What is Bake's Place's health inspection score?

Bake's Place has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bake's Place last inspected?

Bake's Place was last inspected on November 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bake's Place have?

Bake's Place has 34 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bake's Place safe to eat at?

Yes, Bake's Place has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Bake's Place serve?

Bake's Place serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bake's Place

Name: Bake's Place
Address: 301 E 4TH ST, Cincinnati, 45202
Rating: 91

301 E 4TH ST, Cincinnati

Last Inspected: 11/14/2025

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0Excellent

American•NORTHSIDE

Ranked #341 of 504 in NORTHSIDEBetter than 22% of american restaurants

Stable

7 inspections

Last: Nov 14, 2025

medium confidence

Directions Order

Inspections

29%

Clean Rate

4.9

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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 88/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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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301 E 4TH ST, Cincinnati, FL 45202

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Violation Timeline

Jul 2024

2 inspections

13 basic

Jul

Nov 2024

1 inspections

6 basic

Feb 2025

1 inspections

2 basic

Feb

Jun 2025

2 inspections

9 basic

Nov 2025

1 inspections

4 basic

Nov

Inspection History

7 records on file

6 Routine1 Complaint

Nov 25

Routine InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−8 pts

Jun 25

Routine InspectionClean

No violations

100/100inspection score

Jun 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−18 pts

Feb 25

Complaint Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2

Base deductions−4 pts

Nov 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.4(D)4.4(D) - 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

Base deductions−12 pts

Jul 24

Routine InspectionClean

No violations

100/100inspection score

Jul 24

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

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)(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(D)4.4(D) - 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
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands−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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