What is Gold Star Chili's health inspection score?

Gold Star Chili has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gold Star Chili last inspected?

Gold Star Chili was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gold Star Chili have?

Gold Star Chili has 27 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gold Star Chili safe to eat at?

Gold Star Chili has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Gold Star Chili serve?

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

Official Health Record

Gold Star Chili

Name: Gold Star Chili
Address: 285 W MITCHELL AV, Cincinnati, 45232
Rating: 83

285 W MITCHELL AV, Cincinnati

Last Inspected: 1/15/2026

▲Improving

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0Good

American•NORTHSIDE

Ranked #439 of 504 in NORTHSIDEBetter than 22% of american restaurants

Improving

3 inspections

Last: Jan 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+10 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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285 W MITCHELL AV, Cincinnati, FL 45232

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Violation Timeline

Aug 2024

1 inspections

15 basic

Aug

Jul 2025

1 inspections

8 basic

Jan 2026

1 inspections

4 basic

Jan

Inspection History

3 records on file

3 Routine

Jan 26

Routine InspectionLatest

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
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
4.5(B)(3)4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2

Base deductions−8 pts

Jul 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.5(B)(3)4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−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
6.4(M)6.4(M) - Storing maintenance tools−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
2.3(C)2.3(C) - Hair restraints, effectiveness−2

Base deductions−16 pts

Aug 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

6.2(A)6.2(A) - III. Preventing Contamination by Hands - Facilities−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−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
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(H)6.4(H) - Facilities: Cleaning of plumbing fixtures−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.4(N)4.4(N) - VII. Protection from Contamination - Warewashing Equipment−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
4.4(A)(1)4.4(A)(1) - Equipment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−30 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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