What is Lang Thang Coffee Co.'s health inspection score?

Lang Thang Coffee Co. has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lang Thang Coffee Co. last inspected?

Lang Thang Coffee Co. was last inspected on June 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lang Thang Coffee Co. have?

Lang Thang Coffee Co. has 34 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lang Thang Coffee Co. safe to eat at?

Lang Thang Coffee Co. has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Lang Thang Coffee Co. serve?

Lang Thang Coffee Co. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lang Thang Coffee Co.

Name: Lang Thang Coffee Co.
Address: 1828 RACE ST, Cincinnati, 45202
Rating: 66

1828 RACE ST, Cincinnati

Last Inspected: 6/4/2026

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0Fair

American•OVER-THE-RHINE

Ranked #168 of 258 in OVER-THE-RHINEBetter than 22% of american restaurants

Declining

3 inspections

Last: Jun 4, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

11.3

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-30 pts

Best practices • 2 pts each

Inspection Timeline

-14 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 63/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (66/100) 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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1828 RACE ST, Cincinnati, FL 45202

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Violation Timeline

Apr 2025

1 inspections

Apr

Jan 2026

1 inspections

17 basic

Jun 2026

1 inspections

17 basic

Jun

Inspection History

3 records on file

3 Routine

Jun 26

Routine InspectionLatest

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−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
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
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
3.3(D)(6)3.3(D)(6) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
4.8(G)(2)4.8(G)(2) - Kitchenware and Tableware - Handling−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−34 pts

Jan 26

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

4.4(B)4.4(B) - Cutting surfaces.−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−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(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.4(I)(1)3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−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
4.5(B)(1)(e)4.5(B)(1)(e) - 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
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2

Base deductions−34 pts

Apr 25

Routine InspectionClean

No violations

100/100inspection score

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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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