What is Los Potrillos's health inspection score?

Los Potrillos has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Potrillos last inspected?

Los Potrillos was last inspected on May 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Potrillos have?

Los Potrillos has 74 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Potrillos safe to eat at?

Yes, Los Potrillos has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Los Potrillos serve?

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

Official Health Record

Los Potrillos

Name: Los Potrillos
Address: 316 LUDLOW AV, Cincinnati, 45220
Rating: 85

316 LUDLOW AV, Cincinnati

Last Inspected: 5/26/2026

▲Improving

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0Excellent

American•CLIFTON

Better than 22% of american restaurants

Improving

10 inspections

Last: May 26, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

7.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination 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

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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316 LUDLOW AV, Cincinnati, FL 45220

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Violation Timeline

Jan 2025

1 inspections

1 basic

Jan

Jun 2025

3 inspections

26 basic

Jul 2025

2 inspections

17 basic

Jul

Aug 2025

1 inspections

1 basic

Jan 2026

1 inspections

9 basic

Jan

May 2026

2 inspections

20 basic

Inspection History

10 records on file

7 Routine3 Complaint

May 26

Routine InspectionLatestClean

No violations

100/100inspection score

May 26

Routine Inspection

20 Basic

20 total

60/100inspection score

−40 pts

Basic (20)

−40 pts

6.4(F)6.4(F) - Drying Mops−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−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
5.4(H)5.4(H) - Toilet room receptacle - covered−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−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)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold 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
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−40 pts

Jan 26

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(C)3.4(C) - Thawing TCS−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.0(A)4.0(A) - Multiuse Utensils and Food Contact Surfaces - Material Characteristics−2

Base deductions−18 pts

Aug 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2

Base deductions−2 pts

Jul 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(K)6.4(K) - Controlling Pests−2
3.4(C)3.4(C) - Thawing TCS−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
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2

Base deductions−14 pts

Jul 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

2.4(B)(2)(g)2.4(B)(2)(g) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
6.4(K)6.4(K) - Controlling Pests−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−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
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2

Base deductions−20 pts

Jun 25

Complaint Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.4(K)6.4(K) - Controlling Pests−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2

Base deductions−6 pts

Jun 25

Complaint Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.4(K)6.4(K) - Controlling Pests−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
6.1(N)6.1(N) - Exterior Walls and Roofs - Protective Barrier−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(H)4.1(H) - Nonfood Contact Surfaces - Cleanability−2

Base deductions−16 pts

Jun 25

Complaint Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
6.2(I)(2)6.2(I)(2) - Lighting - intensity−2
6.1(M)6.1(M) - Outer Openings - Protected−2
4.4(G)4.4(G) - Warewashing equipment: Cleaning Agents−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
6.4(K)6.4(K) - Controlling Pests−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
4.6(B)4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning−2
4.2(K)4.2(K) - Cleaning agents and sanitizers - availability−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
3.4(A)3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2

Base deductions−30 pts

Jan 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2

Base deductions−2 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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