What is The Davidson's health inspection score?

The Davidson has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Davidson last inspected?

The Davidson was last inspected on January 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Davidson have?

The Davidson has 45 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Davidson safe to eat at?

Yes, The Davidson has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Davidson serve?

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

Official Health Record

The Davidson

Name: The Davidson
Address: 501 VINE ST, Cincinnati, 45202
Rating: 87

501 VINE ST, Cincinnati

Last Inspected: 1/9/2026

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0Excellent

American•N/A

Ranked #448 of 533 in N/ABetter than 22% of american restaurants

Improving

6 inspections

Last: Jan 9, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

7.5

Avg Violations

5 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+19 pts

100

Latest

100% weight

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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501 VINE ST, Cincinnati, FL 45202

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Violation Timeline

Oct 2024

1 inspections

14 basic

Oct

Jan 2025

2 inspections

8 basic

Jul 2025

1 inspections

12 basic

Jul

Dec 2025

1 inspections

11 basic

Jan 2026

1 inspections

Jan

Inspection History

6 records on file

6 Routine

Jan 26

Routine InspectionLatestClean

No violations

100/100inspection score

Dec 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(L)3.2(L) - Linens and napkins - Use Limitation−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−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
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2

Base deductions−22 pts

Jul 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
3.5(C)3.5(C) - Food Labeling−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−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
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−24 pts

Jan 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.5(E)3.5(E) - VII. Consumer Advisory - Food Labels−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.4(P)4.4(P) - Warewashing equipment−2
4.3(B)(1)4.3(B)(1) - Fixed equipment installation−2

Base deductions−14 pts

Jan 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

8.0(A)(B)8.0(A)(B) - Warning Statement−2

Base deductions−2 pts

Oct 24

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

5.4(P)5.4(P) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.1(M)(3)6.1(M)(3) - Facilities−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(K)(5)3.4(K)(5) - Reduced oxygen packaging without a variance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(E)3.5(E) - VII. Consumer Advisory - Food Labels−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.4(P)4.4(P) - Warewashing equipment−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.4(A)(1)4.4(A)(1) - Equipment−2
3701-21-223701-21-22 - Food Choking−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2

Base deductions−28 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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