What is Shaan Indian Cuisine's health inspection score?

Shaan Indian Cuisine 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 Shaan Indian Cuisine last inspected?

Shaan Indian Cuisine was last inspected on January 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shaan Indian Cuisine have?

Shaan Indian Cuisine has 38 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shaan Indian Cuisine safe to eat at?

Yes, Shaan Indian Cuisine 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 Shaan Indian Cuisine serve?

Shaan Indian Cuisine serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shaan Indian Cuisine

Name: Shaan Indian Cuisine
Address: 3880 F PAXTON AV, Cincinnati, 45209
Rating: 88

3880 F PAXTON AV, Cincinnati

Last Inspected: 1/5/2026

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0Excellent

American•NORTHSIDE

Ranked #651 of 765 in NORTHSIDEBetter than 17% of american restaurants

Improving

5 inspections

Last: Jan 5, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

7.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+17 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

3880 F PAXTON AV, Cincinnati, FL 45209

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Violation Timeline

Apr 2024

1 inspections

7 basic

Apr

Dec 2024

1 inspections

9 basic

Jul 2025

1 inspections

12 basic

Jul

Dec 2025

1 inspections

10 basic

Jan 2026

1 inspections

Jan

Inspection History

5 records on file

5 Routine

Jan 26

Routine InspectionLatestClean

No violations

100/100inspection score

Dec 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3701-21-223701-21-22 - Food Choking Standards−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.4(G)(4)3.4(G)(4) - 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 Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2

Base deductions−20 pts

Jul 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.4(B)4.4(B) - Cutting surfaces.−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
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(F)4.8(F) - Single Use/Single- Service Article Storage - Excluded Locations−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2

Base deductions−24 pts

Dec 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(D)3.2(D) - Food Storage containers−2
3.4(C)3.4(C) - Thawing TCS−2
3.4(J)3.4(J) - Variance Requirement−2
3.4(G)(4)3.4(G)(4) - 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
6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2

Base deductions−18 pts

Apr 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(L)6.4(L) - Facilities: Removing pests:−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−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
4.1(KK)4.1(KK) - Food Equipment−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2

Base deductions−14 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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