What is "kabobske"'s health inspection score?

"kabobske" has a SafeDine safety score of 11 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was "kabobske" last inspected?

"kabobske" was last inspected on December 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does "kabobske" have?

"kabobske" has 32 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is "kabobske" safe to eat at?

"kabobske" has a safety score of 11/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does "kabobske" serve?

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

Official Health Record

"kabobske"

Name: "kabobske"
Address: 2904 SHORT VINE ST, Cincinnati, 45219
Rating: 11

2904 SHORT VINE ST, Cincinnati

Data may be outdated — inspected 12/27/2023

▲Improving

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0Poor

American•CORRYVILLE

Ranked #53 of 59 in CORRYVILLEBetter than 22% of american restaurants

Improving

5 inspections

Last: Dec 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.4

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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Food labelingHigh Priority

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-89

Final Score

Impact Breakdown

High Priority

-37 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 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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2904 SHORT VINE ST, Cincinnati, FL 45219

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Violation Timeline

Apr 2023

1 inspections

3 intermediate

1 basic

Apr

May 2023

1 inspections

3 high priority

2 intermediate

1 basic

Oct 2023

1 inspections

3 high priority

2 intermediate

1 basic

Oct

Dec 2023

2 inspections

9 high priority

5 intermediate

2 basic

Inspection History

5 records on file

5 Routine

Dec 23

Routine InspectionLatest

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

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
3717-1-03.4(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

Intermediate (2)

−10 pts

3717-1-04.2(G)(2)"3717-1-04.2(G)(2) - Violation - Food temperature measuring devices for thin foods. The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods."−5
3717-1-04.5(A)(2)(3)"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."−5

Basic (1)

−2 pts

3717-1-06.4(D)(1)"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."−2

Base deductions−32 pts

Dec 23

Routine Inspection

7 High3 Med1 Basic

11 total

13/100inspection score

−87 pts

High Priority (7)

−70 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
3717-1-03.4(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)(4)"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."−10
3717-1-03.4(G)(4)"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."−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 (3)

−15 pts

3717-1-04.5(A)(2)(3)"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."−5
3717-1-04.5(A)(2)(3)"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."−5
3717-1-04.2(G)(2)"3717-1-04.2(G)(2) - Violation - Food temperature measuring devices for thin foods. The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods."−5

Basic (1)

−2 pts

3717-1-06.4(D)(1)"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."−2

Base deductions−87 pts

Oct 23

Routine Inspection

3 High2 Med1 Basic

6 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

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
3717-1-03.4(C)"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."−10

Intermediate (2)

−10 pts

3717-1-04.5(A)(2)(3)"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."−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

Basic (1)

−2 pts

3717-1-06.4(B)(1)"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."−2

Base deductions−42 pts

May 23

Routine Inspection

3 High2 Med1 Basic

6 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

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
3717-1-03.4(C)"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."−10

Intermediate (2)

−10 pts

3717-1-04.5(A)(2)(3)"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."−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

Basic (1)

−2 pts

3717-1-06.4(B)(1)"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."−2

Base deductions−42 pts

Apr 23

Routine Inspection

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

3717-1-04.1(K)(2)"3717-1-04.1(K)(2) - Violation - Food Thermometers-Calibration Food temperature measuring devices were not accurate to ±2° F in the intended range of use."−5
3717-1-04.2(G)(2)"3717-1-04.2(G)(2) - Violation - Food temperature measuring devices for thin foods. The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods."−5
3717-1-04.5(A)(2)(3)"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."−5

Basic (1)

−2 pts

3717-1-06.4(B)(1)"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."−2

Base deductions−17 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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