What is Forno Osteria & Bar's health inspection score?

Forno Osteria & Bar has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Forno Osteria & Bar last inspected?

Forno Osteria & Bar was last inspected on November 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Forno Osteria & Bar have?

Forno Osteria & Bar has 34 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Forno Osteria & Bar safe to eat at?

Yes, Forno Osteria & Bar has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Forno Osteria & Bar serve?

Forno Osteria & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Forno Osteria & Bar

Name: Forno Osteria & Bar
Address: 3514 ERIE AV, Cincinnati, 45208
Rating: 90

3514 ERIE AV, Cincinnati

Last Inspected: 11/25/2025

▲Improving

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0Excellent

American•N/A

Ranked #511 of 680 in N/ABetter than 17% of american restaurants

Improving

5 inspections

Last: Nov 25, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

6.8

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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination 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

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+15 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

3514 ERIE AV, Cincinnati, FL 45208

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Violation Timeline

Jul 2024

1 inspections

6 basic

Jul

Jan 2025

1 inspections

10 basic

Jul 2025

1 inspections

10 basic

Jul

Nov 2025

2 inspections

8 basic

Inspection History

5 records on file

5 Routine

Nov 25

Routine InspectionLatestClean

No violations

100/100inspection score

Nov 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−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−16 pts

Jul 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.1(LL)4.1(LL) - Food equipment - certification and classification−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(R)5.4(R) - Removal-Frequency−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
3.5(C)3.5(C) - Food Labeling−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2

Base deductions−20 pts

Jan 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.4(B)4.4(B) - Cutting surfaces.−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
4.8(F)4.8(F) - Storage−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(2)3.4(G)(2) - 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 - Cleaning frequency−2
4.4(P)4.4(P) - Warewashing equipment−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.4(A)(1)4.4(A)(1) - Equipment−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−20 pts

Jul 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.2(L)3.2(L) - Linens and napkins−2
4.4(B)4.4(B) - Cutting surfaces.−2

Base deductions−12 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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