What is Young's Kitchen's health inspection score?

Young's Kitchen has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Young's Kitchen last inspected?

Young's Kitchen was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Young's Kitchen have?

Young's Kitchen has 39 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Young's Kitchen safe to eat at?

Yes, Young's Kitchen has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Young's Kitchen serve?

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

Official Health Record

Young's Kitchen

Name: Young's Kitchen
Address: 2042 BEECHMONT AV, Cincinnati, 45230
Rating: 87

2042 BEECHMONT AV, Cincinnati

Last Inspected: 12/4/2025

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0Excellent

American•NORTHSIDE

Ranked #409 of 504 in NORTHSIDEBetter than 22% of american restaurants

Improving

7 inspections

Last: Dec 4, 2025

high confidence

Directions Order

Inspections

Clean Rate

5.6

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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

10x

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

-10 pts

Best practices • 2 pts each

Inspection Timeline

+13 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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2042 BEECHMONT AV, Cincinnati, FL 45230

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Violation Timeline

Aug 2024

2 inspections

9 basic

Aug

Feb 2025

1 inspections

3 basic

Jul 2025

1 inspections

4 basic

Jul

Nov 2025

1 inspections

17 basic

Dec 2025

2 inspections

6 basic

Dec

Inspection History

7 records on file

7 Routine

Dec 25

Routine InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(A)6.4(A) - Repairing−2

Base deductions−4 pts

Dec 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(A)6.4(A) - Repairing−2

Base deductions−8 pts

Nov 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
7.1(P)7.1(P) - X. Chemical - Other Personal care items - Storage−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−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(C)(1)(b)3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(I)4.4(I) - Manual warewashing: Wash Solution Temperature−2
6.4(A)6.4(A) - Repairing−2
3.2(R)(1)(3-9)3.2(R)(1)(3-9) - Food storage - Excluded Locations−2
5.0(H)(2)5.0(H)(2) - Water capacity for peak hot water demand−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−34 pts

Jul 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−8 pts

Feb 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

3.4(C)3.4(C) - Thawing TCS−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
6.3(C)(1)6.3(C)(1) - Employee Accommodation-Designated Areas−2

Base deductions−6 pts

Aug 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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

Base deductions−4 pts

Aug 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.1(M)(1)6.1(M)(1) - Facilities−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.2(A)4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment−2
4.0(I)4.0(I) - Nonfood contact surfaces−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−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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