What is Montana Bp's health inspection score?

Montana Bp has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Montana Bp last inspected?

Montana Bp was last inspected on April 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Montana Bp have?

Montana Bp has 30 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Montana Bp safe to eat at?

Montana Bp has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Montana Bp serve?

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

Official Health Record

Montana Bp

Name: Montana Bp
Address: 2110 MONTANA AV, Cincinnati, 45211
Rating: 74

2110 MONTANA AV, Cincinnati

Last Inspected: 4/30/2026

▲Improving

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0Good

American•MT. AIRY

Ranked #11 of 22 in MT. AIRYBetter than 22% of american restaurants

Improving

3 inspections

Last: Apr 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-21 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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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2110 MONTANA AV, Cincinnati, FL 45211

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Violation Timeline

May 2025

1 inspections

1 basic

May

Apr 2026

2 inspections

29 basic

Inspection History

3 records on file

3 Routine

Apr 26

Routine InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.4(A)6.4(A) - Repairing−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
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−8 pts

Apr 26

Routine Inspection

25 Basic

25 total

50/100inspection score

−50 pts

Basic (25)

−50 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
6.4(F)6.4(F) - Drying Mops−2
3.2(M)(2)(b)3.2(M)(2)(b) - Wiping cloths - use limitation−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
33 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
4.5(B)(4)(b)4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−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
7.1(P)7.1(P) - X. Chemical - Other Personal care items - Storage−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−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(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
5.4(G)(3)5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.8(B)4.8(B) - Wiping Cloths - Air-Drying Locations−2
4.8(G)(1)4.8(G)(1) - Kitchenware and Tableware - Handling−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2

Base deductions−50 pts

May 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.4(A)6.4(A) - Repairing−2

Base deductions−2 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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