What is Four Seasons Restaurant/pirates Cove's health inspection score?

Four Seasons Restaurant/pirates Cove has a SafeDine safety score of 72 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Four Seasons Restaurant/pirates Cove last inspected?

Four Seasons Restaurant/pirates Cove was last inspected on August 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Four Seasons Restaurant/pirates Cove have?

Four Seasons Restaurant/pirates Cove has 70 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Four Seasons Restaurant/pirates Cove safe to eat at?

Four Seasons Restaurant/pirates Cove has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Four Seasons Restaurant/pirates Cove serve?

Four Seasons Restaurant/pirates Cove serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Four Seasons Restaurant/pirates Cove

Name: Four Seasons Restaurant/pirates Cove
Address: 4603 KELLOGG AV, Cincinnati, 45226
Rating: 72

4603 KELLOGG AV, Cincinnati

Last inspected 9mo ago

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0Good

American•NORTHSIDE

Ranked #462 of 504 in NORTHSIDEBetter than 22% of american restaurants

Stable

6 inspections

Last: Aug 29, 2025

medium confidence

Directions Order

Inspections

Clean Rate

11.7

Avg Violations

10 months ago

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

Unsafe food source

Food obtained from unapproved or unsafe source

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

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-25 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 57/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (72/100) 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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4603 KELLOGG AV, Cincinnati, FL 45226

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Violation Timeline

Jun 2025

4 inspections

41 basic

Jun

Aug 2025

2 inspections

29 basic

Inspection History

6 records on file

6 Routine

Aug 25

Routine InspectionLatest

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(M)6.1(M) - Outer Openings - Protected−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.3(C)5.3(C) - Backflow Prevention−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
6.4(A)6.4(A) - Repairing−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2

Base deductions−22 pts

Aug 25

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
6.4(A)6.4(A) - Repairing−2
5.3(C)5.3(C) - Backflow Prevention−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2
3.1(R)3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−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(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
6.1(M)6.1(M) - Outer Openings - Protected−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2

Base deductions−36 pts

Jun 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
5.3(C)5.3(C) - Backflow Prevention−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
6.1(M)6.1(M) - Outer Openings - Protected−2

Base deductions−16 pts

Jun 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
5.3(C)5.3(C) - Backflow Prevention−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
6.1(M)6.1(M) - Outer Openings - Protected−2

Base deductions−16 pts

Jun 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
6.1(M)6.1(M) - Outer Openings - Protected−2

Base deductions−16 pts

Jun 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

3.2(N)(1)3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
4.2(D)4.2(D) - Ventilation hood systems- Adequacy−2
6.3(C)(2)6.3(C)(2) - Employee Accommodations-Designated Areas−2
6.1(M)6.1(M) - Outer Openings - Protected−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Conditions of Use−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
3.3(I)(1)3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3701-21-02(I)3701-21-02(I) - Display of License−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2

Base deductions−34 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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