What is Kroger #355's health inspection score?

Kroger #355 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 Kroger #355 last inspected?

Kroger #355 was last inspected on December 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kroger #355 have?

Kroger #355 has 57 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kroger #355 safe to eat at?

Yes, Kroger #355 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 Kroger #355 serve?

Kroger #355 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kroger #355

Name: Kroger #355
Address: 3760 PAXTON AV, Cincinnati, 45209
Rating: 89

3760 PAXTON AV, Cincinnati

Last Inspected: 12/1/2025

▲Improving

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0Excellent

American•NORTHSIDE

Ranked #377 of 504 in NORTHSIDEBetter than 22% of american restaurants

Improving

5 inspections

Last: Dec 1, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

11.4

Avg Violations

6 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

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

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

-9 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

100

Latest

100% weight

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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3760 PAXTON AV, Cincinnati, FL 45209

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Violation Timeline

Jul 2024

1 inspections

17 basic

Jul

Jan 2025

1 inspections

18 basic

May 2025

1 inspections

13 basic

May

Oct 2025

1 inspections

9 basic

Dec 2025

1 inspections

Dec

Inspection History

5 records on file

5 Routine

Dec 25

Routine InspectionLatestClean

No violations

100/100inspection score

Oct 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.4(B)4.4(B) - Cutting surfaces.−2
6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
6.4(F)6.4(F) - Drying Mops−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.1(R)3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification−2
33 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−18 pts

May 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.4(B)4.4(B) - Cutting surfaces.−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
6.4(F)6.4(F) - Drying Mops−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.5(D)(2)3.5(D)(2) - Other Forms of Information−2
5.1(S)(1)5.1(S)(1) - Plumbing System- Maintained in Good Repair−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.1(L)3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(I)(1)3.2(I)(1) - Food Storage or Display: Contact with Water or Ice−2

Base deductions−26 pts

Jan 25

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
4.4(P)4.4(P) - Warewashing equipment−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(Q)3.2(Q) - Food Storage−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.4(A)(1)4.4(A)(1) - Equipment−2
6.3(D)6.3(D) - Facilities: Distressed merchandise: Location−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.4(A)(1)4.4(A)(1) - Equipment−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2

Base deductions−36 pts

Jul 24

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

3.2(I)(1)3.2(I)(1) - Food storage or display, contact with water or ice−2
4.4(A)(1)4.4(A)(1) - Equipment−2
4.4(A)(1)4.4(A)(1) - Equipment−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
6.4(K)6.4(K) - Facilities: Pest control:−2
3.5(A)3.5(A) - Food Labels−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
4.8(F)4.8(F) - Storage−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
3.2(Q)3.2(Q) - Food Storage−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−34 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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