What is Rooted Juicery & Kitchen's health inspection score?

Rooted Juicery & Kitchen has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rooted Juicery & Kitchen last inspected?

Rooted Juicery & Kitchen was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rooted Juicery & Kitchen have?

Rooted Juicery & Kitchen has 46 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rooted Juicery & Kitchen safe to eat at?

Yes, Rooted Juicery & Kitchen has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Rooted Juicery & Kitchen serve?

Rooted Juicery & Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rooted Juicery & Kitchen

Name: Rooted Juicery & Kitchen
Address: 3010 MADISON RD, Cincinnati, 45209
Rating: 88

3010 MADISON RD, Cincinnati

Last Inspected: 11/17/2025

▲Improving

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0Excellent

American•NORTHSIDE

Ranked #399 of 504 in NORTHSIDEBetter than 22% of american restaurants

Improving

6 inspections

Last: Nov 17, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

7.7

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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

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

-10 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

100

Latest

100% weight

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 (88/100) 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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3010 MADISON RD, Cincinnati, FL 45209

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Violation Timeline

Jul 2024

1 inspections

13 basic

Jul

Sep 2024

1 inspections

1 basic

Nov 2024

1 inspections

11 basic

Nov

May 2025

1 inspections

9 basic

Oct 2025

1 inspections

12 basic

Oct

Nov 2025

1 inspections

Inspection History

6 records on file

5 Routine1 Complaint

Nov 25

Routine InspectionLatestClean

No violations

100/100inspection score

Oct 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.5(C)3.5(C) - Food Labeling−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2

Base deductions−24 pts

May 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

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
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.5(C)3.5(C) - Food Labeling−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−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

Base deductions−18 pts

Nov 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(Q)3.2(Q) - Food Storage−2
4.4(A)(1)4.4(A)(1) - Equipment−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
6.1(M)(1)6.1(M)(1) - Facilities−2
4.1(KK)4.1(KK) - Food Equipment−2
6.4(M)6.4(M) - Facilities: Storing maintenance tools−2

Base deductions−22 pts

Sep 24

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2

Base deductions−2 pts

Jul 24

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
4.1(KK)4.1(KK) - Food Equipment−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.4(C)3.4(C) - Thawing TCS−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
3.2(R)3.2(R) - Food storage−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−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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