What is Chef Nem Catering's health inspection score?

Chef Nem Catering has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chef Nem Catering last inspected?

Chef Nem Catering was last inspected on January 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chef Nem Catering have?

Chef Nem Catering has 20 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chef Nem Catering safe to eat at?

Yes, Chef Nem Catering has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Chef Nem Catering serve?

Chef Nem Catering serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chef Nem Catering

Name: Chef Nem Catering
Address: 3305 READING RD, Cincinnati, 45229
Rating: 95

3305 READING RD, Cincinnati

Last Inspected: 1/7/2026

▲Improving

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0Excellent

American•NORTHSIDE

Ranked #220 of 472 in NORTHSIDEBetter than 22% of american restaurants

Improving

7 inspections

Last: Jan 7, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

2.9

Avg Violations

5 months 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+8 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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3305 READING RD, Cincinnati, FL 45229

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Violation Timeline

Oct 2024

1 inspections

1 basic

Oct

Jan 2025

1 inspections

5 basic

Mar 2025

1 inspections

3 basic

Mar

Apr 2025

1 inspections

Jun 2025

1 inspections

6 basic

Jun

Dec 2025

1 inspections

5 basic

Jan 2026

1 inspections

Jan

Inspection History

7 records on file

5 Routine2 Complaint

Jan 26

Routine InspectionLatestClean

No violations

100/100inspection score

Dec 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Conditions of Use−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
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2

Base deductions−10 pts

Jun 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−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
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2

Base deductions−12 pts

Apr 25

Complaint InspectionClean

No violations

100/100inspection score

Mar 25

Complaint Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
5.4(K)5.4(K) - Storing Refuse, Recyclables, and Returnables−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2

Base deductions−6 pts

Jan 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Food contact surfaces, chemical sanitizing−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−10 pts

Oct 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.4(F)(2)3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2

Base deductions−2 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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