What is Prime Cincinnati's health inspection score?

Prime Cincinnati has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Prime Cincinnati last inspected?

Prime Cincinnati was last inspected on April 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Prime Cincinnati have?

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

Is Prime Cincinnati safe to eat at?

Yes, Prime Cincinnati has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Prime Cincinnati serve?

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

Official Health Record

Prime Cincinnati

Name: Prime Cincinnati
Address: 580 WALNUT ST, #1, Cincinnati, 45202
Rating: 86

580 WALNUT ST, #1, Cincinnati

Last Inspected: 4/6/2026

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0Excellent

American•N/A

Ranked #480 of 548 in N/ABetter than 22% of american restaurants

Stable

8 inspections

Last: Apr 6, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

6.3

Avg Violations

2 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

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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580 WALNUT ST, #1, Cincinnati, FL 45202

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Violation Timeline

Aug 2024

2 inspections

12 basic

Aug

Jan 2025

1 inspections

8 basic

Feb 2025

1 inspections

Feb

Aug 2025

2 inspections

15 basic

Nov 2025

1 inspections

8 basic

Nov

Apr 2026

1 inspections

7 basic

Inspection History

8 records on file

7 Routine1 Complaint

Apr 26

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−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
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2

Base deductions−14 pts

Nov 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(C)3.4(C) - Thawing TCS−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)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2

Base deductions−16 pts

Aug 25

Routine InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−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
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
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−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(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2

Base deductions−30 pts

Feb 25

Complaint InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.4(B)4.4(B) - Cutting surfaces.−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−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(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
4.3(B)(1)4.3(B)(1) - Fixed equipment installation−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2

Base deductions−16 pts

Aug 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.4(K)(5)3.4(K)(5) - Reduced oxygen packaging without a variance−2

Base deductions−2 pts

Aug 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3.2(L)3.2(L) - Linens and napkins−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.2(D)3.2(D) - Food Storage containers−2
3.4(C)3.4(C) - Thawing TCS−2
3.4(K)(2)3.4(K)(2) - Reduced oxygen packaging without a variance−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.1(R)3.1(R) - V. Food from Approved Source - Shellstock−2
3.2(Q)3.2(Q) - Food Storage−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2

Base deductions−22 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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