What is Bandito's health inspection score?

Bandito has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bandito last inspected?

Bandito was last inspected on December 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bandito have?

Bandito has 43 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bandito safe to eat at?

Bandito has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bandito serve?

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

Official Health Record

Bandito

Name: Bandito
Address: 3543 COLUMBIA PKWY, Cincinnati, 45226
Rating: 81

3543 COLUMBIA PKWY, Cincinnati

Last Inspected: 12/19/2025

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0Good

American•NORTHSIDE

Ranked #444 of 504 in NORTHSIDEBetter than 22% of american restaurants

Stable

7 inspections

Last: Dec 19, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.1

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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

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

+4 pts

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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3543 COLUMBIA PKWY, Cincinnati, FL 45226

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Violation Timeline

Jun 2024

1 inspections

10 basic

Jun

Jul 2024

1 inspections

5 basic

Dec 2024

1 inspections

3 basic

Dec

Mar 2025

1 inspections

2 basic

Jul 2025

1 inspections

4 basic

Jul

Dec 2025

2 inspections

19 basic

Inspection History

7 records on file

7 Routine

Dec 25

Routine InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−10 pts

Dec 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−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)(3)4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.3(D)6.3(D) - Distressed Merchandise: Segregation and Location−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−28 pts

Jul 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3701-21-02(I)3701-21-02(I) - Display of License−2

Base deductions−8 pts

Mar 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
6.4(A)6.4(A) - Repairing−2

Base deductions−4 pts

Dec 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2

Base deductions−6 pts

Jul 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
5.4(L)5.4(L) - Refuse/recyclables/returnables−2

Base deductions−10 pts

Jun 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling - temperature and time control−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
3701-21-033701-21-03 - Approval of Facility Layout and Equipment Specifications−2
5.4(L)5.4(L) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−20 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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