What is Ajeet India & Nepali Cuisine's health inspection score?

Ajeet India & Nepali Cuisine has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ajeet India & Nepali Cuisine last inspected?

Ajeet India & Nepali Cuisine was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ajeet India & Nepali Cuisine have?

Ajeet India & Nepali Cuisine has 45 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ajeet India & Nepali Cuisine safe to eat at?

Ajeet India & Nepali Cuisine has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ajeet India & Nepali Cuisine serve?

Ajeet India & Nepali Cuisine serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ajeet India & Nepali Cuisine

Name: Ajeet India & Nepali Cuisine
Address: 341 LUDLOW AV, Cincinnati, 45220
Rating: 76

341 LUDLOW AV, Cincinnati

Last Inspected: 4/20/2026

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0Good

American•CLIFTON

Ranked #71 of 97 in CLIFTONBetter than 22% of american restaurants

Declining

9 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

-11 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) which is computed during our regular data sync.

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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341 LUDLOW AV, Cincinnati, FL 45220

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Violation Timeline

Jul 2024

1 inspections

3 basic

Jul

Oct 2024

2 inspections

11 basic

Mar 2025

2 inspections

11 basic

Mar

Apr 2025

1 inspections

Dec 2025

2 inspections

8 basic

Dec

Apr 2026

1 inspections

12 basic

Inspection History

9 records on file

9 Routine

Apr 26

Routine InspectionLatest

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−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)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(A)6.4(A) - Repairing−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2

Base deductions−24 pts

Dec 25

Routine InspectionClean

No violations

100/100inspection score

Dec 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2

Base deductions−16 pts

Apr 25

Routine InspectionClean

No violations

100/100inspection score

Mar 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−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
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−6 pts

Mar 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−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
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(V)3.2(V) - Condiments - Protection−2

Base deductions−16 pts

Oct 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2

Base deductions−4 pts

Oct 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
2.4(C)(13)2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties−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(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
3.2(Q)3.2(Q) - Food Storage−2

Base deductions−18 pts

Jul 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2

Base deductions−6 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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