What is Jet In - Jet Out's health inspection score?

Jet In - Jet Out has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jet In - Jet Out last inspected?

Jet In - Jet Out was last inspected on April 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jet In - Jet Out have?

Jet In - Jet Out has 45 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jet In - Jet Out safe to eat at?

Yes, Jet In - Jet Out has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Jet In - Jet Out serve?

Jet In - Jet Out serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jet In - Jet Out

Name: Jet In - Jet Out
Address: 1207 LINN ST, Cincinnati, 45203
Rating: 94

1207 LINN ST, Cincinnati

Last Inspected: 4/8/2026

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0Excellent

American•WEST END

Ranked #47 of 135 in WEST ENDBetter than 22% of american restaurants

Stable

10 inspections

Last: Apr 8, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

4.5

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

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

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1207 LINN ST, Cincinnati, FL 45203

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Violation Timeline

Jun 2024

1 inspections

11 basic

Jun

Jul 2024

1 inspections

2 basic

Oct 2024

1 inspections

11 basic

Oct

Nov 2024

2 inspections

5 basic

Dec 2024

1 inspections

2 basic

Dec

Apr 2025

1 inspections

5 basic

Sep 2025

1 inspections

3 basic

Sep

Apr 2026

2 inspections

6 basic

Inspection History

10 records on file

2 Complaint8 Routine

Apr 26

Complaint InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.4(A)6.4(A) - Repairing−2

Base deductions−2 pts

Apr 26

Complaint Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(4)3.2(M)(4) - Wiping cloths - use limitation−2
6.4(A)6.4(A) - Repairing−2

Base deductions−10 pts

Sep 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.1(F)(1)6.1(F)(1) - Wall and ceiling - coverings and coatings−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2

Base deductions−6 pts

Apr 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.4(F)6.4(F) - Drying Mops−2
4.2(A)4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.4(A)6.4(A) - Repairing−2
3.4(C)3.4(C) - Thawing TCS−2

Base deductions−10 pts

Dec 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2

Base deductions−4 pts

Nov 24

Routine InspectionClean

No violations

100/100inspection score

Nov 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
3.4(G)(1)3.4(G)(1) - 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
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.1(KK)4.1(KK) - Food Equipment−2

Base deductions−10 pts

Oct 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(B)2.4(B) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
6.2(B)6.2(B) - 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
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.1(KK)4.1(KK) - Food Equipment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−22 pts

Jul 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2

Base deductions−4 pts

Jun 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.2(A)4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food storage, temperature / time control, TCS−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2

Base deductions−22 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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