What is Halal Food Inc's health inspection score?

Halal Food Inc has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Halal Food Inc last inspected?

Halal Food Inc was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Halal Food Inc have?

Halal Food Inc has 33 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Halal Food Inc safe to eat at?

Yes, Halal Food Inc has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Halal Food Inc serve?

Halal Food Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Halal Food Inc

Name: Halal Food Inc
Address: 2516 CLIFTON AV, Cincinnati, 45219
Rating: 94

2516 CLIFTON AV, Cincinnati

Last Inspected: 1/8/2026

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0Excellent

American•N/A

Ranked #269 of 548 in N/ABetter than 22% of american restaurants

Stable

6 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

5 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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

0 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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2516 CLIFTON AV, Cincinnati, FL 45219

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Violation Timeline

Aug 2024

1 inspections

7 basic

Aug

Nov 2024

2 inspections

18 basic

Jun 2025

1 inspections

4 basic

Jun

Jul 2025

1 inspections

1 basic

Jan 2026

1 inspections

3 basic

Jan

Inspection History

6 records on file

6 Routine

Jan 26

Routine InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2

Base deductions−6 pts

Jul 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−2 pts

Jun 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−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
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2

Base deductions−8 pts

Nov 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.5(C)3.5(C) - Food labels−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−12 pts

Nov 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

3.5(C)3.5(C) - Food labels−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
4.4(A)(1)4.4(A)(1) - Equipment−2
2.4(B)2.4(B) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2

Base deductions−24 pts

Aug 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.5(A)3.5(A) - Food Labels−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2
20.0(B)20.0(B) - Replacement of existing equipment−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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