What is Katch The Kitchen's health inspection score?

Katch The Kitchen has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Katch The Kitchen last inspected?

Katch The Kitchen was last inspected on November 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Katch The Kitchen have?

Katch The Kitchen has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Katch The Kitchen safe to eat at?

Yes, Katch The Kitchen has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Katch The Kitchen serve?

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

Official Health Record

Katch The Kitchen

Name: Katch The Kitchen
Address: 4172 HAMILTON AV, Cincinnati, 45223
Rating: 98

4172 HAMILTON AV, Cincinnati

Last Inspected: 11/20/2025

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0Excellent

American•CLIFTON

Ranked #12 of 84 in CLIFTONBetter than 17% of american restaurants

Stable

5 inspections

Last: Nov 20, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

5 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

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

100

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

4172 HAMILTON AV, Cincinnati, FL 45223

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Violation Timeline

Jul 2024

1 inspections

9 basic

Jul

Feb 2025

1 inspections

7 basic

Jun 2025

1 inspections

6 basic

Jun

Nov 2025

2 inspections

1 basic

Inspection History

5 records on file

2 Complaint3 Routine

Nov 25

Complaint InspectionLatestClean

No violations

100/100inspection score

Nov 25

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.4(J)(3)5.4(J)(3) - Storage Areas, Redeeming Machines, Receptacles-Capacity and Availability−2

Base deductions−2 pts

Jun 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

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
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−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
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−12 pts

Feb 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

2.4(B)2.4(B) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
2.4(B)(7)2.4(B)(7) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
2.4(B)(10)2.4(B)(10) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−14 pts

Jul 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
6.4(H)6.4(H) - Facilities: Cleaning of plumbing fixtures−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2

Base deductions−18 pts

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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.

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