What is Bp West Mitchell's health inspection score?

Bp West Mitchell has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bp West Mitchell last inspected?

Bp West Mitchell was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bp West Mitchell have?

Bp West Mitchell has 37 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bp West Mitchell safe to eat at?

Bp West Mitchell has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bp West Mitchell serve?

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

Official Health Record

Bp West Mitchell

Name: Bp West Mitchell
Address: 249 W MITCHELL AV, Cincinnati, 45232
Rating: 78

249 W MITCHELL AV, Cincinnati

Last Inspected: 2/5/2026

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0Good

American•SPRING GROVE VILLAGE

Ranked #7 of 20 in SPRING GROVE VILLAGEBetter than 22% of american restaurants

Stable

4 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Inspection Timeline

+3 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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249 W MITCHELL AV, Cincinnati, FL 45232

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Violation Timeline

Aug 2024

1 inspections

6 basic

Aug

Jan 2025

1 inspections

11 basic

Jul 2025

1 inspections

12 basic

Jul

Feb 2026

1 inspections

8 basic

Inspection History

4 records on file

4 Routine

Feb 26

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.4(G)(3)5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability−2
3.2(Y)3.2(Y) - Miscellaneous Sources of Contamination−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.5(C)3.5(C) - Food Labeling−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2

Base deductions−16 pts

Jul 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(Y)3.2(Y) - Miscellaneous Sources of Contamination−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
6.4(A)6.4(A) - Repairing−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
6.2(D)6.2(D) - III. Preventing Contamination by Hands - Handwashing Aids and Devices - Use Restrictions−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2

Base deductions−24 pts

Jan 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

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
4.8(G)(3)4.8(G)(3) - Kitchenware and tableware−2
2.4(C)(14)2.4(C)(14) - I. Employee Health - PIC Duties−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
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
6.4(J)(2)6.4(J)(2) - Facilities: Lockers: Employee use−2

Base deductions−22 pts

Aug 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
4.8(G)(1)4.8(G)(1) - Kitchenware and tableware−2
2.4(C)(14)2.4(C)(14) - I. Employee Health - PIC Duties−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility−2
6.4(J)(2)6.4(J)(2) - Facilities: Lockers: Employee use−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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