What is Zolas Cafe's health inspection score?

Zolas Cafe has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zolas Cafe last inspected?

Zolas Cafe was last inspected on January 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zolas Cafe have?

Zolas Cafe has 45 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zolas Cafe safe to eat at?

Zolas Cafe has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Zolas Cafe serve?

Zolas Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Zolas Cafe

Name: Zolas Cafe
Address: 3539 READING RD, Cincinnati, 45229
Rating: 82

3539 READING RD, Cincinnati

Last Inspected: 1/10/2026

▲Improving

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0Good

American•N/A

Ranked #509 of 533 in N/ABetter than 22% of american restaurants

Improving

5 inspections

Last: Jan 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

12x

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+7 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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3539 READING RD, Cincinnati, FL 45229

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Violation Timeline

Jul 2024

1 inspections

11 basic

Jul

Dec 2024

1 inspections

11 basic

Jul 2025

1 inspections

11 basic

Jul

Aug 2025

1 inspections

7 basic

Jan 2026

1 inspections

5 basic

Jan

Inspection History

5 records on file

5 Routine

Jan 26

Routine InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2

Base deductions−10 pts

Aug 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

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
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.3(I)(1)3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−2
3701-21-223701-21-22 - Food Choking Standards−2

Base deductions−14 pts

Jul 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−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(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−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
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.3(I)(1)3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−22 pts

Dec 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(G)(4)3.4(G)(4) - 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
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.4(B)4.4(B) - Cutting surfaces.−2

Base deductions−22 pts

Jul 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.8(F)4.8(F) - Storage−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.5(E)3.5(E) - VII. Consumer Advisory - Food Labels−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(F)6.4(F) - Facilities: Mops: Drying−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(B)4.4(B) - Cutting surfaces.−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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