What is Izzy's's health inspection score?

Izzy's has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Izzy's last inspected?

Izzy's was last inspected on May 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Izzy's have?

Izzy's has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Izzy's safe to eat at?

Izzy's has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Izzy's serve?

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

Official Health Record

Izzy's

Name: Izzy's
Address: 4766 RED BANK EXWY, Cincinnati, 45227
Rating: 78

4766 RED BANK EXWY, Cincinnati

Last Inspected: 5/26/2026

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0Good

American•MADISONVILLE

Ranked #64 of 126 in MADISONVILLEBetter than 22% of american restaurants

Stable

7 inspections

Last: May 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

10x

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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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4766 RED BANK EXWY, Cincinnati, FL 45227

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Violation Timeline

Aug 2024

1 inspections

7 basic

Aug

Dec 2024

1 inspections

11 basic

May 2025

1 inspections

17 basic

May

Oct 2025

2 inspections

4 basic

May 2026

2 inspections

20 basic

May

Inspection History

7 records on file

7 Routine

May 26

Routine InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

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
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−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
3.4(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−10 pts

May 26

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

3.2(M)(4)3.2(M)(4) - Wiping cloths - use limitation−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−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
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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
3.3(I)(1)3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−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
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
4.2(A)4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−30 pts

Oct 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−2 pts

Oct 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

3.4(I)(1)3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−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
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−6 pts

May 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

4.5(B)(1)(c)4.5(B)(1)(c) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.5(B)(3)4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.7(B)(1)4.7(B)(1) - Frequency of Laundering - Specifications−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
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−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
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
4.7(A)4.7(A) - Clean linens.−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2

Base deductions−34 pts

Dec 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination−2
3.2(C)(3)3.2(C)(3) - VII. Protection from Contamination - Cleaning Frequency of Equipment and Utensils−2
4.4(D)4.4(D) - Warewashing equipment−2
6.1(F)(1)6.1(F)(1) - Facilities: Wall and ceiling - coverings and coatings−2
6.1(J)6.1(J) - Facilities: Heating, ventilating, and air conditioning system vents−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−22 pts

Aug 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
3.2(Q)3.2(Q) - Food Storage−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2

Base deductions−14 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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