What is BP Northside's health inspection score?

BP Northside has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was BP Northside last inspected?

BP Northside was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does BP Northside have?

BP Northside has 46 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is BP Northside safe to eat at?

Yes, BP Northside has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does BP Northside serve?

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

Official Health Record

BP Northside

Name: BP Northside
Address: 3949 SPRING GROVE AV, Cincinnati, 45223
Rating: 95

3949 SPRING GROVE AV, Cincinnati

Last Inspected: 2/10/2026

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0Excellent

American•NORTHSIDE

Ranked #355 of 765 in NORTHSIDEBetter than 17% of american restaurants

Stable

6 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

7.7

Avg Violations

2 months 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

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

-5 pts

Latest

100% weight

100

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

3949 SPRING GROVE AV, Cincinnati, FL 45223

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Violation Timeline

Aug 2024

1 inspections

12 basic

Aug

Feb 2025

1 inspections

15 basic

Jul 2025

3 inspections

15 basic

Jul

Feb 2026

1 inspections

4 basic

Inspection History

6 records on file

5 Routine1 Complaint

Feb 26

Routine InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2

Base deductions−8 pts

Jul 25

Routine InspectionClean

No violations

100/100inspection score

Jul 25

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2

Base deductions−2 pts

Jul 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.4(M)6.4(M) - Storing maintenance tools−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
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−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

Base deductions−28 pts

Feb 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−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(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
3.2(Y)3.2(Y) - Miscellaneous Sources of Contamination−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)(4)(g)4.5(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−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
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2

Base deductions−30 pts

Aug 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
6.4(J)(2)6.4(J)(2) - Facilities: Lockers: Employee use−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.1(G)4.1(G) - Can Opener−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
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
3.5(C)3.5(C) - Food labels−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2

Base deductions−24 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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