What is Court Street Kitchen's health inspection score?

Court Street Kitchen has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Court Street Kitchen last inspected?

Court Street Kitchen was last inspected on June 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Court Street Kitchen have?

Court Street Kitchen has 44 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Court Street Kitchen safe to eat at?

Yes, Court Street Kitchen has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Court Street Kitchen serve?

Court Street Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Court Street Kitchen

Name: Court Street Kitchen
Address: 7 E COURT ST, #101, Cincinnati, 45202
Rating: 99

7 E COURT ST, #101, Cincinnati

Last Inspected: 6/1/2026

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0Excellent

American•N/A

Ranked #93 of 548 in N/ABetter than 22% of american restaurants

Stable

9 inspections

Last: Jun 1, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

4.9

Avg Violations

This month

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

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-1

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

100

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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7 E COURT ST, #101, Cincinnati, FL 45202

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Violation Timeline

Aug 2024

1 inspections

8 basic

Aug

Jan 2025

1 inspections

7 basic

Oct 2025

1 inspections

Oct

Nov 2025

1 inspections

13 basic

Dec 2025

1 inspections

Dec

Apr 2026

2 inspections

15 basic

May 2026

1 inspections

May

Jun 2026

1 inspections

1 basic

Inspection History

9 records on file

1 Complaint8 Routine

Jun 26

Complaint InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2

Base deductions−2 pts

May 26

Routine InspectionClean

No violations

100/100inspection score

Apr 26

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2

Base deductions−2 pts

Apr 26

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−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
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−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
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−2
6.1(M)6.1(M) - Outer Openings - Protected−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2

Base deductions−28 pts

Dec 25

Routine InspectionClean

No violations

100/100inspection score

Nov 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−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)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−26 pts

Oct 25

Routine InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(Q)3.2(Q) - Food Storage−2
3.1(O)(1)3.1(O)(1) - V. Food from Approved Source - Shellstock Identification−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling - temperature and time control−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2

Base deductions−14 pts

Aug 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.1(M)(3)6.1(M)(3) - Facilities−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3701-21-223701-21-22 - Food Choking−2
4.8(I)(1)4.8(I)(1) - Preset Tableware−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−16 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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