What is Sun Chemical's health inspection score?

Sun Chemical has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sun Chemical last inspected?

Sun Chemical was last inspected on February 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sun Chemical have?

Sun Chemical has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sun Chemical safe to eat at?

Yes, Sun Chemical has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sun Chemical serve?

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

Official Health Record

Sun Chemical

Name: Sun Chemical
Address: 5020 SPRING GROVE AV, Cincinnati, 45232
Rating: 88

5020 SPRING GROVE AV, Cincinnati

Last Inspected: 2/3/2026

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0Excellent

American•SPRING GROVE VILLAGE

Ranked #5 of 20 in SPRING GROVE VILLAGEBetter than 22% of american restaurants

Stable

4 inspections

Last: Feb 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

4 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+2 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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5020 SPRING GROVE AV, Cincinnati, FL 45232

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Violation Timeline

Aug 2024

1 inspections

5 basic

Aug

Jan 2025

1 inspections

7 basic

Aug 2025

1 inspections

6 basic

Aug

Feb 2026

1 inspections

5 basic

Inspection History

4 records on file

4 Routine

Feb 26

Routine InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−10 pts

Aug 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.5(B)(5)4.5(B)(5) - 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
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
3.4(F)(2)3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding of In-Shell Eggs−2

Base deductions−12 pts

Jan 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(D)3.2(D) - Food Storage containers−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.3(H)(1)3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−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

Base deductions−14 pts

Aug 24

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
7.27.2 - X. Chemical - Poisonous/toxic material−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2

Base deductions−10 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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