What is "maize"'s health inspection score?

"maize" 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 "maize" last inspected?

"maize" was last inspected on January 30, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does "maize" have?

"maize" has 45 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is "maize" safe to eat at?

"maize" 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 "maize" serve?

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

Official Health Record

"maize"

Name: "maize"
Address: 1438 RACE ST, Cincinnati, 45202
Rating: 0

1438 RACE ST, Cincinnati

Data may be outdated — inspected 1/30/2024

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0Poor

American•OVER-THE-RHINE

Ranked #247 of 258 in OVER-THE-RHINEBetter than 22% of american restaurants

Stable

3 inspections

Last: Jan 30, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

11x

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-145

Final Score

Impact Breakdown

High Priority

-58 pts

Direct health hazards • 10 pts each

Intermediate

-23 pts

Potential hazards • 5 pts each

Basic

-8 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

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1438 RACE ST, Cincinnati, FL 45202

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Violation Timeline

Aug 2023

2 inspections

12 high priority

8 intermediate

11 basic

Aug

Jan 2024

1 inspections

6 high priority

5 intermediate

3 basic

Inspection History

3 records on file

3 Routine

Jan 24

Routine InspectionLatest

6 High5 Med3 Basic

14 total

9/100inspection score

−91 pts

High Priority (6)

−60 pts

3717-1-03.5(E)"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."−10
3717-1-03.4(H)(1)"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."−10
3717-1-03.4(H)(1)"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."−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(D)"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."−10

Intermediate (5)

−25 pts

3717-1-05.1(C)(1)"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."−5
3717-1-05.3(C)"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."−5
3717-1-05.1(C)(1)"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."−5
3717-1-04.8(A)(2)"3717-1-04.8(A)(2) - Violation - Equipment and utensils-air-drying required. Equipment and utensils were being cloth dried."−5
3717-1-04.4(J)"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."−5

Basic (3)

−6 pts

3717-1-02.4(A)(2)"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."−2
3717-1-02.4(A)(2)"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."−2
3717-1-06.2(C)"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."−2

Base deductions−91 pts

Aug 23

Routine Inspection

5 High4 Med5 Basic

14 total

20/100inspection score

−80 pts

High Priority (5)

−50 pts

3717-1-03.2(A)(1)"3717-1-03.2(A)(1) - Violation - Preventing contamination from hands-handwashing Food employees did not wash hands properly."−10
3717-1-03.1(R)"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."−10
3717-1-03.5(E)"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."−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

Intermediate (4)

−20 pts

3717-1-05.3(C)"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."−5
3717-1-05.1(C)(1)"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."−5
3717-1-04.5(B)(5)"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."−5
3717-1-04.2(G)(1)"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "−5

Basic (5)

−10 pts

3717-1-02.4(C)(4)"3717-1-02.4(C)(4) - Violation - PIC Duties-handwashing The person in charge was not ensuring that employees were effectively cleaning their hands as required."−2
3717-1-02.4(C)(15)"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."−2
3717-1-02.4(C)(17)"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."−2
3717-1-02.4(A)(2)"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."−2
3717-1-02.3(C)"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."−2

Base deductions−80 pts

Aug 23

Routine Inspection

7 High4 Med6 Basic

17 total

0/100inspection score

−102 pts

High Priority (7)

−70 pts

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(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
3717-1-03.5(E)"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."−10
3717-1-03.1(R)"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."−10
3717-1-03.2(A)(1)"3717-1-03.2(A)(1) - Violation - Preventing contamination from hands-handwashing Food employees did not wash hands properly."−10
3717-1-03.2(A)(1)"3717-1-03.2(A)(1) - Violation - Preventing contamination from hands-handwashing Food employees did not wash hands properly."−10

Intermediate (4)

−20 pts

3717-1-05.3(C)"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."−5
3717-1-04.2(G)(1)"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "−5
3717-1-04.5(B)(5)"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."−5
3717-1-05.1(C)(1)"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."−5

Basic (6)

−12 pts

3717-1-02.4(C)(4)"3717-1-02.4(C)(4) - Violation - PIC Duties-handwashing The person in charge was not ensuring that employees were effectively cleaning their hands as required."−2
3717-1-02.3(C)"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."−2
3717-1-02.4(A)(2)"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."−2
3717-1-02.4(C)(17)"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."−2
3717-1-02.4(C)(17)"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."−2
3717-1-02.4(C)(15)"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."−2

Base deductions−102 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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