What is Mr Gene's Dog House's health inspection score?

Mr Gene's Dog House has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr Gene's Dog House last inspected?

Mr Gene's Dog House was last inspected on September 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr Gene's Dog House have?

Mr Gene's Dog House has 41 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr Gene's Dog House safe to eat at?

Mr Gene's Dog House has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mr Gene's Dog House serve?

Mr Gene's Dog House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mr Gene's Dog House

Name: Mr Gene's Dog House
Address: 3703 BEEKMAN ST, Cincinnati, 45223
Rating: 78

3703 BEEKMAN ST, Cincinnati

Last Inspected: 9/16/2025

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0Good

American•NORTHSIDE

Ranked #710 of 765 in NORTHSIDEBetter than 17% of american restaurants

Stable

5 inspections

Last: Sep 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

11x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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

3703 BEEKMAN ST, Cincinnati, FL 45223

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Violation Timeline

Apr 2024

1 inspections

4 basic

Apr

Sep 2024

2 inspections

20 basic

Mar 2025

1 inspections

8 basic

Mar

Sep 2025

1 inspections

9 basic

Inspection History

5 records on file

5 Routine

Sep 25

Routine InspectionLatest

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
5.1(J)5.1(J) - Backflow Prevention Device- When Needed−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−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(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2

Base deductions−18 pts

Mar 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
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(J)5.1(J) - Backflow Prevention Device- When Needed−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(1)3.4(G)(1) - 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

Base deductions−16 pts

Sep 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.5(C)3.5(C) - Food labels−2
3.4(C)3.4(C) - Thawing TCS−2
6.2(A)6.2(A) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2

Base deductions−10 pts

Sep 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency−2
3.2(R)3.2(R) - Food storage−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage containers−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
6.2(A)6.2(A) - III. Preventing Contamination by Hands - Facilities−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)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
6.4(J)(2)6.4(J)(2) - Facilities: Lockers: Employee use−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−30 pts

Apr 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.7(C)4.7(C) - Storage of soiled linens−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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