What is Cafe Alma's health inspection score?

Cafe Alma has a SafeDine safety score of 84 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cafe Alma last inspected?

Cafe Alma was last inspected on June 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cafe Alma have?

Cafe Alma has 58 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cafe Alma safe to eat at?

Cafe Alma has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Cafe Alma serve?

Cafe Alma serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cafe Alma

Name: Cafe Alma
Address: 6111 MONTGOMERY RD, Cincinnati, 45213
Rating: 84

6111 MONTGOMERY RD, Cincinnati

Last Inspected: 6/2/2026

▲Improving

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0Good

American•PLEASANT RIDGE

Ranked #25 of 57 in PLEASANT RIDGEBetter than 22% of american restaurants

Improving

7 inspections

Last: Jun 2, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

8.3

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

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) 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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6111 MONTGOMERY RD, Cincinnati, FL 45213

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Violation Timeline

Aug 2024

1 inspections

11 basic

Aug

Nov 2024

1 inspections

7 basic

Apr 2025

1 inspections

6 basic

Apr

Sep 2025

1 inspections

17 basic

Oct 2025

1 inspections

Oct

May 2026

1 inspections

15 basic

Jun 2026

1 inspections

2 basic

Jun

Inspection History

7 records on file

7 Routine

Jun 26

Routine InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2

Base deductions−4 pts

May 26

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
7.1(C)(1)7.1(C)(1) - X. Chemical - Conditions of Use−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.3(G)3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention−2
4.4(H)4.4(H) - Warewashing equipment: Clean Solutions−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(B)(2)(g)2.4(B)(2)(g) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
4.4(A)(3)4.4(A)(3) - Equipment - Good Repair and Proper Adjustment: Can Opener−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2

Base deductions−30 pts

Oct 25

Routine InspectionClean

No violations

100/100inspection score

Sep 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

2.4(B)(2)(k)2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.8(A)(2)4.8(A)(2) - Equipment and Utensils - Air-Drying−2
2.2(E)2.2(E) - III. Preventing Contamination by Hands - Hands and Arms - Hand Antiseptics−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
6.1(K)(2)6.1(K)(2) - Insect Control Devices - Design and Installation−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(G)(1)4.8(G)(1) - Kitchenware and Tableware - Handling−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
4.4(Q)(2)(4)4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration−2
4.7(A)4.7(A) - Clean linens.−2

Base deductions−34 pts

Apr 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

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(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−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
4.5(B)(1)(c)4.5(B)(1)(c) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.1(EE)(2)4.1(EE)(2) - Warewashing Machines - Automatic Dispensing of Detergents and Sanitizers−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2

Base deductions−12 pts

Nov 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2
3.2(D)3.2(D) - Food Storage containers−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
4.1(C)4.1(C) - Food Contact Surfaces Cleanability−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−14 pts

Aug 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.2(H)(2)4.2(H)(2) - Temperature indicator−2
6.0(A)(1)(a)6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics−2
6.1(J)6.1(J) - Facilities: Heating, ventilating, and air conditioning system vents−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−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
3.2(D)3.2(D) - Food Storage containers−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(I)(1)3.4(I)(1) - 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

Base deductions−22 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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