What is Currito's health inspection score?

Currito has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Currito last inspected?

Currito was last inspected on June 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Currito have?

Currito has 41 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Currito safe to eat at?

Yes, Currito has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Currito serve?

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

Official Health Record

Currito

Name: Currito
Address: 222 CALHOUN ST, Cincinnati, 45219
Rating: 91

222 CALHOUN ST, Cincinnati

Last Inspected: 6/2/2026

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0Excellent

American•CUF

Ranked #60 of 200 in CUFBetter than 22% of american restaurants

Improving

10 inspections

Last: Jun 2, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

4.1

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) which is computed during our regular data sync.

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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222 CALHOUN ST, Cincinnati, FL 45219

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Violation Timeline

Sep 2024

1 inspections

12 basic

Sep

Jan 2025

3 inspections

7 basic

Feb 2025

1 inspections

Feb

Jul 2025

2 inspections

10 basic

Jan 2026

1 inspections

Jan

May 2026

1 inspections

12 basic

Jun 2026

1 inspections

Jun

Inspection History

10 records on file

10 Routine

Jun 26

Routine InspectionLatestClean

No violations

100/100inspection score

May 26

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.1(M)6.1(M) - Outer Openings - Protected−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
6.4(F)6.4(F) - Drying Mops−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
3701-21-223701-21-22 - Food Choking Standards−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−24 pts

Jan 26

Routine InspectionClean

No violations

100/100inspection score

Jul 25

Routine InspectionClean

No violations

100/100inspection score

Jul 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
2.2(G)2.2(G) - Jewelry, Restriction−2

Base deductions−20 pts

Feb 25

Routine InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2

Base deductions−2 pts

Jan 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Poisonous/toxic material−2

Base deductions−6 pts

Jan 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.2(I)4.2(I) - Sanitizing solutions−2

Base deductions−6 pts

Sep 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
4.4(P)4.4(P) - Warewashing equipment−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
6.2(D)6.2(D) - III. Preventing Contamination by Hands - Facilities−2
3.2(D)3.2(D) - Food Storage containers−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.2(I)4.2(I) - Sanitizing solutions−2
4.0(I)4.0(I) - Nonfood contact surfaces−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2

Base deductions−24 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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