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MIO'S PIZZERIA & PUB OF CLIFTON

Unknown type · OH · source cincinnati_health #24CAP/00000/001KK

Address
2634 SHORT VINE ST
CINCINNATI OH 45219
Hamilton County
Phone
(513) 272-4100
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 29, 2026ROUTINEDetected Oct 11, 10:35 PM EDT

    Approved - Violations Abated

    • 2.4(A)(3)IV. Demonstration of Knowledge - Certified Manager — No manager had Ohio manager certification in food protection.
    • 4.2(J)Sanitizing solutions - Testing Devices — There is no test kit available for measuring the concentration of the sanitizer.
    • 4.5(D)Nonfood-contact surfaces - cleaning frequency — Nonfood-contact surfaces are not cleaned frequently enough. PIC indicated remaining observed non-food contact surfaces would be throughly cleaned.
    • 4.8(E)(1)(3)Single-Service Articles 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.
    • 6.2(I)(3)Lighting - intensity — The light intensity was <50 foot candles in food prep or other area where employee safety is a factor. Replace all spent light bulbs within pizza over hood system.
  2. Sep 14, 2026ROUTINEDetected Oct 11, 10:35 PM EDT

    Not In Compliance

    • 6.4(K)Pests presentControlling Pests — The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed infestation of insects within uncovered soiled linen/towle container (basement). Numerous soiled towles observed on basement floor surrounding uncovered container.
    • 2.3(A)II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products — Employees were eating, drinking or using tobacco in non-designated areas.
    • 2.4(A)(3)IV. Demonstration of Knowledge - Certified Manager — No manager had Ohio manager certification in food protection. Obtain required Ohio Department of Health Food Protection Manager certification for appropriate staff.
    • 3.2(C)(1)(H)VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation — Food is stored unwrapped or in uncovered containers. Observed various foods unwrapped or uncovered throughout facility. PIC to ensure all required foods are properly protected and covered to prevent contamination.
    • 3.2(K)In-use utensils - between-use storage — In-use utensils are improperly stored.
    • 3.2(M)(2)(a)Wiping cloths - use limitation — Wet wiping cloth was not maintained in a sanitizer solution between uses.
    • 3.2(Q)Food Storage: Preventing Contamination from the Premises — Food items are not protected from contamination during storage. Observed boxed food items stored on facility/basement flooring.
    • 3.4(C)Thawing TCS — TCS food was improperly thawed. Observed frozen spinach being thawed at room temperature.
    • 3.4(G)(1)VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking — 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. Observed various RTE, TCS foods with no discard date. PIC indicated items were placed into service/prepared within 1-2 days of inspection. PIC to ensure all required foods are properly date marked with discard date, when held for >24hrs.
    • 3701-21-02(I)Display of License — FSO license not displayed onsite. Observed expired FSO displayed within facility. Provide and maintain current FSO license.
    • 4.2(G)(1)Food temperature measuring devices. — The operator did not have a food thermometer readily accessible. Provide and maintain within facility.
    • 4.2(J)Sanitizing solutions - Testing Devices — There is no test kit available for measuring the concentration of the sanitizer.
    • 4.5(A)(1)VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch — Food-contact surfaces were not clean to the sight and touch. Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch. Supplemental ice supply to be used interimly. +COS
    • 4.5(D)Nonfood-contact surfaces - cleaning frequency — Nonfood-contact surfaces are not cleaned frequently enough. Observed non-food contact services throughout kitchen soiled with residues and debris.
    • 4.8(E)(1)(3)Single-Service Articles 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.
    • 4.8(E)(2)(a)(b)Equipment, Utensils, Linens - Storage — Clean equipment and utensils were not properly stored. Observed equipment/utensils, designated as clean, stored and soiled container containers.
    • 5.1(O)(1)III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance — Access to handwashing facility blocked. Observed various hand sinks throughout facility blocked by equipment. PIC to ensure all hand sinks are accessible within facility.
    • 6.2(C)III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision — Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
    • 6.2(E)III. Preventing Contamination by Hands - Handwashing Signage — A handwashing sign was not posted at all handwashing lavatories. Ensure all handwashing stations have required handwashing signage posted at each location.
    • 6.4(B)(1)Cleaning- Frequency and Restrictions — The physical facilities are not cleaned as often as necessary to keep them clean. Deep thorough cleaning of entire kitchen, front service area and basement food preparation/storage areas is needed.
    • 6.4(H)Cleaning of Plumbing Fixtures — Plumbing fixtures are being kept clean and maintained.