What is I Mart Stores's health inspection score?

I Mart Stores has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was I Mart Stores last inspected?

I Mart Stores was last inspected on May 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does I Mart Stores have?

I Mart Stores has 50 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is I Mart Stores safe to eat at?

I Mart Stores has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does I Mart Stores serve?

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

Official Health Record

I Mart Stores

Name: I Mart Stores
Address: 1326 HOPPLE ST, Cincinnati, 45225
Rating: 78

1326 HOPPLE ST, Cincinnati

Last Inspected: 5/8/2026

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0Good

American•CAMP WASHINGTON

Ranked #10 of 24 in CAMP WASHINGTONBetter than 22% of american restaurants

Stable

9 inspections

Last: May 8, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

5.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

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

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Inspection Timeline

-2 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 (78/100) 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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1326 HOPPLE ST, Cincinnati, FL 45225

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Violation Timeline

Apr 2025

1 inspections

3 basic

Apr

Jul 2025

3 inspections

5 basic

Aug 2025

1 inspections

Aug

Nov 2025

3 inspections

31 basic

May 2026

1 inspections

11 basic

May

Inspection History

9 records on file

5 Routine4 Complaint

May 26

Routine InspectionLatest

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

2.3(D)2.3(D) - Hair restraints, effectiveness−2
6.4(D)(1)6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge−2
6.4(A)6.4(A) - Repairing−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Conditions of Use−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(H)6.1(H) - Walls and ceilings - studs, joists, and rafters−2

Base deductions−22 pts

Nov 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−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
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.4(A)6.4(A) - Repairing−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
20.0(B)20.0(B) - Existing Facilities and Equipment-Requirements for Replacement−2

Base deductions−14 pts

Nov 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−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
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.4(A)6.4(A) - Repairing−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
20.0(B)20.0(B) - Existing Facilities and Equipment-Requirements for Replacement−2

Base deductions−14 pts

Nov 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.4(F)6.4(F) - Drying Mops−2
6.4(A)6.4(A) - Repairing−2
6.4(K)6.4(K) - Controlling Pests−2
2.2(B)2.2(B) - III. Preventing Contamination by Hands - Hands and Arms - Cleaning Procedure−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
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−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
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
6.1(H)6.1(H) - Walls and ceilings - studs, joists, and rafters−2
6.4(D)(1)6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2

Base deductions−34 pts

Aug 25

Complaint InspectionClean

No violations

100/100inspection score

Jul 25

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2

Base deductions−2 pts

Jul 25

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2

Base deductions−2 pts

Jul 25

Complaint Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2

Base deductions−6 pts

Apr 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2

Base deductions−6 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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