What is "ruth's Parkside Café"'s health inspection score?

"ruth's Parkside Café" has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was "ruth's Parkside Café" last inspected?

"ruth's Parkside Café" was last inspected on January 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does "ruth's Parkside Café" have?

"ruth's Parkside Café" has 66 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is "ruth's Parkside Café" safe to eat at?

"ruth's Parkside Café" has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does "ruth's Parkside Café" serve?

"ruth's Parkside Café" serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

"ruth's Parkside Café"

Name: "ruth's Parkside Café"
Address: 4101 SPRING GROVE AV, Cincinnati, 45223
Rating: 0

4101 SPRING GROVE AV, Cincinnati

Data may be outdated — inspected 1/5/2024

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0Poor

American•NORTHSIDE

Ranked #757 of 765 in NORTHSIDEBetter than 17% of american restaurants

Stable

3 inspections

Last: Jan 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

14x

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

13x

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-236

Final Score

Impact Breakdown

High Priority

-121 pts

Direct health hazards • 10 pts each

Intermediate

-35 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

4101 SPRING GROVE AV, Cincinnati, FL 45223

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Violation Timeline

Aug 2023

1 inspections

11 high priority

6 intermediate

7 basic

Aug

Sep 2023

1 inspections

6 high priority

9 intermediate

5 basic

Jan 2024

1 inspections

16 high priority

6 intermediate

Jan

Inspection History

3 records on file

3 Routine

Jan 24

Routine InspectionLatest

16 High6 Med

22 total

0/100inspection score

−190 pts

High Priority (16)

−160 pts

3717-1-03.2(K)"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."−10
3717-1-03.2(K)"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."−10
3717-1-03.2(M)(2)(a)"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."−10
3717-1-03.2(M)(2)(a)"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."−10
3717-1-03.2(Y)"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."−10
3717-1-03.2(K)"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."−10
3717-1-03.4(F)(1)(a)"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."−10
3717-1-03.4(F)(1)(a)"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."−10
3717-1-03.4(G)(1)"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked."−10
3717-1-03.4(G)(1)"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked."−10
3717-1-07.1(E)"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."−10
3717-1-03.2(D)"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."−10
3717-1-03.2(D)"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."−10
3717-1-03.2(Q)"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."−10
3717-1-03.2(Q)"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."−10
3717-1-03.2(Y)"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."−10

Intermediate (6)

−30 pts

3717-1-04.8(A)(1)"3717-1-04.8(A)(1) - Violation - Equipment and utensils-air-drying required. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing."−5
3717-1-04.1(Y)"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."−5
3717-1-04.5(A)(1)"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."−5
3717-1-04.5(A)(1)"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."−5
3717-1-05.1(O)(2)"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "−5
3717-1-05.1(O)(2)"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "−5

Base deductions−190 pts

Sep 23

Routine Inspection

6 High9 Med5 Basic

20 total

0/100inspection score

−115 pts

High Priority (6)

−60 pts

3717-1-03.2(K)"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."−10
3717-1-07.1(E)"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."−10
3717-1-07.1(A)"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."−10
3717-1-07.0(B)"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."−10
3717-1-03.4(F)(1)(b)"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."−10
3717-1-03.2(A)(2)"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."−10

Intermediate (9)

−45 pts

3717-1-04.8(G)(1)"3717-1-04.8(G)(1) - Violation - Kitchenware and tableware-handling. Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented."−5
3717-1-04.8(G)(1)"3717-1-04.8(G)(1) - Violation - Kitchenware and tableware-handling. Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented."−5
3717-1-04.8(G)(1)"3717-1-04.8(G)(1) - Violation - Kitchenware and tableware-handling. Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented."−5
3717-1-04.8(E)(3)"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination."−5
3717-1-04.8(E)(3)"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination."−5
3717-1-04.8(I)(1)"3717-1-04.8(I)(1) - Violation - Preset Tableware Preset tableware was not protected from contamination by being wrapped, covered, or inverted."−5
3717-1-04.8(I)(1)"3717-1-04.8(I)(1) - Violation - Preset Tableware Preset tableware was not protected from contamination by being wrapped, covered, or inverted."−5
3717-1-04.5(A)(1)"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."−5
3717-1-05.1(O)(2)"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "−5

