What is E + O Kitchen's health inspection score?

E + O Kitchen has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was E + O Kitchen last inspected?

E + O Kitchen was last inspected on June 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does E + O Kitchen have?

E + O Kitchen has 49 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is E + O Kitchen safe to eat at?

Yes, E + O Kitchen has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does E + O Kitchen serve?

E + O Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

E + O Kitchen

Name: E + O Kitchen
Address: 3520 EDWARDS RD, #1, Cincinnati
Rating: 93

3520 EDWARDS RD, #1, Cincinnati

Last Inspected: 6/3/2026

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0Excellent

American•N/A

Ranked #267 of 533 in N/ABetter than 22% of american restaurants

Declining

8 inspections

Last: Jun 3, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

6.1

Avg Violations

This month

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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Food storage

Food not properly stored or protected

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

-9 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) 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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3520 EDWARDS RD, #1, Cincinnati, FL

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Violation Timeline

Jul 2024

1 inspections

7 basic

Jul

Oct 2024

1 inspections

10 basic

Jun 2025

2 inspections

14 basic

Jun

Sep 2025

1 inspections

Oct 2025

1 inspections

8 basic

Oct

Nov 2025

1 inspections

Jun 2026

1 inspections

10 basic

Jun

Inspection History

8 records on file

7 Routine1 Complaint

Jun 26

Routine InspectionLatest

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

2.3(D)2.3(D) - Hair restraints, effectiveness−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
6.4(A)6.4(A) - Repairing−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−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
7.27.2 - X. Chemical - Poisonous/toxic material - Separation/Location on Retail Display Shelving−2
4.8(G)(1)4.8(G)(1) - Kitchenware and Tableware - Handling−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.5(B)(4)(g)4.5(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2

Base deductions−20 pts

Nov 25

Routine InspectionClean

No violations

100/100inspection score

Oct 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−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
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
6.1(A)6.1(A) - Floors, walls, and ceilings−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−16 pts

Sep 25

Complaint InspectionClean

No violations

100/100inspection score

Jun 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2

Base deductions−4 pts

Jun 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.4(K)6.4(K) - Controlling Pests−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−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
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
7.1(C)(3)7.1(C)(3) - X. Chemical - Conditions of Use−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2

Base deductions−24 pts

Oct 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(Q)3.2(Q) - Food Storage−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−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

Base deductions−20 pts

Jul 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(R)3.2(R) - Food storage−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−14 pts

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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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