What is Bibibop Asian Grill's health inspection score?

Bibibop Asian Grill has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bibibop Asian Grill last inspected?

Bibibop Asian Grill was last inspected on June 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bibibop Asian Grill have?

Bibibop Asian Grill has 32 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bibibop Asian Grill safe to eat at?

Yes, Bibibop Asian Grill has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Bibibop Asian Grill serve?

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

Official Health Record

Bibibop Asian Grill

Name: Bibibop Asian Grill
Address: 228 CALHOUN ST, #1, Cincinnati
Rating: 96

228 CALHOUN ST, #1, Cincinnati

Last Inspected: 6/10/2026

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0Excellent

American•N/A

Ranked #192 of 533 in N/ABetter than 22% of american restaurants

Improving

9 inspections

Last: Jun 10, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

3.6

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

100

Latest

100% weight

100

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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228 CALHOUN ST, #1, Cincinnati, FL

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Violation Timeline

Sep 2024

2 inspections

5 basic

Sep

Jan 2025

1 inspections

4 basic

Jun 2025

1 inspections

4 basic

Jun

Dec 2025

2 inspections

5 basic

May 2026

2 inspections

14 basic

May

Jun 2026

1 inspections

Inspection History

9 records on file

1 Complaint8 Routine

Jun 26

Complaint InspectionLatestClean

No violations

100/100inspection score

May 26

Routine InspectionClean

No violations

100/100inspection score

May 26

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
5.0(H)(2)5.0(H)(2) - Water capacity for peak hot water demand−2
3701-21-223701-21-22 - Food Choking Standards−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
6.4(F)6.4(F) - Drying Mops−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.4(I)(1)3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2

Base deductions−28 pts

Dec 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2

Base deductions−2 pts

Dec 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
4.4(I)4.4(I) - Manual warewashing: Wash Solution Temperature−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
5.0(H)(2)5.0(H)(2) - Water capacity for peak hot water demand−2

Base deductions−8 pts

Jun 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−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
3.4(C)3.4(C) - Thawing TCS−2
4.4(A)(3)4.4(A)(3) - Equipment - Good Repair and Proper Adjustment: Can Opener−2

Base deductions−8 pts

Jan 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
4.4(A)(3)4.4(A)(3) - Equipment, good repair, can opener−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2

Base deductions−8 pts

Sep 24

Routine InspectionClean

No violations

100/100inspection score

Sep 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

2.4(C)(14)2.4(C)(14) - I. Employee Health - PIC Duties−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2

Base deductions−10 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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