What is Summit Behavioral Main Kitchen's health inspection score?

Summit Behavioral Main Kitchen has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Summit Behavioral Main Kitchen last inspected?

Summit Behavioral Main Kitchen was last inspected on October 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Summit Behavioral Main Kitchen have?

Summit Behavioral Main Kitchen has 34 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Summit Behavioral Main Kitchen safe to eat at?

Yes, Summit Behavioral Main Kitchen has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Summit Behavioral Main Kitchen serve?

Summit Behavioral Main Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Summit Behavioral Main Kitchen

Name: Summit Behavioral Main Kitchen
Address: 1101 SUMMIT RD, Cincinnati, 45237
Rating: 88

1101 SUMMIT RD, Cincinnati

Last Inspected: 10/6/2025

▲Improving

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0Excellent

American•MADISONVILLE

Ranked #43 of 108 in MADISONVILLEBetter than 17% of american restaurants

Improving

5 inspections

Last: Oct 6, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+9 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

1101 SUMMIT RD, Cincinnati, FL 45237

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Violation Timeline

Sep 2024

1 inspections

11 basic

Sep

Oct 2024

1 inspections

3 basic

Dec 2024

1 inspections

3 basic

Dec

May 2025

1 inspections

15 basic

Oct 2025

1 inspections

2 basic

Oct

Inspection History

5 records on file

5 Routine

Oct 25

Routine InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.4(A)6.4(A) - Repairing−2
4.1(P)4.1(P) - Equipment Openings - Closures and Deflectors−2

Base deductions−4 pts

May 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.4(C)3.4(C) - Thawing TCS−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.3(I)5.3(I) - Other liquid waste and rainwater−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
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.3(D)6.3(D) - Distressed Merchandise: Segregation and Location−2
4.4(Q)(2)(4)4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.3(I)(1)3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−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

Base deductions−30 pts

Dec 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

3.2(D)3.2(D) - Food Storage containers−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2

Base deductions−6 pts

Oct 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.1(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2
5.4(F)(1)5.4(F)(1) - Refuse/recyclables/returnables−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2

Base deductions−6 pts

Sep 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
3.2(C)(5)3.2(C)(5) - VII. Protection from Contamination - Protection from Contamination−2
3.1(L)3.1(L) - V. Food from Approved Source - Package Integrity−2
6.1(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
5.4(C)5.4(C) - Refuse/recyclables/returnables−2

Base deductions−22 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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