Timeline

Oct 2024

1 inspections

20 basic

Oct

Nov 2024

1 inspections

6 basic

Mar 2025

2 inspections

1 basic

Mar

May 2025

1 inspections

12 basic

Oct 2025

1 inspections

13 basic

Oct

Jan 2026

1 inspections

1 basic

Feb 2026

2 inspections

Feb

Apr 2026

1 inspections

14 basic

Inspection History

10 records on file

6 Routine4 Complaint

Apr 26

Routine InspectionLatest

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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(B)(3)4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2

Base deductions−28 pts

Feb 26

Complaint InspectionClean

No violations

100/100inspection score

Feb 26

Complaint InspectionClean

No violations

100/100inspection score

Jan 26

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2

Base deductions−2 pts

Oct 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−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
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−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
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2

Base deductions−26 pts

May 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.5(C)3.5(C) - Food Labeling−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−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(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−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
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−24 pts

Mar 25

Complaint InspectionClean

No violations

100/100inspection score

Mar 25

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−2 pts

Nov 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.2(D)3.2(D) - Food Storage containers−2
4.8(F)4.8(F) - Storage−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−12 pts

Oct 24

Routine Inspection

20 Basic

20 total

60/100inspection score

−40 pts

Basic (20)

−40 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
3.2(D)3.2(D) - Food Storage containers−2
4.8(F)4.8(F) - Storage−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−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(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2
3.2(Q)3.2(Q) - Food Storage−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−40 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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