What is "bb.q Chicken And Pub"'s health inspection score?

"bb.q Chicken And Pub" has a SafeDine safety score of 25 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was "bb.q Chicken And Pub" last inspected?

"bb.q Chicken And Pub" was last inspected on October 2, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does "bb.q Chicken And Pub" have?

"bb.q Chicken And Pub" has 39 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is "bb.q Chicken And Pub" safe to eat at?

"bb.q Chicken And Pub" has a safety score of 25/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does "bb.q Chicken And Pub" serve?

"bb.q Chicken And Pub" serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

"bb.q Chicken And Pub"

Name: "bb.q Chicken And Pub"
Address: 150 W 4TH ST, Cincinnati, 45202
Rating: 25

150 W 4TH ST, Cincinnati

Data may be outdated — inspected 10/2/2023

▲Improving

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0Poor

American•DOWNTOWN

Ranked #611 of 1000 in DOWNTOWNBetter than 17% of american restaurants

Improving

3 inspections

Last: Oct 2, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-75

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-21 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

+55 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

150 W 4TH ST, Cincinnati, FL 45202

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Violation Timeline

May 2023

2 inspections

6 high priority

16 intermediate

14 basic

May

Oct 2023

1 inspections

1 intermediate

2 basic

Inspection History

3 records on file

3 Routine

Oct 23

Routine InspectionLatest

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

3717-1-04.4(A)(1)"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."−5

Basic (2)

−4 pts

3717-1-06.2(B)"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."−2
3717-1-06.2(B)"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."−2

Base deductions−9 pts

May 23

Routine Inspection

2 High7 Med5 Basic

14 total

35/100inspection score

−65 pts

High Priority (2)

−20 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(K)"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."−10

Intermediate (7)

−35 pts

3717-1-04.4(N)"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."−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
3717-1-04.2(G)(1)"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "−5
3717-1-04.2(I)"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."−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
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
3717-1-05.4(G)(3)"3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."−5

Basic (5)

−10 pts

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(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(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
3717-1-02.3(A)"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."−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−65 pts

May 23

Routine Inspection

4 High9 Med9 Basic

22 total

0/100inspection score

−103 pts

High Priority (4)

−40 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(C)(1)(a)"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."−10
3717-1-03.2(C)(1)(a)"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."−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

Intermediate (9)

−45 pts

3717-1-04.2(I)"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."−5
3717-1-04.4(I)"3717-1-04.4(I) - Violation - Manual warewashing-wash solution temperature. The temperature of the wash solution in manual warewashing equipment was not =110° F."−5
3717-1-04.4(I)"3717-1-04.4(I) - Violation - Manual warewashing-wash solution temperature. The temperature of the wash solution in manual warewashing equipment was not =110° F."−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
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
3717-1-05.4(G)(3)"3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."−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
3717-1-04.1(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
3717-1-04.4(N)"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."−5

Basic (9)

−18 pts

3717-1-02.3(A)"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."−2
3717-1-02.3(A)"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."−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
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
3717-1-02.3(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(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−103 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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