Basic (5)

−10 pts

3717-1-02.4(C)(11)"3717-1-02.4(C)(11) - Violation - PIC Duties-sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils."−2
3717-1-02.4(B)(2)(m)"3717-1-02.4(B)(2)(m) - Violation - PIC Knowledge-toxic or poisonous material The person in charge did not ensure that poisonous or toxic materials were identified, safely stored, dispensed, used, and disposed of properly."−2
3717-1-02.4(B)(2)(k)"3717-1-02.4(B)(2)(k) - Violation - PIC Knowledge-cleaning and sanitizing The person in charge could not explain the correct procedures for cleaning and sanitizing."−2
3717-1-02.4(B)(2)(h)"3717-1-02.4(B)(2)(h) - Violation - PIC Knowledge-illness, contamination, hands The person in charge could not describe the relationship between the prevention of foodborne illness and the management and/or control of cross contamination, hand contact with ready-to-eat food, handwashing and maintaining the FSO or RFE in clean condition and good repair."−2
3717-1-02.4(B)"3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge."−2

Base deductions−115 pts

Aug 23

Routine Inspection

11 High6 Med7 Basic

24 total

0/100inspection score

−154 pts

High Priority (11)

−110 pts

3717-1-07.0(B)"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."−10
3717-1-07.1(A)"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."−10
3717-1-07.1(A)"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."−10
3717-1-03.2(K)"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."−10
3717-1-03.2(K)"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."−10
3717-1-07.1(E)"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."−10
3717-1-07.1(E)"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."−10
3717-1-03.2(A)(2)"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."−10
3717-1-03.4(F)(1)(b)"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."−10
3717-1-03.4(F)(1)(b)"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."−10
3717-1-07.0(B)"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."−10

Intermediate (6)

−30 pts

3717-1-04.1(KK)"3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."−5
3717-1-04.1(Y)"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."−5
3717-1-05.1(O)(2)"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "−5
3717-1-05.1(O)(2)"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "−5
3717-1-04.5(A)(1)"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."−5
3717-1-04.5(A)(1)"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."−5

Basic (7)

−14 pts

3717-1-02.4(B)(2)(k)"3717-1-02.4(B)(2)(k) - Violation - PIC Knowledge-cleaning and sanitizing The person in charge could not explain the correct procedures for cleaning and sanitizing."−2
3717-1-02.4(B)(2)(m)"3717-1-02.4(B)(2)(m) - Violation - PIC Knowledge-toxic or poisonous material The person in charge did not ensure that poisonous or toxic materials were identified, safely stored, dispensed, used, and disposed of properly."−2
3717-1-02.4(B)"3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge."−2
3717-1-02.4(B)(2)(h)"3717-1-02.4(B)(2)(h) - Violation - PIC Knowledge-illness, contamination, hands The person in charge could not describe the relationship between the prevention of foodborne illness and the management and/or control of cross contamination, hand contact with ready-to-eat food, handwashing and maintaining the FSO or RFE in clean condition and good repair."−2
3717-1-02.4(B)(2)(k)"3717-1-02.4(B)(2)(k) - Violation - PIC Knowledge-cleaning and sanitizing The person in charge could not explain the correct procedures for cleaning and sanitizing."−2
3717-1-02.4(C)(11)"3717-1-02.4(C)(11) - Violation - PIC Duties-sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils."−2
3717-1-02.4(B)(2)(k)"3717-1-02.4(B)(2)(k) - Violation - PIC Knowledge-cleaning and sanitizing The person in charge could not explain the correct procedures for cleaning and sanitizing."−2

Base deductions−154 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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