What is Nicholson's Tavern & Pub's health inspection score?

Nicholson's Tavern & Pub has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nicholson's Tavern & Pub last inspected?

Nicholson's Tavern & Pub was last inspected on November 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nicholson's Tavern & Pub have?

Nicholson's Tavern & Pub has 44 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nicholson's Tavern & Pub safe to eat at?

Yes, Nicholson's Tavern & Pub 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 Nicholson's Tavern & Pub serve?

Nicholson's Tavern & Pub serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nicholson's Tavern & Pub

Name: Nicholson's Tavern & Pub
Address: 625 WALNUT ST, Cincinnati, 45202
Rating: 86

625 WALNUT ST, Cincinnati

Last inspected 7mo ago

▲Improving

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0Excellent

American•N/A

Ranked #474 of 548 in N/ABetter than 22% of american restaurants

Improving

4 inspections

Last: Nov 5, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination 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

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — 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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625 WALNUT ST, Cincinnati, FL 45202

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Violation Timeline

Aug 2024

1 inspections

18 basic

Aug

Jan 2025

1 inspections

11 basic

Aug 2025

1 inspections

12 basic

Aug

Nov 2025

1 inspections

3 basic

Inspection History

4 records on file

4 Routine

Nov 25

Routine InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

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
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2

Base deductions−6 pts

Aug 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.1(C)(2)6.1(C)(2) - Floor and wall junctures - coved, and enclosed or sealed−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.4(B)4.4(B) - Cutting surfaces.−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−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
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(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2

Base deductions−24 pts

Jan 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.2(I)4.2(I) - Sanitizing solutions−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−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 - Cleaning frequency−2
4.4(P)4.4(P) - Warewashing equipment−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2

Base deductions−22 pts

Aug 24

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

5.4(P)5.4(P) - Refuse/recyclables/returnables−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.4(A)(1)4.4(A)(1) - Equipment−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.1(KK)4.1(KK) - Food Equipment−2
6.1(C)(2)6.1(C)(2) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.1(M)(3)6.1(M)(3) - Facilities−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−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
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−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
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−36 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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