What is Cafe Mediterranean's health inspection score?

Cafe Mediterranean has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cafe Mediterranean last inspected?

Cafe Mediterranean was last inspected on January 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cafe Mediterranean have?

Cafe Mediterranean has 56 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cafe Mediterranean safe to eat at?

Yes, Cafe Mediterranean has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Cafe Mediterranean serve?

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

Official Health Record

Cafe Mediterranean

Name: Cafe Mediterranean
Address: 3520 ERIE AV, Cincinnati, 45208
Rating: 89

3520 ERIE AV, Cincinnati

Last Inspected: 1/2/2026

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0Excellent

American•N/A

Ranked #414 of 533 in N/ABetter than 22% of american restaurants

Declining

6 inspections

Last: Jan 2, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

9.3

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

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

-9 pts

Latest

100% weight

100

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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3520 ERIE AV, Cincinnati, FL 45208

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Violation Timeline

Jul 2024

1 inspections

13 basic

Jul

Jan 2025

1 inspections

12 basic

Jul 2025

1 inspections

18 basic

Jul

Aug 2025

2 inspections

4 basic

Jan 2026

1 inspections

9 basic

Jan

Inspection History

6 records on file

6 Routine

Jan 26

Routine InspectionLatest

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
4.3(B)(2)4.3(B)(2) - Fixed equipment installation - Spacing or Sealing−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(L)3.2(L) - Linens and napkins - Use Limitation−2

Base deductions−18 pts

Aug 25

Routine InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2

Base deductions−8 pts

Jul 25

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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
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
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.4(F)6.4(F) - Drying Mops−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.4(R)5.4(R) - Removal-Frequency−2

Base deductions−36 pts

Jan 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.4(B)4.4(B) - Cutting surfaces.−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
3.2(D)3.2(D) - Food Storage containers−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.2(I)4.2(I) - Sanitizing solutions−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
3.2(R)3.2(R) - Food storage−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−24 pts

Jul 24

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
4.8(F)4.8(F) - Storage−2
2.4(C)(13)2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.2(I)4.2(I) - Sanitizing solutions−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
3.2(R)3.2(R) - Food storage−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−26 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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