What is The Butcher And Barrel's health inspection score?

The Butcher And Barrel has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Butcher And Barrel last inspected?

The Butcher And Barrel was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Butcher And Barrel have?

The Butcher And Barrel has 46 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Butcher And Barrel safe to eat at?

The Butcher And Barrel has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Butcher And Barrel serve?

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

Official Health Record

The Butcher And Barrel

Name: The Butcher And Barrel
Address: 700 RACE ST, Cincinnati, 45202
Rating: 73

700 RACE ST, Cincinnati

Last Inspected: 1/20/2026

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0Good

American•NORTHSIDE

Ranked #429 of 472 in NORTHSIDEBetter than 22% of american restaurants

Stable

5 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

5 months 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

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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700 RACE ST, Cincinnati, FL 45202

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Violation Timeline

Oct 2024

1 inspections

19 basic

Oct

Jan 2025

1 inspections

1 basic

Feb 2025

1 inspections

2 basic

Feb

Aug 2025

1 inspections

14 basic

Jan 2026

1 inspections

10 basic

Jan

Inspection History

5 records on file

5 Routine

Jan 26

Routine InspectionLatest

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

6.4(F)6.4(F) - Drying Mops−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−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
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−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
4.4(B)4.4(B) - Cutting surfaces.−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−20 pts

Aug 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

6.4(F)6.4(F) - Drying Mops−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.8(A)(2)4.8(A)(2) - Equipment and Utensils - Air-Drying−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−28 pts

Feb 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2

Base deductions−4 pts

Jan 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2

Base deductions−2 pts

Oct 24

Routine Inspection

19 Basic

19 total

62/100inspection score

−38 pts

Basic (19)

−38 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
4.2(I)4.2(I) - Sanitizing solutions−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
7.1(C)(3)7.1(C)(3) - X. Chemical - Poisonous/toxic material−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
4.4(P)4.4(P) - Warewashing equipment−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.4(A)(1)4.4(A)(1) - Equipment−2
5.4(F)(1)5.4(F)(1) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−38 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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