What is Ramundo's Pizzeria's health inspection score?

Ramundo's Pizzeria has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ramundo's Pizzeria last inspected?

Ramundo's Pizzeria was last inspected on May 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ramundo's Pizzeria have?

Ramundo's Pizzeria has 50 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ramundo's Pizzeria safe to eat at?

Ramundo's Pizzeria 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 Ramundo's Pizzeria serve?

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

Official Health Record

Ramundo's Pizzeria

Name: Ramundo's Pizzeria
Address: 2210 BEECHMONT AV, Cincinnati, 45230
Rating: 84

2210 BEECHMONT AV, Cincinnati

Last Inspected: 5/28/2026

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0Good

American•MT. WASHINGTON

Ranked #24 of 50 in MT. WASHINGTONBetter than 22% of american restaurants

Stable

7 inspections

Last: May 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.1

Avg Violations

1 month 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

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

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — 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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2210 BEECHMONT AV, Cincinnati, FL 45230

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Violation Timeline

Jun 2024

1 inspections

6 basic

Jun

Nov 2024

1 inspections

7 basic

Apr 2025

2 inspections

17 basic

Apr

May 2025

1 inspections

5 basic

Jan 2026

1 inspections

7 basic

Jan

May 2026

1 inspections

8 basic

Inspection History

7 records on file

7 Routine

May 26

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−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(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3701-21-223701-21-22 - Food Choking Standards−2

Base deductions−16 pts

Jan 26

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−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
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
6.1(M)6.1(M) - Outer Openings - Protected−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−14 pts

May 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(M)6.1(M) - Outer Openings - Protected−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
5.4(B)5.4(B) - Outdoor Storage Surface−2

Base deductions−10 pts

Apr 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
6.1(R)6.1(R) - Outdoor refuse areas - curbed and graded to drain−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−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
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.1(M)6.1(M) - Outer Openings - Protected−2

Base deductions−14 pts

Apr 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

5.4(B)5.4(B) - Outdoor Storage Surface−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−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
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(B)(1)5.1(B)(1) - Approved System and Cleanable Fixtures−2
6.1(M)6.1(M) - Outer Openings - Protected−2

Base deductions−20 pts

Nov 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2
5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−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
6.3(C)(2)6.3(C)(2) - Facilities: Employee accommodations: Location−2

Base deductions−14 pts

Jun 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
5.1(B)(1)5.1(B)(1) - Approved system and cleanable fixtures−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
3.2(Q)3.2(Q) - Food Storage−2
5.4(B)5.4(B) - Refuse/recyclables/returnables−2

Base deductions−12 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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