What is Mesivta of Cincinnati's health inspection score?

Mesivta of Cincinnati has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mesivta of Cincinnati last inspected?

Mesivta of Cincinnati was last inspected on May 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mesivta of Cincinnati have?

Mesivta of Cincinnati has 25 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mesivta of Cincinnati safe to eat at?

Yes, Mesivta of Cincinnati has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mesivta of Cincinnati serve?

Mesivta of Cincinnati serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mesivta of Cincinnati

Name: Mesivta of Cincinnati
Address: 1834 SECTION RD, Cincinnati, 45237
Rating: 86

1834 SECTION RD, Cincinnati

Last Inspected: 5/7/2026

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0Excellent

American•ROSELAWN

Ranked #27 of 63 in ROSELAWNBetter than 22% of american restaurants

Stable

3 inspections

Last: May 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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1834 SECTION RD, Cincinnati, FL 45237

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Violation Timeline

Jun 2025

1 inspections

4 basic

Jun

Dec 2025

1 inspections

14 basic

May 2026

1 inspections

7 basic

May

Inspection History

3 records on file

3 Routine

May 26

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 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
5.4(H)5.4(H) - Toilet room receptacle - covered−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−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
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2

Base deductions−14 pts

Dec 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.1(A)(3)3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law−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
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−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(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.2(I)(2)6.2(I)(2) - Lighting - intensity−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
4.7(A)4.7(A) - Clean linens.−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−28 pts

Jun 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 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
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
5.4(G)(3)5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability−2

Base deductions−8 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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